Italian Cheeses And Their Many Types
December 12, 2009 by Jim Antonio
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The most tasty and delightful Italian cheeses are found within this article. These work in recipes as well as just paired with a great and favorite wine.
The Provolone cheese has a smoky mild flavoring within it and is made by using milk from cow’s rather than goat’s. This cheese is aged for at least one month to enhance the flavoring and the yellow coloring.
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.
A famous and very flavorful Italian cheese is Parmigiano Reggiano. Spices of different Italian blends are added within to enhance it’s aromatic flavors even more. A well known spice blend is that called Parma.
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.
This famous cheese called Mozzarella is popular all around.It can be found slathered on pizza, Italian pasta’s and even on sandwiches and salads. Most people prefer to buy it in the form of Mozzarella balls within a brine solution. This is the best and the freshest way of getting it.
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.
Sheep’s milk is used to make one of the most richest cheese’s called Pecorino. It has a more sharp taste to it and is sometimes substituting Parmesan in pasta dishes and more.
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.
Want to find out more about Italian cheeses, then visit Jim Antonio’s site on how to choose the best food for your needs.
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