I am a new member from Italy and would enjoy hearing from all Chow Hound Members on the topic referenced :
Born and bred in Italy, we practice the Mediterranean Trilogy of: cheese, crusty bread & wine.
To move on to blue vein cheeses, we are very fond of :
Lombardia D.O. Designation of Origin Gorgonzola aged or sweet 3 to 6 month old
Asturias D.O. Cabrales Picón
France D.O. Roquefort
When preparing an international cheese platter, I depending who is invited for lunch, brunch, cocktail hour or Aperitif / Tapas or Meze Hour ( 8pm - 9pm or 20.00 hours to 21.00 hours ), there is always:
1 fresh French and 1 fresh Spanish goat variety
1 tender Galician, Spanish Smoked cow variety
1 cured ewe variety
1 aged in cave Sardinian Ewe variety
Since my husband is a Vet specialising in Bovine Medicine and Nutrition,
Photo Courtesy: Consejo de Regulador ( President of Regulation ) of Cabrales, Asturias, Spain.
Best regards, Margaux.
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