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Numerous cheese types can be distinguished in terms of milk grade, fat content, consistency, production process or ripening time.
Ancient Romans take over cheese production from the Greeks to improve it in quite an interesting way. In accordance with their method, sheep’s and cow’s milk was left to turn sour, sometimes speeding the process by mixing the milk with fig sticks, adding fig juice or adding seeds of wild thistle. It was Etruscans from who Romans learned how to set milk using rennet.
While selecting the so called cheese platter the rule is that you shall start eating cheese from the mildest taste cheese, through more intense to end up with the most heavy ones and the most aromatic ones. Each more intense cheese would make the senses insensitive to tastes and aromas of the mild ones.
źródła: swiat-serow.pl, wikipedia, serypolskie.blox.pl, mleko.com