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In Italy, cheese isn’t just something you eat. It represents where you are from, the history, culture and traditions of your region. It is the country with the highest variety of cheeses in the world, with over 2500 traditional varieties, among which are more than 300 cheeses with protected designation...
As we are transitioning from winter to spring, it is the perfect time to reflect on the many ways the change of season is affecting our lives and those of the many animals around us. As the seasons change, so does the food on offer to the cows, sheep and...
With balmy nights in the rear window for now and a few months ahead of open fires, red wines and cosy dinners - we just can't help but want to cook with our cheeses.
If you have been following us for a while now, you would have heard about the importance of seasonality in the life of a cheese. To keep this idea simple, let's say it all has to do with what the animals are eating. But when you get to places near...
It's been a long time coming and they are finally here. Three Portuguese cheeses for you to try out with a glass of Touriga wine!
At the top of the rugged mountains of Charmey in Switzerland, dairy farmer Béat Piller submerges his chest and arms into a large cauldron of warm cut curds and whey.
A French person eats on average 2 kilos of goat’s milk cheese per year. With more than 100 different types, textures, shapes and aromas, it is not always easy to navigate and make full sense of it.
Now, we are not saying that it is impossible to create a cheese platter without a bank loan… since we believe that a good cheese platter is more about quality than quantity.
When it comes to creating an interesting cheese platter, I am of the view that less is often more.
Mould is an integral part of the cheesemaking process. Think Camembert or Blue cheese. Now think of them both without mould... then stop.
As I look at a less than perfectly presented piece of one of my utmost favourite cheeses, an Epoisses from Burgundy, I feel the need to share some of my thoughts on cheese presentation. What is good, what might be considered bad and the beauty of these 'ugly' cheeses!
Cheese is always the secret ingredient for cooking. We all know that! Whatever the occasion or the season, cheese can always be connected to a deliciously inspiring selection of recipes to tempt you.
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