Brinata means "early morning frost" in Italian.
It has an edible, delicate white rind and a
moist, milky interior. The interior is off-white,
with lots of small eyes Brinata tastes like an
exquisite brie, but with a slight sheepy tang
and a bit more moisture. Brinata is great on a
sandwich or in wedges paired with a nice dry
white wine.
It has an edible, delicate white rind and a
moist, milky interior. The interior is off-white,
with lots of small eyes Brinata tastes like an
exquisite brie, but with a slight sheepy tang
and a bit more moisture. Brinata is great on a
sandwich or in wedges paired with a nice dry
white wine.
Crescenza is a rich, creamy, fresh cheese
that is also known as Stracchino.
Crescenza's texture and flavor are similar
to Gorgonzola without the blue veins and
it becomes very soft and speadable at
room temperature. It is made from cow's
milk in the northern provinces of Italy.
that is also known as Stracchino.
Crescenza's texture and flavor are similar
to Gorgonzola without the blue veins and
it becomes very soft and speadable at
room temperature. It is made from cow's
milk in the northern provinces of Italy.
Crotonese is a pure sheep's milk cheese.
This cheese come in two varieties; fresh (soft)
aged about 2 months and (hard) aged about 3
months. This cheese exhibits a truly distinctive
flavor; described as a cross between a
Parmesan and a Pecorino Romano. Delicious
grated or as a table cheese. Formed in woven
molds, its surface is a bit oily due to the
natural oils in the ewe's milk.
This cheese come in two varieties; fresh (soft)
aged about 2 months and (hard) aged about 3
months. This cheese exhibits a truly distinctive
flavor; described as a cross between a
Parmesan and a Pecorino Romano. Delicious
grated or as a table cheese. Formed in woven
molds, its surface is a bit oily due to the
natural oils in the ewe's milk.
Gorgonzola is a veined Italian blue cheese,
made from unskimmed cow's and/or goat's
milk. Authentic Italian gorgonzola comes in
2 varieties - Dolce meaning sweet and
Mountain which is sharper. Gorgonzola
Dolce is luxurious with a tangy creaminess.
Gorgonzola goes well with short pasta, such
as penne or rigatoni. It can be melted into
risotto, used as a pizza topping, or served
with polenta.
made from unskimmed cow's and/or goat's
milk. Authentic Italian gorgonzola comes in
2 varieties - Dolce meaning sweet and
Mountain which is sharper. Gorgonzola
Dolce is luxurious with a tangy creaminess.
Gorgonzola goes well with short pasta, such
as penne or rigatoni. It can be melted into
risotto, used as a pizza topping, or served
with polenta.
The best known use of this ultra-rich cheese is
in tiramisu but it is also delicious topped with
fresh berries or in a savory spread. It is made
from the cream of cow's milk but no cheese
starter or rennet is used. Mascarpone is made
by draining the moisture from the cream
through a finely woven cloth. Mascarpone is
milky-white in color and It is sometimes used
instead of butter or Parmesan cheese to
thicken and enrich risotto.
in tiramisu but it is also delicious topped with
fresh berries or in a savory spread. It is made
from the cream of cow's milk but no cheese
starter or rennet is used. Mascarpone is made
by draining the moisture from the cream
through a finely woven cloth. Mascarpone is
milky-white in color and It is sometimes used
instead of butter or Parmesan cheese to
thicken and enrich risotto.
The Italian word pecora means sheep. Pecorino
Romano is a hard, salty Italian cheese made from
sheep milk It is one of Italy's oldest cheeses.,It is
used as a grating cheese over pasta, soups, and
salads, and not recommended as a table cheese.
It has a bit sharper taste than Parmesan. Pecorino
Toscano (from Tuscany) or Pecorino Sardo (from
Sardinia) are not particularly salty) are generally
eaten by themselves or in sandwiches.
Romano is a hard, salty Italian cheese made from
sheep milk It is one of Italy's oldest cheeses.,It is
used as a grating cheese over pasta, soups, and
salads, and not recommended as a table cheese.
It has a bit sharper taste than Parmesan. Pecorino
Toscano (from Tuscany) or Pecorino Sardo (from
Sardinia) are not particularly salty) are generally
eaten by themselves or in sandwiches.
Provolone is a whole milk cow's
cheese that is produced in northern
Italy. Provolone is a semi-hard
cheese with taste varying greatly
from Provolone Piccante (piquant),
with a very sharp taste, to Provolone
Dolce (sweet) with a very mild taste.
