Italian Food Hunters

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Italia
Bergamo
Italian Food Hunters

Cheeses, Fine food, Tasting events and Travels

03/09/2026

Visit the Alpage to discover new additions to La Tchavana’s assortment
The Alpage is breathtaking, nestled in the Valle d’Aosta at 2,000 meters above sea level. Here, they bring herds of cows for Fontina production and herds of sheep for crafting Neige de Brebis and Gran Gessato. The aging process is extraordinary: running water flows through the cave, where the cheeses are carefully washed, enhancing their unique flavors….I like their “tanned” pigs having bath sun at 2000!!!

We’re excited to add (promote) three new cheeses to our selection:
1. Elisir de Brebis – A new and unique Brebis cheese where part of the curd is mixed with Carema wine, produced by the farm itself. It looks stunning and tastes just as good: mild wine aromas, a soft paste with notes of cooked butter, milk, and mushrooms. Complex, balanced, and delightful.
2. Toma di Pecora – A pasteurized milk cheese with a soft texture and intriguing sheep’s milk aroma, subtly reminiscent of yogurt. Simple yet complex.
3. Bon Bleu – A sheep’s milk blue cheese made from raw milk, aged 70–80 days. Mild in character, but with the potential to develop a stronger personality if aged longer.

28/06/2026

Thanks to Emma Emma Young - The Cheese Explorer I had the privilege of visiting Fromagerie Laurent Dubois, a place where cheese becomes pure art. Laurent, a true master of affinage, dedicated an afternoon to sharing his philosophy with us: quality, passion, and respect for tradition.

Every detail—from the selection of cheeses to their preparation and display—reflects his dedication.
Here, cheeses aren’t just showcased; they’re told as stories. Every label, every cut, and every pairing is designed to elevate the sensory experience.
And then there’s his unique touch: managing the shop like a temple of cheese, where you can look and smell, but not touch (as the sign in the window reminds us: “Please look and smell but don’t touch”).

From French classics to exquisite maison creations that leave you speechless,

Thank you, Laurent, for giving us an experience that goes beyond mere tasting: a journey into the world of cheese, where every bite tells a story.

CheeseArt

25/06/2026

A huge thank you to everyone I met at Salon du Fromage! ✨
It was a true pleasure to share these days with so passionate people, exchanging ideas, stories, and—of course—incredible food and cheeses. Your enthusiasm and love for this world make events like this so special.
A special thank you to Giulio Signorelli of Ol Formager cheese shop in Bergamo, who joined us in visiting the farm where, 40 years ago, he rediscovered Strachitunt cheese.
Thank you to all of you who stopped by, tasted, and shared your passion with me. Until next time—keep spreading the cheese love! 🧀💛

22/06/2026

A huge thank you to everyone I met at Salon du Fromage! ✨
It was a true pleasure to share these days with so many passionate people, exchanging ideas, stories, and—of course—incredible cheeses. Your enthusiasm and love for this world make events like this so special.
Grazie to all of you who stopped by, tasted, and shared your passion with me. Until next time—keep spreading the cheese love! 🧀💛

06/06/2026

🧀 Salon du Fromage, here I come!
Not exhibiting, but I’ll be there to meet my clients, friends and enjoy Parisian lifestyle.

Let’s catch up!

Find me or send a message—we’ll make it happen. 😊

05/06/2026

🧀 A Celebration of Cheese: Nordic Cheesemongers 2026!
I was delighted to participate in this incredible event, held on May 19-20 in
Skævinge, Denmark—a gathering that brings together the best cheesemongers from Scandinavia and Iceland once a year. The purpose? To share knowledge, passion, and ideas to further develop the cheese world in these countries.
This year, I had the honor of being part of the jury for the Best Nordic Cheesemonger competition. The winner was Etna Mondo from Denmark—a well-deserved recognition for a truly exceptional cheese! Congratulations!
During the event, we also had the opportunity to taste and discover many other great cheeses from the regions. A special mention goes to the Slow Food Presidium Artisanal Sognefjord Geitost from Norway—a unique and traditional cheese that stood out for its authenticity and craftsmanship.
A heartfelt thank you to all the cheesemongers, producers, and organizers for making this event a true celebration of cheese culture!

