The scent of milk, the toasted aroma of cream, butter, of a particular hay or of a specific fruit. Because they are found in the cheese? And in all cheese?
WORDS & IMAGES: Lara Abrati
Cheese is the product of lactic or rennet coagulation of milk, whether whole, skimmed or semi-skimmed. The lactic coagulation is obtained via the acidification of the milk itself, while that rennet is the result of the addition of rennet which can be of two types: animal, when derived from the stomach of calf or baby goat, or vegetable, obtained for example by thistle .
Italy possesses a wealth Dairy considerably large and diversified, not only for obvious differences attributable to the various production techniques, but also to the type of milk used and its consequent bacterial contamination. Continue reading