Bel Paese 'beautiful country' was invented in 1906 by Egidio Galbani and named after a book written by the geologist Antonio Stoppani. It's a beautiful cheese too, semi-soft mild and milky with a velvety texture and buttery taste. Bel Paese is similar to mozzarella, but made from cows' milk.
You can always spot a geniune Bel Paese because it has a map of Italy on the label along with a picture of Antonio Stoppani. It can come in a wax rind or wrapped in foil or plastic.
What with? Bel Paese is good at the end of a meal with apples, pears and maybe some prosciutto and figs. It melts easily into casseroles or on a pizza, or you could go Italian and eat it in a hot panini or with a nice salty focaccio. It melts brilliantly and, being Italian, loves anything with tomatoes (especially our Sun Dried Tomato Chutney). It's very happy with a good Chianti, as you probably will be too.