Fresh Goat Cheese: A Breath of Fresh Air
You’ll enjoy it on toast, with chives, pepper or a drizzle of olive oil. It’s delicious crumbled in summer salads or incorporated into hot dishes.
Mozzarella, but not just any mozzarella
Braided Mozzarella, the favorite of the Kaempff-Kohler cheesemonger
This week, our colleagues at the cheese shop are staying in summer mode. They are offering a light and fresh cheese, typical for the season:
Braided mozzarella, or “treccia” in Italian, is a variety of mozzarella distinguished by its braided shape.
Its origin lies in Italy, specifically in Campania, where classic mozzarella is also produced from buffalo milk.
The history of mozzarella is closely linked to the arrival of water buffalo in Italy in the 7th century, which were used for milk production for the cheese, but it is also made, where applicable, from cow’s milk.
The production method for mozzarella, called “mozzatura” (Italian for cutting), consists of cutting the curd and working it by hand to obtain the stretched-curd texture.
With its supple texture and mild taste, mozzarella is enjoyed fresh, often drizzled with olive oil or cooked in various dishes, such as pizzas or gratins.
The braided shape of mozzarella is an adaptation that highlights its stringy texture and aesthetic appeal. Furthermore, it is highly appreciated for its more pronounced flavor and creamier texture than classic mozzarella.
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On the menu: gourmet sandwiches, tasty snacks, refreshing drinks, and ice-cold draft beer to fuel up before the show.
Open Air Season at BREAKK: Pre Concert Bites
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A gourmet journey through the flavors of the world
A salad as tasty as it is healthy, ideal for a light, colorful, and energy-filled summer break.
Kaempff-Kohler Summer Bubbles: Follow Your Sun
This summer, Kaempff-Kohler celebrates the art of living under the sign of the sun, elegance, and exceptional bubbles.