Tag Archive | Italy
Trugole ~ Asiago’s other cheese
Trugole comes from the Altopiano di Asiago region, the “Asiago” region of northwestern Italy and Trugole borough specifically; it’s a small designated region between Venice and Trento. The area more resembles Switzerland, complete with rich grasses and omnipresent herds of cattle. Cheesewise, today it’s best know for Asiago; Trugole is not all that common in […]
A Cheese Picnic in Cremona : Madame Fromage
Madame Fromage continues her diary of Italy travels, I hope you take the time to read her journals, drool over all the cheese eating and follow her blog! Bicycling and cheese picnic? I’m in! “Italy Diary Part 3: I went to Cremona with a singular vision. I wanted to bike through the fields along the […]
Cheesing with Uncle Paolo : Madame Fromage
Totally envious of Madame Fromage and her current journey (and my condolences on the passing of a family member). Check out her blog and her current journey in Italy: “…Until I went to Italy this May, I never knew my Uncle Paolo. I’d seen him in pictures with my Aunt Lynette, an Ohio girl who […]
The Little Shepherd – Lou Bergier Pichin
Looks French. Sounds French. But it is not. This beautiful tomme/toma raw milk cheese is from Northern Italy, the Piedmont. Pichin, in the regional Piemontese dialect, literally translates to “man of the hut”, it’s a tribute to Nonno Magno, last of the “Bergier”, (“Bergier” is Occitan for shepherd), the grandfather of Egidio and Mario Fiandino, […]
Il Nocciolo is delicate and delectable – SFGate
“It’s only 300 and something days until Valentine’s Day, but you won’t want to wait that long to try Il Nocciolo, a perfect little cheese for two – or for one, if you’re greedy. Produced by the same northern Italian creamery that makes many of the robiolas at Bay Area cheese counters – best-sellers like […]
Pecorino di Filiano – moist and mellow – Janet Fletcher
The regular weekend cheese review from Janet is up! “Michele Lanza, a Bay Area cheese distributor, was raised in the southern Italian region of Basilicata. Americans rarely visit this area because it is remote, primarily agricultural and not particularly prosperous. People raise sheep there and make sheep’s milk cheese, as their ancestors have done for […]
Pecorino L’Ubriaco
This cheese turned out to be a bit of a mystery, the cheesemonger couldn’t tell me who the specific maker was, that’s not terribly uncommon for a style of cheese made by many… but what really through me was the description that said this was a cow’s milk Ubriaco or “drunken cheese”. Now, while […]
How Mountain Grass Makes The Cheese Stand Alone
“Herding cattle up the side of a mountain might seem like a lot of extra work, but for thousands of years, people have hauled their cows into the Alps to graze during the summer months. Why? It’s all about great-tasting cheese. In places like Italy, some traditional cheeses, like bra d’alpeggio or Formai de Mut […]
Casatica di Bufala
Meet the makers- the water buffalo of Casatica di Bufala, responsible for some 25 cheeses drawn from the richest, fattiest milk available: If you are at all into cheese, or at least frequent a Neapolitan pizza joint, you likely know Mozzarella di Bufala, the superior mozzarella that melts so willingly across your pie. In Lombardy, […]
