Cow’s milk, rennet
and... a pinch of history. In a quest to combine a passion for cheese
with flavours of a bygone era, the Perenzin family, proprietors of
the historic dairy in Bagnolo, have “reinvented” a cheese
of the Middle Ages. “Fascinated rather with the figure of the
Châtelaine that had us looking way back into the past”,
explains Emanuela Perenzin, “we did a bit of research, tried
a few experiments, and ended up producing a cheese very similar in
flavour and consistency to what we think might easily have been eaten
by our forebears who lived in the shadow of castles and battlemented
city walls”. Made with slightly fermented milk (left to stand
at ambient temperature for 24 hours and then curdled), the Perenzin
Mediaeval cheese is delicious on its own, and exquisite with polenta
and honey... Flavours of long ago, but by no means consigned to history.
Far from it.