cheese

To help celebrate the cheery reopening of  Slow Food’s annual September Cheese extravaganza in Brà (Piedmont),  we have made a trail of the best cheesemakers to visit in Abruzzo and Molise

Join LifeInAbruzzo for a Sunday Live in Abruzzo’s chat with Abruzzo & Italy’s most iconic shepherds and cheese-makers, Gregorio Rotolo and Nunzio Marcelli and discover the story of Abruzzo’s delectable cheeses & the Transumanza

Great cheese especially Abruzzo pecorino has a richness that allows for all manner of bitter, sweet and fruity pairings which bolster it from a simple piece of superb cheese to something magical that lingers

Autumn in Abruzzo begins in earnest in mid-October, down on its wine-growing hills, valleys and Adriatic beaches it’s still a temperate 24C mid-October

A traditional Abruzzo cheese recipe that combines 2 of my favourite ingredients: cheese & mint as well as being a canny roadmap to its socio-economic history

How I love Fiadone, I still have no idea whether to define them as a cheese pie, dumpling or what others strangely call an Easter flan even though it has a lid

Squacquerone is a fresh & Italian tangy cow cheese that has been given an Abruzzesi makeover by the artisan cheesemakers La Mascionara

Cheese rolling or, to give its Italian name, Gara di Ruzzola, is not the first thing that comes to mind when one talks about Gessopalena

Ricotta yum! If you LOVE a cheese in which you can savour the Abruzzi Apennine meadows & taste the 120 herbs that were grazed to produce it, you’ll love this!