Bel Paese Cheese

This is a mild, Italian semi-soft cheese that is now also made in the US. It is a creamy, ivory-coloured cheese with a bit of a tang to it. It is usually sold in small wheels, though larger ones are available.

Varieties flavoured with herbs are now available for use on cheese boards. Use Monterey Jack as a substitute when cooking
Bel Paese was invented in Lombardy, Italy in the 1920s. It was developed to be an Italian version of Port du Salut style cheeses in France.

"Bel" in Italian means beautiful, and "paese" means country or countryside.

Also called:

Bel Paese Cheese, Campénéac Cheese, Cantonnier Cheese, Entrammes Cheese, Esrom Cheese, Limburger Cheese, Mantecoso Cheese, Oka Cheese, Orval Cheese, Port du Salut Cheeses, Saint Paulin, Timadeuc Cheese

Appenzeller Cheese, Bishop Kennedy Cheese, Chue Fladae Cheese, Epoisses Cheese, Fontina Cheese, Milleens Cheese, Pied de Vent Cheese, Port Salut Cheese, Reblochon Cheese, Soumaintrain Cheese, Stinking Bishop Cheese, Taleggio Cheese, Tête de Moine Cheese, Tilsit Cheese

Affinage, American Cheeses, British Cheeses, Casu Marzu, Cheese Curds, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese

Butter, Milk