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Grana Padano a go-go

A visit to Agriform's Grana Padano aging facility in Italy, complete with robots!
Torching the wheels. Cheese at its most badass.
Cutting the Grana Padano—it's an art form in and of itself.
The wheel is scored...
And knives are inserted to create a crack, in a method similar to stone cutting.
The wheel is flipped and the re-pierced...
...and if done properly, the cracks run together and split the wheel in two.
Fragments of cheese are then chipped off...
Apologies for the blur—I was busy trying to elbow my way in for a taste.
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Starch Contest Winner—it was the scallops what did it.

Alright, after a week's worth of consideration, and a number of worthy entries, I've made my biased and arbitrary decision: Alyssa Dyane's seafood risotto has won her a kilo of Vialone Nano risotto rice.

Besides including the tasty scallop, there were two decisive elements to Alyssa's win...

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More Italian Madness: The 2010 Veneto Cheese exhibition & tasting

Caseus Veneti is the Veneto region's annual cheese show and competition:

The 2010 winners
The Grana Padanos
Grana Padano, a lovely profile
Grana Padano, attack from the back
The Montasios
Fresh cheeses slumping to glory
More local color
The eyes have it
Fresh and lucious
Oh, I could go on about these...
Frankly pornographic
The Laurel and Hardy heads had me a little confused, too
Marinated in the lees from winemaking—a trick dating from the Napoleonic wars
Amazing
Quattro-H club
We always have our cheese competitions in Renaissance castles—don't you?

Hard Cheese

I’m not bitter

about it, but as I write this, Will Fertman is embarking on my trip to Veneto, Italy. When the Italian Trade Commission had to change the dates of this proposed press junket, it created a conflict for me; and Will was self-sacrificing enough to take (think steal) the journey. Still, I wish him safe travels and eagerly await vicarious travels through Veneto along with our readers here on our new blog.