Bel Paese Cheese: A Classic Italian Soft Cheese

Bel Paese is a semi-soft Italian cheese with a creamy and smooth texture and a mild, buttery flavour. It was first created in 1906 by Egidio Galbani in the Lombardy region, just outside Milan. The name, which means 'beautiful country' in Italian, was inspired by a book by Abbot Antonio Stoppani, titled 'Il Bel Paese'. Today, Bel Paese is produced in both Italy and the United States, and it has become a popular table cheese, enjoyed by Italians of all ages.

History and origin

Bel Paese, meaning 'beautiful country' in Italian, is a semi-soft cheese from the Lombardy region of Italy. It was formulated by Egidio Galbani in 1906, who wanted to produce a mild and delicate cheese to be sold mainly in Italy. The name is derived from a book by Abbot Antonio Stoppani, "Il Bel Paese", published in 1873 (though the reference is much older, being used by Dante and Petrarch). The book deals with the beauties of the Italian landscape and how it is affected by geology and geography.

The cheese was originally produced in Melzo, a small town near Milan, and is now made in both Italy and the United States. It is a cow's milk cheese that matures for six to eight weeks and has a creamy, light milky aroma and a pale, creamy yellow colour. It is made in small discs and is similar to French Saint-Paulin cheese and German Butterkäse. It has a mild, buttery flavour and is often eaten with fruity wines, such as dry red or white. It is a popular snack or dessert cheese and melts easily, making it suitable for use on pizzas or in casseroles. It is also often used as a substitute for mozzarella cheese.

Genuine Bel Paese cheese can be determined by the wrapping. It has an image of Antonio Stoppani, whose book gave the cheese its name, and a map of Italy. The cheese made in the United States has a map of America.

Texture and taste

Bel Paese is a semi-soft cheese with a smooth, creamy texture. It is made from cow's milk and has a mild, buttery, milky, and sweet flavour. The cheese is soft enough to slice, but hard to spread. It has a creamy, light, milky aroma and a pale, creamy, or ivory yellow colour.

The taste of Bel Paese is often compared to Mozzarella, St. Paulin, and French Alpine cheeses. It is a popular table cheese in Italy and is loved by people of all ages. It is a versatile cheese that can be eaten as a snack or dessert, served on a cheese plate, or melted on pizzas, in casseroles, hot panini, or focaccia. It pairs well with fresh fruit like apples, pears, figs, and melons, and is often eaten with fruity wines, such as dry red or white.

Bel Paese is a good melting cheese due to its high moisture content, which also contributes to its supple texture. It is produced with a combination of Mesophilic and Thermophilic cultures, and the milk is heated to a higher temperature than usual (102°F) during production. The cheese matures for six to eight weeks and is wrapped in a waxed, foil, or plastic rind to prevent further mould growth.

How to serve

Bel Paese is a versatile cheese that can be served in many ways. It is a semi-soft, mild, slightly tangy, and creamy Italian cheese with a smooth texture and a buttery taste. It is made from cow's milk and is perfect for snacking or as a table cheese. Here are some ways to serve Bel Paese:

On a Cheese Plate

Bel Paese is delicious on its own or as part of a cheese plate. Serve it with some crusty bread, fresh fruit, or a few slices of apple, pear, or fig. The warm, buttery flavour of the cheese pairs well with the sharp sweetness of the fruit.

In Dishes

Bel Paese is an excellent melting cheese, so it is perfect for dishes like casseroles, hot panini, focaccia, or pizza. Its mild flavour makes it a good substitute for mozzarella in baked dishes. It can also be shredded and added to dishes like mac and cheese, risotto, or meat.

With Wine

Bel Paese pairs well with fruity wines, such as dry red or white. Its mild flavour and creamy texture complement the fruit notes in these wines.

How to identify

Bel Paese is a semi-soft Italian cheese with a creamy and smooth texture and a mild, buttery, milky, and sweet flavour. It is made from pasteurized cow's milk and was first created in 1906 by Egidio Galbani in the Lombardy region just outside Milan. The name Bel Paese means 'beautiful country' in Italian and is derived from a book by Abbot Antonio Stoppani, "Il Bel Paese", published in 1873.

