142:
33:
189:
251:
in the
Lombardy region, it is now made in both Italy and the United States. Bel Paese is a cow's milk cheese. It matures for six to eight weeks, and has a creamy and light milky aroma. The color is a pale, creamy yellow. It is made in small discs, and is very similar to the French
289:
gave its name to
Galbani's cheese; but while on the wrapping of the cheese made in Italy Stoppani's image comes with a map of Italy, cheese made in the United States has a map of America.
848:
778:
511:
356:
1296:
980:
50:
1108:
1085:
424:
116:
97:
1291:
69:
54:
795:
771:
281:
Genuine Bel Paese cheese can be determined by the wrapping. It has an image of the
Italian geologist and paleontologist
76:
349:
83:
965:
1301:
955:
764:
342:
220:. It was invented in 1906 by Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in
65:
1239:
1098:
1023:
787:
43:
266:, such as dry red or white. It is favored by many as a snack or dessert cheese and melts easily for use on
1229:
1028:
828:
192:
322:
1070:
643:
1260:
1038:
988:
925:
888:
705:
690:
531:
253:
1209:
1204:
903:
873:
843:
833:
419:
237:
1164:
1093:
970:
818:
695:
669:
638:
628:
571:
90:
908:
730:
674:
664:
389:
282:
225:
213:
208:
1063:
960:
930:
893:
725:
566:
365:
1169:
1154:
940:
898:
868:
551:
1285:
1033:
803:
735:
633:
480:
440:
258:
945:
915:
858:
823:
516:
485:
409:
141:
536:
1270:
1179:
1058:
1043:
648:
546:
394:
32:
17:
1234:
1194:
1139:
1116:
1053:
1008:
998:
993:
853:
813:
700:
561:
526:
521:
465:
384:
275:
262:. It has a mild, buttery flavor, and it has been popularly eaten with fruity
1255:
1214:
1199:
1018:
920:
745:
720:
715:
710:
623:
455:
450:
445:
271:
1003:
740:
188:
1265:
1174:
1159:
1048:
1013:
935:
883:
878:
863:
618:
602:
597:
592:
587:
475:
470:
460:
414:
379:
233:
162:
1224:
1219:
1184:
1149:
1144:
1075:
838:
541:
404:
399:
1189:
950:
556:
217:
808:
756:
506:
334:
267:
248:
244:
229:
221:
172:
152:
263:
760:
338:
224:. The name Bel Paese comes from the title of a book written by
26:
324:
A soft cheese of the Bel Paese type. Circular No. 522
1248:
1125:
1107:
1084:
979:
794:
683:
657:
611:
580:
494:
433:
372:
228:(though the reference is much older, being used by
178:
168:
158:
148:
134:
57:. Unsourced material may be challenged and removed.
236:). It is Italian for "beautiful country", and is
772:
350:
8:
779:
765:
757:
357:
343:
335:
131:
117:Learn how and when to remove this message
298:
274:. It is often used as a substitute for
849:Formai de Mut dell'Alta Valle Brembana
512:Formai de Mut dell'Alta Valle Brembana
310:. Oxford University Press. p. 77.
207:
7:
55:adding citations to reliable sources
25:
425:Tortello amaro di Castel Goffredo
187:
140:
31:
373:Pasta, porridge and rice dishes
327:. US Department of Agriculture.
42:needs additional citations for
1:
581:Breads, salumi and condiments
434:Meat, sausage and soup dishes
129:Semi-soft Italian cheese type
308:The Oxford Companion to Food
285:, whose geological treatise
1297:Products introduced in 1906
209:[ˌbɛlpaˈeːze,-eːse]
1318:
321:Farrar, Robert R. (1939).
186:
139:
956:Spressa delle Giudicarie
193:Related media on Commons
1240:Stracciatella di bufala
1099:Canestrato di Moliterno
1024:Pecorino di Carmasciano
946:Squacquerone di Romagna
306:Davidson, Alan (2014).
243:Originally produced in
66:"Bel Paese" cheese
1230:Sottocenere al tartufo
966:Valle d'Aosta Fromadzo
205:Italian pronunciation:
1071:Tyrolean grey cheese
247:, a small town near
51:improve this article
1039:Ricotta di fuscella
989:Bastardo del Grappa
889:Pecorino di Filiano
879:Parmigiano Reggiano
706:Nocciolini di Canzo
691:Amaretti di Saronno
684:Pastry and desserts
532:Quartirolo Lombardo
254:Saint-Paulin cheese
1292:Cow's-milk cheeses
1210:Pallone di Gravina
904:Pecorino siciliano
874:Buffalo mozzarella
844:Formaggio di fossa
829:Casciotta d'Urbino
420:Tortelli cremaschi
240:for Italy itself.
