Bel Paese, meaning ‘beautiful country’ in Italian, is a semi-soft cheese from the Lombardy region. It was formulated by Egidio Galbani in 1906 who wanted to invent a product that would compete with French Alpine cheeses. The name is derived from a book by Abbot Antonio Stoppani "Il Bel Paese", published in 1873.
The cheese has a milky aroma infused with a mild buttery flavour. The taste can be compared with Mozzarella and St. Paulin. The pale yellow cheese may occasionally be riddled with “eyes”. The cheese is hard to spread but soft enough to slice. It is wrapped in a waxed, foil or plastic rind.
Bel Paese takes 6 to 8 weeks to mature and comes in several different sizes from small buttons to large 5lb wheels. An original Bel Paese can be identified by a map of Italy and a picture of Antonio Stoppani on the label of the cheese. The American version has a map of United States on the label.
The Italian cheese goes well with fruits like apples, pears and figs. As it has good melting capacity, it is often used in casseroles, hot Panini, focaccio or on a pizza. It can be eaten with fruity wines, such as dry red or white.
- Made from pasteurized cow's milk
- Country of origin: Italy
- Region: Lombardy
- Type: semi-soft
- Texture: creamy and smooth
- Rind: plastic
- Colour: pale yellow
- Flavour: buttery, mild, milky, sweet
- Aroma: pleasant
- Vegetarian: no
- Producers: Galbani
Other Italian cheeses:
Asiago, Asiago d’Allevo, Bra, Calcagno, Canestrato, Caprotto, Fiore Sardo, Grana, Grana Padano, Mastorazio , ... show all ... , Montasio Vecchio, Parmesan, Pecorino, Pecorino in Walnut Leaves, Pecorino Romano, Piave, Piave Vecchio , Piave Vecchio Selezione Oro, Ragusano, Raschera, Ricotta Salata, Romano, Toscanello, Ubriaco, Zanetti Grana Padano, Zanetti Parmigiano Reggiano
Caciobufala , Castelmagno, Fresh Truffles, Montasio Mezzano, Piave Fresco, Provolone, Provolone del Monaco, Provolone Valpadana, Toma
Asiago Pressato, Bocconcini, Caciotta Al Tartufo, Casciotta di Urbino, Fontina Val d'Aosta, Fresh Truffles, Il Boschetto al Tartufo, Lou Bergier, Mozzarella, Pannerone, Quadrello di Bufala, Scamorza, Sottocenere al Tartufo, Taleggio, Toma Piemontese
Caciocavallo, Caciocavallo Podolico Vetus, Caciotta, Crescenza, Dolcelatte, Fresh Truffles, Gorgonzola, Gorgonzola Cremificato, Gorgonzola Dolce DOP, La Tur, Mascarpone Torta, Montasio, Mozzarella di Bufala, Pannerone, Quartirolo Lombardo
fresh firm cheeses:
fresh soft cheeses:
Burrata, Fresh Mozzarella, Fresh Ricotta, Galbani, Mascarpone