Tirel Italian Cheesery Introduction
In the Middle Ages, there was a classic dessert-making technique in Europe that involved whipping fresh cream. Court chefs prepared desserts for the nobility during banquets at the palace. The time before the banquet always felt particularly busy and joyful for the chefs. One of the dessert ingredients, known as whipped cream, required over an hour of whipping naturally separated cream, needing occasional skimming of the foam to allow it to drain before the ingredient could be used in various desserts. The classic dessert-making technique is known as Tiramisu, but we apply this technique to fresh milk. During the cheese-making process, we continuously stir for over an hour to create a dense and soft texture from the fresh milk produced locally in Rui Su from Hualien, resulting in the unique Tiramisu cheese.
