Types Of Italian Cheeses And Their Uses

Types Of Italian Cheeses And Their Uses

by Chris Perry

Every country has something in its past which it is proud of and in case of Italy it is the continuing tradition of cultural and culinary heritage, particularly the Italian cheeses, which have been a constant source of pride and worldwide fame. Although Italy is a European country, the Italian cheeses have evolved into global products which have successfully carried the heritage of their parent country to the far and wide corners of the world.

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.

Among all the varieties of Italian cheeses, it is only the Gorgonzola which is blue in color along with a creamy texture. Having originated in Lombardy, it is found in two varieties namely the gorgonzola mountain, which has a sharp taste and the gorgonzola dolce, which is sweet and therefore is an ideal accompaniment of fruits and desserts. Apart from being served as an accompaniment for white Italian wines, hot stew and soups, this cheese tastes mild when it is young and becomes sharper as it matures.

The conventional method of using whipped cream in dessert preparations is compromised upon only in case of a single Italian cheese which is known as mascarpone. The reason for this substitution is that among all Italian cheeses this one is rich and creamy and can blend well with desserts due to its mild flavor.

The list of renowned Italian cheeses is incomplete without the mention of the Parmesan which is a full flavored cheese consisting of a hard rind and is eaten after being matured for a considerable length of time. This Italian cheese is best enjoyed if grated or if cut into slivers but the fresh variety of this cheese is the best in terms of taste.

The Scamorza is distinct among all the Italian cheeses because of its shape which it acquires during its maturation. This cheese is prepared by hanging the fresh and unpasteurized cow's milk by a string and it is usually served with fruits.

Pecorino Romano, Pecorino Toscano, Pecorino Sardo and Pecorino Siciliano are the renowned varieties of the Pecorino cheese which is a rarity due to the fact that it is prepared from ere's milk. Although this cheese is salty to taste and requires a considerable period of maturation, it is a sought-after accompaniment for fruits and desserts.

Italian cheeses have been an inevitable part of the country's 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.

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