Bel Paese is from the Lombardy region of Italy. It is a modern, creamery, semi soft cheese and has a light, milky aroma. It is matured for 6-8 weeks. The genuine Italian article can be identified by its wrapping which features an image of a priest and the map of Italy (U.S. licensed versions show a map of the Americas). The name means "beautiful land" and was inspired by the title of a book by Stoppani. Bel Paese is very similar to French St. Paulin. It can also be used instead of mozzarella.
I found this at www.cheese.com
I think when I try this recipe out, I'll maybe use provolone or something like that.