Well, the best cheese in the world is: an American blue cheese!
We love bergamo For many reasons, but three above all others come to mind —and my heart—: the Upper Town (one of the most beautiful medieval cities in Italy, refuge of the slow life that Le Corbusier adored so much: “Ogni frastuono, ogni fragore di macchina dovrebbero essere banditi come profanazioni esecrabili”), the best moments in the life of Elijah and Oliver in that masterpiece called _ Call me by your name _ (which take place precisely here, refuge of the director Luca Guadagnino) and the festival that floods the city these days: the World Cheese Awards .
** Cheeses, marble, history, culture, sin and pleasure.** How could we not love you, Italy.
THE BEST CHEESE
Straight to the point: the best cheese on the planet is an organic blue cheese , from cow, refined in pear brandy by the wonderful craftsman David Gremmels of Rogue Creamery , a cheese factory founded in 1933 by Tom Vella in southwestern Oregon and which began its specializing in blue cheeses in 1954.
Organic Blue Cheese Rogue River Blue
THE 16 GREAT FINALISTS (all of them, chosen Super Gold in their respective tables):
1. Organic raw milk soft and ripened goats' cheese. 73 points.
two. Natural rind, semi-hard goats' milk. 74 points.
3. Brown Swiss breed cows' milk Gouda, 82 points.
Four. Organic ewe's milk cheese soaked in red wine, 67 points.
5. Soft Ewes' milk cheese wash-rind, 88 points.
6. Organic unpasteurized cheese, 80 points.
7. Hard raw milk cheese, 89 points.
8. Torta del Casar, Raw sheep's milk, 92 points. We already talked about it: sheep's milk, with a creamy texture and intense flavor, something bitter, typical of vegetable rennet (wild thistle) that is used in its preparation, comes from the area of Casar de Caceres.
The Oregon Blue Cheese Team
9. Hard cows' cheese with unpasteurized milk, 85.
10. Rind washed hard cheese matured for 12 months, 86 points.
eleven. Blue Cheese made form pasteurized cows' milk, 76 points.
12. Cloth-bound hard cheese made from Buffalo milk, 79 points.
13. Organic unpasteurized traditional cheddar, 91 points.
14. Soft cheese ripened with Marc de Bourgogne, 85 points.
fifteen. Parmigiano Reggiano 24-29 months, 100 points.
16. Organic Blue Cheese Rogue River Blue, 100 points. (broken by the director of the jury)
And who has decided? Well, nothing more and nothing less than 260 judges (the undersigned, one of them) from 35 globe points that they have tasted and judged almost to the point of belligerence 3,804 cheeses from 42 countries in a gastronomic babel but with a shared language, the love of cheese; all the cheese universe gathered in this small city away from the madding crowd: the paradise of cheese lover.
There are already 32 editions of this event that has become the most relevant in the fermented milk industry: from large producers to small artisan dairies; distributors, shopkeepers, room managers, importers, processors, farmers and journalists —practically everyone who paints something in the world is here... -.
But who rides this chicken? Well The Guild of Fine Food , “the hub for top quality local, regional & international food & drink” (there is nothing) , a handful fifteen hundred well organized English producers capable of acting as a lobby against the government and exerting strength for their sector; hopefully the same here because how we miss such a lever in this catastrophe that our wine, our olive oil and our cheese are experiencing due to the tariffs imposed by Donald Trump. But that is another story.
The one that concerns us has to do with that elaboration that is so much ours and so much from all over the world, so attached to pleasure but also to memory and craftsmanship: the very round happiness of a wedge of cheese on the table.
Long live the cheese!