Not so long ago, just a few months ceviche ago, archaeologists discovered probably the oldest chees

Not so long ago, just a few months ceviche ago, archaeologists discovered probably the oldest cheese in the world. Adhering to the faces of mummies in China's Taklamakan desert, apparently can come from a time 1,650 years before Christ. ceviche O cheeses, although he says that the older the better, but this is perhaps too much.
When a person first time biting into cheese, probably never ever find out, but obviously it was much sooner than we could accept. The circumstances of the first cheese in the world to describe - even at the level of pure fantasy - journalist William Sitwell in his book History of Food in total colorfully: "Nomad trudging through the desert, a hot sunny day, is draped over the shoulder bag made from animal stomach and in it a little milk, milk reacts with rennet from the stomach, rapidly condenses ... "nomad soon realizes that the fluid out of the bag already neosvěží, but his diet is emerging a new entry.
It was not a pretty insignificant event, milk was only meant for quick consumption, whereas some cheese already endured that day. His discovery had come not long after he began prehistoric man domesticated animals for milk, so in the Neolithic, we have some 7000 years before Christ. Since then, the range of cheese slightly developed, perhaps by the French can give every day in other species. Most Czechs do with chord cheese, ceviche blue cheese, brie, at least there is sufficient space for the expansion of the frame.
Variety of cheese ceviche world, which stretches from fresh produce light over a mold ripened ceviche to věkovitým parmazánům, is not an invention of the last decade, rich, but due to the development of the counted on for centuries. The first - and now very honest - a list of cheeses bought Italian doctor Pantaleone da Confienza. He made gastrotrip Europe, tasted cheeses, watching their production and wrote a book about it lacticiniorum Summa, a Summa dairy products. It was published in 1477 and is named after the first book dedicated to a single material. I suggest that the exclusivity and specificity cheese commodities, which provides much taste delight and technological specifics that deserved to be mapped before anything ceviche else to eat. By the way, could for Duke Louis of Savoy, ceviche who sponsored the Pantaleonovu way to obtain evidence which he defended his passion for cheese. Unfortunately he died twelve years before Pantaleone Summa wrote. Cheese for it certainly could not.
If we stay in the hometown author of the first book of cheese, it would be proper to mention ceviche traditional Italian cheeses, which means a nice lightness to the summer climate: Mozzarella and Ricotta. Their names sound like the name of a comic duo, which is not the case, because they work with them in the kitchen is pure joy and fun. Ricotta cheese is not as some would believe but cheese whey that remains after the traditional production of cheese. It has a pure white, soft and slightly crumbly texture with a delicate sweetish taste. This low in fat and salt, and is therefore ideally suited to desserts and smoothies. Try ricotta bake cheesecake necessary, will be light and fluffy.
The white mozzarella bocháncích probably is, there is no doubt. It has its roots in the Italian ceviche Campania and gave it the name the word "mozzare" that is cut off, which is related to the fact that the pieces are shaped knife. I will not delay the details of the technological process, but rather to focus on that market encounter ceviche mozzarella made from cow or buffalo milk. The buffalo corresponds to the original recipe has a firmer surface, ceviche softer interior and intense ceviche flavor, logically, is too expensive. It pays to touch her, when you combine it with ripe tomatoes, fresh basil and olive oil, you have the most perfect summer meal. This mix, called caprese, is solely on the quality of ingredients, culinary arts to needless.
The easiest sweet cream This recipe has sent Italian chef Riccardo Lucque that it usually closes its course cooking with Italian cheeses. He works on it with products ceviche from Galbani, which recommends a light heart, because they are good and build on the tradition of the family business from 1882. When you buy the right Ricotta, such a culinary course to win. I highly recommend it, it's worth it. Take good ricotta, fold it into a colander ceviche and let it drain. Add the icing sugar and finely chopped good quality dark chocolate. All thoroughly. Ricardo then Sicilian cream filled tube Canola, you can put it on pancakes, ceviche crepes anoint him or him "to ceviche sauce" on fresh strawberries, this goodness is flexible.
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