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Oct. 5 - Oct. 12, 2003 |
Cheese for the masses
Formaggio makes a delicious difference in all Italian meals
By Rita Simonetta
Originally Published: 2003-09-21
Was cheese a happy accident? According to culinary history, about 12,000 years ago a nomadic shepherd in the Mediterranean poured his day's supply of milk into a calf's stomach - the ingenious pouch he used for transportation. A day later the shepherd opened the calf's stomach and found that the milk had solidified, creating a very new and interesting substance.
Whether this is a whimsical myth or ancient historical evidence, it's a fact that today the rennet obtained from a calf's stomach is used to make cheese.
Cheese soon became a popular food product as evidenced by cave paintings found in the Libyan Sahara from 5000 B.C. The Etruscans were making sheep's milk in central Italy more than 3,000 years ago. And everyone from Homer to ancient Roman cookbook writer Marcus Apicius sang its praises.
No other country is quite as enamored with formaggio as the Italians who have produced hundreds of different cheeses.
The love affair continues today. At the Italian dinner table, cheese is an ubiquitous food product and is featured in hundreds of recipes.
The king of all Italian cheeses is Parmigiano-Reggiano. The name is bestowed on the finest aged Parmesan cheese produced in the northern Italian region of Parma. This crumbly, nutty-flavoured formaggio is made from cow's milk and it has put Emilia-Romagna on the culinary map. Perhaps the most versatile of all the Italian formaggi, Parmigiano-Reggiano is indispensable as a topping to appetizers, pasta, fish and meat courses and even desserts.
Fontina Val d'Aosta is developed in the northern Val d'Aosta region for which it's named. Made from cow's milk, fontina is a smooth cheese with a slightly buttery flavour. It's particularly good melted on top of dishes such as pizzas and soups but it's also commonly served in cheese and fruit plates.
Fusilli with fontina is a quick recipe from the Aosta Valley that is a rich and decadent pasta dish. Speaking of decadent and all things creamy, this northern region has also concocted a fondue recipe that will be sure to satisfy. Melt a cup of Fontina with a little milk and butter and spprinkle with truffle slices. You can use it as a dip for Italian rustic bread.
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