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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#trado pills: the seasonality of goat cheese

#trado pills: the seasonality of goat cheese


The seasonality of food products is an increasingly sought-concept and that is the basis of many of our choices.

One often hears of seasonal fruits and vegetables, but also other products are only available at certain times of the year, simply because nature has intended this: fresh goat cheese are among them.

Goats are animals with an estrous cycle limited to certain periods of the year, which vary from area to area even according to some environmental factors in our latitudes occurs more frequently from July to November. So it is only since the end of January to early April, when the little goats are born, that cheese factory can return to work. 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

The cheese, to the origins of the aromas

The cheese, to the origins of the aromas


The scent of milk, the toasted aroma of cream, butter, of a particular hay or of a specific fruit. Because they are found in the cheese? And in all cheese?

WORDS & IMAGES: Lara Abrati 

Cheese is the product of lactic or rennet coagulation of milk, whether whole, skimmed or semi-skimmed. The lactic coagulation is obtained via the acidification of the milk itself, while that rennet is the result of the addition of rennet which can be of two types: animal, when derived from the stomach of calf or baby goat, or vegetable, obtained for example by thistle .

Italy possesses a wealth Dairy considerably large and diversified, not only for obvious differences attributable to the various production techniques, but also to the type of milk used and its consequent bacterial contamination. 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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Il Cappello del Mago, a cheese and a prize, without any magic!

Il Cappello del Mago, a cheese just from the Magician’s hat

The Cappello del Mago italian cheese, Magician Hat, is a special cheese, not only for its name, but also for the feelings that its aromas and flavors arouse in those who are predisposed to his taste. The cheese is produced from the dairy La Giuncà in the beautiful and picturesque Mastallone Valley, a side valley of Valsesia.

It is produced from 100% goat milk: no small matter for the fact that the making of pure goat milk is more difficult and mastered only by the biggest cheese makers. Its manufacturing technique is derived since an old recipe, the one to produce the famous and best known Castelmagno white.

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The Montebore cheese

350montebore2Renovation and development, for a treasure cheese who risked to disappear

A noble marriage, that between Isabella of Aragon and Gian Galeazzo Sforza, with a master of ceremonies of excellence: nothing less than Leonardo Da Vinci, the genius of art and science, but also fine gastronome. February 5, 1489 that the prestigious cheese, with its special wedding cake shape, did not fail to be served to the guests at the banquet in the castle of Count Botta in Tortona.

Although, probably, its history is much older and goes back to the art of cheese-making of monks of the Benedictine Abbey of Santa Maria di Vendersi, between the ninth and eleventh centuries. Here it began the noble history of this prestigious cheese, which then risked being forgotten during the last century.

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