Making Bel Paese Cheese at Home

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 cheese has a milky aroma infused with a mild buttery flavour. The taste can be compared with Mozzarella and St. Paulin. The cheese is hard to spread but soft enough to slice. It is wrapped in a waxed, foil or plastic rind.

This 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, focaccia or on a pizza. It can be eaten with fruity wines, such as dry red or white.

I found Bel Paese to be quite a surprisingly creamy, yet firm cheese that delighted my palate. It's now a house favourite.

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