“We have a cow.”
I recently wrote about one of the best meals I’ve ever had at a restaurant called Broeding in Munich.
The meal was a highlight of my 24 hours in Munich.
In my article about Broeding, I mentioned how the restaurant serves an ever-changing set 6-course menu each night. Well, that’s not strictly true. Broeding actually offers the option of five or six courses. I failed to mention the 5-course option because I can’t fathom who in their right mind would forego the full six courses – even if you’re lactose intolerant. See, the 6th course you can have or do without is a cheese course.
And that cheese comes from one cow.
Not a cow…just one cow.
Yes, Broeding restaurant is so fresh and their ingredients so local that they know exactly where their cheese comes from.
“We have a cow,” Andreas, the sommelier/server/expert-on-all-Broeding-food extraordinaire, explained to me matter-of-factly when serving the cheese course, as if a restaurant having its own lone cow to make cheese was normal. After I inquired more about this Broeding cow, it sounds like it lives happy days in South Tyrol region of Italy.
As for the cheese, it was hard while still tasting creamy with a pungent savory flavor plus the slightest hint of bitterness. In short, it was incredibly delicious.
That cow should be proud.
You may also enjoy reading: