Close your eyes and imagine sliding a knife into a large round of cheese. Your hand is now leading a piece into your mouth and that soft but firm yellowish cube is gently but surely melting and firmly tickling your taste buds. The creaminess and the freshness of the cheese with notes of grass, hay and purity is just overpowering.
And it is from here that a proper addiction is set to start and last: from now on you cannot possibly stop… the rest of the cheese on the table is almost laughing at you and saying: “Got you!”. And yes you are now a cheese addict for the rest of your life. Possible? Believe me it is, if you have got access to the proper stuff.
Fresh cheese is not cheese that has been suffocated and kept imprisoned for months in a harsh and tightly vacuumed plastic seal and then when you unseal it there is basically no cheesy smell, no scent, nothing. It is a dead product.
Proper cheese is cheese that has been made slowly, naturally, with no additives and has a creamy taste of fresh milk which stays in your mouth and makes you crave for more and more..
So, let me tell you what is my favourite cheese. My heart is set on Montasio produced in the north east of Italy. A creamy and milky hard cheese made from unpasteurised milk, very popular in the local area and now sold abroad too. You can check “the making of Montasio cheese” when I went to see a demonstration in my hometown of how it is made.
I took these photos at a local food fair in Italy. I tried several types of cheese and bought quite a lot too. Some is now aged in hay. You can only imagine the aromatic flavour that this cheese has. Simply delicious.