Hello from Aosta, Italy!

[fiddletree]

Hi all!

I am an American who moved to the NW of Italy a year ago, because I married an Italian.  Unfortunately, he hates cheese, but I love it.  There is a TON of fantastic cheese to buy around here (especially fontina, which is from this region), but I have recently become interested in making cheese.  I don't have dairy animals, but I live right next to a small dairy, where you can get fresh raw milk from a vending machine outside of the barn!  I've been using that as my milk source, and have been successfully making yogurt, mozzerella, and ricotta, so far.  Next on my agenda is to make cultured and aged cheeses.  I am using an American book, but having to search for things in Italy, where the names of things and ingredients are different, so I am sure I will have a load of questions.  I just got laid off of work, so I think I will try to find a local dairy that will take me on as an apprentice.

I am happy to find this forum!

[mtncheesemaker]

Welcome! Sounds like you landed in a great place. Apprenticing with a cheesemaker would be great fun.
There is lots of info to be had on this forum.

[Tea]

Welcome to the forum.

[KosherBaker]

There's also a school in Emilia Romagna, that actually teaches how to make Parmigiano Reggiano.

Also, Deb, we now have someone who can help with those Italian Cheese recipe translations.  

Welcome to the Forum.
Benvenuto

[Cheese Head]

Welcome fiddletree, "you can get fresh raw milk from a vending machine" well frankly I would never ever have thought of that!

[DeejayDebi]

Welcome aboard fiddletree! I am crazy about Italian cheeses. I am always researching for more ideas and cheeses. Lucky you!

An Italian that hates cheese? ... |  / _ .. THUD! 

[fiddletree]

ha, yeah I have a strange husband, right?  He can't even handle the mozzerella and ricotta I make because the milk is too strong tasting (same milk that is used to make fontina, so I guess I get it). 

If you need help with Italian translations, I can try to help.  I'm not totally fluent, but my Italian is pretty good at this point, certainly enough for most recipes. 

What I really want to do is learn how to make the cheeses that are traditionally made here, well, because that just makes sense.  Blue d'Aoste (mmmmmm), toma, fontina, etc. 

[Brie]

I would love to hear about the cheese tht you discover there--lucky you!

[DeejayDebi]

I have several Italian cheese posted here that yu can try. I have to use cultures becuase of the different bacterial strains that are natural there but it's a start.