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…
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cheese
6 posts
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…
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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),…
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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,…
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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…
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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…
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