Cheese production has ancient origins. Tradition has it that in ancient times a shepherd put milk into a sheep's stomach that contained rennet, which then turned into cheese.
The first traces of sheep and goat farming were found in Asia and date back to 7,000-6,000 BC.

Pairing cheeses at the table is an art that enhances both the cheese and the food it accompanies.
Choosing the right pairings can transform a simple cheese platter into a memorable gastronomic experience.

Here are some tips for creating the perfect pairing:

Classic Pairings:

- Fresh and creamy cheeses:
  They pair well with citrus marmalades (lemon, orange), fresh fruit like strawberries or melon, and berry preserves.

- Mature cheeses:
  They pair well with sweeter fruit preserves like pear, fig, or apricot, chestnut or eucalyptus honey, and mustards.

- Blue cheeses:
   Perfect with quince compote, citrus jam, or acacia honey.

- Goat cheeses:
  They pair well with fig or cherry compote, or red fruit jams.

- Pecorino cheeses:
  They pair well with green tomato jams or dried fruit compotes.

And how would you pair the cheeses?

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