Archive for the ‘Italy’ Category
Sunday, November 15th, 2009
It took a while of hunting on the Internet, using some hints on the label to identify this second Italian cheese I picked up at Eataly. This Italian cheese is a "pecorino affinato nel fieno," translated means Pecorino aged in hay, made by Caseificio il Fiorino in the Tuscany region. ...
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Sunday, November 15th, 2009
While on a recent trip to Italy, I stopped in a local store after work (Eataly) and looked for a couple of regional Italian cheeses to try. Casutin looked interesting, with it's disc shape and thin, bloomy rind. Casutin is made by Beppiono Occelli in Farigliano, in the Piedmont region ...
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Monday, October 19th, 2009
I was near La Fromagerie recently and decided to stop in and see what looked good. They had some interesting Caprini Tarfufo rounds. The rounds smelled "interesting" (goat's milk and black truffles?) Always up for a challenge, I picked up a couple.
The Caprini's are hand made from pasteurized goat's milk ...
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Wednesday, June 24th, 2009
Last week I was near DiBruno Bros. and decided to do a walk through of the cheese section, not really intending to buy anything as I was a bit too busy to do cheese tastings, but I figured I was there, the weather was nice, etc. Nothing really caught my ...
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Monday, March 30th, 2009
Ok, we're back in business now. I had some other commitments and had to put blogging aside for a couple of months. This is a rather large post as it covers me trying to remember the cheeses I sampled while touring through Italy (Venice, Florence, Rome, and Milan) at the ...
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Sunday, October 19th, 2008
I made another, albeit unplanned, trip to Tria this afternoon. The cheese menu was lacking local cheeses (just Cherry Grove Toma) and there were only a couple American cheeses (e.g.,Vermont Butter and Cheese Company Bonne Bouche). I decided to try the cheese on their Sunday Fermentation School menu -- Weinkase ...
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Thursday, July 3rd, 2008
Tonight's dinner was the cheese trifecta: a salad of mixed asian greens (from the Fair Food Farmstand in Reading Terminal), jersey cherry tomatoes from the garden, and homemade ricotta salata (from the recipe in Ricki Carroll's great book -- Home Cheese Making). Along with salad, we had a homemade ...
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