Lombardo cheese – for breakfast for the Milan players.
Yes, don’t be surprised. Cheese Lombardo produced in Lombardy – a region of Italy, the administrative center of which is Milan. This historic region of Italy is famous not only for the legendary football club. It generates over 20 percent of Italy’s GDP. This is the most populous part of the country.
Lombardy is located between the foothills of the Alps and the Po valley. Hence the differences in cuisine. In the mountainous regions, meat and dairy farming is developed, and on the plains, plant growing: rice, corn, vegetables, fruits and grapes. It is here that famous liqueurs are produced amaretto and campari, here grows in the province of Bergamo bergamot, which is added to popular tea, and bergamot pear, with which it worked Michurinto create a frost-hardy yet sweet, juicy pear variety Bere winter Michurina…
And the mountainous local areas are famous for the production of cheeses, the most famous of which is Kvartirolo Lombardo… The local cheese makers can argue with their Swiss neighbors as to which of them produces the more popular and quality cheeses.
A bit of history
Contemporary Italian areas Tuscany and Lombardy – the historical homeland of the semi-legendary ancient state of the Etruscans. They were distinguished by freedom of morals, high culture and production of consumer goods at that time. Etruscan vases, which are among the most expensive antiques, depict scenes of feasts, rest, holidays, where, among other things, cheese was served.
Why do we love antiques? Because the astral spirit hovers in them — the spirit of eternity. Tasting cheese Lombardo, we, too, seem to touch the astral ancient history of human civilization: the same cheese was eaten by a shepherd or an Etruscan nobleman more than three thousand years ago.
Like all exclusive, specific cheese production technology Lombardo kept secret by every manufacturer. It’s all about specific details, nuances. But there are still common features. Prealpine meadows provide abundant, succulent food for cows and sheep. Moderately continental, without sharp fluctuations in temperature, the climate allows you to raise healthy animals. Weather conditions are also consistent with cheese production technology, including Lombardo…
In September, it gets cold in the foothills of the Alps. The cattle are lowered onto the plain. Here they consume the last fresh herb – the aftermath, which has grown for the third time. It was during this period of time that Lombardo… This is its most important feature.
Animals at this time are gaining the best condition, milk is the fattest, tastiest, most biologically valuable. The air temperature, about 22-24 degrees Celsius, is close to optimal for cheese ripening. You can start production. There are several schools of cheese makers, each of which is distinguished by its unique technology.
For Lombardo cows are milked by hand: the structure of such milk is not disturbed. Milk for this cheese is fermented only with abomasum – the stomach of calves and lambs.
Fermented milk is scooped up with wooden ladles. And here even the type of wood matters. Hands, with which the curd mass is kneaded, are washed with warm whey from the same milk.
It matters with what weight, in what sequence the cheeses are pressed, how many times they are salted, in what concentration and how much they are kept, how many times and at what intervals the heads are turned over, how long the cheese ripens and under what conditions. Some varieties Lombardo withstand up to a year. It then acquires a specific pungent flavor, which is appreciated by experts in cheese.
Cheese main indicators table Lombardo per 100 g of product
|Fats||Protein||Carbohydrates||Calories in kcal||Storage temperature in degrees Celsius||Storage moisture in%|
Lombardo produced in bars 18 x 22 cm long and wide, 4-8 cm high and weighing 1.5-3.5 kg. Quite fresh cheese is currently packaged in 125 g vacuum bags.
Of course have Lombardo you can in a hurry and in a construction trailer, but it’s like kneading concrete in a fur seal. This product is not for a regular snack. The price speaks for itself.
It should be taken in a solemn atmosphere, at a banquet, in an intimate conversation with your best friend or loved one, thinking about something high, sharpening the sense of smell and capturing the nuances of taste and smell. This smell and this taste is not sassy, not stubborn, not the smell of garlic sauce. He is shy, subtle, invisible. It’s like a dress from couture: the more refined and noble it is, the stricter and more imperceptible.
If funds allow, you need to eat Lombardo more often, and then, getting used to it and trying another, you will catch the difference in the class.
Every person wants to hold an artifact in his hands at least once in his life, to meet a great person or visit an extraordinary place. But most likely you will not buy a Cézanne painting, talk to the Queen of England, or go into space, but you will go to a supermarket or specialty store and buy Lombardo and say that you’ve tried the Real Product too. One that has an astral smell of eternal values and constancy, which is three thousand years old, and maybe even more.