If you begin to look for Italian cheeses, you will find more than four hundred varieties. Most of the time, we only think of four cheeses as we think of Italian foods.
For many people, they cheeses of Italy include the kind on pizza, what you sprinkle on spaghetti, the stuff for a sandwich, and something to add to lasagna. In other words, we think of mozzarella, Parmesan, provolone and ricotta.
Since we have such a limited view of the Italian cheeses, what we purchase at the market is nothing near the original in flavor or texture.
Our mozzarella is made of cows milk, while traditional mozzarella is made of the milk from a water buffalo. Our mozzarella often sits for weeks on the grocer's shelves, while Italian mozzarella is served freshly made. In fact, many people in Italy enjoy a fresh slice of mozzarella with freshly baked bread. The people of Italy also make a great salad that uses mozzarella, tomatoes, basil and olive oil. The tomato and cheese are sliced and topped with the oil and crushed fresh basil.
Of course it does not take a genius to recognize that the dried stuff in a shaker can is nowhere near the parmesan cheese of Italy. There parmigiano is prepared, pressed into cheese cloth and allowed to ripen for a full two years before being freshly grated and served.
Italian provolone is a table cheese. Provolone is made from whole cows milk and is aged for four months or longer. It is traditionally in the shape of a pear.
Ricotta is another fresh cheese. Ricotta dates back to the time of the Romans. In Italy, it is made with whole milk and is a sweet cheese that is often used in deserts. The part-skim ricotta sold by grocers tends to be less sweet and is watery. If you want a true ricotta, it is easily made using whole milk, cream, salt and lemon juice. The milk, cream and salt are brought to a boil. Lemon juice is added to cause the boiling mixture to curdle. Everything is strained through a cheese cloth and drained until firm. Ricotta should be used within two days.
In Italy, Italians do not buy cheese at a grocery store but at a dairy store. Many of these stores make their own cheeses. This means that the fresh cheeses such as mozzarella or ricotta that is purchased may have been made earlier during the day.
As stated earlier, there are many other types of Italian cheeses are available in Italy. Many of these cheeses are local to one region or another. There is an Italian blue cheese that is wonderful when melted over pasta with butter and garlic.
The best way to experience Italian cheese is to visit Italy. As you spend time visiting the country, you will find many local cheeses. Do not be afraid to try them and look for a new favorite. Many of these authentic cheeses can be ordered online. - 30210
For many people, they cheeses of Italy include the kind on pizza, what you sprinkle on spaghetti, the stuff for a sandwich, and something to add to lasagna. In other words, we think of mozzarella, Parmesan, provolone and ricotta.
Since we have such a limited view of the Italian cheeses, what we purchase at the market is nothing near the original in flavor or texture.
Our mozzarella is made of cows milk, while traditional mozzarella is made of the milk from a water buffalo. Our mozzarella often sits for weeks on the grocer's shelves, while Italian mozzarella is served freshly made. In fact, many people in Italy enjoy a fresh slice of mozzarella with freshly baked bread. The people of Italy also make a great salad that uses mozzarella, tomatoes, basil and olive oil. The tomato and cheese are sliced and topped with the oil and crushed fresh basil.
Of course it does not take a genius to recognize that the dried stuff in a shaker can is nowhere near the parmesan cheese of Italy. There parmigiano is prepared, pressed into cheese cloth and allowed to ripen for a full two years before being freshly grated and served.
Italian provolone is a table cheese. Provolone is made from whole cows milk and is aged for four months or longer. It is traditionally in the shape of a pear.
Ricotta is another fresh cheese. Ricotta dates back to the time of the Romans. In Italy, it is made with whole milk and is a sweet cheese that is often used in deserts. The part-skim ricotta sold by grocers tends to be less sweet and is watery. If you want a true ricotta, it is easily made using whole milk, cream, salt and lemon juice. The milk, cream and salt are brought to a boil. Lemon juice is added to cause the boiling mixture to curdle. Everything is strained through a cheese cloth and drained until firm. Ricotta should be used within two days.
In Italy, Italians do not buy cheese at a grocery store but at a dairy store. Many of these stores make their own cheeses. This means that the fresh cheeses such as mozzarella or ricotta that is purchased may have been made earlier during the day.
As stated earlier, there are many other types of Italian cheeses are available in Italy. Many of these cheeses are local to one region or another. There is an Italian blue cheese that is wonderful when melted over pasta with butter and garlic.
The best way to experience Italian cheese is to visit Italy. As you spend time visiting the country, you will find many local cheeses. Do not be afraid to try them and look for a new favorite. Many of these authentic cheeses can be ordered online. - 30210
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Before you buy anything online, make sure you check Italian Food Import's website on the different types of italian cheeses.
