Volantino

How many different types of cheeses are there in the world? If you try to find the exact answer to this question, you will realise how much the word “cheese” means everything and nothing. Origin and physical-chemical characteristics of the milk, the animal’s diet, fermentation conditions, type of ripening, etc., are only some of the criteria according to which cheeses are classified and make them unique in taste. Now we will analyse the description of taste of some categories of cheeses and I will suggest some classic combinations and some a little more daring to try. How do we know if ricotta and fruit make a good match? Obviously by analysing the chemical composition and aromatic compounds of our ingredients and applying the food-pairing theory! In the previous chapter, we saw that some techniques that better explain the “chemical rules” at the basis of food pairing help us in the kitchen: in this recipe we see food pairing at work, which shows us how the affinity of the olfactory profile (i.e. sharing most of the molecules responsible for their smell) increases the likelihood that the combination is pleasant to the palate. TASTE MOLECULES THE RECIPE EXPLAINED THE WIDE WORLD OF MILK AND ITS DERIVATIVES LET’S EAT WELL 59