RSSItalian Cheeses And Their Many Types
Dec 19
Italy business, cheese, cooking, food, gourmet, italian, Italy, recipe, recipes, restaurant No Comments
The most flavorful and high quality are the varieties of Italian cheeses on the markets all over the World. These go especially well with vintage Italian wines and baguettes.
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.
A firm textured cheese that has a pungent aroma but mild in its flavoring is the Asiago. Pasta dishes are all even better when this cheese is included within them. Soups and risotto are other favorite recipes to use Asiago cheeses within.
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.
This cheese ages within one year to to three years. This cheese makes excellent additions to Italian pasta dishes and their flavor is even more delightful to eat. When buying Parmigiano, buy it whole not cut. This ensures you get the entire body of flavors and freshness from the cheese. You can also use the rind in soups and casseroles as it has a very enhanced taste to it.
Gorgonzola was made in a town of the same name near Milan originally. It is Italy’s Bleu cheese. It has a much creamier texture than that of the Bleu’s in America. It works great when paired with dishes that contain sweeter fruits such as pears or when sprinkled all over salad type dishes as it only adds to their flavoring.
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 tasty treat for your next party can be made simply by throwing some Mozzarella, olive oil, basil, tomatoes(preferably fire roasted), oregano and even a few small morsels of pancetta.
Pecorino cheese is made by using the milk of sheep instead of cow’s. When aged it can take the place in most recipe’s of Parmesan and is often times preferred by those who have a taste for the more sharper flavored cheese. Most Pecorino Romano cheese comes from Sicily and 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.
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.
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