1279:
1278:
1094:Burrata di Andria
971:Valtellina Casera
819:Burrata di Andria
754:
753:
696:Colomba di Pasqua
670:Franciacorta DOCG
572:Valtellina Casera
198:
197:
149:Country of origin
127:
126:
119:
101:
16:(Redirected from
1309:
909:Pecorino toscano
781:
774:
767:
758:
731:Torta delle rose
390:Pavese agnolotti
359:
352:
345:
336:
329:
328:
318:
312:
311:
303:
283:Antonio Stoppani
238:used as a phrase
226:Antonio Stoppani
211:
206:
191:
144:
132:
122:
115:
111:
108:
102:
100:
59:
35:
27:
21:
18:Bel Paese cheese
1317:
1316:
1312:
1311:
1310:
1308:
1307:
1306:
1302:Lombard cheeses
1282:
1281:
1280:
1275:
1244:
1127:
1121:
1103:
1080:
1064:Toma Piemontese
975:
894:Pecorino Romano
790:
788:Italian cheeses
785:
755:
750:
726:Torta Bertolina
679:
653:
607:
576:
490:
429:
368:
366:Lombard cuisine
363:
333:
332:
320:
319:
315:
305:
304:
300:
295:
204:
130:
123:
112:
106:
103:
60:
58:
48:
36:
23:
22:
15:
12:
11:
5:
1315:
1313:
1305:
1304:
1299:
1294:
1284:
1283:
1277:
1276:
1274:
1273:
1268:
1263:
1258:
1252:
1250:
1246:
1245:
1243:
1242:
1237:
1232:
1227:
1222:
1217:
1212:
1207:
1202:
1197:
1192:
1187:
1182:
1177:
1172:
1167:
1162:
1157:
1155:Cacio figurato
1152:
1147:
1142:
1137:
1131:
1129:
1123:
1122:
1120:
1119:
1113:
1111:
1105:
1104:
1102:
1101:
1096:
1090:
1088:
1082:
1081:
1079:
1078:
1073:
1068:
1067:
1066:
1056:
1051:
1046:
1041:
1036:
1031:
1026:
1021:
1016:
1011:
1006:
1001:
996:
991:
985:
983:
977:
976:
974:
973:
968:
963:
958:
953:
948:
943:
938:
933:
928:
923:
918:
913:
912:
911:
906:
901:
899:Pecorino sardo
896:
891:
881:
876:
871:
869:Monte Veronese
866:
861:
856:
851:
846:
841:
836:
831:
826:
821:
816:
811:
806:
800:
798:
792:
791:
786:
784:
783:
776:
769:
761:
752:
751:
749:
748:
743:
738:
733:
728:
723:
718:
713:
708:
703:
698:
693:
687:
685:
681:
680:
678:
677:
672:
667:
661:
659:
655:
654:
652:
651:
646:
641:
636:
631:
626:
621:
615:
613:
609:
608:
606:
605:
600:
595:
590:
584:
582:
578:
577:
575:
574:
569:
564:
559:
554:
549:
544:
539:
534:
529:
524:
519:
514:
509:
504:
498:
496:
492:
491:
489:
488:
483:
478:
473:
468:
463:
458:
453:
448:
443:
437:
435:
431:
430:
428:
427:
422:
417:
412:
407:
402:
397:
392:
387:
382:
376:
374:
370:
369:
364:
362:
361:
354:
347:
339:
331:
330:
313:
297:
296:
294:
291:
196:
195:
184:
183:
180:
176:
175:
170:
166:
165:
160:
156:
155:
150:
146:
145:
137:
136:
128:
125:
124:
39:
37:
30:
24:
14:
13:
10:
9:
6:
4:
3:
2:
1314:
1303:
1300:
1298:
1295:
1293:
1290:
1289:
1287:
1272:
1269:
1267:
1264:
1262:
1259:
1257:
1254:
1253:
1251:
1249:Manufacturers
1247:
1241:
1238:
1236:
1233:
1231:
1228:
1226:
1223:
1221:
1218:
1216:
1213:
1211:
1208:
1206:
1203:
1201:
1198:
1196:
1193:
1191:
1188:
1186:
1183:
1181:
1178:
1176:
1173:
1171:
1168:
1166:
1163:
1161:
1158:
1156:
1153:
1151:
1148:
1146:
1143:
1141:
1138:
1136:
1133:
1132:
1130:
1126:Non-protected
1124:
1118:
1115:
1114:
1112:
1110:
1106:
1100:
1097:
1095:
1092:
1091:
1089:
1087:
1083:
1077:
1074:
1072:
1069:
1065:
1062:
1061:
1060:
1057:
1055:
1052:
1050:
1047:
1045:
1042:
1040:
1037:
1035:
1034:Ricotta forte
1032:
1030:
1027:
1025:
1022:
1020:
1017:
1015:
1012:
1010:
1007:
1005:
1002:
1000:
997:
995:
992:
990:
987:
986:
984:
982:
978:
972:
969:
967:
964:
962:
959:
957:
954:
952:
949:
947:
944:
942:
939:
937:
934:
932:
929:
927:
924:
922:
919:
917:
914:
910:
907:
905:
902:
900:
897:
895:
892:
890:
887:
886:
885:
882:
880:
877:
875:
872:
870:
867:
865:
862:
860:
857:
855:
852:
850:
847:
845:
842:
840:
837:
835:
832:
830:
827:
825:
