Baroque And Contemporary

crow somewhere god sent a piece of cheese ... A visit to the creamery.

"If you're able to get up at 5 am then you have a chance to see how to make cheese. And not just any cheese, but cheese is handmade. We meet at a fork in 'Fontanafredda "- read smsku who came from Alba Chef Bruno Dulcis Vitis.

"already put the alarm clock", "I replied, hoping for good weather, and remember it, to go on a streamer from Serralunga in the fog and rain. Well, unless you can deprive yourself of fun to see how one of the great Piedmontese cheeses? We did it wake up! The composition of the pronoun "we" , Not including me, were Sergei Ivanov ( www.restburo.ru ), Alexei Tyurin, Andrey Ushakov ( www.luding.ru ) and the genius of photography Alex Averin ( averinphoto.zenfolio.com ). Early reveille, Appointments meeting a la Stirlitz at fork in the road, about forty minutes drive away Savigliano - Cuneo, morning coffee at a roadside cafe.

open the door unpretentious institutions - and the aroma envelops you great coffee, entitled "Down with the Moscow Coffee House, a sincere curiosity staff ever have not seen Russian. But you can not linger long,
awaits us fresh milk, it's time for the road!
Park My car on the street near the old "syrofermy. An hour earlier, a silence only heard echoing steps of our team of scouts, led by Bruno, carefully tracking the origin of all products that fall into restaurant. He considers himself a gourmet, but a real foodie should enjoy only the most delicious and clean dishes. Here and this early in the morning he goes to the inspection of his favorite producers and suppliers ....
We arrived on time, even as they brought fresh milk!

course Also, we tasted it immediately. Yes, yes, and cream, too, could not have done without them. They make excellent freshest butter.

That would seem to only milk, but how it causes positive emotions, when it is so delicious! With cows, which give it, we finally met, too.
marking time in the water tiles. Plyuhnutsya not be in a vat! Hey, where's my rubber boots!
the milk is poured starter, all mixed,

through for some time formed a fresh cheese mass, which periodically stirred by a special mechanism, and "cut" that's just such a tool (from this cutting depends on the compactness of the mass, the size of "seed" sypa),

removed from the vat,


it hits the table, where it is shaped, square or rounded,

then these forms are placed in a bath with salt water.

After prosolivshiesya cheeses are removed from the water, they are placed on shelves rather cold room where the cheese is aged. Turn the cheese sprinkled with large salt crystals.

We were shown how to make cheese Bra DOP.

sea of emotions, a million pictures in a room and courtyard, surprised looks first awakened passers-by, the final tasting of cheeses of different extracts in combination with Passito di Moscato "Seren" Mario Sandri, who could not make join us early in the morning.

Cyry produced entirely by hand. The owners are convinced that it is better to make vyskokokachestvennye exclusive products in less than a lot of forgings for supermarkets. Milk comes from a farm that is a member of the Slow movement Food, fighting for quality and authenticity of products. On the same farm grown beef steers precious Piedmontese race. The owners of the farm not only showed us with their possession, but was invited to a coffee to her house. What kind of hospitable people in the countryside!

morning was over, we waited for the new Adventures in the Piedmont of reality. But if the case should go back to the cheese and eat up what is not eaten all! :-)))