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Italian Food Hunters, Bergamo (2026)

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!

16/05/2026

🧀 Giro d’Italia: La Fossa dell’Abbondanza – The Art of Cheese Affinage
This year, as part of the Giro d’Italia, we showcase two extraordinary cheeses from La Fossa dell’Abbondanza, one of Italy’s first and finest artisan cheese affineurs. In the pictures, you can see Anna Brancaleoni and her collaborator—a family-run business dedicated to the ancient tradition of fossa aging and the art of affinage. They bring us Festa Vaccino and Vaccino di Fossa (available only in The Netherlands).

🌟 Festa Vaccino: A Tribute to Romagna’s Culinary Heritage
Festa Vaccino is a cow’s milk cheese aged with nutmeg and lemon zest, born from a brilliant idea by Renato Brancaleoni (Anna’s Father) during a family lunch. As he enjoyed passatelli—a traditional Romagna fresh pasta made with grated bread, Parmigiano, eggs, nutmeg, and lemon zest, pressed through a potato ricer directly into boiling broth—he thought: “Why not create a cheese that captures the essence of this iconic dish?”
The result? A delicate yet complex cheese with subtle notes of nutmeg and lemon zest, perfectly balanced with a tangy, slightly chalky cow’s milk paste. A true homage to the flavors of Romagna.

🏆 Vaccino di Fossa: The Depth of Fossa Aging
Vaccino di Fossa is the cow’s milk version of the legendary Pecorino di Fossa. This cheese is intense yet refined, with a rich, layered aroma featuring dried fruit, pineapple, and almost toasted notes. Despite its complexity, it remains delicate and never overly sharp CheeseLovers ItalianTradition italianfoodhuntersexperinces

12/05/2026

🚴‍♂️🧀 GIRO D’ITALIA 2026: A CHEESE LOVER’S PIT STOP WITH KAES.AT!
Today, we’re taking a detour to Austria—to talk about one of the Giro d’Italia participants.
Kaes.at-Vienna, led by Stephan Gruber, is not just a customer but a friend who buys cheeses from us. He is a true artisanal raw milk enthusiast who has been bringing our artisanal Italian cheeses to new audiences for years.

From their online shop to bustling street markets and their luxury store in Vienna, they’ve made Italian cheese excellence accessible to everyone.
And for the Giro d’Italia 2026, they’ve chosen to spotlight one of the rarest gems in our collection: Ficu! 🏆 🚴‍♂️🇮🇹

12/05/2026

Giro d’Italia for Cheese – Ficu, A Sicilian Treasure from Cammarata Farm 🧀🌿

Ficu is a unique cheese produced by Luca Cammarata in Sicily, made from the raw organic milk of the Girgentana goat and coagulated with fig rennet, an ancient method. This lactic cheese, similar to chèvre, is wrapped in fig leaves, which enhance its aromas and preserve its freshness.
In the 1950s, Girgentana goats were a vital resource in Sicilian cities. Before refrigeration, shepherds would milk these goats directly in front of homes, ensuring fresh milk every day. However, with the advent of refrigerators and the ban on this practice, the Girgentana breed began to disappear. This decline was also due to the lack of a traditional goat milk cheese-making culture in Sicily and the challenges of raising these goats alongside sheep.

In the 1990s, Slow Food, Sicily our former producer launched a project to save this unique breed, focusing on cheese production from its milk—renowned for its exceptional quality and nutritional value. The idea has been crafting internationally inspired cheeses with a Sicilian touch, and Ficu is the best expression of this effort.

in 2024 Luca Cammarata took over both the care of the animals and the traditional recipe, bringing this cheese again to life.
His farm operates on land confiscated from the mafia—no small feat in Sicily.

11/05/2026

🚴‍♂️🧀 GIRO D’ITALIA 2026: A CHEESE LOVER’S PIT STOP WITH KAES.AT!
Today, we’re taking a detour to Austria—to talk about one of the Giro d’Italia participants.
Kaes.at-Vienna, led by Stephan Gruber, is not just a customer but a friend who buys cheeses from us. He is a true artisanal raw milk enthusiast who has been bringing our artisanal Italian cheeses to new audiences for years.

From their online shop to bustling street markets and their luxury store in Vienna, they’ve made Italian cheese excellence accessible to everyone.
And for the Giro d’Italia 2026, they’ve chosen to spotlight one of the rarest gems in our collection: Ficu! 🏆 🚴‍♂️🇮🇹

Italian Food Hunters

06/06/2026

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