{"id":40099,"date":"2021-06-14T08:00:43","date_gmt":"2021-06-14T12:00:43","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=40099"},"modified":"2022-05-11T06:21:10","modified_gmt":"2022-05-11T10:21:10","slug":"destination-cheese-european-edition","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/destination-cheese-european-edition\/","title":{"rendered":"Destination Cheese: European Edition"},"content":{"rendered":"

N<\/span>ow that Americans who are vaccinated against the coronavirus can once again travel to Europe, you may be primed to enact those vacation plans that were put on hold last summer. But what if you can\u2019t decide between the mountains or the beach? Let cheese be your guide. We\u2019ve compiled a selection of some of Europe\u2019s most delightful holiday spots that also offer access to bucket-list cheese. The Old World is your cheeseboard\u2014dig in.<\/span><\/p>\n

The West Country, England<\/b><\/h2>\n

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The English West Country is a verdant patchwork of six counties offering bucolic countryside, mystical stone circles, dramatic coastline, and incredible cheese. And it\u2019s not all rustic idyll\u2014there\u2019s alternative Bristol (Banksy\u2019s hometown), historic Cirencester, and UNESCO-listed Bath with its Georgian streets and the heaving shelves of the Bath Fine Cheese Co.<\/a> (pick up a wheel of brie-like Bath Soft Cheese for the road). Follow the freeways (until they run out) or strike off into country lanes hemmed in by towering hedgerows until you arrive at hidden villages and knock-out cheese. Somerset is synonymous with cloth-wrapped cheddar<\/a>, but with Wales across the border has an indomitable Caerphilly tradition. Enjoy a two-for-one win with a visit to Westcombe Dairy\u2019s farm shop for their traditional raw milk cheddar and lemony Duckett\u2019s Caerphilly. Traveling south sees the landscape rumple up around you as you enter Dorset, a coastal county of time-warp villages and Dorset Blue Vinney<\/a>\u2014a beloved English cheese that became nearly as extinct as the fossils embedded in the Dorset cliffs. Head westward through Devon and visit one of Country Cheeses\u2019 superb cheesemongers before you reach Cornwall with its wild beaches and distinct Celtic identity. Here, at the ends of the English earth, hunt out World Champion Cornish Kern<\/a>\u2014a melt-in-the-mouth aged Gouda-type\u2014and its Lynher Dairies\u2019 stable-mate\u2014the mellow, nettle-wrapped Yarg<\/a>.<\/span><\/p>\n

North Coast, Spain<\/b><\/h2>\n

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The ruggedly gorgeous Atlantic coast of Spain is too often overlooked in favor of the oversubscribed southern beaches. Not that it\u2019s without its fans\u2014Galicia is the endpoint for the Camino de Santiago; Cantabria\u2019s beaches are a magnet for Spaniards; and the stars of cities like regal Santander and ancient Orvieto are on the rise. And while the mountainous hinterland is evenly distributed among the Basque Country, Asturias, Cantabria, and Galicia, the cheeses are as distinct as the local lingos. The Basques\u2019 developed the iconic Idiazabal<\/a>, a sheep\u2019s milk cheese (historically smoked when stored, out of spatial necessity, in the shepherds\u2019 chimneys). From the spectacular hinterland of Asturias comes tri-milk blue Cabrales<\/a>; within its oak leaf wraps are chocolate, leather, and blackberry notes (also look out for Asturias\u2019s super-rare Queso Genestoso). On the mellow side is the brick-shaped sandwich-favorite, Queso Nata de Cantabria<\/a>, and Galicia\u2019s breast-shaped Tetilla<\/a>. The North Coast is a place to lose yourself in nature, uncover hidden beaches, or, if you\u2019d like a little more humanity, book a table for pintxos in one of the world\u2019s great foodie cities, San Sebastian.<\/span><\/p>\n

Rh<\/b>\u00f4<\/b>ne-Alps, France<\/b><\/h2>\n

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A place of crumbling crags, silent pine forests, and the clink and whirr of ski lifts, the Rh<\/span>\u00f4<\/span>ne-Alps is an eastern province of France that abuts Switzerland and Italy. Its most easterly area is the Savoy region\u2014think The Sound of Music with a French accent\u2014a place of emerald pastures and crick neck peaks towering over peaceful villages. Despite the tricky terrain, this is cow\u2019s milk territory, the origin point for heavyweight cheeses such as nutty Beaufort<\/a>, rich Reblochon<\/a>, and honest Tomme de Savoie<\/a>. It\u2019s high altitude, so do as the locals do and replace the lost oxygen with cheese: a Beaufort fondue perhaps or find the much rarer goat\u2019s milk \u201cTomme de Ch\u00e8vre pour raclettes.\u201d Back to the low (er) country, stop in at Annecy, where the water from spectacular Lake Annecy feeds into the town\u2019s flower box-lined can always.<\/span><\/p>\n