822:
820:
817:
815:
812:
810:
807:
805:
802:
801:
799:
797:
793:
789:
782:
777:
775:
770:
768:
763:
762:
759:
747:
744:
742:
739:
737:
736:Torta paesana
734:
732:
729:
727:
724:
722:
719:
717:
714:
712:
709:
707:
704:
702:
699:
697:
694:
692:
689:
688:
686:
682:
676:
673:
671:
668:
666:
665:Ca' del Bosco
663:
662:
660:
656:
650:
647:
645:
642:
640:
637:
635:
634:Fernet-Branca
632:
630:
627:
625:
622:
620:
617:
616:
614:
610:
604:
601:
599:
596:
594:
591:
589:
586:
585:
583:
579:
573:
570:
568:
565:
563:
560:
558:
555:
553:
550:
548:
545:
543:
540:
538:
535:
533:
530:
528:
525:
523:
520:
518:
515:
513:
510:
508:
505:
503:
500:
499:
497:
493:
487:
484:
482:
481:Veal Milanese
479:
477:
474:
472:
469:
467:
464:
462:
459:
457:
454:
452:
449:
447:
444:
442:
441:Bollito misto
439:
438:
436:
432:
426:
423:
421:
418:
416:
413:
411:
408:
406:
403:
401:
398:
396:
393:
391:
388:
386:
383:
381:
378:
377:
375:
371:
367:
360:
355:
353:
348:
346:
341:
340:
337:
326:
325:
317:
314:
309:
302:
299:
292:
290:
288:
284:
279:
277:
273:
269:
265:
261:
260:
255:
250:
246:
241:
239:
235:
231:
227:
223:
219:
215:
210:
202:
194:
190:
185:
181:
177:
174:
171:
167:
164:
161:
157:
154:
151:
147:
143:
138:
133:
121:
118:
110:
99:
96:
92:
89:
85:
82:
78:
75:
71:
68: –
67:
63:
62:Find sources:
56:
52:
46:
45:
40:This article
38:
34:
29:
28:
19:
1134:
859:Grana Padano
824:Caciocavallo
517:Grana Padano
501:
486:Zuppa pavese
410:Strozzapreti
323:
316:
307:
301:
287:Il bel paese
286:
280:
257:
242:
200:
199:
113:
104:
94:
87:
80:
73:
61:
49:Please help
44:verification
41:
1271:Sterilgarda
1180:Casu martzu
1044:Rosa Camuna
1029:Prescinsêua
834:Castelmagno
547:Rosa Camuna
395:Pizzoccheri
256:and German
107:August 2016
1286:Categories
1235:Stracchino
1195:Dolcelatte
1140:Bocconcini
1117:Mozzarella
1054:Stracciata
1009:Mascarpone
999:Canestrato
994:Bela Badia
926:Quartirolo
854:Gorgonzola
701:Mostaccino
644:Ramazzotti
562:Stracchino
527:Mascarpone
522:Gorgonzola
466:Mondeghili
385:Casoncelli
293:References
276:mozzarella
272:casseroles
259:Butterkäse
77:newspapers
1261:Granarolo
1256:Auricchio
1215:Provatura
1205:Moliterno
1200:Galbanino
1135:Bel Paese
1128:varieties
1019:Padraccio
921:Provolone
746:Veneziana
721:Spongarda
716:Panettone
711:Pan meino
675:Lombardia
624:Barbajada
612:Beverages
537:Raspadüra
502:Bel Paese
456:Cotechino
451:Cassoeula
446:Bruscitti
214:semi-soft
201:Bel Paese
182:semi-soft
135:Bel Paese
1266:Parmalat
1175:Casizolu
1165:Calcagno
1160:Caciotta
1049:Scamorza
1014:Morlacco
961:Taleggio
936:Raschera
931:Ragusano
884:Pecorino
864:Montasio
649:Vespetrò
619:Amaretto
603:Mostarda
598:Michetta
593:Bresaola
588:Bisciola
567:Taleggio
476:Pancotto
471:Ossobuco
461:Luganega
415:Tortelli
380:Agnolini
278:cheese.
234:Petrarch
216:Italian
163:Lombardy
1225:Robiola
1220:Ricotta
1185:Crucolo
1170:Caprino
1150:Burrata
1076:Vezzena
839:Fontina
629:Braulio
542:Robiola
495:Cheeses
405:Risotto
400:Polenta
212:) is a
179:Texture
91:scholar
1190:Crutin
1004:Casàda
951:Silter
804:Asiago
741:Turrón
557:Silter
270:or in
268:pizzas
218:cheese
159:Region
93:
86:
79:
72:
64:
941:Salva
916:Piave
809:Bitto
658:Wines
639:Pirlo
552:Salva
507:Bitto
264:wines
249:Milan
245:Melzo
230:Dante
222:Italy
173:Melzo
153:Italy
98:JSTOR
84:books
1145:Brös
1059:Toma
232:and
169:Town
70:news
1109:TSG
1086:PGI
981:PAT
814:Bra
796:PDO
53:by
1288::
780:e
773:t
766:v
358:e
351:t
344:v
203:(
120:)
114:(
109:)
105:(
95:·
88:·
81:·
74:·
47:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
