Italian Cheese

admin, January 27, 2017

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Asiago – This cow’s milk cheese has a pale yellow color and a nutty flavor. Aged Asiago hardens and is used grated.

Bocconcini – usually sold in containers with olive oil, water or whey, these small balls of fresh mozzarella have a light delicate flavor.

Caciocavallo – This cow’s milk cheese from Southern Italy has a firm texture and mild flavor when young. The mature, aged cheese is suitable for grating and has a more pungent flavor. Smoked versions are also available. These cheeses are shaped like gourds and are tied
around the “neck” with a string.

Gorgonzola – This cow’s milk cheese from the Milan region is creamy and pungent. It is a superb blue table cheese. A great foil for grapes and pears, it can also be crumbled into salads and soups.

Friulano – This table cheese is sometimes called Italian Cheddar. It is firm with a buttery, nutty flavor.

Mascarpone – This very rich cow’s milk cream cheese is from the Lombardy region. The buttery, delicate flavor is very suitable for desserts like Tiramisu, and for pairing with fruit.

Mozzarella – Originally made from water buffalo milk, this cheese is now made from cow’s milk. The best fresh Italian mozzarella is available in containers with water or whey and has a more delicate flavor and texture than the usual commercial mozzarella.

Parmesan – Parmigiano-Reggiano is the correct name for the true aged Italian Parmesan from the Parma, Bologna, Modena region. Formaggi di grana means cheeses with hard, grainy texture; vecchio (old) are aged 2 years, stravecchio (extra-old) are aged 3 years,
stravecchiones are aged 4 years. Freshly grated Parmesan has an incomparable sharp, rich flavor.

Pecorino – This cheese is made from sheep’s milk and may be aged (grana) or soft (ricotta). Aged pecorino Romano is grated and used in cooking. The flavor is sharp and rich.

Provolone Picante – Aged provolone can be grated and has a rich flavor. This cow’s milk cheese comes from Southern Italy and is used for cooking.

Ricotta – This Italian version of cottage cheese has a fresh, delicate flavor. It is used in lasagne, other pastas, and cheesecakes.

Romano – This sheep’s, goat’s or cow’s milk cheese is from Rome and has a milder flavor than

Parmigiano-Reggiano. Aged Romano has a sharper flavor. It is grated and used for cooking.

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