To identify Bel Paese cheese, look for the following characteristics:

• Appearance: Bel Paese is a pale creamy or ivory-yellow colour with a shiny golden rind. It is made in small discs and can range in size from small buttons to large 5-pound wheels.
• Texture: This cheese has a semi-soft, smooth, and supple texture that is firm enough to slice but soft enough to melt in your mouth.
• Taste: Bel Paese has a mild, buttery, milky, and slightly tangy flavour with a creamy and light milky aroma. It is often compared to Mozzarella, St. Paulin, or French Alpine cheeses.
• Wrapping: Genuine Bel Paese cheese can be identified by its wrapping. The original Italian version will have an image of Antonio Stoppani, the author of "Il Bel Paese", along with a map of Italy on the label. The American version, on the other hand, will have a map of the United States on the label.
• Accompaniments: This cheese pairs well with fresh fruits like apples, pears, figs, and melon, as well as crusty bread and fruity wines such as dry red or white.
• Uses: Bel Paese is a versatile cheese that can be used in a variety of dishes. It melts smoothly and is often used as a substitute for mozzarella in baked dishes, pizzas, casseroles, hot panini, and focaccia. It can also be shredded and added to recipes like pizza, mac and cheese, risotto, and meat dishes.

How to make

Bel Paese is a semi-soft Italian cheese with a creamy, pale, yellow colour and a mild, buttery flavour. It was invented in 1906 by Egidio Galbani in the Lombardy region of Italy. The name means 'beautiful country' in Italian and it is now made in both Italy and the United States.

Ingredients:

• 7.5-8 litres of full-cream cow's milk (preferably pasteurised/unhomogenised)
• 1/4 teaspoon of thermophilic culture (MOT92)
• 1/4 teaspoon liquid rennet
• 2.5ml calcium chloride in 1/4 cup of non-chlorinated water
• Salt or calcium chloride for brine
• Saturated brine solution (18%)

Equipment:

• 165mm cheese basket or hoop/mould
• Cheese drying mat or bamboo mat
• Stainless steel ladle
• Stainless steel stirring spoon
• Mini measuring spoons (for cultures)
• Curd knife and curd cutter
• Cheesecloth

Method:

• Sanitize all your equipment.
• Heat the milk to 42°C/108°F.
• Turn off the heat and sprinkle the thermophilic starter culture over the surface of the milk. Allow it to rehydrate for a few minutes, then stir through the milk using an up-and-down motion for 1 minute.
• Add the calcium chloride and mix thoroughly.
• Add the rennet solution and stir for 1 minute. Cover and allow to set for 30 minutes.
• Check for a clean break. If necessary, wait another 10-15 minutes and then test again.
• Cut the curd into 0.9cm/3/8-inch cubes. Allow the curds to rest for 5 minutes to heal, then gently stir for 30 minutes.
• Let the curds stand for another 5 minutes. They should sink to the bottom of the pot.
• Using a sieve and ladle, remove the whey down to the level of the curd. Gently stir the curd for a few minutes to break up the curd mass.
• Ladle the curds into the basket/mould. Place the lid/follower on top of the curds. You will not need a cheesecloth.
• Let the cheese drain for 6-7 hours, turning hourly. This cheese does not need a cheese press and forms using its own weight.
• Take the cheese out of the basket/mould and place it in the brine solution for 7 hours, flipping it at the 3-hour mark.
• Remove the cheese from the brine solution and pat dry with a lint-free cloth. Place it on a cheese mat in a ripening box and ripen at 4°C/40°C and 80-90% humidity. You can use your kitchen fridge for this.
• Turn the cheese every second day, removing any collected whey and wiping the box dry with a paper towel.
• After about 10 days, the cheese will feel slimy due to the growth of yeast. Wash the cheese twice a week with a cloth dipped in a light brine solution (1-2 tablespoons of salt mixed with 1 cup of cool water) to keep the rind clean.
• After 3 weeks, remove the cheese from the ripening box and clean it with a brine solution, then dry it thoroughly.
• Bel Paese cheese is now ready to eat! You can wrap it in foil and store it in the refrigerator.

Bel Paese is a great melting cheese and is often used as a substitute for mozzarella. It is also a good snack or dessert cheese and goes well with fruits like apples, pears and figs, as well as dry red or white wines.

Frequently asked questions