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Author Topic: Hallo from Italy  (Read 3694 times)

LucaAschieri72

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Hallo from Italy
« on: December 12, 2015, 01:16:52 PM »
Hi I'm a cheesemaker in a important organic farm (Cascina Orsine) in Italy. I make 10 cheeses approximately.
My English is not very good and I hope you will understand me well. Ask me clarification if what I write is not clear.
I would like to enlarge my horizons and find friends around the world.
One of my wishes would be to offer free advice in exchange for hospitality during my holidays period.
Or to offer free advice in exchange for skills-experience sharing (in my place of residence).
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Offline scasnerkay

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Re: Hallo from Italy
« Reply #1 on: December 12, 2015, 05:22:53 PM »
Welcome to the forum! What kind of cheese do you make?
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Susan

LucaAschieri72

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Re: Hallo from Italy
« Reply #2 on: December 12, 2015, 07:39:28 PM »
Primosale, robiola, robiola with geotrichum, little brie, mozzarella, scamorza, caciotta, nostrano (between  caciotta and taleggio), little and bigger rotonda (6 months and 1 year seasoned), crescenza, greek yogurt, ricotta
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Offline Boofer

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Re: Hallo from Italy
« Reply #3 on: December 13, 2015, 01:40:40 AM »
Welcome, Luca!

I am very interested in Taleggio right now. Do you have any experience with it?

-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline scasnerkay

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Re: Hallo from Italy
« Reply #4 on: December 13, 2015, 01:58:29 AM »
I hope you can attach some pictures of all your cheeses, and some descriptions. I have not heard of rotonda!
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Susan

LucaAschieri72

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Re: Hallo from Italy
« Reply #5 on: December 13, 2015, 06:55:16 AM »
Unfortunately I have not direct experience with taleggio. I produce a similar cheese but is less creamy and acidic.
As soon as possible I will post some photos.
Rotonda is not a taditional cheese; it is only the name for our hard cheese!
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Jeepyj

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Re: Hallo from Italy
« Reply #6 on: December 13, 2015, 10:30:35 AM »
Welcome. Brie is one of my favorite cheeses and is my ultimate goal.
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LucaAschieri72

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Re: Hallo from Italy
« Reply #7 on: December 14, 2015, 01:14:22 PM »
Ricotta
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LucaAschieri72

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Re: Hallo from Italy
« Reply #8 on: December 14, 2015, 01:31:03 PM »
Scamorza (= Provola) and mozzarella.
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LucaAschieri72

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Re: Hallo from Italy
« Reply #9 on: December 14, 2015, 01:40:10 PM »
Spettinato  (robiola with geotrichum 1 week seasoned) and Mondina (similar to Brie; in this photo is a bit young).
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LucaAschieri72

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Re: Hallo from Italy
« Reply #10 on: December 14, 2015, 01:48:32 PM »
Caciotta, Nostrano (similar to Taleggio is a soft caciotta with the red rind), little and bigger Rotonda.
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LucaAschieri72

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Re: Hallo from Italy
« Reply #11 on: December 14, 2015, 01:52:57 PM »
Primosale and Crescenza.
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LucaAschieri72

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Re: Hallo from Italy
« Reply #12 on: December 14, 2015, 01:55:49 PM »
Robiola and Greek Yogurt
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Offline awakephd

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Re: Hallo from Italy
« Reply #13 on: December 14, 2015, 03:23:38 PM »
Welcome to the forum -- and thanks for the fabulous pictures!
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-- Andy

Offline Gregore

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Re: Hallo from Italy
« Reply #14 on: December 15, 2015, 05:21:56 AM »
Welcome to the forum ,

Wow that is a very cool offer to help with cheese making in exchange for a place to stay , I suspect there will be a few  here that are interested .

Heck I might even be interested.
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