It’s spring, goat’s cheeses come back

It’s spring, goat’s cheeses come back

Lifestyle Trado BLOG

Following the rhythms of nature, fresh goat cheese is seasonal and available from spring to late autumn. Trado selected dairymen who respect animals and their natural reproductive cycle and rest.

To learn more read HERE – #trado pills: the seasonality of goat cheese

Here are some cheeses selected for you:

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A not accidental magic: from milk to cheese – Part 1/8

A not accidental magic: from milk to cheese – Part 1/8

Lifestyle Trado BLOG Trado World

Making cheese, not an accidental magic. A cheese survey. 

Part 1/8

Throughout the world there are numerous kinds of cheese, some industrial and other handcrafted, produced from special recipes that reflect the area they come from. The territory that is not only environment and microclimate, but also its cultural meaning, composed of local traditions and customs. In Italy, making cheese is an ancient tradition and today you can find so many different kinds, some protected by designations of origin, others not, but no less prestigious and sought after.

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Rosso di Mazara, shrimp with heart

Rosso di Mazara - Red ShrimpRosso di Mazara: a real diamond, caught daily from Sicilian waters

A passion, not just a profession, that of Paul Giacalone and his entire family.

We are in Mazara del Vallo, in Sicily. This city is located in the southwest of the region near Trapani. It is about 200 km from the Tunisian coast and strolling in the old town you can lose yourself among small picturesque streets. Continue reading

News Trado: here comes the Alps butter

News Trado: here comes the Alps butter

Lifestyle Trado BLOG

This mountain butter is a product of excellence rare product for surfacing. It you can use it in every way thanks to its taste characteristics.

Spread on bread, will give the aromas of floral and herbal essences of the mountains, while heated is a great dressing for meats, stuffed pasta, vegetables or rice. It will give the recipe an unparalleled added value. Continue reading

Butter from Fobello, awarded by Gambero Rosso

Mountain butter The real mountain butter, sweet and delicate

Not all the butter is the same. Like any specialties, there are many factors that differentiate and characterize this production made from milk cream.

First, the quality and the type of milk used.

For the mountain butter La Giuncà is used raw milk produced from animals that live freely in the high mountain pastures and that, consequently, they eat flowers and wild herbs. This will definitely improve the nutritional characteristics and changes the color: being flowers and herbal essences rich in carotenoids, the butter will have a definite color, generally pale yellow. Continue reading

The Pan del Pastore, a special cheese

pan del pastore cheese

… Its crust and the smell of just leavened bread

The Shepherd’s Bread (Pan del Pastore) shows a square shape and its size is similar to that of a stracchino cheese.

It’s easy to be amazed by this cheese. From creamy of the dough near the rind and aromas that are released when you cut it. A cheese that you’ll want to eat often. A delicious product for its delicate taste and tactile sensations that gives the taste. It is a bloomy rind cheese, that has a white mold to cover the entire surface. The presence and the development of such a mold is absolutely intentional and controlled, featuring just its own taste characteristics. The creaminess of the rind is generated by the same mold that speed up and facilitate the proteolysis of the peripheral areas of the dough. Continue reading

CasArrigoni: Cheese stories

casArrigoniThe mountain refinement: are the people who create the cheese

Val Taleggio is a small valley located in the Orobie Pre-Alps, in the mountainous area of the province of Bergamo, a beautiful town near Milan.

Among these mountains, comes the story of a famous and well-known cheese: Taleggio DOP, it is a symbol of the art of making cheese, handed down from generation to generation. The valley is perpendicular to the largest Brembana Valley. An environment at about 1000 meters above sea level characterized by the presence of fresh air, forests, streams and pristine nature. This place is ideal for the perfect ripening of renowned cheeses produced in the area. Continue reading

Mollana della Val Borbera

Valle-MollanaA cheese that is absolutely of country tradition

Mollana authentic italian cheese is a handmade product typical of the Val Borbera, a valley cradle of many kinds of cheese. For even the cheese Montebore originates right here.

Mollana is a symbol of the peasant culture of this area, in ancient times, farming families did not apply special techniques and rigorous checks for the production of “everyday cheese.” Large part of process was left to chance, in the knowledge that it would be consumed very quickly. Today it is not so, but for the production of this cheese is given value to a key variable in the early stages of its production: the time. Its processing is very slow, the curd is left to rest for very long: both before and after cutting. Continue reading

Gianduiotto … and it isn’t chocolate!


Giuncà-12-Giandu-capraGoat or cow? To each his own!

This italian cheese is a very special and the size is very important: it can weigh up to seven kilograms. It is a variation of the classic Toma Valsesia, but with a very particular form, refers to the famous Piedmont chocolate! It is produced in the dairy La Giuncà in Fobello and is created by the great ability and creativity of Bruno and Gianluca, the dairymen.

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