Robiola cheese: what it is, nutritional values and how to use it in cooking
Robiola is one of those ingredients that can be used in so many different ways, both for sweet and savory recipes. However, not many people know that robiola is not a single cheese, but a denominative of a complex of Italian cheeses. In this article we delve into what robiola is, what […]
Lactic acid bacteria, not only in dairy products but also in meat
When we hear about lactic acid bacteria, ferments and probiotics, milk, yogurt, cheese and dairy products immediately come to mind. But did you know that these invisible organisms beneficial to our bodies are also present in meat? Let’s see why they are useful and necessary for the production of cold cuts and sausages, what […]
What are enzymes and why are they so important in cheese making?
Last week, intrigued by what I had related in the previous article , I wanted to try making homemade gorgonzola. Because I am lazy, instead of going to the pharmacy or supermarket to buy rennet, I used liquid rennet that had been given to me some time ago, even though the person who gave […]
Molds and bacteria for cheese making: not all molds come to harm!
Imagine someone proposing, “I’ll give you 100 euros if you eat this food, but know that it has billions of bacteria and moldin it.” I don’t know about you, but I would hesitate a little and probably turn down the offer! Yet, if the same person offered me a taste of Gorgonzola, the nice […]
Fermentation: what it is, what types exist and what are fermented milks (Kefir)
For the past few weeks, an old acquaintance has reappeared in my house. I haven’t seen kefir in years, so much so that I associate it with my teenage days. I still remember when this fermented milk first entered our house, received as a most precious gift from a family friend, with a thousand […]
