I love all kinds of cheese, love to sit and wine, cheese and bread with friends! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email.
Every year about 5 million people crowd onto the Amalfi coast to experience its UNESCO world heritage landscape and culture, sample its mouth-watering cuisine,…. Ricotta salata wiki commons: Paoletta S. Asiago cheese Asiago cheese, one of our favorite Italian cheeses. Photo by Luigi Chiesa. Photo by Rachel Black. Tags cheese food Italy traditions. Bio Latest Posts. Elena Ciprietti. You may also like. August 13, at pm. Marie Toothman says:. August 14, at am. Caprese di Bufala Caprese di Bufala is a soft pasteurized buffalo milk cheese with flakes of dried tomato in paste.
After a brief aging period, the wheels are subsequently rubbed with a treatment of extra virgin olive oil and oregano. This gives it a fresh and delicate flavor and an aromatic aftertaste, reminiscent of the Mediterranean.
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Fontina Fontina is a cow's milk cheese and perhaps one of my all time favorites for topping pizza. My Dad a deli man his whole life turned me on to it. In the U. An imported Fontina is aged longer has a stronger flavor with a thicker, nutty rind. The original Fontina cheese from Italy is fairly pungent and has quite an intense flavor, and cheeses labeled Fontina that are produced in other countries tend to be much milder. There is a supermarket offshoot called Fontinella that I don't care for--way too bland.
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Fontina is pretty amazing melted in a grilled panino or over fruit. Try using it on top of French onion soup, in a frittata or to make a cheese fondue. And by all means, add fontina to risotto or polenta--you'll love it. Pecorino al Tartufo Pecorino al Tartufo is an Italian, raw, sheep's milk cheese encrusted with small specks of white and black truffles from the area between Volterra and San Miniato. It is aged for thirty days and pairs well with boar cold meats and a good red wine. Created by the Cistercian monks of Chiaravalle in the 12th century, it is still made throughout the Po River Valley in northeastern Italy.
At the end of the cheese making process, Grana Padano develops a firm, thick and deeply straw-colored rind protecting strong scented and dry, flaky interior. As Grana Padano ages, the intense sweet flavors become more pronounced, spicy and complex, and it gets more crombly. Grana is also less crumbly, milder and less complex than its long-aged sibling. Grana Padano is manufactured in wheels measuring up to 18 inches in diameter, and 7 inches tall. There are three difference agings: Grana Padano 9 to 16 months , Grana Padano oltr e over 16 months and Grana Padano Riserva over 20 months.
Shaped similar to a provolone or caciocavallo in pear shape, it's also made in other shapes. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise. The cheeses are hung together in strings to ripen for about two weeks. A smoked variety called Scamorza Affumicate is made by smoking the cheese over flaming straw for around 10 to 15 minutes. A fresh version of Scamorza is also sold within a few days of production. The texture is elastic, stringy and has less moist than Mozzarella.
The flavour is spicier, milky and creamy. Smoked Scamorza has a subtle, smoky flavour with a sweet, light caramel note.
It can be used in the same way as mozzarella and since it has excellent melting qualities it is often used in casseroles. Made from cow's milk and aged two years, this is a hard cheese best for grating. In Em ilia-Romagna where it is originates, the cows graze on pastures--not hay--so this cheese can only be made between April and November when the fields are green and lush. The flavor is spicy and salty and essential as an ingredient on top of and in many recipes.
Slice shards to place in salads and on top of vegetable dishes, eat with fruit and wine, add to soups, and grate over pasta and add to sauces like carbonara to add a salty, nutty flavor.
Types of Italian Cheese
When you have a rinds of Parmigiano-Reggiano left over, save them in your freezer and add them into soups or stock pots when making soup or slow cooked stews. Be careful This cheese has D. If this cheese has matured for more than a year months--the mark "Extra" or "Export" can be added. A system of colored seals help the consumer identify the level of maturation of the prepackaged products available in retailers. Produced from cow's milk, it is a semi-soft cheese It has a mild, buttery, milky flavor, similar to mozzarella but stronger, and is a pale, creamy yellow.
