Di Le Italian Cheese Shop Introduction
In the Middle Ages, there was a classic confectionery technique in Europe for making whipped cream. Court chefs prepared desserts for the nobility during banquets held in palaces. The moments before a banquet would always be particularly busy and delightful for the chefs. One of the dessert ingredients, known as whipped cream, required over an hour of beating naturally separated cream, and the foam had to be skimmed off periodically to allow it to drain before applying this ingredient to various desserts. The technique of using whipped cream in classic pastries was refined, but we have adapted this method using fresh milk. During the cheese-making process, we stir continuously for over an hour, creating a dense and tender texture from the local Rui-Sui fresh milk in Hualien, resulting in the unique Tila cheese.
