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Most Popular Italian Cheeses

The most popular Italian cheeses
Italy is a country rich in a varied pasta - the classic of this national cuisine, as well as an interesting range of quality cheeses. Depending on the regions, Italy offers different types of cheese, which are produced and consumed in a variety of ways.
The cheese is classified according to its consistency and duration of ripening. In this way, three types of cheese are formed: hard, semi-hard and soft.
Hard cheeses are those that mature for longer - more than six months. Consumed cut into pieces or grated.
Semi-firm cheeses mature for a period of not more than three months.
Soft cheeses need to be eaten immediately so they do not ferment. They ripen very quickly.

Mozzarella

It is a fresh cheese that has a dense structure but is soft and elastic. It can be consumed fresh, served as a dessert or as a supplement in salads or treated thermally, this most often happens when mozzarella is sprinkled on pasta or pizza and then placed in a heated oven.

Pecorino

It is a sheep cheese originated in Tuscany. It has a specific flavor and a strong flavor. The hardest pepper can be shredded and replaced with parmesan cheese. It is often added to various dishes, but in Rome it is also served in a spicy version, this kind of pastry is served for dessert.

Rickata

is made from whey or cow's milk whey, but it is not cottage cheese. Depending on its hardness, ricotta may have a softer or more saturated taste. Dry ricotta is often used to be grated into a salad or paste.

Provolone

It is a cheese with a dense structure that does not have a bullet or there are very few of them. Sweet duckling is a good way to finish dinner, but its more spicy option is only used for shredding. The twist has a round pear-shaped or a cylindrical shape.

Parmesan




It is also called the Parmigiano Reggiano and is considered to be the cheese with the longest history. It is believed to be more than 400 years old and comes from Parma. Only parmigiano cheese produced from cows' milk of animals grown in Parma, Reggio Emilia, Modena, Mantua or Bologna are entitled to bear the name 'Parmigiano Reggiano'. Parmesan is most often shredded grated as an additive in pasta, pizza and most often in risotto. The cheese has a hard crust and a specific taste. Its maturation period is 2-3 years.

Fontaine

It is a fat-rich cheese that has a thick consistency. It has a mild and aromatic flavor and is made from raw milk. It is often used for Fondue, because when it is ripe, it melts easily and is pleasant to add to dishes. If it is not ripe, cut it.

Gorgonzola

It is a cheese with a bluish mold that is creamy. His home is Lombardy, and his name comes from the town where he is made. The less mature, the lighter the flavor. Its slightly sharp taste makes it an appropriate addition to polenta, eggs, stuffings and sauces.

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