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).
Welcome to the forum! What kind of cheese do you make?
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
Welcome, Luca!
I am very interested in Taleggio (https://cheeseforum.org/forum/index.php/topic,14634.0.html) right now. Do you have any experience with it?
-Boofer-
I hope you can attach some pictures of all your cheeses, and some descriptions. I have not heard of rotonda!
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!
Welcome. Brie is one of my favorite cheeses and is my ultimate goal.
Ricotta
Scamorza (= Provola) and mozzarella.
Spettinato (robiola with geotrichum 1 week seasoned) and Mondina (similar to Brie; in this photo is a bit young).
Caciotta, Nostrano (similar to Taleggio is a soft caciotta with the red rind), little and bigger Rotonda.
Primosale and Crescenza.
Robiola and Greek Yogurt
Welcome to the forum -- and thanks for the fabulous pictures!
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.
Awesome pictures! I am fond of the packaging in the last few.
How long have you been in cheesemaking?
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.
Wow thanks for sharing your photos! Looking forward to hearing more from you in the forum. I love robiola :)
Quote from: LucaAschieri72 on December 14, 2015, 01:52:57 PM
Primosale and Crescenza.
Okay, Crescenza (http://www.cheesemaking.com/Crescenza.html) looks very similar to the Taleggio (https://cheeseforum.org/forum/index.php/topic,15026.0.html) 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-
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.