"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.
Cheese Dishes and Traditions
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!
Cheese and honey is one of the most refined combinations you can try. Follow our tips and delight yourself and your guests with a delicious honey and cheese platter.
Would you like to make a refined aperitif for your friends? Thinking of an unforgettable wine and cheese tasting? Here are some suggestions for a cheese board that your guests will remember for a long time!
Walking through the ideal city of the Renaissance, tasting Pecorino cheese and discovering what to visit in this unique Tuscany village.
Is your baby halfway to a year already? It's time of weaning and starting a slow transition from breastfeeding to the bottle and to baby foods.
Pediatricians say this moment shouldn't occur earlier than 5 months unless particular situations require it happens before. Anyway, it shouldn't be later than 6 months. Our suggestion is to give the child enough time to adapt his body and taste to the new foods: let him or her try the new recipes gradually and try to understand his/her preferences.
Cheese is an important food for baby's health. But which cheese is better and when to start giving cheese to babies? Here are some answers.
One of the sure things in life is the combination of Camembert with fruit. These cheese and apple puff pastry bundles will be the perfect appetizer for a classy house party.
Fried Camembert is a mouth-watering idea and a fantastic recipe for a dinner with friends. Serve it with a mixed berry sauce and enjoy!
Tomino is a small Italian cheese, hailing from the Langhe, a Piedmont agricultural region. Discover the characteristics of Tomino, how to cook and how to pair it.
Stracchino is a soft and creamy cheese hailing from Lombardy. Discover its delicate taste, how it's made and how to use it in recipes.
Read the main characteristics, organoleptic properties and uses in the kitchen of a wide range of:
- soft cheeses are often creamy and fresh cheeses, with a moisture content higher than 45% (Robiola, Quartirolo, Stracchino, Mozzarella, Burrata...);
- semi-soft cheeses are characterized by a firm but elastic texture, slightly harder than that of soft cheeses, due to a water content between 35 and 45% (Asiago, Fontina, Castelmagno...);
- bloomy-rind cheeses are treated to a treatment with special molds of the genus Penicillium, such as Penicillium Camemberti used for the production of Camembert and Brie, which give the crust the typical soft consistency and the whitish color from which the name comes;
- blue cheeses are characterized by molds deliberately inoculated into the cheese paste that will contribute to the maturation of this thanks to specific enzyme activities (Gorgonzola, Castelmagno...);
- hard cheeses are characterized by a quantity of water lower than 35% (Grana Padano, Parmigiano Reggiano, Pecorino Romano, Pecorino Sardo....).
Quality cheese is perfect to be tasted as is or in a gourmet cheese board. Learn how to pair cheese with fruit, crackers, honey, wine and more ingredients and discover the original combination of flavors of our Cheese Gift Collections, perfect for your appetizers or as high-end gifts for cheese lovers.
Sensibus will take you through an amazing tour to discover the places wher the most appreciated cheeses and other specialty foods in the world are made, combining tradition and technology. From North to South, we'll try to explore these rich lands, to discover the origins and legends about cheeses and not only. Here they are some examples:
- Italian cheeses: Italy has a great variety of cheeses, produced throughout the peninsula: Pecorino Siciliano (Sicily), Pecorino Romano (Lazio), Parmigiano and Grana cheese (Emilia Romagna), Robiola and Gorgonzola (Piedmont), and many more;
- French cheeses: together with Italy France has some of the most popular cheeses in the world like Brie, Camembert, but also some less known specialty cheeses like Èpoisses ou Fourme d'Ambert...
- English Cheeses: Cheddar and Stilton are symbols of English gourmet tradition in the world;
- Spanish and German Cheeses: although these countries are not particularly famous for the dairy tradition, they still produce some incredible cheeses like Torta de la Serena (Spain) and Bavarian Limburger (Germany).
Follow us in this flavor journeys and enjoy!
Main image: Some cheese, CC BY 2.0