If you begin to look for Italian cheeses, you will find more than four hundred varieties. Most of the time, we only think of four cheeses as we think of Italian foods.
The four cheeses with which we are most familiar include those used in pizza, those sprinkled onto spaghetti, those used in sandwiches and the ones used in lasagna. The four cheeses we most associate with Italy include mozzarella, provolone, Parmesan and ricotta.
In addition to the limited numbers of Italian cheeses we do eat, what we often find in the grocery store is nothing like the cheeses of Italy.
Our mozzarella is made of cows milk, while traditional mozzarella is made of the milk from a water buffalo. Our mozzarella often sits for weeks on the grocer's shelves, while Italian mozzarella is served freshly made. In fact, many people in Italy enjoy a fresh slice of mozzarella with freshly baked bread. The people of Italy also make a great salad that uses mozzarella, tomatoes, basil and olive oil. The tomato and cheese are sliced and topped with the oil and crushed fresh basil.
Italian Parmesan is nothing like the stuff Americans buy by the tons in little cans to shake over pasta. Italian Parmesan is formed in wheels that have to be cut with a saw or broken using a chisel. The resulting smaller pieces of hard cheese are freshly grated and served over pasta.
Provolone is used as a table cheese in Italy. This cheese is also made from whole cows milk. The finished cheese is aged at least four months. The loaf is traditionally in a pear shape.
Another fresh cheese is ricotta. This cheese is easily made and dated back to Roman times. Made for whole milk, the cheese is sweet and often used in preparing deserts. If you want a real ricotta experience rather then watery, sour, part-skim ricotta sold by your grocer, try making your own. You will need cream, whole milk, salt and lemon juice. The first three ingredients are boiled together and the lemon juice is added to cause the mixture to curdle. The ricotta is allowed to drain through cheese cloth for about ah hour and drained until firm. Use the finished product within the next couple of days.
Italians in Italy buy their cheese at a dairy store rather than at a supermarket. Many of these stores still make their own cheeses. You can buy fresh cheeses, including ricotta and mozzarella that were made the same day.
There are many other Italian cheeses available. Some are local to one region. Italian blue cheese, veined like Roquefort, is said to be an excellent choice to melt with butter and garlic to serve over pasta.
One of the best ways to try the many cheeses of Italy is to take time to visit the country its self. While there, spend time eating at the many local dining establishments and ask about the cheeses that you are eating. The more you can learn, the more likely you will be able to find a similar cheese when you are back home. - 30289
The four cheeses with which we are most familiar include those used in pizza, those sprinkled onto spaghetti, those used in sandwiches and the ones used in lasagna. The four cheeses we most associate with Italy include mozzarella, provolone, Parmesan and ricotta.
In addition to the limited numbers of Italian cheeses we do eat, what we often find in the grocery store is nothing like the cheeses of Italy.
Our mozzarella is made of cows milk, while traditional mozzarella is made of the milk from a water buffalo. Our mozzarella often sits for weeks on the grocer's shelves, while Italian mozzarella is served freshly made. In fact, many people in Italy enjoy a fresh slice of mozzarella with freshly baked bread. The people of Italy also make a great salad that uses mozzarella, tomatoes, basil and olive oil. The tomato and cheese are sliced and topped with the oil and crushed fresh basil.
Italian Parmesan is nothing like the stuff Americans buy by the tons in little cans to shake over pasta. Italian Parmesan is formed in wheels that have to be cut with a saw or broken using a chisel. The resulting smaller pieces of hard cheese are freshly grated and served over pasta.
Provolone is used as a table cheese in Italy. This cheese is also made from whole cows milk. The finished cheese is aged at least four months. The loaf is traditionally in a pear shape.
Another fresh cheese is ricotta. This cheese is easily made and dated back to Roman times. Made for whole milk, the cheese is sweet and often used in preparing deserts. If you want a real ricotta experience rather then watery, sour, part-skim ricotta sold by your grocer, try making your own. You will need cream, whole milk, salt and lemon juice. The first three ingredients are boiled together and the lemon juice is added to cause the mixture to curdle. The ricotta is allowed to drain through cheese cloth for about ah hour and drained until firm. Use the finished product within the next couple of days.
Italians in Italy buy their cheese at a dairy store rather than at a supermarket. Many of these stores still make their own cheeses. You can buy fresh cheeses, including ricotta and mozzarella that were made the same day.
There are many other Italian cheeses available. Some are local to one region. Italian blue cheese, veined like Roquefort, is said to be an excellent choice to melt with butter and garlic to serve over pasta.
One of the best ways to try the many cheeses of Italy is to take time to visit the country its self. While there, spend time eating at the many local dining establishments and ask about the cheeses that you are eating. The more you can learn, the more likely you will be able to find a similar cheese when you are back home. - 30289
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Before you buy anything online, make sure you check Italian Food Import's website on the different types of italian cheeses.
