There are over four hundred types of Italian cheeses. Unfortunately, most of the rest of the world only thinks three or four types of cheeses when they think of Italy.
The four cheeses with which we are most familiar include those used in pizza, those sprinkled onto spaghetti, those used in sandwiches and the ones used in lasagna. The four cheeses we most associate with Italy include mozzarella, provolone, Parmesan and ricotta.
In addition to the limited numbers of Italian cheeses we do eat, what we often find in the grocery store is nothing like the cheeses of Italy.
It may come as a surprise to you that the mozzarella that we often eat has no resemblance to Italian mozzarella. In Italy, mozzarella is made from the milk of the water buffalo. It is a fresh cheese that should be consumed within a few days of preparation. It does not have the long shelf life of the mozzarella we use that is made from cows milk. A lightly salted slice of fresh mozzarella is said to be a great complement to freshly baked bread. A common salad is made by combining slices of mozzarella with slices of tomatoes and dressing with basil and olive oil.
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.
Another fresh cheese is ricotta. This cheese is easily made and dated back to Roman times. Made for whole milk, the cheese is sweet and often used in preparing deserts. If you want a real ricotta experience rather then watery, sour, part-skim ricotta sold by your grocer, try making your own. You will need cream, whole milk, salt and lemon juice. The first three ingredients are boiled together and the lemon juice is added to cause the mixture to curdle. The ricotta is allowed to drain through cheese cloth for about ah hour and drained until firm. Use the finished product within the next couple of days.
Italians buy their dairy products at a dairy store. Some of these stores make their own cheeses. This means that the fresh cheesed you purchase today may have been made today in a very old tradition.
Do not forget that there are many types of Italian cheeses available today. For some, you may have to travel to the village where the cheese is made to experience it. Italy makes a very good blue cheese that is great melted in butter with garlic over pasta.
One of the best ways to try the many cheeses of Italy is to take time to visit the country its self. While there, spend time eating at the many local dining establishments and ask about the cheeses that you are eating. The more you can learn, the more likely you will be able to find a similar cheese when you are back home. - 30241
The four cheeses with which we are most familiar include those used in pizza, those sprinkled onto spaghetti, those used in sandwiches and the ones used in lasagna. The four cheeses we most associate with Italy include mozzarella, provolone, Parmesan and ricotta.
In addition to the limited numbers of Italian cheeses we do eat, what we often find in the grocery store is nothing like the cheeses of Italy.
It may come as a surprise to you that the mozzarella that we often eat has no resemblance to Italian mozzarella. In Italy, mozzarella is made from the milk of the water buffalo. It is a fresh cheese that should be consumed within a few days of preparation. It does not have the long shelf life of the mozzarella we use that is made from cows milk. A lightly salted slice of fresh mozzarella is said to be a great complement to freshly baked bread. A common salad is made by combining slices of mozzarella with slices of tomatoes and dressing with basil and olive oil.
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.
Another fresh cheese is ricotta. This cheese is easily made and dated back to Roman times. Made for whole milk, the cheese is sweet and often used in preparing deserts. If you want a real ricotta experience rather then watery, sour, part-skim ricotta sold by your grocer, try making your own. You will need cream, whole milk, salt and lemon juice. The first three ingredients are boiled together and the lemon juice is added to cause the mixture to curdle. The ricotta is allowed to drain through cheese cloth for about ah hour and drained until firm. Use the finished product within the next couple of days.
Italians buy their dairy products at a dairy store. Some of these stores make their own cheeses. This means that the fresh cheesed you purchase today may have been made today in a very old tradition.
Do not forget that there are many types of Italian cheeses available today. For some, you may have to travel to the village where the cheese is made to experience it. Italy makes a very good blue cheese that is great melted in butter with garlic over pasta.
One of the best ways to try the many cheeses of Italy is to take time to visit the country its self. While there, spend time eating at the many local dining establishments and ask about the cheeses that you are eating. The more you can learn, the more likely you will be able to find a similar cheese when you are back home. - 30241
About the Author:
Before you buy anything online, make sure you check Italian Food Import's website on the different types of italian cheeses.
