Mountain walks and mountain pasture cheeses: one eye on health and one on gluttony!
The summer season is just around the corner! For the past few weeks we have been able to enjoy the first warm weather and the chirps of the noisy, feathered wayfarers.The blooms are lush this year, and spending free time outdoors is a true act of love for ourselves. The soft purple of wisteria, […]
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 […]
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 […]
Cheeses for all tastes! Where does their flavor come from?
There is a huge variety of cheeses in the world, and Italy is world famous for many of them. Each cheese has its own flavor and aroma (1), so that it can be said that there is a cheese for every taste. But where does the taste of cheese come from? First, from milk. […]