Fermentations in the kitchen
Yogurt, Japanese miso, pickles, Korean kimchi, sauerkraut, chocolate, kefir, vinegar, tempeh, cider, beer, soy sauce, kombucha. But also bread, wine and cheese, the undisputed protagonists of our culinary tradition. What do foods so different in taste, smell, and origin have in common? Only one thing: fermentation. It means that during their preparation, certain microorganisms intervene […]
How do holes form in cheese with holes?
Those who love cheese love it because of what is eaten, not because of what is not eaten. That is why I did not expect to learn very interesting things relative to the holes we find in some cheeses, such as the very famous Emmental. After all, these holes contain nothing. Yet, I discovered things […]
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 […]
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 […]