What happens if two Germans that retired in Maui get bored? Exactly. They start a goat farm and cheese place. Humanely raised, funky hippy flavored place - that produces delicious cheese. We had: 'diabolic' with red pepper corns, garlic and EVOO, napa wrap with vine leaves, smokey BBQ, dryish and ready for biscuit (hence called biscuit), feta and French dream - Mr Carastians least favorite- with herbs de Provence.

Cones are the hot new things - and these cones were SUPERB! Idiazabal cream cheese stuffed in a brûlée cone - the sharp cheese playing perfectly off the slightly sweet caramelized cone. Perfection! This is another dish that we could see popping an easy dozen into our mouths... no questions asked. Just cough up more cones, people!

Bring on the cheese course!!! Eyes were popping when this cart rolled out - featuring an overwhelming selection of the finest fromage from the region. Even though we were already full, we tried to try them all - from the creamy goat on up to stinky blue. A fig mustard and toasted walnuts finished dressing the plate.

A bite-sized biergarten on a stone! Obatza is a classic Bavarian beer garden cheese dish (Camembert, spices, etc) and no platter is complete without radishes, pickled or raw... and of course the BEER! In this case, a frothy beer foam that helped wash it all down...

The grand finale comes in 2 parts - 9a (cheese for the savory lovers) and 9b (sweets for the sweeties). This cheese platter is from the Schloss Wirtschaft Wildenwart in Frasdorf and Flair Hotel Aldersberg in Rottau working together - a lovely little plate of locally made blue cheese from the Chiemgau (which worked well with the Trevisiano - red pickled cabbage from Italy), and a fruit bread crostini. A big red wine would have been good, but it went ok with the 2011 Zweigelt-Cabernet from Weingut Aumann from Austria. Pretty plating. :*)

Welcome to the lovely Salzburg Casino restaurant... housed in the same lovely 'castle' building as the casino itself - with a VERY (borderline neglected) old world feel. But it's part of the atmosphere - so you gotta love it! They offer a fab 5 course dinner for a VERY reasonable price of 38 EUR. This bread spread is here to whet your whistle... ;*)

A lovely homemade concoction of camembert, butter, paprika, onion which you slather up on a pretzel or brown bread. Absolutely perfect with beer... or young wine in the case of Mrs. C.

Hmmm... fried goat cheese with fig jelly. Nuff said.

served with a Cabernet-Sauvignon Vinaigrette. Mr. Carastian's business partner loved it. Mr. Carastian - having strong stands on beets - would rather have a sharp stick in the eye.

the grand finale of Mr. Carastian's picnic basket for the plane. great English cheese and crackers (I felt like Wallace (and Gromit)). But have to say, I had to read the menu again to realize that the tasteless, gelatin thing in the back was supposedly "Quince and Berries". oh well - ALL better than food on BA. ;-))

A complete waste of packaging (pet peeve of Mr. C) but pretty much the ONLY good thing included in the breakfast buffet at the hotel. A really great cheese in a handy single size serving. Woo hoo!

Fresh local sheep's cheese - smeared with a lightly spicy mole rojo. Yes, please!

not all too special - but another nice example of their efforts to make food appealing. even in a buffet situation. Fresh goat cheese, a slice of honeydew and - of course - some jamon. simple. and so good. and of course: prepared a la minute.

The opener was actually quite yummy... and honestly the best dish they put out that night. A lovely slightly spicy salad offset nicely with the sweet caramelized goat cheese. Lovely start...