Anne's Blog

Near Assisi, a Family Tradition: Cheese Goodness

Date: January 25, 2017 - categories: , , - Leave your thoughts

No better way to “live Umbria” fully than to “cook Umbria.” Let’s do it in our farmhouse – and before we cook up the goodness, we’ll head out to shop.

First stop? The caseificio (“cheese shop”) close to the grandiose 16th-c Basilica di Santa Maria degli Angeli (near Assisi) where the family of Enrico Broccatelli continues the cheese-making traditions he laumched in 1948.

caseificio-door

basilica-di-santa-maria

at-work

Enrico Broccatelli, still on the job

Nowadays, his children and grandchildren continue to produce cow’s milk, sheep’s milk and goat’s milk goodness, sold in the shop attached to the production laboratory:

typical-cheese

ricotta-fresca

cutting-cheese

Freshly-made mascarpone, mozzarelle (baby ones, too, ovolini), ricotta (both cow’s milk and sheep’s milk), fresh cheeses, aged cheeses, smoked ones, others aged in grape leaves, cheeses with black truffle or hot red pepper, fresh ones with pinenuts and arugula or with diced walnuts……….to name a few!

caciotta-with-black-truffle-and-cheese-sculpture

various-cheese

cheese-selection

sheep-ricotta

ricotta-and-with-walnuts

ricotta

radicchio-cheese

goats-mill-too

fresh-cheeses-mascarpone

Not sure which to try? Have a taste:

try-it

..and and as you leave, note the fresco near the door, a gem by Mark Balma, Minnesota fresco artist (see Assisi on the hill behind the shepherds?):

this-caseifcio-is-frescoed

Only in Italy, a frescoed cheese shop!

Read more about cooking up the goodness in our farmhouse
Join us in early May to cook up Umbria …and “live Umbria!”
Enjoy another note on cooking with us in our farmhouse
Click here for more on another “food event” with us
Read about a Santa Maria degli Angeli festa
Read about Nancy Pelois’s visit to Santa Maria degli Angeli

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