{"id":32936,"date":"2018-01-18T08:00:01","date_gmt":"2018-01-18T13:00:01","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32936"},"modified":"2018-01-11T12:43:03","modified_gmt":"2018-01-11T17:43:03","slug":"cheese-day-lou-bergier-pichin","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-lou-bergier-pichin\/","title":{"rendered":"Cheese Of The Day: Lou Bergier Pichin"},"content":{"rendered":"

\"\"<\/a><\/h2>\n
\n

Lou Bergier Pichin
\n\"\"<\/a><\/h2>\n

|Looh, Buhrg-YAY, Pih-shin<\/span>|<\/p>\n

Piedmont, Italy\u2019s northwest region, borders France to the west and Lombardy and Emilia-Romagna to the east. It\u2019s only fitting, then, that <\/span>Lou Bergier Pichin<\/span><\/a>, a raw cow\u2019s milk cheese from Piedmont, melds many cheesemaking traditions. The cheese\u2019s tomme style and name\u2014Lou Bergier is the term for shepherd in the local Occitan language\u2014follow the French, while the use of day-old whey to generate starter cultures is quite Italian. The milk is coagulated using thistle rennet\u2014a practice inspired by Spanish cheeses.<\/span><\/p>\n

Made by Piedmont\u2019s <\/span>Fattorie Fiandino<\/span><\/a>, Lou Bergier Pichin is a rustic cheese that\u2019s fragrant with aromas of mushrooms, damp cave, and hints of butter and barnyard. On the palate, it\u2019s bright and floral with notes of citrus. Aged for 60 days, the wheels have a velvety, mottled brown rind and a plush pale yellow paste that\u2019s interspersed with eyes.<\/span><\/p>\n

Enhance Lou Bergier Pichin\u2019s floral, fruity flavors by pairing it with a crisp white or lightly fruity red wine, and serve with <\/span>membrillo<\/span><\/a>, sunflower honey, or pumpkin ginger compote.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Lou Bergier Pichin from Italy’s Piedmont region smells like mushrooms and cave, but tastes bright and floral. Sip a crisp white wine for a springy pairing.<\/p>\n","protected":false},"author":11,"featured_media":32937,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[2235,2234,1770,1503],"coauthors":[842],"class_list":["post-32936","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","tag-fattorie-fiandino","tag-lou-bergier-pichin","tag-piedmont","tag-tomme"],"acf":[],"yoast_head":"\nCheese Of The Day: Lou Bergier Pichin - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-lou-bergier-pichin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Of The Day: Lou Bergier Pichin\" \/>\n<meta property=\"og:description\" content=\"Lou Bergier Pichin from Italy's Piedmont region smells like mushrooms and cave, but tastes bright and floral. 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