Cheeses
The art and culture of how to put together a cheese platter had its maximum expression in France. Mainly for two reasons. First, the reduced size of French cheeses (most do not exceed 200-300 grams) means that lend themselves very well to the compositions in the plateau, while bigger cheeses are cut into pieces. Partitions, as well as being less prettier than whole cheeses, have the disadvantage that if you are not prepared at the moment tend to dry out and oxidize. The second reason is that in France for centuries, there is the refiner's figure-grader, the figure we timidly appeared only a few years now. It 'a professional who is concerned to find around the country cheese and then provides, in special places, to bring them to the right maturity to offer them on the market, sometimes already included in special plateau. Italians, however, have quickly learned how to compose an attractive platter and nice to see. To such an extent that serving a plate of cheeses has become no longer a way to end a meal, but a main course, sometimes the pin of a culinary tasting. Not only that, they always see more frequently in restaurants, even in the "star."

Cheeses

The art and culture of how to put together a cheese platter had its maximum expression in France. Mainly for two reasons. First, the reduced size of French cheeses (most do not exceed 200-300 grams) means that lend themselves very well to the compositions in the plateau, while bigger cheeses are cut into pieces. Partitions, as well as being less prettier than whole cheeses, have the disadvantage that if you are not prepared at the moment tend to dry out and oxidize. The second reason is that in France for centuries, there is the refiner's figure-grader, the figure we timidly appeared only a few years now. It 'a professional who is concerned to find around the country cheese and then provides, in special places, to bring them to the right maturity to offer them on the market, sometimes already included in special plateau. Italians, however, have quickly learned how to compose an attractive platter and nice to see. To such an extent that serving a plate of cheeses has become no longer a way to end a meal, but a main course, sometimes the pin of a culinary tasting. Not only that, they always see more frequently in restaurants, even in the "star."
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