Author Archives: Milkfarm
Stop #2 Schnebelhorn and Gutenberg production with Reto in Bütschwil. He currently makes about 300 wheels of cheese a day depending on milk supply. Great to see a cheese that is popular at Milkfarm….and we use it in our Mac & Cheese!
Day 2 of traveling from Northern Italy into Switzerland via the Splügen Pass. It was THE MOST AMAZING drive of my life. We stopped for espresso in a small town called Isola and it smelled like firewood with the sound of waterfalls and the sight of sheep grazing along the mountain. First stop: Bündner Bergkäse an organic Co-op with 25 farmers who each own 5 to 40 cows. We toured the facility, met the cows, walked around town (pop.65), ate a traditional meal of cheese and barley soup…. and pretty much freaked out at how amazing everything was #icandienow #switzerlandisepic #lifechangingmoments
Day 2 of traveling from Northern Italy into Switzerland via the Splügen Pass. It was THE MOST AMAZING drive of my life. We stopped for espresso in a small town called Isola and it smelled like firewood with the sound of waterfalls and the sight of sheep grazing along the mountain. First stop: Bündner Bergkäse an organic Co-op with 25 farmers who each own 5 to 40 cows. We toured the facility, met the cows, walked around town (pop.65), ate a traditional meal of cheese and barley soup…. and pretty much freaked out at how amazing everything was #icandienow #switzerlandisepic #lifechangingmoments
9/21/17 #milkfarmlunch •SALAMI: salami rossa, fresh mozzarella, heirloom tomatoes, arugula, aioli, and @domsfoods walnut basil pesto on ciabatta •FIG: fresh figs, roasted pistachios, fresh goat cheese, arugula, and onion jam on ficelle •THE CLAUDINE: wine cured salami, Beurremont butter, comté, fresh cucumbers, and cracked pepper on ficelle •GRILLED CHEESE •MAC N CHEESE
9/21/17 #milkfarmlunch •SALAMI: salami rossa, fresh mozzarella, heirloom tomatoes, arugula, aioli, and @domsfoods walnut basil pesto on ciabatta •FIG: fresh figs, roasted pistachios, fresh goat cheese, arugula, and onion jam on ficelle •THE CLAUDINE: wine cured salami, Beurremont butter, comté, fresh cucumbers, and cracked pepper on ficelle •GRILLED CHEESE •MAC N CHEESE
Alberto and Nicole from Formaggi Ciresa took us around ALL day and one of the stops was their aging rooms and packing facility. Great to see the flipping and washing of many cheeses! We saw Taleggio being salted and rubbed down and the entire process from day two to shipping. Note how fast mama wraps the Taleggio! #themoreyouknow #cheeseducation
Alberto and Nicole from Formaggi Ciresa took us around ALL day and one of the stops was their aging rooms and packing facility. Great to see the flipping and washing of many cheeses! We saw Taleggio being salted and rubbed down and the entire process from day two to shipping. Note how fast mama wraps the Taleggio! #themoreyouknow #cheeseducation
Today we met Marco and his family who are world class Bruno Alpina (Brown Cow) breeders, farmers and cheesemakers. The place was so beautiful! Just 10km from the Swiss boarder facing a waterfall and snow capped mountains. They make about 20 wheels of Valsassina per day. We tried the 4mo. and it was remarkable! #farmstead #babycalves #ilovethisplace #helicoptercows
Today we met Marco and his family who are world class Bruno Alpina (Brown Cow) breeders, farmers and cheesemakers. The place was so beautiful! Just 10km from the Swiss boarder facing a waterfall and snow capped mountains. They make about 20 wheels of Valsassina per day. We tried the 4mo. and it was remarkable! #farmstead #babycalves #ilovethisplace #helicoptercows
