Scopri

Travel and cheese

A column by Chiara Carolei

An ONAF (National Organisation of Cheese Tasters) member

Taleggio, a delicious ally of mountain cuisine

Sweet, slightly aromatic, sometimes with a truffle aftertaste. The flavours, aromas and texture make Taleggio one of Italy’s best-loved, best-known, and most recognisable cheeses.

Ossolano PDO, from the mountain to the table

A very local excellence, which fully expresses the mountain spirit of the (few) valleys where it is produced and conquers with its scent of alpine herbs.

Roccaverano DOP, Piedmont’s goat cheese excellence

There is a goat cheese in Piedmont that has recently shed light on its characteristics and is, as is often the case, the fruit of a small territory with a long cheese-making tradition.

Montasio, from the mountain to the table, with common sense

Let us discover the unique qualities of a harmonious cheese that retains an authentic and pure bond with the territory from which it comes

Ricotta, the most famous dairy product in Italy
Mozzarella and burrata, the pasta filata queens

Mozzarella and burrata are among the best-loved fresh cheeses in Italy and worldwide; they have so much in common, but so much that is different

Estrema d’alpeggio, the high-altitude fontina cheese

Together we discover Estrema d’alpeggio, a cheese of excellence, as rare as it is delicious

The Caprini of Montevecchia, excellence of a small territory

Delicious fresh goat cheeses are produced in a Regional Park in Lombardy: all you need to know to bring them to the table

Let’s be clear: everything about Parmigiano Reggiano PDO, the ‘king’ of Italian cheeses
Cheeses and mustards
The cheese plateau
Bitto and Casera, the PDO cheeses of Valtellina
Gorgonzola, a centuries-old excellence
Pecorino Romano, a cheese with a thousand-year-old history
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