Enjoying Italian Cheese


Cheese is an important dairy product, which is obtained from the fresh full-fat milk of ewes, goats, cows and water buffaloes. It comes in wide varieties but a few are famous worldwide.

The Italian cheese has been popularly used since 1970 just because of its exceptional varieties and scrumptious tastes. Italians have made a mark in the industry for their unique quality cheesecakes and salty cheese balls which can be offered by a range of food items. Italian cheeses were originally prepared by curding cow’s milk just by making them drains and dry but the innovative Italian cheese includes as many as different types of cheeses.

This is Parmesan Cheese. (Hard Italian Cheese)

This is Parmesan Cheese. (Hard Italian Cheese)

Here are some types of Italian cheeses I have personally tried:

Pecorino Toscano is a sheep milk cheese that is produced throughout the Tuscany region and parts of the Umbria region in Italy. This great cheese is made by using pasteurized sheep milk then pressing the rennet induced curds to remove the liquid whey, then it is cooked to remove even more moisture. The pressed curds are then soaked in brine then dried and allowed to begin aging. Depending on the dairy that produces it some of the aged cheeses are rubbed with tomato paste to give the rind a reddish coloration and others are rubbed with olive oil to seal the rind and prevent the growth of mold.

Asiago or (Asiago d’allevo) is a partially skimmed cooked curd raw cow’s milk cheese that has an inedible brushed rind. It is produced in the Vento region of Italy near the Dolomite. Asiago is available in three stages of aging, fresh (fresco) aged about two months, medium (mezzano) aged for three to five months and slow ripened (vecchio) aged for nine to twelve months. Asiago Fresco is neither salty nor bitter and has a slight acidity similar to that of whole yogurt.

Native to the hot and dry climate of Sicily, Ricotta Salata is white and firm with no rind. Its lightly salted sheep’s milk curds are pressed and dried before aging for at least three months. The mild flavor of this cheese is somewhat nutty, with plenty of sweetness. Ricotta Salata is an excellent grating cheese for use on pasta and salads.

Primosale, Roman table cheese, roasted Ricotta, Sardo, Truffle Caciotta, Pecorino Toscano Fresco and Piave Fresco are just some of the cheeses offered at WineItaliano.com. From these cheeses, you can whip up some great recipes at WineItaliano.com too!