What comes to mind now is where, when, how and by whom did this great tasting nutrient become part of our diet. Well, the Italians had absolutely nothing to do with the invention or discovery of cheese. It all happened somewhere in the middle east about 8000 years ago, and there are many legends as to how and by whom. We have two favorite legends.

One tells us of a traveling merchant who would take an animal sack filled with milk with him. One evening he took cover in a cave. when he left in the morning, he left the sack of milk in the cave. On his return trip, he took cover in the same cave, and decided to nourish himself with the milk he left in the cave. However the milk was a solid mass. After studying the mass, observing its aromas and tasting it, he enjoyed a meal of cheese.

Another story is that of the Arabian sheep man, horseman. He would herd the sheep on horseback with a hide sack full of milk. The movement of the horse and with rennin as a natural part of the sack, the milk separated. What the herdsman had was whey and a liquid. He drank the liquid and pressed the whey into a mass and ate it. If he let the mass of whey stay undisturbed for a while, it changed in consistency, color and taste. What he made was cheese.

The true discovery or invention of cheese may never be Known. However, it was the Roman Empire that sophisticated the making and production of cheese. The Roman cheese making techniques spread though out its empire, and each community altered and improved the cheese making to suit their community.

The variety of Italian cheeses is dependent on many factors. The animal that produces the milk creates the uniqueness of the milk. In Italy the sheep, the goat, the cow and the water buffalo all provide the dairies with excellent milk, and depending on the land and the feed the milk may differ a bit for each animal and the cheese may be different from one area to ,another. Therefore, Pecorino from Sicily is different from Tuscan Pecorino. However, for the most part the north depends on the cow and the south utilizes the sheep and the goat; except for Campania which depends on the water buffalo for its mozzarella. At times Italians take what nature provides and mix in their favorite flavors to create a specific taste and special cheese. Between nature and Italian creativity we have the 450 plus cheeses. It is impractical for us to discuss all the cheeses of Italy; however, there are cheeses that are most prominent for the Italian table and Italian cookery. Below are a few cheeses we are going to focus on, and we are just beginning to introduce the cheeses of Italy.

Mozzarella in most parts of the world is made from cows’ milk. In its place of origin, Campania Italy, mozzarella is made from the water buffalos’ milk. The cows’ mozzarella is excellent; however, without a doubt, the water buffalo’s mozzarella is superior, “it’s the best.” The milk is heated to separate the whey and the curd. The whey is set aside. To make mozzarella, the curd is placed in warm water, kneaded and stretched until it is smooth and shinny. Then pieces are pulled from the mass and rolled into balls. The cheese is eaten sliced drizzled with olive oil, cooked in food or melted on top of food. What is pizza without mozzarella?

Ricotta is “re-cooked,” “Twice cooked,” a by product of other cheeses. Remember the whey set aside when making mozzarella? That whey or the whey from other cheeses is reheated and strained, and the mass remaining in the strainer is ricotta. Ricotta is generally used in cooking, and it is found in many Italian recipes. However, you can eat it right from the strainer, if you wish just sprinkle a little salt and pepper on the cheese. Nonna would take a little ricotta, place it on a dish and surround it with fruit for a simple meal. Beth d’Boop sprinkles sugar on it, and Ray “the Sicilian” covers ricotta with marmalade.