Italian Food Hunters

🧀 Salon du Fromage, here I come!
Not exhibiting, but I’ll be there to meet my clients, friends and enjoy Parisian lifestyle.

Let’s catch up!

Find me or send a message—we’ll make it happen. 😊

🧀 A Taste of Mexico in Denmark: Oaxaca Cheese at Øllingegaard Mejeri!

During Nordic Cheesemongers 2026, we had the opportunity to visit Øllingegaard Mejeri, our amazing host for the event.
Not only did they showcase their creamery and exceptional products, but they also treated us to a very special surprise: a live demonstration of Oaxaca cheese, a traditional Mexican pasta filata cheese!
It was absolutely stunning—especially impressive to see it made at such high latitudes!
A huge thank you to Øllingegaard Mejeri for this unforgettable experience—great milk, great cheesemakers, great cheeses! 🎉

✨🧀 A Heartfelt Thank You to All Giro d’Italia 2026 Cheese Lovers! ✨🧀

We want to express our deepest gratitude to every customer who joined us for the Giro d’Italia for Cheeses 2026—a celebration of the extraordinary cheeses from Italy’s valleys, mountains, and plains.

It was a true honor to present our products and introduce you to new artisanal treasures, each with its own unique story.

The enthusiastic feedback we received filled us with joy. Your passion for cheese and your appreciation for the storytelling behind each product made this event great.

We can’t wait to welcome you back for Giro d’Italia 2027 and our upcoming Wine & Cheese Italy Tour—stay tuned for more details!

A special thank you to the producers who participated with the pure intention of sharing their craft and passion, not just for profit. Together, we are more than a team—we are the Italian Artisanal Cheese National Team!

Thank you for being part of this journey. Stay tuned for more cheesy adventures! 🧀💛

By the way the winner is……

Giro d’Italia for Cheese – Ficu, A Sicilian Treasure from Cammarata Farm 🧀🌿

Ficu is a unique cheese produced by Luca Cammarata in Sicily, made from the raw organic milk of the Girgentana goat and coagulated with fig rennet, an ancient method. This lactic cheese, similar to chèvre, is wrapped in fig leaves, which enhance its aromas and preserve its freshness.
In the 1950s, Girgentana goats were a vital resource in Sicilian cities. Before refrigeration, shepherds would milk these goats directly in front of homes, ensuring fresh milk every day. However, with the advent of refrigerators and the ban on this practice, the Girgentana breed began to disappear. This decline was also due to the lack of a traditional goat milk cheese-making culture in Sicily and the challenges of raising these goats alongside sheep.

In the 1990s, Slow Food, Sicily our former producer launched a project to save this unique breed, focusing on cheese production from its milk—renowned for its exceptional quality and nutritional value. The idea has been crafting internationally inspired cheeses with a Sicilian touch, and Ficu is the best expression of this effort.

in 2024 Luca Cammarata took over both the care of the animals and the traditional recipe, bringing this cheese again to life.
His farm operates on land confiscated from the mafia—no small feat in Sicily.