Milk of many splendors
Ljubljana The cuisine of Slovenia wanders along the borders, venturing into Italy, Austria and Croatia. From its meanderings in the Balkans, it has brought back burek, thin, flaky phyllo dough filled with spinach and ground beef or fresh cow’s milk cheese, sold in bakeries and in street stalls. At Das ist Valter, a family-run tavern of Ljubljana, it comes as a pie, served with a glass of creamy yogurt. Pour the yogurt over the thick pastry and watch as its gradually softens under its milky tenderness.
Aveyron This emblematic specialty of the Aveyron in southern France is both rustic and refined, and is to be found on the menus of starred chefs and family dinner tables alike. The ingredients of aligot are quite simple: potatoes, fresh tome cheese from the Aubrac and cream; some add a little garlic as well. The trickiest part of the dish is making it. Once the potatoes are mashed, gradually add the cream and the cheese, stirring constantly. For the right consistency, the puree should be stringy when it’s pulled up and turned over with a wooden spoon.
Veneto In the past, ewe’s milk was used to produce this cheese. Now asagio is made with cow’s milk. Nothing special about that; but this is a high-class cheese. It’s available in two varieties, d’allevo (aged) and pressato (fresh). Both types have a slightly spicy edge, as well as strong character, especially when the cheese is extra aged. Next you’ll need to choose a regional wine, to engage a well structured dialogue between the two. Taste both simultaneously, and as they mingle on the palate, you can visualize the magnificent landscapes of the area. Then we recommend that you stay put.