Originally published in the Journal de Montréal on April 3, 2010.

For over 7,000 years now, humans have been consuming the milk of certain mammals - cows, sheep, goats, camels, etc. But since milk turns sour when it is left standing, it was only consumed in a processed form, like butter, cheese and yogurt.

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Originally published in Journal de Montréal on August 19, 2006.

Yogurt is prepared from milk that is fermented by lactic bacteria. It’s an excellent source of calcium that contributes to the formation and maintenance of healthy teeth and bones.

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I have simply got to share with you the most fabulous discovery that I have made since my arrival in Italy: the raw milk vending machine!

Newly arrived from a country where vending machines are the realm of empty calories and where raw milk cheeses are a delicate subject, I was absolutely stunned to see this dispenser that is as unusual as it is brilliant!

Why brilliant? Because it…

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Originally published in Journal de Montréal on December 5, 2009.

Feta is a brined curd cheese that is soft and white and produced in blocks. It has been made in Greece since ancient times, but its name only dates back to the 17th Century. It comes from the Italian word “fetta” meaning “slice”. The curd is in fact cut into slices during production.

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Originally published in the Journal de Montréal on November 21, 2009.

Who has not heard of Parmigiano Reggiano (also known as Parmesan cheese in English), that granular cheese with a sharp and fruity taste, which has contributed so much to the diffusion of Italian cooking around the world?

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Hi Cinzia!

Thank you!
Stephanie

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