Bel Paese, meaning “beautiful country” in Italian, is a semi soft cheese with a pale yellow colour and a distinctive milky aroma. This Italian cheese, first produced in the Lombardy region, is known for its mild, buttery flavour and good melting capacity. If you’re looking for a cheese that’s easy to slice and versatile enough for pizza, casseroles, or a hot panini, Bel Paese is a great choice. This recipe will guide you through making your own Bel Paese cheese at home, using cow’s milk and simple cheese making techniques.

Why Make Bel Paese at Home?

Making Bel Paese at home allows you to experience the taste and texture of the original Bel Paese, which was first developed by Egidio Galbani of the Galbani Cheese Company. Inspired by the Italian landscape and named after the book by Abbot Antonio Stoppani, this cheese is a staple in Italy and appreciated for its mild, milky aroma infused with a soft, creamy texture. Compared with mozzarella, Bel Paese is a pale yellow cheese with a plastic rind, making it easy enough to slice for snacks or desserts. It’s also a good cheese for beginners, as the process is straightforward and rewarding.

Ingredients and Equipment

  • 7.5 L full cream cow’s milk (preferably pasteurised and unhomogenised; raw milk can be used if available)

  • 1/64 tsp Danisco GEO17 Geotrichum candidum

  • 1/16 tsp Bioprox 265 Mesophilic Starter Culture

  • 1/32 tsp Danisco MM100 Mesophilic Starter Culture

  • 1/16 tsp Danisco TA 61 Thermophilic Starter Culture

  • 1/4 tsp liquid rennet

  • ½ tsp calcium chloride mixed in ¼ cup non-chlorinated water (for pasteurised milk)

  • Salt or calcium chloride for brining

Equipment:

  • Large pot or cheese making kettle

  • Thermometer

  • Curd knife and curd cutter

  • Ladle or spoon

  • Cheese cloth

  • Cheese hoop/mould

  • Draining mat

Step-by-Step Instructions

Always sanitise your cheese making equipment before you begin.

  1. Heat milk to 42°C. Add calcium chloride and stir well while heating.

  2. Turn off the heat and sprinkle the cultures and Geotrichum candidum over the surface. Let them rehydrate for three minutes.

  3. Stir the milk in an up and down motion to ensure the cultures are evenly distributed.

  4. Cover the pot and allow the milk to ripen for 60 minutes.

  5. Slowly heat milk again to 42°C over 10 minutes.

  6. Add the rennet and stir for one minute.

  7. Let the milk sit for 20–25 minutes. The curd should begin to thicken after about 10 minutes.

  8. Check for a clean break, then cut the curd mass into 3/8-inch cubes. This small curd size is typical for Bel Paese.

  9. Let the curds rest for five minutes.

  10. Stir gently, keeping the temperature at 42°C for 30 minutes.

  11. Allow the curds to settle for another five minutes.

  12. Remove whey with a ladle until it is level with the curds.

  13. Line the cheese hoop with cheese cloth and transfer the curds.

  14. Pull the cheese cloth over the top and let it drain for 30 minutes.

  15. After 30 minutes, open, turn, and redress the cheese. Cover with a draining mat and let it drain for seven hours, turning every hour.

  16. Remove from the mould and soak in brine for seven hours.

  17. Remove from the brine, place on a draining mat, and pat dry with a lint-free cloth or paper towel.

  18. Place the cheese in a ripening box and ripen at 4°C with 80–90% humidity for three weeks. Turn and drain every two days.

  19. After 10 days, if the cheese becomes slimy, wipe the surface with a light brine solution and pat dry. Repeat twice a week during ripening.

  20. After three weeks, Bel Paese can be eaten, or you can wrap it in cheese paper and age at 4°C for up to eight weeks for a firmer texture.

Serving Suggestions and Storage

Bel Paese is mild, buttery, and soft enough to slice. It is delicious eaten with fruits such as apples, figs, and pears, and pairs well with fruity wines or a dry red. This Italian cheese is also a good melting cheese for pizza, casseroles, or a hot panini. The American version of Bel Paese is also popular for its creamy texture and versatility.

Final Thoughts

Bel Paese, or il Bel Paese, is a pale yellow, semi soft cheese that brings the taste of Italy to your table. Whether enjoyed fresh or aged, it offers a mild, milky aroma and a taste that complements a variety of dishes. If you’re interested in exploring more Italian cheeses or want to try your hand at cheese making, Bel Paese is a great place to start.

Ready to Make Your Own Cheese?

We offer cheese making equipment such as cheese kettles, curd cutters, and brining tanks to help you create Bel Paese and other Italian cheeses at home. If you’re ready to start your cheese making journey, we’re here to support you with quality tools and advice.

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