The place is packed, tiled-floor-to-wooden-rafters, with the most delectable formaggi on the planet. But my eyes and heart were riveted on two. The extra-aged Parmigiano Reggiano—be still my cuore. And the Gorgonzola, from Piemonte, which is scooped, dripping, out of its own skin with none other than a spoon. There will be no slicing for this baby.
NOTES: 1. A “baita” is a typical, Alpine construction—think big chalet—made of stone and wood. In the old days, and maybe still today, cheese producers made their cheeses in them, from the milk given by the goats, sheep and cows that graze on Alpine pastures. 2. The parmigiano pictured above is a “stravecchio” (extra-aged, 30-36 months), from the high pastures of the Emilian Apennines. 3. The Gorgonozola is a Novarese Gorgonzola, which was voted the Best sweet gorgonzola of 2011 and which is among the top 14 best cheeses of Europe (“Tuttofood Cheese Award”). 4. The spoon is the “Daily Cure” spoon. Did you recognize it?