Lombardy and the Lakes, Italy<\/b><\/h2>\n

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Italy\u2019s hip (or knee, depending on how leggy Italy looks to you), the region of Lombardy embraces the fertile plains of the Po-River Valley all the way up to the majestic alpine foothills that frame Lake Como. Welcome to the land of the \u201cpolenta eaters\u201d\u2014 the Lombards\u2019 hearty cuisine reflecting the harder climate and agricultural legacy of the industrious north. \u201cCheese eaters\u201d would also fit like a handmade Italian glove, as this is where Gorgonzola<\/a>, Grana Padano<\/a>, and Taleggio<\/a> have their wellspring. Visit Peck\u2019s deli in regional capital and intense style vortex, Milan, to fully comprehend Lombardy\u2019s immense cheese heritage. With a sumptuous Risotto alla Milanese from Ratan\u00e0 warming your insides, strike out in your vintage Fiat 500 for nearby Bergamo. Smaller and more typically Italian in the medieval good looks of its Citt\u00e0 Alta, Bergamo is home to renowned buffalo milk cheesemaker Caseificio Quattro Portoni<\/a> (try its Blu di Bufala<\/a> at the Ol Formager cheesemonger on Via San Tomaso). If you also come across nutty Bitto DOP<\/a>, snap it up\u2014this mixed milk mountain cheese is a regional titan. Wash your formaggi acquisitions down with a glass of Franciacorta, a Champagne-a-like from a boutique wine region that fringes the southern shores of lovely and unassuming Lake Iseo. A case of Franciacorta, cheeses, and a couple of truncheons of bresaola (Lombardian air-dried salted beef), and you\u2019re all set (also there is no more room in your vintage Fiat 500). <\/span><\/p>\n

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Westcombe Cheddar + Wild Beer Mixed Fermentation IPA<\/strong><\/span><\/h3>\n

Both sited on Westcombe Dairy\u2019s farm, this is as close a relationship between brewer and cheesemaker as they come. This three-yeast IPA was designed for food, and what greater food is there for pairing with a fruity IPA than a nutty raw-milk cheddar?<\/span><\/p>\n

Gorgonzola Dolce + Franciacorta Extra Brut<\/strong><\/span><\/h3>\n

The dry biscuit and apricot flavors of a bubbly Franciacorta cuts beautifully through the creamy tang of its regional bedfellow.<\/span><\/p>\n

Beaufort + Chardonnay<\/strong><\/span><\/h3>\n

A honeyed, floral mountain cheese enjoyed with an oaky, high-acid Chardonnay from the nearby Jura region? Magnifique.<\/span><\/p>\n

Queso Nata de Cantabria + Marianito<\/strong><\/span><\/h3>\n

 This straightforward buttery cheese partners as the perfect straight man to the colour and bitter-edge provided by the Marianito (see recipe below).<\/span><\/p>\n

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The Marianito<\/h2>\n
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Spain\u2019s answer to the Negroni.<\/div>\n
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Ingredients
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  • 2 \u00bd<\/span> ounces<\/span> sweet vermouth<\/span><\/li>
  • \u00bd<\/span> ounce<\/span> dry gin<\/span><\/li>
  • \u00bd<\/span> ounce<\/span> Campari<\/span><\/li>
  • 3<\/span> dashes Angostura bitters<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
    <\/div> <\/h3>
    • \u25baAdd all ingredients to an ice filled cocktail shaker and stir until cold. Strain into a martini glass and garnish with orange peel and a green olive.<\/div><\/li><\/ul><\/div><\/div>\n
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      When planning post-lockdown travels, combine natural splendor with splendid cheese.<\/p>\n","protected":false},"author":101,"featured_media":40107,"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":[11],"tags":[2698,27686,27688,3460,20867,1179,1187,20943,27689,2398,27687],"coauthors":[897],"class_list":["post-40099","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel","tag-british-cheese","tag-dorset-blue-vinney","tag-english","tag-english-cheese","tag-european-cheese","tag-french-cheese","tag-italian-cheese","tag-lombardy","tag-rhone-alps","tag-spanish-cheese","tag-west-country"],"acf":[],"yoast_head":"\nDestination Cheese: European Edition - culture: the word on cheese<\/title>\n<meta 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