The Different Types Of Italian Cheeses

December 16, 2009 by Jim Antonio
Filed under Business

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.

A smoky and milder cheese is Provolone. Cow’s milk is used within it instead of the milk of goat’s. It takes at least 1 month of aging for this particular cheese to be ready and full flavored.

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.

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.

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.

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.

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 Italian Caprese is made with this cheese and adding in olive oil, tomatoes and basil. This a a true cheese lover’s delight in flavors and should be tried at least once by everyone. This cheese can also be found packaged as shredded and in block forms too.

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.

Looking to find the best deal on Italian cheeses, then visit www.italianfoodimports.com to find the best advice on gourmet cheese for you.