Valentine’s Day is a holiday that is celebrated annually on February 14th. Its history is shrouded in mystery, with various theories about its origins. One of the most popular theories is that it originated from ancient Roman celebrations of Lupercalia, a festival of love and fertility held in mid-February.

Valentine as we know it today

However, the holiday as we know it today is largely associated with Saint Valentine. He was a Catholic priest who lived in the third century. According to legend, he defied the orders of the Roman emperor Claudius II, who had banned marriages in an attempt to increase the number of single men available for military service. Saint Valentine continued to perform marriages in secret, and was eventually imprisoned and sentenced to death for his defiance.

The Catholic Church honoured Saint Valentine as a martyr, and the holiday of Saint Valentine’s Day was established in his memory. Over time, the holiday evolved into a celebration of love and romance, and people began to exchange gifts and cards to express their affection for one another.

In the Middle Ages, the tradition of sending love letters on Valentine’s Day became popular, and by the 15th century, the first mass-produced Valentine’s Day cards began to appear. Today, it is celebrated in many countries around the world, and it remains one of the most popular holidays for expressing love and affection.

…and

In conclusion, the history of Valentine’s Day is a mix of ancient celebrations, Christian traditions, and cultural evolution. Regardless of its origins, it remains an important occasion for people to show their love and appreciation for one another.

The cheese

And this is where the cheese comes in of course. Celebrate the day with someone you love and enjoy a piece of excellent cheese like the Coeur de Neufchâtel in the picture above. Let your favourite drink accompany the cheese.

Thanks to: Chat Open AI

I have checked out AI – Artificial Intelligence – and asked what the future prospects of raw milk cheese might be. Not gloomy at all, but there is the issue of defending the definition of cheese or milk rather, irrespective if it’s raw or pasteurised. So here is what AI came up with, based on my questions.

Raw milk cheese – the future?Read More »

Obviously, Christmas and blue cheese are more or less synonyms. As much as I love Stilton, today I want to strike a blow for some other blue cheeses that will enrich your Christmas table. Some say the reason Stilton is so popular at Christmas is because that’s when the cheese were at its best, made of milk from cows fed on fresh nutritious grass from the second growth. That’s what they say anyway, I doubt there would be enough Stilton for the festive season these days if they were to depend on cheese only made through August or thereabout. I will definitely also have some other cheeses as well, blue as well as soft and semi hard cheeses.

Blue Cheese for Christmas – More than Blue Stilton?Read More »

I must admit that Caseificio Francesco Rabbia was not a cheesemaker I had heard of until September this year when I suddenly came across their stand at the Terra Madre Salone del Gusto in Torino. Fortunately they were in a part of the exhibition that were not so crowded as the outdoor narrow passages with boots on both sides. Some of the Italian provinces had their own areas that were much more accessible and gave room for a chat.

Francesco Rabbia – a new acquaintanceRead More »