Fine Cheese & Charcuterie June 2016

Whenever I’m asked by well-meaning foodies, I’m usually loathe to name my favorite cheese, especially since it’s usually the one in front of me and people are apt to think I’m being flip. But I just returned from nine food-filled days in Italy so naturally I have Italian cheeses on my mind. We’re featuring two this month, Parmigiano Reggiano and Piave, and I can say without hesitation that they are on my short list of favorites. 

It was an extraordinary trip and I want offer sincere thanks to all the people who helped make it so special, particularly the ne folks at CIBUS who made the whole trip possible in the first place and who, among other things, hosted us to a dinner in one of Parma’s unique historical sites (the Ospedale Vecchio) and several memorable and educational side excursions during the show. I particularly want to thank Maria Woodley and Vincenza Kelly at the Italian Trade Agency for all their help before and during the show. This trip would not have happened without them. 

Big thanks also go to our good friends at Agriform, Lattebusche, and Atalanta who introduced us to the beauty of Verona (quite literally as they treated us to a walking tour one morning of this stunning and ancient city), the incredible panoramic splendor of the Dolomites, and a newfound appreciation for Piave, one of the great regional cheeses of Italy. And a special thanks go also to our friends at FINI Acetaia in Modena, and especially to Elisa Bergonzoni and Luca Bombarda for their hospitality and for allowing us to experience their hallowed vaults in which age one of Italy’s greatest treasures. Lastly, but by no means least, our thanks to all the warm, friendly people of Italy in hotels, restaurants, shops and delicatessens, on the buses, and on the streets who make traveling in Italy such an unforgettable experience. There is no more hospitable country on earth and they were very patient with a Yank who can mangle a foreign language as well as the best of them. Molte grazie per tutto. 

James Mellgren, Managing Editor 

jmellgren@gourmetbusiness.com