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.
A smoky and milder cheese is Provolone. Cow's milk is used within it instead of the milk of goat's. It takes at least 1 month of aging for this particular cheese to be ready and full flavored.
A way to find the best of this cheese is to look for ones that hold true yellow coloring. These will be the most flavorful and the better choice. This is a great cheese to make grilled sandwiches out of or add in to your dishes that need melted cheese.
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.
Parmigiano Reggiano cheese is a prime example of Italian cheese's popularity. It has not just cow's milk but abundant and flavorful blends of many spices from around Italy as well. One of these is the tasty Bologna.
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 easily aged cheese called Crescenza is more of a softer cheese variety. It comes from one of Milan's more southern cities. It is preferred over a lot of other Italian cheeses. - 30241
A smoky and milder cheese is Provolone. Cow's milk is used within it instead of the milk of goat's. It takes at least 1 month of aging for this particular cheese to be ready and full flavored.
A way to find the best of this cheese is to look for ones that hold true yellow coloring. These will be the most flavorful and the better choice. This is a great cheese to make grilled sandwiches out of or add in to your dishes that need melted cheese.
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.
Parmigiano Reggiano cheese is a prime example of Italian cheese's popularity. It has not just cow's milk but abundant and flavorful blends of many spices from around Italy as well. One of these is the tasty Bologna.
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 easily aged cheese called Crescenza is more of a softer cheese variety. It comes from one of Milan's more southern cities. It is preferred over a lot of other Italian cheeses. - 30241
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.
