Italy has always occupied a place of pride in the ancient European culture due to various reasons and one of them is the Italian cheeses. Although Italy has never ranked among the best dairy industries of the world, its cheeses have always enjoyed a high status in the world in terms of quality and variety. Italian cheeses have been a part of the rich cultural heritage of the nation when they were relished by the famous Julius Caesar, devoured by the invincible Roman armies and served as important constituents of many of the traditional dishes.
Mozzarella is one of the most popular Italian cheeses due to its incorporation in preparations of pizzas and different types of lasagna. This variety of cheese is a by-product of buffalo milk which is unique only to Italy, and its characteristics are that it is white in color and possesses a soft but chewy texture.
The region of Lombardy in Italy boasts of having given the world its only blue cheese named gorgonzola in form of two main varieties namely gorgonzola mountain and gorgonzola dolce. While the former serves as an accompaniment for white wines, soups and stews due to its sharp flavor, the latter is served with fruits and desserts because it is comparatively sweeter. The special feature of this cheese is that it is mild when it is young and becomes progressively sharper in taste as it becomes older.
Mascarpone is a rich, creamy and mild-flavored Italian cheese which is often used as a replacement for whipped cream in many dessert preparations likes cake, rolls and pastries not only in Italy but throughout the world.
Parmesan is counted among the full flavored Italian cheeses and can be consumed in form of slivers or after being grated although both forms are incomparable in taste to the fresh piece of this cheese. This variety of cheese is distinct due to the presence of a hard rind and should be subjected to maturation for a couple of years before being considered fit for consumption.
The Scamorza is distinct among all the Italian cheeses because of its shape which it acquires during its maturation. This cheese is prepared by hanging the fresh and unpasteurized cow's milk by a string and it is usually served with fruits.
Pecorino is probably an exception among the Italian cheeses because it is prepared from ewe%u2019s milk and is available in four main varieties namely Pecorino Romano, Pecorino Toscano, Pecorino Sardo and Pecorino Siciliano. This variety of Italian cheese is salty to taste and is subjected to maturation after which it is normally served as an accompaniment to desserts.
One of the traditional Italian cheeses which have been a part of the Italian culture since the ancient Roman civilization is the Grana Padano which is also prepared from un-pasteurized milk and has a smooth, hard and thick natural rind. This cheese is marked by its pale yellow interior as well as its fruity flavor which would remind one of a pineapple. - 30210
Mozzarella is one of the most popular Italian cheeses due to its incorporation in preparations of pizzas and different types of lasagna. This variety of cheese is a by-product of buffalo milk which is unique only to Italy, and its characteristics are that it is white in color and possesses a soft but chewy texture.
The region of Lombardy in Italy boasts of having given the world its only blue cheese named gorgonzola in form of two main varieties namely gorgonzola mountain and gorgonzola dolce. While the former serves as an accompaniment for white wines, soups and stews due to its sharp flavor, the latter is served with fruits and desserts because it is comparatively sweeter. The special feature of this cheese is that it is mild when it is young and becomes progressively sharper in taste as it becomes older.
Mascarpone is a rich, creamy and mild-flavored Italian cheese which is often used as a replacement for whipped cream in many dessert preparations likes cake, rolls and pastries not only in Italy but throughout the world.
Parmesan is counted among the full flavored Italian cheeses and can be consumed in form of slivers or after being grated although both forms are incomparable in taste to the fresh piece of this cheese. This variety of cheese is distinct due to the presence of a hard rind and should be subjected to maturation for a couple of years before being considered fit for consumption.
The Scamorza is distinct among all the Italian cheeses because of its shape which it acquires during its maturation. This cheese is prepared by hanging the fresh and unpasteurized cow's milk by a string and it is usually served with fruits.
Pecorino is probably an exception among the Italian cheeses because it is prepared from ewe%u2019s milk and is available in four main varieties namely Pecorino Romano, Pecorino Toscano, Pecorino Sardo and Pecorino Siciliano. This variety of Italian cheese is salty to taste and is subjected to maturation after which it is normally served as an accompaniment to desserts.
One of the traditional Italian cheeses which have been a part of the Italian culture since the ancient Roman civilization is the Grana Padano which is also prepared from un-pasteurized milk and has a smooth, hard and thick natural rind. This cheese is marked by its pale yellow interior as well as its fruity flavor which would remind one of a pineapple. - 30210
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