The history of this mild, buttery cheese has a highly personal flavor. Born in the early 1900s, Bel Paese traces its origins to Egidio Galabani, an Italian cheesemaker who had recently opened a factory near Milan. His quest was to cultivate a radically different Lombard cheese that would allow him to compete with the luxurious French brands of his time. His answer: Bel Paese. A refined and creamy cheese that eludes the more aggressive odor of its French competitors, Bel Paese was given a name meaning "beautiful country," a title borrowed from a book written by the cheesemaker's friend, Abbot Stoppani. Growing conspicuously in popularity, the cheese-and its production process-became standardized. Today, the process traditionally includes pasteurized cow's milk, enzymes (to stimulate aging), Rennet (to form curds, ultimately the source of the cheese), a four-hour drying period, brining, and 42 days of storage.

In the Kitchen
Although it bears a different shape (appearing as wheels or medallions), Bel Paese actually acts and tastes quite similar to Mozzarella. Melting evenly in smooth ivory blankets, it is often used on top of pizza and focaccia, or over vegetables and potatoes to make them au gratin. Bel Paese is delicious in pasta sauces or melted in a little milk and tossed with risotto. Try using it in fillings for rolls, herbed ravioli, or meatloaf.
Raw Bel Paese works well in salads, accompanied by nuts, avocados, and celery. It can also comprise a dish in and of itself, where it is topped with a few cooked peppers (causing partial melting), a pea purée, or some green beans and buttered asparagus. Sliced over uncooked vegetables (such as carrots, cucumbers, or radishes) and decorated with a light drizzle of olive oil, Bel Paese will make a subtly flavorful garnish.

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