There are over 400 different types of Italian cheeses. The Italian cheeses will have a specific designation that is listed under the protected designation of origin. This states that the cheeses form specific areas were all made in a specific way that is traditional to that region. If the cheese is not made in the correct way then it cannot carry the designation of origin.
One of the most famous Italian chesses is Asiago. The texture of this cheese will differ depending on its age and very fresh Asiago is smooth and aged Asiago is crumbly. Asiago can only be made in the town of Asiago which is in the Veneto region of Italy. This cheese is frequently used in sauces, pasta, soups, salads or sliced on sandwiches and panini.
A mild and delicate soft cheese is Bel Paese. This is a semi-soft cheese that comes from the area just outside of Milan. However producers have started to make Bel Paese in the US as well as other areas of Italy. Bel Paese has a short aging period of 6 to 8 weeks and is made entirely from cow's milk. The name Bel Paese comes from a book by Stroppani which is called Beautiful Country.
A fun bite sized cheese is Bocconcino. This cheese comes in small balls that are made of unripened cheese. This unripened cheese does not have a rind and is typically made of buffalo milk. Today some bocconcino is also made of cow's milk. In order to keep the cheeses texture, which is spongy, bocconcino is packaged in water or whey.
Burrata is a type of cheese made form cream and mozzarella. The outside of the cheese is only made of mozzarella and the inside is softer and is made of cream and mozzarella. Burrata was first produced in the early'00s in a small spot of the Apulia region. It has since become and artisanal cheese. It is best serves when sliced open so the softer center can flow out. It should be eaten in 24 hours otherwise the flavors will diminish.
A cheese from Sicily that carries a protected designation of origin is Caciocavallo. This is a cheese made of sheep and cow milk and has a flavor very similar to provolone. This cheese is traditionally shaped in a tear drop form and the name actually translates to cheese on horseback. This name may be due to the fact that the very first of its kind was made using mare's milk.
A very old cheese that was a favorite of Michelangelo and Pope Clement XIV is casciotta d'Urbino. There are many different types of casciotta and casciotta d'Urbino is made in central Italy of cow and sheep milk. This is a rinded cheese that has a yellow or white interior and a very mild flavor.
A semi hard cheese that has a lot of fat in it is Castelmagno. This high fat content is due to the fact that whole cow's milk is used to make the cheese. The cows must eat very specific foods such as fresh forage and hay from a meadow or pasture. Castelmagno is normally found in fondues and veloutees and is excellent when paired with fortified wines or honey. - 30289
One of the most famous Italian chesses is Asiago. The texture of this cheese will differ depending on its age and very fresh Asiago is smooth and aged Asiago is crumbly. Asiago can only be made in the town of Asiago which is in the Veneto region of Italy. This cheese is frequently used in sauces, pasta, soups, salads or sliced on sandwiches and panini.
A mild and delicate soft cheese is Bel Paese. This is a semi-soft cheese that comes from the area just outside of Milan. However producers have started to make Bel Paese in the US as well as other areas of Italy. Bel Paese has a short aging period of 6 to 8 weeks and is made entirely from cow's milk. The name Bel Paese comes from a book by Stroppani which is called Beautiful Country.
A fun bite sized cheese is Bocconcino. This cheese comes in small balls that are made of unripened cheese. This unripened cheese does not have a rind and is typically made of buffalo milk. Today some bocconcino is also made of cow's milk. In order to keep the cheeses texture, which is spongy, bocconcino is packaged in water or whey.
Burrata is a type of cheese made form cream and mozzarella. The outside of the cheese is only made of mozzarella and the inside is softer and is made of cream and mozzarella. Burrata was first produced in the early'00s in a small spot of the Apulia region. It has since become and artisanal cheese. It is best serves when sliced open so the softer center can flow out. It should be eaten in 24 hours otherwise the flavors will diminish.
A cheese from Sicily that carries a protected designation of origin is Caciocavallo. This is a cheese made of sheep and cow milk and has a flavor very similar to provolone. This cheese is traditionally shaped in a tear drop form and the name actually translates to cheese on horseback. This name may be due to the fact that the very first of its kind was made using mare's milk.
A very old cheese that was a favorite of Michelangelo and Pope Clement XIV is casciotta d'Urbino. There are many different types of casciotta and casciotta d'Urbino is made in central Italy of cow and sheep milk. This is a rinded cheese that has a yellow or white interior and a very mild flavor.
A semi hard cheese that has a lot of fat in it is Castelmagno. This high fat content is due to the fact that whole cow's milk is used to make the cheese. The cows must eat very specific foods such as fresh forage and hay from a meadow or pasture. Castelmagno is normally found in fondues and veloutees and is excellent when paired with fortified wines or honey. - 30289
About the Author:
Looking to find the best deal on Italian cheeses, then visit www.italianfoodimports.com to find the best advice on Italian cheeses for you.
