"Each cheese awaits its customer, it poses so as to attract him, with firmness or a little snooty graininess, or otherwise melting in a submissive abandon" - Italo Calvino.
By law a "cheese" is a product made from milk, following the acid or rennet coagulation, also obtained by making use of enzymes and cooking salt. The main process in cheese-making is the coagulation of casein, said "curd", which incorporates calcium, phosphorus and fatty substances, and the consequent separation of the serum, aqueous substance which contains some protein, sugar and mineral salts. The breaking of the curd has the purpose of facilitating the removal of the serum: the smaller the pieces that are formed, the greater the amount of whey removed and the harder the cheese obtained.
According to the legend the first cheese in history was made by chance by an Arab merchant who, in crossing the desert, brought with him some milk contained in a bag made from the stomach of a sheep. The heat, the enzymes of the bag and the movements of the men transformed the mik into "cheese". Since then the history of cheese has evolved and today there are thousands of types of cheese, some of which are likely to disappear, because we are losing many traditions. Artisan cheeses have unique flavors and unmistakable aromas, and are still produced with the wisdom of the ancient methods. Sensibus always selects its cheese bearing in mind that high quality must be ensured and traditions should be preserved.
Browse our pages and discover some of the best cheeses in the world, special products to serve on your table, and try our fantastic recipes with cheese.
Buy gourmet cheese and your palate will thank you!