You can find over four hundred varieties of Italian cheeses in Italy. In the United States, we normally only think of four of those varieties when we think of Italian foods.
Many people only think of the cheeses used in Americanized Italian foods. That includes mozzarella which is used in pizza, Parmesan used to sprinkle over spaghetti, provolone used in a sandwich, and ricotta used in lasagna.
Since we have such a limited view of the Italian cheeses, what we purchase at the market is nothing near the original in flavor or texture.
Most of the mozzarella sold in the grocery store is made from cow's milk. Traditional mozzarella in Italy is made of the milk of the water buffalo. Additionally, this cheese is a fresh cheese in Italy and should be consumed quickly after preparation. It is not a cheese that is stored for months at a time before use. Fresh mozzarella and fresh bread sprinkled with a little salt makes a wonderful taste treat. You can also find fresh mozzarella and tomatoes sliced together and coated in olive oil and basil served as a salad.
Of course it does not take a genius to recognize that the dried stuff in a shaker can is nowhere near the parmesan cheese of Italy. There parmigiano is prepared, pressed into cheese cloth and allowed to ripen for a full two years before being freshly grated and served.
Italian provolone is a table cheese. Provolone is made from whole cows milk and is aged for four months or longer. It is traditionally in the shape of a pear.
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 buy their dairy products at a dairy store. Some of these stores make their own cheeses. This means that the fresh cheesed you purchase today may have been made today in a very old tradition.
Do not forget that there are many types of Italian cheeses available today. For some, you may have to travel to the village where the cheese is made to experience it. Italy makes a very good blue cheese that is great melted in butter with garlic over pasta.
The best way to experience Italian cheese is to visit Italy. As you spend time visiting the country, you will find many local cheeses. Do not be afraid to try them and look for a new favorite. Many of these authentic cheeses can be ordered online. - 30289
Many people only think of the cheeses used in Americanized Italian foods. That includes mozzarella which is used in pizza, Parmesan used to sprinkle over spaghetti, provolone used in a sandwich, and ricotta used in lasagna.
Since we have such a limited view of the Italian cheeses, what we purchase at the market is nothing near the original in flavor or texture.
Most of the mozzarella sold in the grocery store is made from cow's milk. Traditional mozzarella in Italy is made of the milk of the water buffalo. Additionally, this cheese is a fresh cheese in Italy and should be consumed quickly after preparation. It is not a cheese that is stored for months at a time before use. Fresh mozzarella and fresh bread sprinkled with a little salt makes a wonderful taste treat. You can also find fresh mozzarella and tomatoes sliced together and coated in olive oil and basil served as a salad.
Of course it does not take a genius to recognize that the dried stuff in a shaker can is nowhere near the parmesan cheese of Italy. There parmigiano is prepared, pressed into cheese cloth and allowed to ripen for a full two years before being freshly grated and served.
Italian provolone is a table cheese. Provolone is made from whole cows milk and is aged for four months or longer. It is traditionally in the shape of a pear.
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 buy their dairy products at a dairy store. Some of these stores make their own cheeses. This means that the fresh cheesed you purchase today may have been made today in a very old tradition.
Do not forget that there are many types of Italian cheeses available today. For some, you may have to travel to the village where the cheese is made to experience it. Italy makes a very good blue cheese that is great melted in butter with garlic over pasta.
The best way to experience Italian cheese is to visit Italy. As you spend time visiting the country, you will find many local cheeses. Do not be afraid to try them and look for a new favorite. Many of these authentic cheeses can be ordered online. - 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.
