Italian Cheeses - A Few Favorites
Posted by Frank Zaftra | Filed under Food & Beverage
There are over 400 different types of Italian cheeses. The Italian cheeses will have a specific designation that is listed under the protected designation of origin. This states that the cheeses form specific areas were all made in a specific way that is traditional to that region. If the cheese is not made in the correct way then it cannot carry the designation of origin.
Asiago is one of the better known cheeses from Italy and is used in many different types of cooking. Asiago is found in Panini, past, salads, sauces and soups. The texture of Asiago will vary depending on how long it has been aged for. Long aging periods create crumbly texture and short tagging periods create smoother textures. A true Asiago cheese is made in the town of Asiago.
A soft mild cheese that is quite well known is Bel Paese. This cheese was specifically designed to be a more delicate style of cheese. It is made in many parts of the world but was first produced just outside or Milan. It has a very short aging time of up to 2 months and is made primarily from cow’s milk. The name Bel Paese means Beautiful country and is taken from the name of a famous Stoppani book of the same name.
A fun bite sized cheese is Bocconcino. This cheese comes in small balls that are made of unripened cheese. This unripened cheese does not have a rind and is typically made of buffalo milk. Today some bocconcino is also made of cow’s milk. In order to keep the cheeses texture, which is spongy, bocconcino is packaged in water or whey.
Burrata is a type of cheese made form cream and mozzarella. The outside of the cheese is only made of mozzarella and the inside is softer and is made of cream and mozzarella. Burrata was first produced in the early’00s in a small spot of the Apulia region. It has since become and artisanal cheese. It is best serves when sliced open so the softer center can flow out. It should be eaten in 24 hours otherwise the flavors will diminish.
A cheese from Sicily that carries a protected designation of origin is Caciocavallo. This is a cheese made of sheep and cow milk and has a flavor very similar to provolone. This cheese is traditionally shaped in a tear drop form and the name actually translates to cheese on horseback. This name may be due to the fact that the very first of its kind was made using mare’s milk.
Casciotta d’Urbino is made in central Italy and mainly consists of sheep’s milk with a bit of cow’s milk. This cheese is very old as it was a favorite of Pope Clement XIV and Michelangelo. This is a type of Caciotta cheese. The flavor is mild and the body is yellow or white normally with a yellow rind.
A cheese that is typically used in fondues of veloutees is castelmagno. This cheese is half fat and classified as semi hard. You use whole cow’s milk and the cow must eat fresh hay from a pasture. Castelmagno goes particularly well when paired with honey or fortified wines.
Want to find out more about Italian cheeses, then visit Frank Zaftra’s site on how to choose the best Italian cheeses for your needs.
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