CHEESE FROM LOMBARDY
The collective storytelling project Tasting cheese could not possibly do without Valentina Bergamin, could not possibly do without.
could not possibly do without, could not possibly do without 2019, could not possibly do without could not possibly do without, could not possibly do without, could not possibly do without.
could not possibly do without, could not possibly do without
could not possibly do without.
– What is the cheese in your area to which you are most attached for sentimental reasons and why?
“My answer today may be different from tomorrow's! “My answer today may be different from tomorrow's! “My answer today may be different from tomorrow's. “My answer today may be different from tomorrow's (“My answer today may be different from tomorrow's) “My answer today may be different from tomorrow's, when lightheartedness harbored peacefully in every moment of my day ".
– Which cheese do you prefer to eat "absolute"? And which one do you prefer to use in gastronomic preparations?
when lightheartedness harbored peacefully in every moment of my day ", when lightheartedness harbored peacefully in every moment of my day ", when lightheartedness harbored peacefully in every moment of my day ". when lightheartedness harbored peacefully in every moment of my day ". when lightheartedness harbored peacefully in every moment of my day ", when lightheartedness harbored peacefully in every moment of my day ". when lightheartedness harbored peacefully in every moment of my day ": when lightheartedness harbored peacefully in every moment of my day "! when lightheartedness harbored peacefully in every moment of my day ", but absolutely valued!».
but absolutely valued
but absolutely valued
but absolutely valued, but absolutely valued 14 but absolutely valued, but absolutely valued, but absolutely valued.
but absolutely valued! Each has a peculiar character that makes it, as well as extremely recognizable, also deeply linked to the territory where it is made.
but absolutely valued, with its crust the color of the setting sun, with its crust the color of the setting sun.
with its crust the color of the setting sun, with its crust the color of the setting sun, with its crust the color of the setting sun 9 with its crust the color of the setting sun; with its crust the color of the setting sun, with its crust the color of the setting sun, with its crust the color of the setting sun.
with its crust the color of the setting sun
with its crust the color of the setting sun, with its crust the color of the setting sun.
“Save” comes from saving the surplus milk; “Save” comes from saving the surplus milk: “Save” comes from saving the surplus milk, “Save” comes from saving the surplus milk, “Save” comes from saving the surplus milk.
“Save” comes from saving the surplus milk; “Save” comes from saving the surplus milk, “Save” comes from saving the surplus milk, “Save” comes from saving the surplus milk, “Save” comes from saving the surplus milk.
“Save” comes from saving the surplus milk, the crust is wrinkled, branded and "flowered" with a multitude of colors, light to dark brown, grigio, white and yellow.
The seasoning lasts from 75 days up; thanks to the centripetal maturation, the heart of the dough is more crumbly, while the subcrust is more compact and soluble.
Al naso (but reconfirms the tasting) there are aromas of cooked milk, melted butter and undergrowth, dry mushroom, wet earth, wood; all this is accentuated with the continuation of seasoning.
A little known cheese, a Lombard excellence to be valued… to save!
Taleggio PDO
Taleggio PDO, Taleggio PDO, Taleggio PDO, Taleggio PDO, Taleggio PDO.
Taleggio PDO, Taleggio PDO, Taleggio PDO, appunto.
Production is regulated by a specification that offers few variables in addition to the choice regarding the heat treatment of the milk.
Production is regulated by a specification that offers few variables in addition to the choice regarding the heat treatment of the milk!
Production is regulated by a specification that offers few variables in addition to the choice regarding the heat treatment of the milk, Production is regulated by a specification that offers few variables in addition to the choice regarding the heat treatment of the milk, Production is regulated by a specification that offers few variables in addition to the choice regarding the heat treatment of the milk, Production is regulated by a specification that offers few variables in addition to the choice regarding the heat treatment of the milk?
Production is regulated by a specification that offers few variables in addition to the choice regarding the heat treatment of the milk! Production is regulated by a specification that offers few variables in addition to the choice regarding the heat treatment of the milk, here the hand becomes decisive. here the hand becomes decisive, here the hand becomes decisive. here the hand becomes decisive, here the hand becomes decisive, passione, here the hand becomes decisive. here the hand becomes decisive… here the hand becomes decisive! here the hand becomes decisive, here the hand becomes decisive, here the hand becomes decisive… here the hand becomes decisive!
here the hand becomes decisive
Defining the concept of terroir is a difficult thing, Those who work in vineyards or with their hands dipped in milk know this well.
An example can help us: the Bagoss.
Which is not born only in a truly circumscribed territory, a small town hidden by the Alps in the province of Brescia, but it manages to keep the uses under its smooth and shiny amber-colored crust, costumi, guests, traditions and culture of a place.
Bagoss is the soul of Bagolino: is his story, its people, i suoi profumi.
La pasta, dura, of a beautiful golden yellow expresses vivacity… But not only. That intense yellow is the result of an influence, of a passage, of cultures that have left their mark.
Legend has it that, during the sixteenth century occupied by the Venetian republic, i Bagossi (in Bagoss dialect, the inhabitants of Bagolino) in order to please the Doge they chose to enrich the curd with a pinch of saffron, giving an even more precious aspect to the cheese, worthy of a Head of State. Saffron, a spice that has nothing to do with Brescia and its territory, but whose use spread thanks to the Venetians who traded goods from all over the world by sea.
but whose use spread thanks to the Venetians who traded goods from all over the world by sea, but whose use spread thanks to the Venetians who traded goods from all over the world by sea, but whose use spread thanks to the Venetians who traded goods from all over the world by sea. but whose use spread thanks to the Venetians who traded goods from all over the world by sea, but whose use spread thanks to the Venetians who traded goods from all over the world by sea, but whose use spread thanks to the Venetians who traded goods from all over the world by sea, but whose use spread thanks to the Venetians who traded goods from all over the world by sea, but whose use spread thanks to the Venetians who traded goods from all over the world by sea, but whose use spread thanks to the Venetians who traded goods from all over the world by sea.
but whose use spread thanks to the Venetians who traded goods from all over the world by sea, but whose use spread thanks to the Venetians who traded goods from all over the world by sea, but whose use spread thanks to the Venetians who traded goods from all over the world by sea, among the scents and aromas it stands out without hiding the hot milk, among the scents and aromas it stands out without hiding the hot milk, among the scents and aromas it stands out without hiding the hot milk. among the scents and aromas it stands out without hiding the hot milk, all’assaggio, among the scents and aromas it stands out without hiding the hot milk. among the scents and aromas it stands out without hiding the hot milk! among the scents and aromas it stands out without hiding the hot milk, among the scents and aromas it stands out without hiding the hot milk, among the scents and aromas it stands out without hiding the hot milk, among the scents and aromas it stands out without hiding the hot milk “among the scents and aromas it stands out without hiding the hot milk”, among the scents and aromas it stands out without hiding the hot milk, among the scents and aromas it stands out without hiding the hot milk, dura, among the scents and aromas it stands out without hiding the hot milk, among the scents and aromas it stands out without hiding the hot milk. And the clean mouth will hardly be satisfied, will continually ask you to immerse yourself in the vortex of emotions suggested by tasting, bite after bite, lower and lower, closer and closer, towards the heart, the soul of one of the rarest and most representative cheeses of our fantastic dairy heritage: the Bagoss.
Valentina Bergamin
https://blog.giallozafferano.it/formaggiofaidame/
All the shots are by Valentina Bergamin.