See on Scoop.it - Good Things From Italy - Le Cose Buone d’Italia
Soft and sweet, savoury and hard, mouth-melting and strong. Italy makes excellent cheeses all year round, but each season brings delicious surprises. Spring is the time for caprini, as goats resume sufficient milk production in February and March, but also many sweet cow’s milk and ewe’s milk cheeses, which get their richness and herby notes from the lush March and April pastures. Some of these are fresh and taste of the warming sun, April rains and new grass. Many are aged and have the pungent, almost piquant flavour of prolonged ripening in dark cellars. And virtually all of them make their way into the first picnics of the year, to be eaten alongside peas and broad beans, and washed down with a glass of wine. To help you make the most of the season, we have picked three of the very best cheeses you shouldn’t miss.
See on italymagazine.com
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