formaggiastic

Tonights table companion - *Blaue Geiss* by Willi Schmid from Switzerland. Thermized goats milk and ripened for 5 weeks *Blaue Geiss* welcomes us with an evenly firm yet creamy bite.
Her miniscule shardy pearls deliver tangy explosives with a polite goaty twist and make you instantly crave for more.💪
The tasting team says- says finally some •funky punk• between his fangs and rates *Blaue Geiss* 13/10 🐾🐺

1st of May- worker’s movement &Tag der Arbeit! 🍀💯
Time to lay back and plan to visit exciting cheese events! 🧀🚀🥂
All over the world- big and small, farm style, commercial, industry driven…you name it, you’ll find it!
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For more May events and to plan ahead just dial formaggiastic.com or follow the link in our bio 🐾👯‍♀️

First the sweet then the beat 🍀🥰
#1 *Casatella Trevigiana*
Pasteurized cow’s milk and
Trevisan by nature, this is a delicate, sweet&creamy must on every Trevisan Cheese Plate
#2 *Bormio* a subtle, semi-cooked, raw cow’s milk pal from up the Valtellina region in Lombardy
#3 a spicy, fun sheep’s milk Blu whose origins we yet have to discover.
Elio says be a smart puppy and never miss the formaggio plate when in a local Osteria 🧀💪🔝

Jeez Elio, know nothing but already wearing Gustav’s smarty pants 🙈