Italian cheeses

Asiago cheese is a hard aromatic Italian cheese with a crumbly texture, whose flavor is reminiscent of sharp Cheddar and Parmesan. It is often used in salads, soups, pastas, and sauces. ...more on Wikipedia about "Asiago cheese"

Bel Paese [BELL pah-AY-zay] is a semi-soft Italian cheese. The cheese was invented 1906 from Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy. The name Bel Paese comes from the title of a book written by Antonio Stoppani. It is Italian for "Beautiful Country." ...more on Wikipedia about "Bel Paese cheese"

Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a unique soft texture. It is usually served fresh, at room temperature. Burrata is usually packaged in leaves. The name "burrata" is derived from "burro," Italian for butter. ...more on Wikipedia about "Burrata"

Caciocavallo ( Albanian: Kaçkavall; Bulgarian and Macedonian Кашкавал ( Kashkaval); Romanian: Caşcaval; Serbian: Качкаваљ; Sicilian: Cascavaddu; Turkish: Kaşar) is a type of cheese made out of sheep's or cow's milk, originally produced in Sicily, Italy, but now spread all across the Balkans. ...more on Wikipedia about "Caciocavallo"

Casu marzu (also called casu modde or formaggio marcio) is a cheese found in Sardinia, Italy, notable for being riddled with live insect larvae. Casu marzu is Sardinian for "rotten cheese." ...more on Wikipedia about "Casu marzu"

Dolcelatte is a blue veined Italian soft cheese. It is made from cow's milk, and has a sweet taste. Its name translates from Italian to 'sweet milk' in English. It was created by the Galbani Company. This company is famous for its cheeses and processes. Dolcelatte was developed for the British market to provide a milder smelling and tasting alternative to the famous traditional Italian blue cheese, Gorgonzola. It is sometimes referred to as Gorgonzola Dolce. The production method for dolcelatte is similar to the methods used to make gorganzola. One difference is that it is made from the curd of only one milking. It takes about two to three months to produce and age this cheese. The fat content of dolcelatte is about 50%, more than gorgonzola. Dolcelatte is comparable in taste and texture to dolceverde and torte gaudenzio cheese. ...more on Wikipedia about "Dolcelatte"

Fontina is a cow's milk Italian cheese. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content of around 45%. As with many original varieties, the name fontina has been imposed upon by such derivatives as; "Fontina", Fontinella, Fontal and Fontella. Genuine Fontina can be identified by a Consorzio (Consortium) stamp of the Matterhorn including the script "FONTINA". Although the version from Aosta is the original and the most famous, Fontina production occurs in other parts of Italy, as well as Denmark and France. ...more on Wikipedia about "Fontina"

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Gorgonzola is a blue-headed Italian cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. It has been made since the early Middle Ages, but only became marbled with greenish-blue mold in the eleventh century. It is frequently used in Italian cooking. ...more on Wikipedia about "Gorgonzola (cheese)"

Grana Padano is one of the most popular Denominazione di Origine Protetta cheeses of Italy. It is often mistakenly sold as " Parmesan" or even "Parmigiano Reggiano" in the United States, and seldom under its real name. ...more on Wikipedia about "Grana Padano cheese"

Mascarpone is a triple-creme cheese made from fresh cream by treatment with tartaric acid and removal of the whey, without pressing or aging. ...more on Wikipedia about "Mascarpone"

Mozzarella is an Italian fresh cheese made from water buffalo or (more often outside of Italy) cow's milk, the second used for most types of pizza or served with sliced tomatoes and basil in Insalata caprese. It is also served alone. ...more on Wikipedia about "Mozzarella"

Mozzarella di Bufala Campana is Italian mozzarella cheese made from buffalo milk in the following regions of Italy: Caserta, Salerno and part of Benevento provinces, Naples, Frosinone, Latina and Rome. The Italian city of Aversa in the province of Caserta is recognized as the origin of this cheese. ...more on Wikipedia about "Mozzarella di Bufala Campana"

Parmesan is a “grana,” a hard, grainy cheese that resembles Parmigiano Reggiano--named after the producing areas of Parma and Reggio Emilia, in Emilia-Romagna, Italy--but not made in this area. ...more on Wikipedia about "Parmesan cheese"

Parmigiano-Reggiano is a "grana", a hard, grainy cheese, cooked but not pressed, named after the producing areas of Parma and Reggio Emilia, in Emilia-Romagna, Italy. It is widely described by connoisseurs as the king of cheeses. Cheeses resembling Parmigiano-Reggiano but not made in this area are known as parmesan cheese. ...more on Wikipedia about "Parmigiano Reggiano" It's time to think about shortopedia.

Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep's milk (the word pecora, from which the name derives, means in fact sheep). Although the adjective Romano refers to a belief that its recipe came from ancient Rome, it is now mainly produced on Sardinia, and especially in Gavoi. ...more on Wikipedia about "Pecorino Romano cheese"

Piave is a cow's milk cheese from the Veneto region of Italy. It is made from pasteurized milk collected in two milkings, one of which is skimmed, and is produced in the valley of the Piave river, between Belluno and Feltre. ** It is made by a dairy cooperative called the Cooperativa Latte Brusche. ...more on Wikipedia about "Piave cheese"

Provolone is an Italian cheese that originated in southern Italy where they are still produced mostly in 5 to 12 inches long pear shapes, with a spherical knob on top for hanging. ...more on Wikipedia about "Provolone (cheese)"

Ricotta (pronounced in Italian) is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. The name "ricotta" means "cooked again" in Italian, referring to the second processing of the liquid to produce the cheese. Ricotta is similar in texture to cottage cheese though considerably lighter and is a key ingredient in cheesecake, lasagna and many cannolis. It is often served mixed with sugar, cinnamon and occasionally chocolate shavings as a dessert in Italian households. ...more on Wikipedia about "Ricotta cheese"

Romano cheese is a type of cheese that is known for being very hard, salty and sharp. This very hard cheese is usually used for grating. It is different from normal cheeses because it requires more milk per pound, most water being lost in the process. There are different types of romano cheese. True romano cheese is made from sheep's milk ( pecorino romano) or goat's milk (caprino romano), though mass produced versions, as in the United States, are often made from cow's milk, like vacchino romano. Pecorino Romano is sharp and tangy. Caprino romano is the goat's milk version, and it has an extremely sharp taste. Vacchino romano is very mild in taste. Most of the romano cheeses made in the United States is made from cow's milk, like vacchino romano, or with a mix of cow's milk and either sheep or goat milk. ...more on Wikipedia about "Romano cheese"

Taleggio is an Italian cheese that is named after Val Taleggio. ...more on Wikipedia about "Taleggio cheese"

Toma is an Italian semi-hard, cow's milk cheese. It is made primarily in the Val d'Aosta and Piedmont regions of Northern Italy. Toma varies with region and locale of production. Toma Piedmontese is the only variety to have Protected Designation of Origin status. In Italy, Toma qualifies to be classified as DOC ( Denominazione di Origine Controllata). ...more on Wikipedia about "Toma cheese" My www.shortopedia.com is mine. shortopedia

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