One thing is always overlooked when you think of Italian cuisine: Cheese!
The Italian cheese is a showcase of culinary heritage. It has been around for centuries, with different varieties appearing worldwide.
Cheeses are dairy products made from the milk of cows, goats, sheep or buffalo. The process is as follows: milk is curdled, and the whey is drained off. What remains is the cheese.
Italy is renowned for its delicious and unique types of cheeses. Italy’s diverse landscapes, climates, and agricultural practices have developed a wide variety. Each region has its unique cheese-making traditions and specialities. For example, Parmigiano-Reggiano is famous in Emilia-Romagna, while Pecorino is prominent in Sardinia.
What are The Most Popular Italian Cheese
Parmigiano-Reggiano, known as the “King of Cheeses,” is a hard, aged cow’s milk cheese with a nutty and savoury flavour. It’s delicious in pieces and essential in many pasta and risotto dishes.
Mozzarella is a soft, fresh one made from buffalo or cow’s milk. It is a staple in dishes like Caprese salad and pizza.
Gorgonzola is a blue cheese from the Lombardy and Piedmont regions characterized by its creamy texture and bold, tangy flavour.
Pecorino Romano is produced primarily in Sardinia; Pecorino Romano is salty and hard, made from sheep’s milk. It has a strong flavour and grated over pasta dishes gives a delicious touch.
Grana Padano: Similar to Parmigiano-Reggiano, it is a hard, aged cheese made from cow’s milk. It has a slightly milder flavour and is widely used in Italian cuisine for grating over dishes.
Provolone is a semi-hard cheese with two main varieties: Piccante (sharp) and Dolce (mild). It is produced in various regions of Italy and is often enjoyed as a table cheese, in sandwiches, or melted in recipes.
Asiago: It comes in two main varieties: Pressato (soft and mild) and d’Allevo (hard and aged). It is produced in the Veneto and Trentino regions and various Italian dishes, including risotto and soups.
Italian cheese’s fame worldwide can be attributed to its long history, diverse varieties, high-quality ingredients, geographical designations, skilled artisans, association with Italian cuisine, global presence, versatility, and commitment to tradition and innovation in cheese production. These factors collectively contribute to the recognition and popularity of Italian cheese.