WEB BBS MAR 18
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BUSINESS SUPPLEMENT<br />
and indeed become more evident on the<br />
palate, after you’ve eaten a particular dish.<br />
“From every 25 litres of goat’s milk, I get<br />
about 2.5 kilos of goat’s cheese,” said mine<br />
host Luca. “Depending on what you want,<br />
from this I make some cheeses that are<br />
best to eat straight away. Cheeses that will<br />
last for only three or four days. Then there<br />
are some that you should keep for longer,<br />
that age very well.”<br />
Luca tries a variety of mixtures from cow’s<br />
milk constituting 80 percent and goat’s milk<br />
20 percent of a sample, to a goat’s milk at<br />
80 percent and cow’s milk just 20 percent<br />
and another with an even mix of 50 percent<br />
cow’s and goat’s milk. Each will produce a<br />
slightly different texture and taste.<br />
One of the best ways to get a handle on the<br />
wide variety and textures of goat’s cheeses<br />
available in Toscana is to order a cheese<br />
platter, with maybe a glass or two of the<br />
house red wine. One of the more intriguing<br />
and certainly incredibly tasty examples on<br />
the platter is the cheese-in-camicia, also<br />
called cheese-in-a-shirt. Basically, it is an<br />
aged cheese surrounded with a crust of<br />
pepper. The pepper is cut off, but the resultant<br />
cheese has a flavour that is as distinct<br />
as all the other cheeses produced by Luca<br />
and his team.<br />
All the cheese is made in very much the<br />
same way Luca was taught as a youngster<br />
growing up in the Tuscany region of Italy.<br />
Toscana cheese platter<br />
SCAN THIS AREA<br />
Trattoria Pizzeria Toscana<br />
Moom Talay Thai Restaurant<br />
Email: ben.hightowerltd@gmail.com<br />
www.Thailand-Business-Supplement.com