Great for sandwiches, in omelets,
and salads.
cheese that is produced in northern
Italy. Provolone is a semi-hard
cheese with taste varying greatly
from Provolone Piccante (piquant),
with a very sharp taste, to Provolone
Dolce (sweet) with a very mild taste.
Great for sandwiches, in omelets,
and salads.
A variation of ricotta, this pure white,
firm rindless cheese originated in
Sicily. It is made from lightly salted
sheep's milk curd that is pressed,
dried, and aged for a minimum of 3
months. Ricotta salata has a nutty,
sweet flavor that is great in salads
and pasta dishes.
Information about Fresh Ricotta
firm rindless cheese originated in
Sicily. It is made from lightly salted
sheep's milk curd that is pressed,
dried, and aged for a minimum of 3
months. Ricotta salata has a nutty,
sweet flavor that is great in salads
and pasta dishes.
Information about Fresh Ricotta
Italian Cheese Guide
Bel Paese is a semi-soft cow's milk
cheese. It has a mild, buttery flavor,
similar to mozzarella but with more body
and tang. The color is a pale, creamy
yellow. It is suitable for snacks, as a
dessert cheese, or for melting on
casseroles or pizza.
cheese. It has a mild, buttery flavor,
similar to mozzarella but with more body
and tang. The color is a pale, creamy
yellow. It is suitable for snacks, as a
dessert cheese, or for melting on
casseroles or pizza.
Burrata is a sack of mozzarella
filled with buttery cream.
...Read more
filled with buttery cream.
...Read more
The world's most famous hard
cheese ... Read more
cheese ... Read more
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This guide describes some of Italy's
best known and most loved cheeses.
best known and most loved cheeses.
Asiago (pronounced ah-see-ah-go) is a
cow's milk cheese that can assume different
textures, according to its aging. Fresh
Asiago (Asiago Pressato) is smooth and
aged Asiago (Asiago d'allevo) has a
crumbly texture and a distinctive sharp
flavor. The aged cheese is often grated in
salads, soups, pastas, while the fresh Asiago
is sliced for sandwiches or melted in dishes.
cow's milk cheese that can assume different
textures, according to its aging. Fresh
Asiago (Asiago Pressato) is smooth and
aged Asiago (Asiago d'allevo) has a
crumbly texture and a distinctive sharp
flavor. The aged cheese is often grated in
salads, soups, pastas, while the fresh Asiago
is sliced for sandwiches or melted in dishes.
Fontina is a cow's milk cheese. It has
been made in the Aosta Valley, in the
Italian Alps since the 12th century.
The original Fontina cheese from Italy
is fairly pungent and has quite an
intense flavor, although cheeses
labeled Fontina that are produced in
other countries tend to be much
milder. Serve with Chianti.
been made in the Aosta Valley, in the
Italian Alps since the 12th century.
The original Fontina cheese from Italy
is fairly pungent and has quite an
intense flavor, although cheeses
labeled Fontina that are produced in
other countries tend to be much
milder. Serve with Chianti.
The Italian word mozzare means "to cut and
mozzarella is a generic term for several kinds
of Italian cheeses that are made by spinning
and cutting. Fresh mozzarella is a white,
semi-soft cheese, with a high-moisture
content. Mozzarella di Bufala is made from
domesticated water buffalo milk Mozzarella
is used for most types of pizza, lasagna, or
served with sliced tomatoes and basil in
Insalata Caprese.
mozzarella is a generic term for several kinds
of Italian cheeses that are made by spinning
and cutting. Fresh mozzarella is a white,
semi-soft cheese, with a high-moisture
content. Mozzarella di Bufala is made from
domesticated water buffalo milk Mozzarella
is used for most types of pizza, lasagna, or
served with sliced tomatoes and basil in
Insalata Caprese.
Taleggio derives its name from the caves
of Val Taleggio in the alpine Lombardy
region of Italy, where it has been
produced since before the 10th century.
It has a strong smell but its flavor is
comparatively mild with an unusual fruity
tang. Its crust is thin and studded with salt
crystals. Taleggio can be eaten with
salads or on bruschetta. It melts well and
can be used in risotto or on polenta.
of Val Taleggio in the alpine Lombardy
region of Italy, where it has been
produced since before the 10th century.
It has a strong smell but its flavor is
comparatively mild with an unusual fruity
tang. Its crust is thin and studded with salt
crystals. Taleggio can be eaten with
salads or on bruschetta. It melts well and
can be used in risotto or on polenta.
| See our guide to Creating a Cheese Tray |