Sometimes this cheese has small bubbles in the middle. It comes as small button rounds on up to larger 5 pound wheels. It was originally invented in to compete with French Alpine cheese and was named after a book by paleontologist Antonio Stoppani Il Bel Paese , published in It comes wrapped in either paper or plastic. Bel Paese g oes well with figs, apples and pears and is wonderful drizzled with honey, or with sliced tomatoes and basil for a delicious insalada caprese. A great melting cheese, you can use it in place of mozzarella for casseroles, hot panin0, focaccia or on a pizza.
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Its mild flavor goes well with most wines, especially sweeter varieties. The map tells you where it was made. Caciobarricato Caciobarricato is a pulled curd pasta filata cheese, aged in barrels with red wine and a liquor called marc. This pear-shaped cheese is matured for a minimum of 3 months, during which the curd is pulled and twisted to give it a soft, elastic, stringy quality. Its flavor is medium intense with strong hints of wine.
Mascarpone Mascarpone is a cheese from Lombardy, made by curdling milk cream with citric acid or acetic acid, it turns into a thick creamy, soft cheese. It is an essential ingredient in Italian recipes like Tiramisu and cheesecakes. Mascarpone is more akin to a thickened cream that is stopped short before it turns to butter.
Making the cheese is so simple that it can easily be made at home. Mascarpone is used in both sweet and savory dishes. The cheese is often mixed with anchovies, mustard and spices, or mixed with cocoa or coffee. Tiramisu contains espresso, brandy, chocolate and Mascarpone. Mascarpone can be used to thicken puddings and dessert creams.
It can be eaten on its own with fruit, honey or jams.
TRADITION, HEALTH, TASTE: IT'S ITALIAN
Mascarpone needs to be consumed within a few days. Ricotta means cooked twice. The first time it's cooked gives you a separate cheese and the whey needed to make ricotta as a by-product. The second cooking of the whey with an acid, like lemon juice added gives you ricotta.
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Since we've been back from Italy, Lisa has been making home made ricotta like a pro. It tastes so much better freshly made. A simple pleasure I've discovered is having some with a little honey on it.
Ricotta is high in protein while low in fat--another reason Italians are thinner than Americans. It's got a smoother texture and a mild, sweet flavor. Ricotta fresca is never aged. It's pretty firm, but is wet and crumbles when spooned out. Ricotta is an incredibly useful cheese And try it on it's own the way Italians do There's one more unexpected treat made from ricotta Burrata Burrata was invented in the early s, and is a specialty of Puglia, Campania, and Basilicata. Traditionally made from buffalo's milk, nowdays they usually make it using from cow's milk.
Burro means butter in Italian-- Burrata is buttery and creamy in taste and texture. Burrata is essentially a package of cheese, with outside skin made from stretched sheets of mozzarella. The soft, oozing center is made from fresh cream and shredded pieces of the early stages of mozzarella-making called stracciatella. The package is typically tied on top with a blade of grass, a string or a ribbon.
When you cut into a burrata , the cream oozes and you enjoy the varied textures and flavors. Burrata should be eaten as soon as possible and will only keep in the fridge for a couple of days at most. You can try it on top of slices of heirloom tomatoes, sprinkle with pepper and olive oil or drizzle with a pesto sauce.
It's wonderful spread onto a nice crusty, toasted bread or as the crowning glory to a leafy salad. It is a much firmer, crumbly, salty version of ricotta. It is snow white and doesn't have a rind and is usually wrapped in plastic but when bought fresh it can be sold in a brine or milk. In fact, I tend to keep mine in a container enough skim milk to just cover it. It has been made in the Lombardy region for centuries, and is named after the Val Taleggio, a lush valley between the provinces of Lecco and Bergamo.
The Cheeses Map of Italy | This is Italy
EU law only allows this cheese to be produced in a handful of Italian provinces. This guide comes from the current issue of Jamie magazine, which is out now — pick up a copy for some gorgeous recipes using all these cheeses, like these irresistible arancini. Recipes and features from the award winning Jamie Magazine, covering everything from simply family meals to exciting, inventive dishes.