In a statistical questioner a few years ago Italians were asked what must never be missing from their fridge, the most common reply was cheese. From all points of view it is an important aliment. It is usually so ingrained within its territory of production that its consumers become its principal promoters.

It is its chemical and physic composition that render it such a nourishing food and it is consumed in many special diets.

Let's start with a legend; a bit of colour is always necessary! The legend goes that once an Arab merchant was crossing the desert. Amongst his supplies he had some milk stored in a haversack made from sheep's stomach. With the heat the milk had curdled and turned into a solid mass which he called cheese.

Even the Romans produced and consumed milk. They used only sheep milk but then started to use cow's as well, at first it was thought that cow's milk was unfit for human consumption. They also learned the secrets of seasoning and storing it.

To begin with it was considered a poor man's foodstuff but when it was realised that it was a valid substitute for meat dishes during Lent and day of fasting its consumption became widespread.

Most medieval information comes from monastic sources. It was extensively produced in monasteries and abbeys where it was consumed in large quantities. Amongst the holy men's menial tasks was that of breeding and keeping dairy herds so they were responsible for propagandising its use.

A biography of Charlemagne, dating to the IX century tells of a surprise visit the Emperor made to an important Bishop. The Sovereign arrived on a day in which the church forbids the consumption of meat. The Bishop having no fish to serve to his illustrious guest had a very simple repast placed before them. It was during this simple meal that the Emperor tasted the excellent cheese produced locally, which he personally described as being "excellent, white and fat" He so appreciated it that every year he would order two boxes for his personal consumption.

Sabina has an excellent cheese production tradition; Percorino, Caciuotta and Ricotta ...are some of the kinds of cheeses present on Sabine dining tables.