My first stop of the day at Summer Fancy Food Show was at the enormous wrap around cheese counter of importer/distributor Atalanta.
They came from Spain with the broad section from Alimentias including cheese from the Canary Islands which I am eager to try, Holland and Italy whether from Piedmont or the Veneto.
Her youthful enthusiasm was contagious.
This small producer whose 'creatore di formaggi' is Carlo Piccoli has 3 lines.
First certified organic goat, second certified organic cow whose milk comes from the Dolomites, third traditional and affine.
The 2 cheeses I tasted that day were the formajo ciock al vino rosso (drunken cheese) "inspired by the centuries-old custom of hiding cheeses in fermenting grape must, to conceal them from raiders in time of war."
The other medieval castel made with raw goat milk which they introduce as "a free interpretation of how a cheese from the Middle Ages might have been. Delicious on its own, but equally enjoyable as an accompaniment to walnut bread, or with a little chestnut honey ..."
I will have to make time for an interview with Mr. Carlo Piccoli, the cheese creator and get more of the Latteria Perenzin story and share it with you.