{"id":13826,"date":"2014-09-20T08:00:21","date_gmt":"2014-09-20T12:00:21","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=13826"},"modified":"2014-09-23T11:57:06","modified_gmt":"2014-09-23T15:57:06","slug":"medieval-cheese-meet-pantaleone-da-confienza","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/medieval-cheese-meet-pantaleone-da-confienza\/","title":{"rendered":"Medieval Cheese: Meet Pantaleone da Confienza"},"content":{"rendered":"<p>Did you know the man who helped shape how we think and write about cheese lived in Italy &#8212; in the 15th century?&nbsp;<\/p>\n<p>Pantaleone da Confienza is the reason we know so much about cheese in the Middle Ages. Recipe books, technique books and how-to guides were fairly common among the right circles in Medieval times, but Pantaleone was the very first to write a book on just one ingredient. He discussed everything that had to do with cheese; <a href=\"\/ask-the-monger\/makes-blue-cheese-blue\" target=\"_blank\">cheese production<\/a>, <a href=\"\/ask-the-monger\/cheeses-gluten-free\" target=\"_blank\">what a cheese was made of<\/a>, what it looked like and <a href=\"\/cheese-library\/rush-creek-reserve\" target=\"_blank\">what it tasted like<\/a>. This all-in-one manual was the first of its kind &#8212; anywhere. &nbsp;<\/p>\n<p>Pantaleone was born around Turin in the 1440s, and eventually became the first travel cheese writer. In his book, <em>Summa lacticiniorum <\/em>(translated to \u201cA Compendium of Milk Products\u201d) was published in 1477 and instantly (well, as instant as you can get in the 1470s) became a success among cheese producers and cheese lovers alike. The work was commissioned&nbsp;by the Duke of Savoy (who&#8217;s family members were patients of Pantaleone&#8217;s medicine practice), sending Pantaleone on a seriously cheesy mission. He traveled from <a href=\"\/blog\/world-cheese-culture-italy\" target=\"_blank\">Italy<\/a> to Brussels, Antwerp, <a href=\"\/video\/make-fondue-pain-vin-fromages-paris\" target=\"_blank\">Paris<\/a>, <a href=\"\/travel\/london-calling\" target=\"_blank\">London<\/a>, and more, all with the goal of finding new and delicious cheese. Along the way he spoke to everyone he encountered that made, produced or even liked cheese.&nbsp;<\/p>\n<p><em>What cheese you should pick if you are on a budget? How can eating cheese make your dentist happy? Which cheeses are appropriate for your age?<\/em> These questions were just some of the topics covered in Pantaleone&#8217;s work &#8212; stay tuned for&nbsp;next week\u2019s edition of Medieval Cheese to find out his answers!<\/p>\n<address>Freedman, Paul. 2007. <em>Food, The History of Taste. U<\/em>niversity of California Press.<\/address>\n<address>Sitwell, William.<em>&nbsp;2013. A History of Food in 100 Recipes. <\/em>Little, Brown and Company.&nbsp;<\/address>\n<address>&nbsp;<\/address>\n<address>Photo Credit: <a href=\"http:\/\/sexycodicology.net\/blog\/cheese-medieval-manuscripts\/\" target=\"_blank\">Sexy Codicology<\/a><\/address>\n","protected":false},"excerpt":{"rendered":"<p>Meet Pantaleone da Confienza, the fifteenth century Doctor who went on a seriously cheesy mission<\/p>\n","protected":false},"author":47,"featured_media":13917,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[17],"tags":[],"coauthors":[668],"class_list":["post-13826","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-bites"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - 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