{"id":259793,"date":"2024-07-24T13:23:44","date_gmt":"2024-07-24T13:23:44","guid":{"rendered":"https:\/\/kaempff-kohler.lu\/formaggi-ditalia-italian-fortnight-at-the-cheese-shop\/"},"modified":"2026-07-14T08:27:35","modified_gmt":"2026-07-14T08:27:35","slug":"formaggi-ditalia-italian-fortnight-at-the-cheese-shop","status":"publish","type":"post","link":"https:\/\/kaempff-kohler.lu\/en\/formaggi-ditalia-italian-fortnight-at-the-cheese-shop\/","title":{"rendered":"Formaggi d&#8217;Italia: Italian Fortnight at the Cheese Shop"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; theme_builder_area=&#8221;post_content&#8221; _builder_version=&#8221;4.27.0&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;-22px|||||&#8221; custom_padding=&#8221;80px|||||&#8221;][et_pb_row _builder_version=&#8221;4.27.0&#8243; _module_preset=&#8221;default&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_column _builder_version=&#8221;4.27.0&#8243; _module_preset=&#8221;default&#8221; type=&#8221;4_4&#8243; theme_builder_area=&#8221;post_content&#8221;][et_pb_text _builder_version=&#8221;4.27.0&#8243; _module_preset=&#8221;default&#8221; theme_builder_area=&#8221;post_content&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243; custom_margin=&#8221;-40px|||||&#8221;]<\/p>\n<p>Unlike the French, Italians do not eat cheese at the end of a meal.<\/p>\n<p>On the other hand, they happily nibble it as an aperitif and enjoy it as an antipasto with dried or fresh fruit.<\/p>\n<p>But most of the time, cheese is used in cooking and enhances traditional Italian recipes.<\/p>\n<p>Italian cheese is closely intertwined with the history and culinary traditions of Italy.<\/p>\n<p>From July 26 until August 10, our <strong><a href=\"https:\/\/kaempff-kohler.lu\/en\/shops\/\">cheese shop<\/a><\/strong> is set to Italian time.<\/p>\n<p>Our cheesemaker Sonia Jaulin has put together a beautiful range of new and well-known products to discover and taste:<\/p>\n<p>plain Piccolo di Bufala, pistachio or chives, subtle and creamy Sissi, Camembert di Capra, Quadrilo Lombardo, Taleggio, Gorgonzola dolce, Pecorino di Pienza, Cacciocavallo di Grotta, Fiore Sardo, Parmigiano Reggiano rosso (36 or 60 months refining)\u2026and many others.<\/p>\n<p><span><a href=\"https:\/\/kaempff-kohler.lu\/en\/shops\/#fromagerie\">www.kaempff-kohler.lu\/boutiques\/#fromagerie<\/a><\/span><\/p>\n<p><span>&#8212;-<\/span><\/p>\n<p>Unlike the French, Italians do not eat cheese at the end of a meal.<\/p>\n<p>On the other hand, they happily nibble it as an aperitif and enjoy it as an antipasto with dried or fresh fruit.<\/p>\n<p>But most of the time, cheese is used in cooking and enhances traditional Italian recipes.<\/p>\n<p>Italian cheese is closely intertwined with the history and culinary traditions of Italy.<\/p>\n<p> From July 26 until August 10, our <strong><a href=\"https:\/\/kaempff-kohler.lu\/en\/shops\/\">cheese shop<\/a><\/strong> is set to Italian time.<\/p>\n<p>Our cheesemaker Sonia Jaulin has put together a beautiful range of new and well-known products to discover and taste:<\/p>\n<p>plain Piccolo di Bufala, pistachio or chives, subtle and creamy Sissi, Camembert di Capra, Quadrilo Lombardo, Taleggio, Gorgonzola dolce, Pecorino di Pienza, Cacciocavallo di Grotta, Fiore Sardo, Parmigiano Reggiano rosso (36 or 60 months refining)\u2026and many others.<\/p>\n<p><span><a href=\"https:\/\/kaempff-kohler.lu\/en\/shops\/#fromagerie\">www.kaempff-kohler.lu\/boutiques\/#fromagerie<\/a><\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Unlike the French, Italians do not eat cheese at the end of a meal. On the other hand, they happily nibble it as an aperitif and enjoy it as an antipasto with dried or fresh fruit. But most of the time, cheese is used in cooking and enhances traditional Italian recipes. Italian cheese is closely intertwined with the history and culinary traditions of Italy. From July 26 until August 10, our cheese shop is set to Italian time. Our cheesemaker Sonia Jaulin has put together a beautiful range of new and well-known products to discover and taste: plain Piccolo di Bufala, pistachio or chives, subtle and creamy Sissi, Camembert di Capra, Quadrilo Lombardo, Taleggio, Gorgonzola dolce, Pecorino di Pienza, Cacciocavallo di Grotta, Fiore Sardo, Parmigiano Reggiano rosso (36 or 60 months refining)\u2026and many others. www.kaempff-kohler.lu\/boutiques\/#fromagerie &#8212;- Unlike the French, Italians do not eat cheese at the end of a meal. On the other hand, they happily nibble it as an aperitif and enjoy it as an antipasto with dried or fresh fruit. But most of the time, cheese is used in cooking and enhances traditional Italian recipes. Italian cheese is closely intertwined with the history and culinary traditions of Italy. [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":244199,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[90],"tags":[],"class_list":["post-259793","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Formaggi d&#039;Italia: Italian Fortnight at the Cheese Shop - Kaempff-Kohler<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kaempff-kohler.lu\/en\/formaggi-ditalia-italian-fortnight-at-the-cheese-shop\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Formaggi d&#039;Italia: Italian Fortnight at the Cheese Shop - Kaempff-Kohler\" \/>\n<meta property=\"og:description\" content=\"Unlike the French, Italians do not eat cheese at the end of a meal. On the other hand, they happily nibble it as an aperitif and enjoy it as an antipasto with dried or fresh fruit. But most of the time, cheese is used in cooking and enhances traditional Italian recipes. Italian cheese is closely intertwined with the history and culinary traditions of Italy. From July 26 until August 10, our cheese shop is set to Italian time. Our cheesemaker Sonia Jaulin has put together a beautiful range of new and well-known products to discover and taste: plain Piccolo di Bufala, pistachio or chives, subtle and creamy Sissi, Camembert di Capra, Quadrilo Lombardo, Taleggio, Gorgonzola dolce, Pecorino di Pienza, Cacciocavallo di Grotta, Fiore Sardo, Parmigiano Reggiano rosso (36 or 60 months refining)\u2026and many others. www.kaempff-kohler.lu\/boutiques\/#fromagerie ---- Unlike the French, Italians do not eat cheese at the end of a meal. On the other hand, they happily nibble it as an aperitif and enjoy it as an antipasto with dried or fresh fruit. But most of the time, cheese is used in cooking and enhances traditional Italian recipes. Italian cheese is closely intertwined with the history and culinary traditions of Italy. 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But most of the time, cheese is used in cooking and enhances traditional Italian recipes. Italian cheese is closely intertwined with the history and culinary traditions of Italy. 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