Know your cheese: Le Gruyère AOC

This is the first article in our “know your cheese” series, and what else to start with than our favourite dairy queen: Le Gruyère AOP? We have written this article after discovering the wonderful Gruyère d’Alpage website, who kindly let us use their pictures in this article and share the story of this fabulous product. […]

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Foodcrafting in Romania – Milk

As promised, we start our Romanian culinary tour with one of the most basic and delicious ingredient used in many forms, products, and dishes: MILK! In Romania, there are still many small farmers that raise sheep, cows, goats or even buffalos, and use the milk to craft various products following traditional methods, without much technology […]

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Balmoș – Transylvanian Cheese Polenta

As promised last week, a sneak peek into our upcoming post on Romanian cheese-making. We show below how to make balmoș, a variation of a traditional Romanian dish: mămăligă (polenta), but with loads of extra cheese and milky stuff in it. There are many recipes for making balmoș, but ours is a simple one anyone […]

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Foodcrafting in Romania – Part 1

We’ve spent a brief vacation week in Romania in July, and had an intense amount of fun (& especially food). The foodcrafter spirit is strong there with many traditional simple, yet delicious dishes and local specialties. We realised that international awareness about Romanian cuisine is close to nil, most people thinking “yeah, greasy and heavy […]

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Book: Das kulinarische Erbe der Alpen

The English title of this book would be: “The culinary heritage of the Alps”. “Would” only, because the book hasn’t been translated in English yet… This heavy volume tells the story of food in the Alps with gorgeous photos by the Swiss photographer Sylvan Müller to accompany the prose of Dominik Flammer. An absolute delight […]

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Năsal, or how corporate interests killed a unique product

A few days ago, FrieslandCampina, majority shareholder of Napolact (a large Romanian dairy producer) has announced closing down its factory in the village of Țaga, 60km from Cluj-Napoca in the heart of Transylvania, where the Năsal cheese has been made for over half a century. The Năsal is a soft cheese with an intense smell (yes… […]

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