You can find over four hundred varieties of Italian cheeses in Italy. In the United States, we normally only think of four of those varieties when we think of Italian foods.
Many people only think of the cheeses used in Americanized Italian foods. That includes mozzarella which is used in pizza, Parmesan used to sprinkle over spaghetti, provolone used in a sandwich, and ricotta used in lasagna.
In addition to our limited view of the number of cheeses of Italy, we also get nothing near the original from our grocer's shelves.
Most of the mozzarella sold in the grocery store is made from cow's milk. Traditional mozzarella in Italy is made of the milk of the water buffalo. Additionally, this cheese is a fresh cheese in Italy and should be consumed quickly after preparation. It is not a cheese that is stored for months at a time before use. Fresh mozzarella and fresh bread sprinkled with a little salt makes a wonderful taste treat. You can also find fresh mozzarella and tomatoes sliced together and coated in olive oil and basil served as a salad.
Parmesan is a hard cheese that is formed into large wheels. Freshly grated Parmesan is a tasty addition to pasta and melts to combine with cream and butter very well. It in no way resembles the dry powder that is sold in cans at the supermarket.
Italian provolone is a table cheese. Provolone is made from whole cows milk and is aged for four months or longer. It is traditionally in the shape of a pear.
Ricotta is another fresh Italian cheese. This cheese dated back to the Roman times. Italian ricotta is made with whole milk and is much sweeter than the sour and watery part skim ricotta sold in tubs. Since it is easy to make ricotta at home, you can have fresh ricotta at any time. Simply bring whole milk and cream to a boil. Use a little lemon juice to cause to curdle and strain through cheese cloth. Refrigerate in a covered container. The ricotta needs to be used within 48 hours.
Italians buy their dairy products at a dairy store. Some of these stores make their own cheeses. This means that the fresh cheesed you purchase today may have been made today in a very old tradition.
There are many other Italian cheeses available. Some are local to one region. Italian blue cheese, veined like Roquefort, is said to be an excellent choice to melt with butter and garlic to serve over pasta.
One of the best ways to try the many cheeses of Italy is to take time to visit the country its self. While there, spend time eating at the many local dining establishments and ask about the cheeses that you are eating. The more you can learn, the more likely you will be able to find a similar cheese when you are back home. - 30543
Many people only think of the cheeses used in Americanized Italian foods. That includes mozzarella which is used in pizza, Parmesan used to sprinkle over spaghetti, provolone used in a sandwich, and ricotta used in lasagna.
In addition to our limited view of the number of cheeses of Italy, we also get nothing near the original from our grocer's shelves.
Most of the mozzarella sold in the grocery store is made from cow's milk. Traditional mozzarella in Italy is made of the milk of the water buffalo. Additionally, this cheese is a fresh cheese in Italy and should be consumed quickly after preparation. It is not a cheese that is stored for months at a time before use. Fresh mozzarella and fresh bread sprinkled with a little salt makes a wonderful taste treat. You can also find fresh mozzarella and tomatoes sliced together and coated in olive oil and basil served as a salad.
Parmesan is a hard cheese that is formed into large wheels. Freshly grated Parmesan is a tasty addition to pasta and melts to combine with cream and butter very well. It in no way resembles the dry powder that is sold in cans at the supermarket.
Italian provolone is a table cheese. Provolone is made from whole cows milk and is aged for four months or longer. It is traditionally in the shape of a pear.
Ricotta is another fresh Italian cheese. This cheese dated back to the Roman times. Italian ricotta is made with whole milk and is much sweeter than the sour and watery part skim ricotta sold in tubs. Since it is easy to make ricotta at home, you can have fresh ricotta at any time. Simply bring whole milk and cream to a boil. Use a little lemon juice to cause to curdle and strain through cheese cloth. Refrigerate in a covered container. The ricotta needs to be used within 48 hours.
Italians buy their dairy products at a dairy store. Some of these stores make their own cheeses. This means that the fresh cheesed you purchase today may have been made today in a very old tradition.
There are many other Italian cheeses available. Some are local to one region. Italian blue cheese, veined like Roquefort, is said to be an excellent choice to melt with butter and garlic to serve over pasta.
One of the best ways to try the many cheeses of Italy is to take time to visit the country its self. While there, spend time eating at the many local dining establishments and ask about the cheeses that you are eating. The more you can learn, the more likely you will be able to find a similar cheese when you are back home. - 30543
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Before you buy anything online, make sure you check Italian Food Import's website on the different types of italian cheeses.
