Italian cheeses are some of the best in the World and all have so much flavor whether eaten alone or paired with your favorite dishes.
If smoky flavor and a mild taste is what you are looking for. The Provolone is the cheese you need. This is aged for 30 days and has enhanced flavors as well as being a delightful addition to many a sandwich or recipe.
Look for Provolone cheese's that hold a very distinct and rich yellow color within them, These are the the most flavored and the freshest. No grill cheese sandwich should be made with any other cheeses and it is wonderful melted on dishes too.
It takes up to 1 year for the Asiago cheese to rich it's fullest flavor. It has a texture much firmer than other cheese's and is often used within casseroles or side dishes shredded. It has a very noticeable pungency to it but you will be amazed at how mild a cheese it really is. Past dishes would not be the same without this added within them.
The more popular cheese called Parmigiano Reggiano is a fine example of Italy's excellent cheese makers quality. It is made flavor enhanced by adding many Italian spices into the mix. Sometimes this can be Bologna or even a Parma blending.
It can be aged for up to 3 years. Pasta dishes would not be called Italian if this cheese were not included in the recipe's. It truly makes the dish and adds decadent flavor to anything. Buying it whole will give you the most flavor and it will be one of the freshest compared to that of buying it sliced. Casseroles and stews can be made and the Parmigiano rind when added gives off even more richness to the flavors of the dish.
Outside Milan is a town named Gorgonzola and you guessed it, Gorgonzola cheese made it's debut here. It is known as the Italian version of a great but much creamier Bleu cheese. American Bleu cheese is more dryer and not so rich in texture. It is a great addition to salads, fruit dishes or even as a cheese platter to accompany some of Italy's finest wines.
Everyone has heard of Mozzarella cheese and has used it in at least one Italian recipe they have made. Most Mozzarella can be found stored in the form of brine or water soaked balls. These can be some of the freshest on the markets. This can be used in casseroles, soups or salads as well, even in side dishes such as stuffed tomatoes, eggplant Parmesan etc.
A Italian Caprese is made with this cheese and adding in olive oil, tomatoes and basil. This a a true cheese lover's delight in flavors and should be tried at least once by everyone. This cheese can also be found packaged as shredded and in block forms too.
Sheep's milk is the main ingredient within the Pecorino cheeses. It can be used in many dishes that calls for a sharp cheese. It originates mainly from Sardinia and from Tuscany.
A more soft textured cheese is that of Crescenza. It does not take long for this cheese to reach aging. Milan is where some of the best quality Italian cheeses originated from. A few other names this cheese is known as are either Robiola or the famous Certosa cheeses. A fine wine is made that much tastier with the addition of a fine and well aged cheese from Italy. - 30210
If smoky flavor and a mild taste is what you are looking for. The Provolone is the cheese you need. This is aged for 30 days and has enhanced flavors as well as being a delightful addition to many a sandwich or recipe.
Look for Provolone cheese's that hold a very distinct and rich yellow color within them, These are the the most flavored and the freshest. No grill cheese sandwich should be made with any other cheeses and it is wonderful melted on dishes too.
It takes up to 1 year for the Asiago cheese to rich it's fullest flavor. It has a texture much firmer than other cheese's and is often used within casseroles or side dishes shredded. It has a very noticeable pungency to it but you will be amazed at how mild a cheese it really is. Past dishes would not be the same without this added within them.
The more popular cheese called Parmigiano Reggiano is a fine example of Italy's excellent cheese makers quality. It is made flavor enhanced by adding many Italian spices into the mix. Sometimes this can be Bologna or even a Parma blending.
It can be aged for up to 3 years. Pasta dishes would not be called Italian if this cheese were not included in the recipe's. It truly makes the dish and adds decadent flavor to anything. Buying it whole will give you the most flavor and it will be one of the freshest compared to that of buying it sliced. Casseroles and stews can be made and the Parmigiano rind when added gives off even more richness to the flavors of the dish.
Outside Milan is a town named Gorgonzola and you guessed it, Gorgonzola cheese made it's debut here. It is known as the Italian version of a great but much creamier Bleu cheese. American Bleu cheese is more dryer and not so rich in texture. It is a great addition to salads, fruit dishes or even as a cheese platter to accompany some of Italy's finest wines.
Everyone has heard of Mozzarella cheese and has used it in at least one Italian recipe they have made. Most Mozzarella can be found stored in the form of brine or water soaked balls. These can be some of the freshest on the markets. This can be used in casseroles, soups or salads as well, even in side dishes such as stuffed tomatoes, eggplant Parmesan etc.
A Italian Caprese is made with this cheese and adding in olive oil, tomatoes and basil. This a a true cheese lover's delight in flavors and should be tried at least once by everyone. This cheese can also be found packaged as shredded and in block forms too.
Sheep's milk is the main ingredient within the Pecorino cheeses. It can be used in many dishes that calls for a sharp cheese. It originates mainly from Sardinia and from Tuscany.
A more soft textured cheese is that of Crescenza. It does not take long for this cheese to reach aging. Milan is where some of the best quality Italian cheeses originated from. A few other names this cheese is known as are either Robiola or the famous Certosa cheeses. A fine wine is made that much tastier with the addition of a fine and well aged cheese from Italy. - 30210
About the Author:
Learn more about Italian cheeses. Stop by Jim Antonio's site where you can find out all about gourmet Italian and what it can do for you.
