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Taste for cheeses

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A cheese tour or a day or two tasting on your European holiday.

Cheese is a food derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein.

We pick three different cheeses to consider to taste; visit their region of Europe, sit under the shady tree while accompanied by crusty bread and a fine glass of the local wine…

As it used to be and As it shall be!

Pasturo Cheese Italy

Mauri Cave Ripened Taleggio   Cow’s Milk

The mould on the outer rind is developed during maturation in natural caves high in the Alps. The interior is balanced with a smooth nutty, buttery and teasty flavour. Considered to be one of the finest DOC cheeses made in Italy.

Normandy France

Pont l’ Eveque   Cow’s Milk

One of the oldest cheeses of Normandy and is said to have originated during the fifteenth century. The cheese is regularly washed, brushed and turned to encourage the special bacteria to grow on the rind. Farmyard aroma, the flavour is savoury and piquant, with a trace of sweetness and a robust tang on the finish.

Murcia, Spain

Queso de Muria Al Vino    Goat’s Milk

Produced using milk from Murciano-granadina goats, which graze in the hot and arid Murino region on the south eastern coast of Spain. The rind forms naturally and is washed in high tannin red wine. After three month maturation, the result is a smooth buttery texture and slightly fruity flavoured centre.

Hundreds of types of cheese from various countries are produced. Their styles, textures and flavours depend on the origin of the milk (including the animal’s diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavouring agents.

The experience watching these local cheese manufactures at work and enjoying the local ambience and country side is just part of your memorable holiday with EuropeDriving.com

Road Energy

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Eating while driving

Banana’s! great energy source and easy to eat for most, I have eaten these potassium filled bomb shells for years, yet surprised by the added benefits found in an article recently that is worthy of sharing:-

“Did you know that the nutritional properties of those bananas hanging in your kitchen change as they grow riper. As they ripen, they become sweeter. Why? Because there are enzymes in the banana that begin to break down starches, which aren’t generally sweet, into sugar. This also makes the banana easier to digest for your gut.

Additionally, Japanese researchers recently discovered something fascinating about bananas; as a banana ripens, it produces more antioxidants than its fresher brethren contain. When the banana has dark spots on the peel, it produces what’s called TNF, or Tumor Necrosis Factor, a substance that combats cancer and abnormal cells. The darker the spots, the more powerful the banana at killing cancer cells. A ripe banana is eight times more effective in boosting the body’s immune system than a fresh banana is.

So the best time to eat a banana? When it’s fully ripe. But it’s worth noting, if you suffer type 2 diabetes, you may want to eat a ripe banana with nut butter. The fats in the nut butter will slow down sugar absorption in your blood stream so it doesn’t hit you all at once, making it easier for your body to break down.”

Well if that does not stir you into taking banana’s on your next trip, probably nothing will.

Keep fit on the inside as you are what you eat, travel well with Europe Driving Holidays.

Food Glorious Food!

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MOUTH WATERING STOPS ON TOUR.

Culinary… the art of cooking, food preparation and presentation of food.

From Barbecues to Michelin stars, we all need good food that helps to keep us healthy and energised. However the occasional misdemeanor is acceptable as the bake house with its cakes and cookies is sometimes as tempting as a $300.00 Michelin Pigeon with warm foie gras sorbet or a serious T Bone steak off the flames.

The key to life is to eat what your body needs, try and try new dishes, ensure a good proportion of any main meal is vegetables and eat in moderation leaving a morsel on the plate side, with knife and fork together, showing a satisfied eater, waiter and cook.

Travel with Europe Driving Holiday trips you can either taste and enjoy the culinary delights from town to town or we can arrange for you to have local cooking experiences enabling you to prepare and provide dishes from Provence, Umbria or Seville. Join the experience with personalised holiday trips travelling in style.

www.EuropeDriving.com