Talk Curdy to Me: A Cheesy Gastronomic Adventure in Italy

I recently attended Cheese 2017 in Bra, Italy along with a group of my coursemates; it was the last field trip to end our gastronomic studies. After a delayed flight and two-hour car journey, we arrived at Erbaluna, a biodynamic winery located in La Morra, Italy. Continue reading

Gaga for Guga and Raw Milk Cheese

Sorry, for the lack of an update for last week’s classes, but I figured that mammoth post of the trip to Lewis was more than enough to try and digest.img_5378

Speaking of digestion, we all tasted the guga that was gifted to us and it wasn’t bad at all! The smell in the university’s kitchen was quite pungent (I’d call it eau de low tide), but the flavor of the bird was like an oily, fishy duck.

Can’t say I could eat a whole meal of guga, but it definitely exceeded expectations. Last week we also discussed gender and food on Monday, and had the much anticipated (and stress-inducing) science exam Tuesday afternoon… suffice it to say a drink (or two) was in order after that. Continue reading