Fromage, italien de qualité
Le the Italian cheese... what would we become without it? Cuisine would certainly lose one of its major dimensions, without the different varieties of cheese that we have learned to love. Nothing is more true in Italy, where the cheese offers a symphony of flavors, textures, and aromas, bringing its irreplaceable contribution to all types of dishes, from snacks to starters, from pasta to main courses, and even in desserts.
The origins of its manufacture are rather simple, compared to the richness of varieties we know today. It is the necessity to preserve perishable foods and to make nutritional reserves consumable throughout the year that started this process. Techniques vary from one cheese to another, but the basic process always remains the same, and is divided into three phases: the coagulation of milk, using rennet, which leads to the separation into curd and whey; drainage to remove the excessof water; aging, or maturation, at the end of which the cheese is ready to be tasted.
The major asset of Italian cheese is the undeniable quality of its raw materials, its vast assortment, and the mastery of its producers, artisans, or industrialists.
