The Cheeses of Italy

By J. A. Young

Ancient Rome influenced the world in so many different ways, but its impact on cheesemaking marks it as a profound influence on one of the culinary world’s chief delights: cheese! One of the earliest references to cheese is by that Roman Pliny the Elder who wrote of the cheesemaking techniques used by Roman shepherds on the outskirts of the city. Julius Caesar brought this knowledge with him and deposited it with the Swiss and many English and French cheeses also owe a debt of gratitude to Roman legionnaires who carried cheese in their knapsacks wherever they traveled.

A recent survey identified close to four hundred cheeses as Italian—the DOC, an Italian system that controls and protects indigenous cheeses and cheesemaking techniques, protects several. Provolone, Pecorino and Parmigiano-Reggiano are just a few Italian cheeses widely distributed around the world.

While the French serve cheese as a separate meal course, Italians seem content—and with good reason—to incorporate many of their cheeses into their national cuisine, which of course, is world-famous. Still, stop by most Italian kitchens and you are likely to spy a generous hunk of Pecorino Tuscano set out on the table for anyone to enjoy throughout the day.

While some of Italy’s cheeses are sent abroad, many of their greatest cheeses reside in the regions where they are produced; in other words, the best way to sample the cheeses of Italy is to go there. The following listing describes some of Italy’s best known and most loved cheeses.

Gorgonzola is produced mainly in the region of Lombardy. It is a traditional blue cheese derived from cow’s milk and has a characteristic orange-red rind surrounding a cheese marked by a series of blue-gray lines of moulds. Frequently Gorgonzola is used as a table cheese but also with dressings, salads and pasta. This creamy cheese contains a delectable spicy flavor. For moisture retention, it is best to keep it wrapped in foil.

Mascarpone is made in various areas of Italy and typically sold in pots to be used for baked pastas, desserts or other specialty recipes. Think about a luscious slice of tiramisu and you may be able to conjure up the creamy texture of this savory cheese.

Asiago is produced in Vicenza & Trento. A hard, unpasteurized cheese, Asiago is yellow when young but matures into a deep orange color. Although today it is made from cow’s milk, historically it was made with sheep’s milk. Most Italians appear to prefer the mature form, Asiago d’Allevo, which exhibits a sharp fruity quality. It is eaten as a table cheese, but like Parmesan, can be grated and used as a condiment.

Mozzarella Di Bufala is produced in various regions of Italy and generally added to salads or baked on pizzas, but it is used in many Italian recipes. It is primarily used to add texture rather than taste, but this curd cheese is an excellent absorbent of other flavors and juices making it beloved by cooks for its melting quality.

Parmigiano-Reggiano is a hard cheese derived from cow’s milk made in such areas as Bologna, Mantua, Parma and Reggio. Used in sauces and or over pasta, it is also an excellent table cheese and for grating as a condiment.

Provolone is a favorite creamy curd cheese made from cow’s milk. Produced in Lombardy, it is sold in various shapes that sport the characteristic yellow-gold ring. A table cheese, it is also grilled and used for melting in various mouthwatering recipes.

Pecorino Romano is made in Lazio and Sardinia. A hard cheese made from sheep’s milk, it is widely used on pasta, in sauces, grated and as a table cheese. This cheese has been made in the surrounding countryside of Rome for centuries and very little has changed about its production. This cheese has a fruity quality that grows more robust as the cheese matures—it usually takes about one year.

Pecorino Toscano is produced in Tuscany from sheep’s milk. Used in sauces or grated atop salads and pastas, this cheese is sometimes described as tasting like burnt caramel making it a favorite among Italians.

Ragusano is made from cow’s milk and produced in Sicily. It is a hard cheese that requires at least six months to mature. A fine table cheese, it is also grilled.

Where would lasagna be without Ricotta? This cow’s milk derived cheese should be pure white, wet, but never sticky. The most excellent ricotta will be firm with a texture reminiscent of pudding. It is baked in many pasta and pastry dishes, but also used as a dessert cheese paired naturally with sugar and fruit.

While Italy has many more excellent cheeses to its credit, these examples are some of the country’s finest. Italians love them and so does the rest of the globe!

© DoItYourself.com 2006