From milk to cheese
The spiciest cheese in Switzerland has been produced for more than 700 years in the idyllic mountains of the Appenzellerland: Appenzeller® cheese is made in 52 local cheese dairies following a traditional recipe and tended with the secretive herbal brine. Here you can find out how milk is made into cheese step by step.
They are an intrinsic part of the Appenzellerland: the cows, whose natural raw milk is used to make Appenzeller® cheese. They are fed exc…
Every cheese has its own character,
This is connected with its ingredients, the production and the care of the cheese by the affineur.
In order to taste the character of cheese, all human senses are activated.
Taste is a very varied sensory impression.
Not only the tongue, but also nose, eyes and even ears are involved.
The oral cavity provides information about the temperature and consistency of the cheese.
The tongue and the entire nasopharynx contribute to the perception of tas…
History of the Consortium How is the Red Cows Consortium born? At the beginning of the nineties, a group of breeders took into account the idea to start again the production of Parmigiano-Reggiano with the milk of the ancient Reggiana’s breed. Just as they did in the past. The idea, sprung from the gathering of breeders, experts of the agricultural and scientific world both at local and national level, has been realized in 1991, with the tuning of a program of value, realized together with the C…
I had been thinking for a long time about a new project, something different and in some ways unique, that would give me the opportunity to tell the story of the gastronomic heritage that I have the good fortune to discover during my travels. But to do that I wanted a different medium, faster and more immediate, that went beyond words and to do so I decided to use images.
In recent years I have relied on my iPhone to capture important moments, to tell the story of the territory, producers and …
Italia-nel-mondo der Gourmetversand für Delikatessen, Feinkost, Wein
und gute Lebensmittel aus Italien seit 2002.
Aktives Verkaufen lebt von Freundlichkeit, Fachwissen und viel Begeisterung für das Produkt und den Menschen. Auf Messen, Verkaufsveranstaltungen im Lebensmittelhandel verkaufe ich Käsespezialitäten. Dieses Aufgabengebiet "aktives Verkaufen" ist neben meiner Referententätigkeit ein sehr wichtiger Bereich meiner Selbstständigkeit. Hier werde ich mit den Fragen der Kunden, Veränderungen am Markt und dem Einkaufsverhalten konfrontiert. In meinen Seminaren kann ich somit die Praxis und Theorie vie…