Italy has always occupied a place of pride in the ancient European culture due to various reasons and one of them is the Italian cheeses. Although Italy has never ranked among the best dairy industries of the world, its cheeses have always enjoyed a high status in the world in terms of quality and variety. Italian cheeses have been a part of the rich cultural heritage of the nation when they were relished by the famous Julius Caesar, devoured by the invincible Roman armies and served as important constituents of many of the traditional dishes.
The most popular culinary delights which are associated with Italy are the pizzas and the lasagna preparations both of which make use of the legendary mozzarella cheese. This cheese is white in color since it is a product of buffalo’s milk and its soft and chewy texture is one of the main reasons for the immense popularity of the dishes in which it is used.
Gorgonzola is unique in the list of Italian cheeses because it is blue in color and also alters its taste on acquiring maturity by becoming sharper with regards to taste. This variety comes from a region named Lombardy and is popular throughout the world in two forms namely the gorgonzola mountain, which serves as an excellent accompaniment to the Italian white wines, hot stews, soups and gorgonzola dolce which is served with fruits and desserts due to its sweet taste.
Mascarpone is a rich, creamy and mild-flavored Italian cheese which is often used as a replacement for whipped cream in many dessert preparations likes cake, rolls and pastries not only in Italy but throughout the world.
Grated parmesan cheese or sliced parmesan cheese is a well known delicacy all over the world and it happens to be a full flavored Italian cheese which has been matured for two-three years. This cheese is distinguished from others due to its hard rind and cheese gourmets claim that it tastes best when it is absolutely fresh.
Preparing cheese from un-pasteurized cow%u2019s milk is common in Italy and a famous cheese prepared from this raw material is known as Scamorza. When un-pasteurized cow%u2019s milk is hung by the string for a certain period of time it forms dumplings of cheese which are shaped in a different manner and this is the distinguishing feature of this cheese.
Pecorino is probably an exception among the Italian cheeses because it is prepared from ewe%u2019s milk and is available in four main varieties namely Pecorino Romano, Pecorino Toscano, Pecorino Sardo and Pecorino Siciliano. This variety of Italian cheese is salty to taste and is subjected to maturation after which it is normally served as an accompaniment to desserts.
Italian cheeses have been an inevitable part of the country%u2019s tradition and one particular variety which surpasses others in this regard is the Grana Padano. The main characteristics of this cheese are that it is prepared from unpasteurized milk, is pale yellow in color, is surrounded by a thick natural rind which is smooth as well as hard to touch and tastes like a pineapple.
Learn more about Italian cheeses. Stop by Chris Perry’s site where you can find out all about Italian imports and what it can do for you.
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