Author Topic: Hallo from Italy  (Read 3682 times)

Lv9_Engineer

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Re: Hallo from Italy
« Reply #15 on: December 16, 2015, 11:37:39 AM »
Awesome pictures! I am fond of the packaging in the last few.

How long have you been in cheesemaking?

LucaAschieri72

  • Guest
Re: Hallo from Italy
« Reply #16 on: December 16, 2015, 05:52:46 PM »
I have a degree in biology and then I attended a cheese course; now it is about 14 years that I am a cheesemaker!
1 year in toscana (Pienza) making pecorino and more that 13 year near Milano in this organic farm.

Mermaid

  • Guest
Re: Hallo from Italy
« Reply #17 on: December 16, 2015, 10:51:24 PM »
Wow thanks for sharing your photos! Looking forward to hearing more from you in the forum. I love robiola :)

Offline Boofer

  • Old Cheese
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  • Location: Lakewood, Washington
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  • Contemplating cheese
Re: Hallo from Italy
« Reply #18 on: December 20, 2015, 04:21:07 AM »
Primosale and Crescenza.
Okay, Crescenza looks very similar to the Taleggio I am trying to fine-tune.

The description in the link above about being sliceable or spreadable at room temperature is what I'm seeing in my efforts to mimic Taleggio.

-Boofer-
« Last Edit: December 20, 2015, 04:58:15 AM by Boofer »
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline GortKlaatu

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  • Location: Orosi Valley, Costa Rica
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  • Goat milk?
Re: Hallo from Italy
« Reply #19 on: October 11, 2017, 03:24:36 PM »
Hello Luca,


I have a degree in biology also.
I just saw your post about exchanging cheese experience for holiday visits. 
If you would ever like to come stay in Costa Rica with us on our little farm, we could make cheese together and you could have a nice vacation.



Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.