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Where did mozzarella com from? It was first produced in Italy by the monks, and at the beginning, it was produced exclusively using buffalo milk. The name mozzarella comes from the Italian “mozzare”, which means “to cut” or “to pull out”, and is one of the stages in the production of the cheese after spinning the paste

Did you know? Scientists have observed a curiously low incidence of cardiovascular diseases amongst the Eskimos in Greenland, in spite of their diet having a high fat content. The reason? Their diet consisted of fish that are rich in omega-3 fatty acids. This was the starting point for further studies into the importance of Omega-3 for human health.

How many eggs should you eat in a week? It is impossible to say exactly how much of a given food should be consumed. There will be no problems if four to five eggs a week are eaten as part of a healthy, balanced diet.

What is cholesterol good for? Cholesterol is necessary for life and for our organisms to function normally. A large part of the cholesterol that we need is produced by the liver, which regulates its production as a function of the requirements.

Are eggs responsible for the bad cholesterol? Eggs themselves are not responsible for the level of cholesterol in the blood. This depends on genetic predisposition and the total amount of saturated fats in the diet, amongst other things.

Where did Minas Cheese come from? Minas Cheese originated in the cottage industries in the state of Minas Gerais. It is, therefore, a type of cheese that was developed in Brazil. During the 1930s, the technology of this cheese was defined and since then, its production volume has expanded, and it is even manufactured for export.

What is the origin of curds? The art of transforming milk into curds and, then, into cheese, was developed when humanity started to domesticate animals as a stage along the road to civilization. It is known that this was achieved in around 2000BC in the bucolic, charming landscapes of the Aralar, Urbia and Gorbea Mountains, at the heart of the Basque country, in Northern Spain.

In which regions is rennet traditionally eaten? Rennet is one of the tradional delicacies found in Northeasten cuisine. Its production process is based around simply coagulating milk and pressing the curds. In spite of its being simple to produce, it can be used in a variety of ways: it can be eaten fresh, roasted or as an ingredient in various regional dishes.