CheesePassion

04/06/2026

🧀 A Taste of Mexico in Denmark: Oaxaca Cheese at Øllingegaard Mejeri!

During Nordic Cheesemongers 2026, we had the opportunity to visit Øllingegaard Mejeri, our amazing host for the event.
Not only did they showcase their creamery and exceptional products, but they also treated us to a very special surprise: a live demonstration of Oaxaca cheese, a traditional Mexican pasta filata cheese!
It was absolutely stunning—especially impressive to see it made at such high latitudes!
A huge thank you to Øllingegaard Mejeri for this unforgettable experience—great milk, great cheesemakers, great cheeses! 🎉

03/06/2026

✨🧀 A Heartfelt Thank You to All Giro d’Italia 2026 Cheese Lovers! ✨🧀

We want to express our deepest gratitude to every customer who joined us for the Giro d’Italia for Cheeses 2026—a celebration of the extraordinary cheeses from Italy’s valleys, mountains, and plains.

It was a true honor to present our products and introduce you to new artisanal treasures, each with its own unique story.

The enthusiastic feedback we received filled us with joy. Your passion for cheese and your appreciation for the storytelling behind each product made this event great.

We can’t wait to welcome you back for Giro d’Italia 2027 and our upcoming Wine & Cheese Italy Tour—stay tuned for more details!

A special thank you to the producers who participated with the pure intention of sharing their craft and passion, not just for profit. Together, we are more than a team—we are the Italian Artisanal Cheese National Team!

Thank you for being part of this journey. Stay tuned for more cheesy adventures! 🧀💛

By the way the winner is……

27/05/2026

🍒✨ Cherry Blu: A Taste of Campania in Giro d’Italia 2026!
Today, we’re heading to Campania, where Cherry Blu is crafted—a raw buffalo milk blue cheese covered with sour cherries (amarene).
This is no ordinary blue cheese. During aging, the wheel is washed with Taurasi wine lees, infusing it with deep, vinous complexity. Then, it’s crowned with a layer of sour cherries, soaked in rich Taurasi wine, creating a perfect harmony of bold and fruity flavors.
Cherry Blu is the brainchild of Paolo, the cheesemaker with a thousand ideas—a true maniac for raw milk cheeses, both pure and flavored. He’s also the mastermind behind a fantastic Jersey cow milk mozzarella.
From Campania, a message of pure taste! 🧀🍷

Campania RawMilkCheese

26/05/2026

🧀 Morlacco Saporito: A Taste of Veneto’s History – Featured in Giro d’Italia 2026!

Produced by Azienda Pandolfo in Veneto, Morlacco Saporito is a modern twist on the traditional Morlacco cheese, made with whole raw cow’s milk for a richer, more indulgent experience.
The family owned business by Michela and his husband Stefano run the farm of 120 cows and cheesemaking only with their own milk.

📜 A Cheese with Centuries of History
The Morlacco cheese has deep roots in the Monte Grappa region of Veneto. Its origins trace back to the Morlacchi people, a community from Eastern Europe (modern-day Croatia) who settled in the area hundreds of years ago. Their legacy lives on in this delicate, young cow’s milk cheese with a lightly bloomy rind.
🍽️ A Symphony of Flavors
* Texture: Soft, creamy, and meltingly soluble on the palate.
* Taste: A perfect balance of sweet, acidic, and salty notes.
* Aroma: Hints of milk, yogurt, wild mushrooms (like champignons), and forest floor—simple yet brilliantly complex.
👩🧀 Casara Michela: The Artisan Behind the Cheese
With passion and tradition, Michela crafts this cheese, s adding her own touch of excellence.
A cheese that’s humble in appearance but extraordinary in taste—don’t miss it!

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