massi.
3998
Yes, I must admit I love cheese!
I love enogastronomy as a whole: a continuous discovery, and in the country where I live can not be otherwise...
A continuous research away from mass distribution that leads to discover incredible products, and generally more the reality is little more the quality is high.
If I have to tell you one thing I'm fond... well, "Provola"!
Not to be confused with other products with similar name and excellent as well (eg. Provolone), this is smoked buffalo mozzarella with straw smoke: beyond good and evil, something amazing. Image a top quality buffalo mozzarella, crying milk when cut, with a light brown smoked skin... and a unmistakable scent... Top!
Of course the most important thing is with what comes near the cheese: depending on what are together at the table!
...and what about Gorgonzola, just to mention a product known everywhere?
The list of specialties is tending to infinity!
Warmest regards,
massi
I attended a cheese cracking event...
this Saturday. The manager allowed me to take a few shots, I love this type of events Regards Edward Thank you for looking....
re: event
That's a giant block of parmesan! Did you pick up a lot and how was it? -MW
The cracking was followed....
by a 50% sale for those who waited!!! ( they needed to take it to the back of the store weight and wrap it) Freshly cracked parmesan tests superior to any other kind , I absolutely loved it. Regards Edward This message has been edited by watercolors on 20...
Yes we were able to....
sample both the 2013 one and the 2011 one , and all I can say is that nothing beats tha taste of freshly cracked cheese. Regards Edward ...
Did you know that...
the best forms of Parmesan can get to ten years of seasoning? An exceptional product. Warnest, massi
didn't know that it can be that long, thanks for the info!
Seems like you know quite a bit about formaggio! Do you have a favorite type massimilano? I like the creamier cheeses. -MW
Yes, I must admit I love cheese!
I love enogastronomy as a whole: a continuous discovery, and in the country where I live can not be otherwise... A continuous research away from mass distribution that leads to discover incredible products, and generally more the reality is little more th...
re: yes
The way you describe the Provola, I want some! I need to visit Italy one day to sample cheeses and my favorite, pasta. -MW
I wonder what would....
one from 2005 taste like this year, I can only imagine! :) Regards Edward
