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.
The Mascarpone is one of the Italian cheeses which are used extensively in dessert preparations in lieu of the whipped cream due to the fact that it has a rich and creamy texture along with a mild flavor.
Grated parmesan cheese or sliced parmesan cheese is a well known delicacy all over the world and it happens to be a full flavored Italian cheese which has been matured for two-three years. This cheese is distinguished from others due to its hard rind and cheese gourmets claim that it tastes best when it is absolutely fresh.
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.
Italian cheeses have been an inevitable part of the country%u2019s tradition and one particular variety which surpasses others in this regard is the Grana Padano. The main characteristics of this cheese are that it is prepared from unpasteurized milk, is pale yellow in color, is surrounded by a thick natural rind which is smooth as well as hard to touch and tastes like a pineapple. - 30241
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.
The Mascarpone is one of the Italian cheeses which are used extensively in dessert preparations in lieu of the whipped cream due to the fact that it has a rich and creamy texture along with a mild flavor.
Grated parmesan cheese or sliced parmesan cheese is a well known delicacy all over the world and it happens to be a full flavored Italian cheese which has been matured for two-three years. This cheese is distinguished from others due to its hard rind and cheese gourmets claim that it tastes best when it is absolutely fresh.
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.
Italian cheeses have been an inevitable part of the country%u2019s tradition and one particular variety which surpasses others in this regard is the Grana Padano. The main characteristics of this cheese are that it is prepared from unpasteurized milk, is pale yellow in color, is surrounded by a thick natural rind which is smooth as well as hard to touch and tastes like a pineapple. - 30241
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Want to find out more about Italian cheeses, then visit Chris Perry's site on how to choose the best Italian imports for your needs.
