CHEESE, ETRUSCANS, GOATS

 presents "NOT THE SAME MOLD STORY" : THE SCIENCE OF CHEESE, by our favorite explainer
(IN ENGLISH )
  

 presents
 "THE CHEESE SHOP" 
 
(IN
)
 

 

 
 ALPINE COWS in the VAL D'AOSTA (near the GRAN SAN BERNARDO Pass); Source of the cheese FONTINA FORMAGGI d'ALPEGGIO 
(IN ITALIAN) 
 

  TUSCAN GOATS, whose milk is used to make an organic PECORINO at a farm near Siena 
(IN ITALIAN 
, but the goats speak GOAT).


  PARMIGIANO REGGIANO: Detailed VIDEOS showing the MAKING OF THE CHEESE (IN 9 EASY LESSONS!) (FOR the hard-core!) LESSON #: 1.  2.  3.  4.  5.  6.  7.  8.  9. 
(IN ENGLISH!-ish.) 



 PARMIGIANO REGGIANO: THE OPERA!  Official version of how Parmigiano is made!   
(IN ACCORDIAN!) 






ITALIAN CHEESES in general: in ENGLISH 


ITALIAN CHEESES (Exhaustive): in ITALIAN 


LIGURIAN CHEESES: in
 ITALIAN


TUSCAN CHEESES:  in ITALIAN 

 

  HOMEMADE CHEESE, AN ITALIAN FAI-DA-TE on a site dedicated to Bill Murray(!)
(whistled IN ITALIAN)
  
 
  


 GARFAGNANA CHEESE-MAKING: Beautiful photos of the process. 


              

 
GORGONZOLA ! ! !


Visit a gorgonzola factory! 

See a VERY detailed
description of the gorgonzola-making process!  

"Journey to Gorgonzola"
by Aldo Buzzi in the New York Review of Books(Dec. 16, 1993)
(Translated from the ITALIAN




              
 ITALIAN CHEESE ROLLING . . . EXPLAINED!
 



 In 
BARGA VECCHIA (near CORFINO) the cheese takes a pretty tame roll: 



 MORE excitement at the Italian CHEESE ROLLING CHAMPIONSHIP in Poppi, east of Firenze:
 


 
Elsewhere in the GARAFAGNA, also very near CORFINO, we find this PAIRS CHEESE ROLLING CHAMPIONSHIP. (IN ITALIAN and a little sketchy. Watch for that cheese zinging off across the muddy field in pursuit of cheese liberation). 





 In PANICALE (right next door to CHIUSI and the catacombs!) they roll an enormous cheese wheel around the perimeter of the town's medieval walls every year on the day after Easter.



 In the Alto Adige (Südtirol) cheese rolling can get pretty wild:
 


But, really, Gloucestershire? England: Off the subject, I know, but these people are truly insane. Their entry form reads: "All you have to do is arrive at the top of the hill, make the decision (possibly check that your 'Last will and testament ' is up-to-date!) make sure that you won't need that pair of jeans ever again and ......... GO!!!"

 


A nice drive through southern Tuscany, (looking a lot like the countryside around Sarteano) this video is titled "Campionato Italiano di Lancio del Formaggio - Rignano sul Arno 2012" -- launch of the "Italian Cheese Rolling Pairs' Championship,"  but it appears to have very little to do with cheese (unless the camera was actually embedded in a wheel of pecorino, in which case they should hire that sucker for the Indy 500). 


               


Some FOOD that is NOT CHEESE

 
BIROLDO della GARFAGNANA (
just like  at ALBERGO BAITA in CORFINO -- on the  tour menu , at least)!  In a word: YUK. (This is Massimo's favorite video, and GOOD-O if you're curious as to what goes into that sausage. Um.  (IN ITALIAN with MUSIC.)



 FARINA DI NECCHIO della GARFAGNANA:(flour made from ground chestnuts. Used to make "Necchi" pancakes and other dietary staples of the old Garfagnana, just like  at ALBERGO BAITA in CORFINO -- on the  tour menu, again). In ITALIAN but with ENGLISH subtitles.




SOME OTHER THINGS that might be of  INTEREST


 
Cinghiale, for example.

ITALIAN CHEESE: AN ABBREVIATED LIST:   


Some  BITS ABOUT ETRUSCANS

  An overview.

 Herodotus and DNA.


a  More Etruscan genetics.

     Etruscan funery artifacts, around Chiusi.


      Etruscans and Giacometti? Or not. 
But, Woman: still standing.



ITALIAN GOATS:
 
 
 All kinds of Italian goats, including the capre orobice of Giuseppe Giovannoni in the Val di Lesina, located in the Parco delle Orobie Bergamasche northeast of Lake Como. Definitely on the next Formaggio Tour (as if)!

  Bionda dell'Adamello from Lombardia

  Calabrian goat in "Le Quattro Volte": "Anybody up for a dialogue-free, documentary-like movie about an old goatherd, dying?" Totally. My kind of show.

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