Cheese of the month October 2017: Pecorino di Farindola, Abruzzo/Italy

It wasn’t easy to settle on a candidate for this month, after a whole row of wonderfully packed weeks traveling from cheese to cheese! But I’ll be working on that long list, promised. For October, let’s go south, once more, to Abruzzo, between the Gran Sasso mountains and Pescara on the Adriatic Sea, for a lesson on rennet: Pecorino di Farindola. » Weiterlesen…

Cheese of the month December 2016: Pannerone Lodigiano from Lombardy, Italy

It’s December, Advent, the time to open one little door after another every morning, light another candle every week, the air sweet and heavy with cinnamon stars, Stollen cake and Hutzelbrot fruit bread. Strange to remember amidst all this Hygge, Gemütlichkeit und deliciousness that the four weeks before Christmas are actually fasting weeks. Stollen cake originally was an austere affair… How do I get from Stollen to cheese? My cheese of the month similarly represents an act of renunciation: Pannerone Lodigiano is made without any salt. » Weiterlesen…

Cheese of the month September 2016: Castelmagno from Piemont

Even if the sun still has a real burn, September sounds like autumn to me, sounds like a certain golden glow, a quietness in the air… and it sounds like squash! And such a bright orange squash calls out for risotto. Which finally brings us to cheese: Castelmagno, that cave ripened, ancient original from the Piemontese Alps. » Weiterlesen…

Cheese of the month April 2016: Silva from Eggemoa in Mühlwald, Alto Adige/I

Location: the Cheese Festival in Sand/Taufers in the Valle Aurina in Alto Adige (a very inspiring event – go, if you can). Recommendation from: Dominik Flammer, Swiss food scout and enthusiastic fan of all good things from the Alps. Therefore: top priority, first tasting stop, the Eggemoa table. From Mühlwald, a small village a few minutes drive from Sand in the direction of Lappach. On that table, a small selection of small cheeses, most of them soft. Love at first sight (and taste): Silva!
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HeinzelCheeseTalk no 18: We went Italian. And Drunk. Friday, September 25, 2015

Heinzelcheese takes German and Austrian mountain cheese as well as a selection Rhine Riesling down to the Slow Food Cheese fair in Bra/Piemont, and promises to return with the finest, most unusual cheesy stuff, just for you. Sounds good? Will be good. We’ll discuss why there are two different words for cheese in Italian, formaggio and cacio, how a cheese gets drunk (no, not in your stomach, way before!), and much more I don’t know about yet. » Weiterlesen…

Cheese of the month April 2014: Graukäse from the Ahrn Valley in Alto Adige/Italy

Graukäse, grey cheese… doesn’t sound exactly sexy, does it? And on top of that unfortunate name, the poor chap habitually has to suffer disfiguration in the form of onion rings and vinegar. Folks, this is just unacceptable. Stop dissing Graukäse and » Weiterlesen…