Cheese, Traditions Italian Style

A world without cheese? Cuisine wouldn’t be able to boast one of its most important dimensions if the various types of cheese we have come to love disappeared. Nowhere is this more true than Italy, where Italian cheese offers a symphony of tastes, textures and bouquets, providing an unreplaceable contribution to everything: snacks, starters, pasta, main courses, and even desserts.

The origins of cheese making are quite simple compared to the art and myriad forms that enter the mind today. It is born of the human need to preserve nutrients for consumption at a later date. Though things may vary for different types of cheese, the basic process can be broken down into three steps. During curdling, milk is separated into solid curds and liquid whey through souring, usually by adding rennet. Curd processing then basically entails draining techniques to remove excess water. Finally, ripening refers to the resting, or aging period in which the cheese is finished.

Cheese in the bel paese is the product of the same time-tested practices. What makes it unique is the unrivalled quality of raw ingredients, the largest assortment of varieties to be found, and the mastery of both artisans and large-scale producers in creating inimitable products.

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