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.
Asiago is a very famous Italian cheese. Many times the aged versions of this cheese are confused for parmesan as they are very similar in taste and texture. The texture of Asiago will vary depending on its age. Fresh Asiago has a smooth texture and aged Asiago is very crumbly. Asiago originates from the town of Asiago outside of Venice. This cheese is used frequently with cooking and can be added to sandwiches, salads, soups, pasta and sauces.
A soft mild cheese that is quite well known is Bel Paese. This cheese was specifically designed to be a more delicate style of cheese. It is made in many parts of the world but was first produced just outside or Milan. It has a very short aging time of up to 2 months and is made primarily from cow's milk. The name Bel Paese means Beautiful country and is taken from the name of a famous Stoppani book of the same name.
A popular type of unripened cheese is bocconcino. This cheese was traditionally made using water buffalo milk and can sometimes be confused for fresh mozzarella. However the bocconcino cheese are bite size pieces. The first bocconcino was made in Naples and the name actually translates to small mouthful. Bocconcini is always packaged in why or water in order to keep its soft and spongy texture.
Another type of cheese made from water buffalo milk is called burrata. This cheese has two different layers and is made of mozzarella and cream. The out layer of the cheese is firm and made of only mozzarella while the inside is much softer and is made of a mixture of mozzarella and cream. It originates from the region or Apulia and is considered an artisanal cheese. You will want to eat this cheese within a day as the flavors will begin to decrease.
Caciocavallo was first made in Sicily of cow's and sheep's milk. It has a European Union protected designation of origin. This cheese is shaped in a tear drop and the taste is like provolone. The name actually means cheese on horseback as the very first versions of this cheese may have been made of mare's milk.
A very ancient Italian cheese is casciotta d'Urbino. There are many different forms of casciotta and this type is very old and is traditionally made of mainly sheep's milk with about 20% cow's milk. Casciotta d'Urbino was a favorite of Michelangelo and Pope Clement XIV. The body of this cheese has a mild flavor and is white or yellow in color and is surrounded with a yellow rind.
A cheese that is typically used in fondues of veloutees is castelmagno. This cheese is half fat and classified as semi hard. You use whole cow's milk and the cow must eat fresh hay from a pasture. Castelmagno goes particularly well when paired with honey or fortified wines. - 30210
Asiago is a very famous Italian cheese. Many times the aged versions of this cheese are confused for parmesan as they are very similar in taste and texture. The texture of Asiago will vary depending on its age. Fresh Asiago has a smooth texture and aged Asiago is very crumbly. Asiago originates from the town of Asiago outside of Venice. This cheese is used frequently with cooking and can be added to sandwiches, salads, soups, pasta and sauces.
A soft mild cheese that is quite well known is Bel Paese. This cheese was specifically designed to be a more delicate style of cheese. It is made in many parts of the world but was first produced just outside or Milan. It has a very short aging time of up to 2 months and is made primarily from cow's milk. The name Bel Paese means Beautiful country and is taken from the name of a famous Stoppani book of the same name.
A popular type of unripened cheese is bocconcino. This cheese was traditionally made using water buffalo milk and can sometimes be confused for fresh mozzarella. However the bocconcino cheese are bite size pieces. The first bocconcino was made in Naples and the name actually translates to small mouthful. Bocconcini is always packaged in why or water in order to keep its soft and spongy texture.
Another type of cheese made from water buffalo milk is called burrata. This cheese has two different layers and is made of mozzarella and cream. The out layer of the cheese is firm and made of only mozzarella while the inside is much softer and is made of a mixture of mozzarella and cream. It originates from the region or Apulia and is considered an artisanal cheese. You will want to eat this cheese within a day as the flavors will begin to decrease.
Caciocavallo was first made in Sicily of cow's and sheep's milk. It has a European Union protected designation of origin. This cheese is shaped in a tear drop and the taste is like provolone. The name actually means cheese on horseback as the very first versions of this cheese may have been made of mare's milk.
A very ancient Italian cheese is casciotta d'Urbino. There are many different forms of casciotta and this type is very old and is traditionally made of mainly sheep's milk with about 20% cow's milk. Casciotta d'Urbino was a favorite of Michelangelo and Pope Clement XIV. The body of this cheese has a mild flavor and is white or yellow in color and is surrounded with a yellow rind.
A cheese that is typically used in fondues of veloutees is castelmagno. This cheese is half fat and classified as semi hard. You use whole cow's milk and the cow must eat fresh hay from a pasture. Castelmagno goes particularly well when paired with honey or fortified wines. - 30210
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