Cheese | Boomers Daily

The MICHELIN Guide takes you to Moscow, where we just dropped our luggage! Discover the variety of Russia’s culinary heritage and its authentic cuisine built around exceptional local products. Second stop at a cheese-making school in Moscow, where Olesya Shevchuck –Master Cheesemaker and Affineer– trains people to make cheese with their own hands.

Rich in history and secular traditions, the Russian culinary scene has seen some new trends emerge over the past 30 years, embodied by talented chefs who are devoted to highlighting the quality of the ingredients of local producers. Let’s discover some quality products and producers which make the gastronomic reputation of this mysterious and timeless capital city ! Here, Olesya Shevchuck explains us how to find our own favorite cheese and what we need to know to make them perfectly.

From an ItalyMagazine.com online article:

Pecorino Romano today is still made from rich sheep’s milk (pecorino comes from the Italian word for sheep, pecora) and the cheesemaking process closely follows the traditions of the ancient Romans. But most of it is now produced on the island of Sardinia, rather than in the countryside around Rome and Lazio. So why the shift?

Millennia before cacio e pepe became one of the Eternal City’s trendiest pasta dishes and a social media sensation, its starring ingredient graced the tables of Roman emperors. Cacio refers to Pecorino Romano in Roman dialect, and its origins go back to the aged sheep’s milk cheese that was prized by the ancient Romans. They depended on it as an important source of nourishment for legionnaires—its nutritional value and ability to endure on extended marches made it an ideal food for the soldiers, who were allotted a daily ration of 27 grams.