formaggiastic

Tonights table companion - *Blaue Geiss* by Willi Schmid from Switzerland. Thermized goats milk and ripened for 5 weeks *Blaue Geiss* welcomes us with an evenly firm yet creamy bite.
Her miniscule shardy pearls deliver tangy explosives with a polite goaty twist and make you instantly crave for more.💪
The tasting team says- says finally some •funky punk• between his fangs and rates *Blaue Geiss* 13/10 🐾🐺

1st of May- worker’s movement &Tag der Arbeit! 🍀💯
Time to lay back and plan to visit exciting cheese events! 🧀🚀🥂
All over the world- big and small, farm style, commercial, industry driven…you name it, you’ll find it!
——————————————————
For more May events and to plan ahead just dial formaggiastic.com or follow the link in our bio 🐾👯‍♀️

Ready for day 3?
This is a shot from yesterday’s tasting ; category fresh cheeses 🐄🐑🐐
Today we will go through 5 more categories and 50+ cheeses 👯‍♀️
In the area? I promise..there is no better way to spend your Sunday! ☀️🍀🧀🧀💯

Hi everyone ☀️- ready for a forenoon snack? 💯🍀
Scoopful *Casatella Trevigiana* is part of the Italian DOP family since 2008 and always ready to sweeten up your day!
Made in the Treviso area since the 18th century it is a delicate pasteurized cow’s milk slurp full of decisively fresh & milky notes.
To make all your senses happy the soft and creamy texture is pure mouth & mind seduction midday play date style 🚀

Get ready party people! 👯‍♀️🚀🐾This month is packed with fun&interesting cheese events of all scale!
From renowed and in Spain to local events in France, Mexico and Switzerland, a big industry meet-up in the United States all the way to
April has it all!
——————————————————
For more April events and to plan ahead check out formaggiastic.com or follow the link in our bio 🍀🧀🔝

Cheese-free Monday??
WTAF, you can forget it!!! I have wolfdog in my genetics… and YAA- HeLL NO!!!
Ok, ok ..but Elio..my cheese dude….It seems like you are not ready to be the tasting team yet 🧀🧀….
A good cheese taster needs to have at least SOME impulse 🚀control! 🤣

First the sweet then the beat 🍀🥰
#1 *Casatella Trevigiana*
Pasteurized cow’s milk and
Trevisan by nature, this is a delicate, sweet&creamy must on every Trevisan Cheese Plate
#2 *Bormio* a subtle, semi-cooked, raw cow’s milk pal from up the Valtellina region in Lombardy
#3 a spicy, fun sheep’s milk Blu whose origins we yet have to discover.
Elio says be a smart puppy and never miss the formaggio plate when in a local Osteria 🧀💪🔝

Jeez Elio, know nothing but already wearing Gustav’s smarty pants 🙈

Finally spring entered the stage presenting some interesting and delicious community meet ups!
March not only signifies the “awakening of nature” but also
the start into a new season of annual, biannual, big&small, renowned & first-time Cheese Events. 🧀🔝
Visit our website to find out more about these and upcoming gatherings -
Elio says ‘mark your calendars and plan ahead! 🗓️🧳 we are looking forward to meet wherever our noses lead us 🧀🐾’

Last night we ended the week with a Nebbiolo and this flirty pal by which we miraculously managed to rescue from our greedy selfs for over 2 months. 💪😇
Fragile in texture *Il Blu*, a raw goat´s 🐐milk marvel from Piemonts Biella area fills the room with herbal scents of a forested pasture and pampers the taste buds with a buttery goat broth from the alps. 🌿🧈
Gustav who rates our evening friend a happy 13/10 says he loves how the strains of Penicillium are woven into the wafery paste, to then concurrently dissolve into umami flakes and deeply wishes he could nano flatten himself to be part of the whole.  🥰🐺🐾
I don´t know Gustav – I sometimes deeply wish you could nano flatten to be part of yourself 😈😂