Arnold
Lara MLet's talk about Cheese, baby..
October 14th 2008 04:45
Italian cheeses are some of the most luxurious and decadent cheeses in the world. Italian cooking has relied heavily on their artisan cheeses for centuries and while there are plenty of well known Italian cheeses that are used almost everyday, here's a look at some of the less well known ones.
Dolcelatte
This cheese, which translates as 'sweet milk', comes from the Lombardy region. This creamy, blue cheese has a luscious, sweet taste.
Dolcelatte
Fontina
This is a dense, smooth and slightly elastic cheese with a straw-coloured interior. Fontnia is made in the Valle d'Aosta region and has a delicate nutty flavour with a hint of mild honey. It is often served melted in which case the flavour becomes very earthy.
Gorgonzola
A traditional blue cheese from the Lombardy region, Gorgonzola is made from cow's milk and has a sharp, spice flavour as well as being rich and creamy.
Mascarpone
Technically, mascarpone is not a cheese but a by-product obtained from making Parmesan. Most famous as the main ingredient in Tiramisu (Italian dessert), it is a very versatile ingredient and is used in all sorts of sweet and savoury recipes.
Fontina
Mozzarella Di Bufala
This heavily textured cheese has quite a bland flavour but melts beautifully on pizzas, pasta dishes and also good served cold in salads.
Parmigiano-Reggiano
One of the world's finest cheeses, Parmagiano-Reggiano is also one of the most versatile cooking cheese. Buy it in pieces, rather than ready-grated.
Percorino
This is the generic term for cheese made purely from sheep's milk. All Pecorino cheeses are excellent for grating or shaving on to both hot and cold dishes.
Ricotta
The term ricotta literally means "recooked" and refers to the process by which the cheese is extracted from the whey. Good quality ricotta should be firm but not solid and consist of fine, delicate grains. Ricotta is used in both savoury and sweet dishes.
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