Italy is renowned for its delicious cheeses, from creamy burrata to nutty Parmigiano-Reggiano. With so many varieties of Italian cheese to choose from, it can be hard to know which one will be a perfect match for your favorite dish. Whether you’re looking for cheese to top off your pasta or you just want something to snack on, Italian cheese offers something for everyone.
Introduction of Italian cheese-making
The craft of cheese-making has been a part of Italy’s culture for centuries, with records indicating that Roman farmers were already producing cheese in the 5th century BC. In the Middle Ages, monasteries and convents served as centers for dairy production, making and aging cheese in their cellars. As time passed, the art of Italian cheesemaking spread across the country and became a cornerstone of its gastronomic culture.
Importance of Italian cheese in Italian cuisine
Italian cheese is a cornerstone of Italian cuisine, adding flavor and texture to dishes of all shapes and sizes. From classic pasta dishes like lasagna or macaroni and cheese to antipasti platters, pizza, and more, Italian cheese can be found in nearly every traditional Italian recipe. Whether it’s Parmigiano-Reggiano grated over a plate of spaghetti or ricotta mixture into a light and creamy filling for ravioli, Italian cheese is essential to any authentic Italian meal.
Popular Italian Cheeses
Parmigiano-Reggiano
Parmigiano-Reggiano is a hard, granular cheese widely known as the “king of Italian cheeses.” Originating in the provinces of Parma and Reggio Emilia, this cheese has been produced for centuries using only natural ingredients and no additives. This cheese has a distinctively nutty flavor with a hint of sweetness when aged for a long time.
Mozzarella di Bufala Campana
Mozzarella di Bufala Campana is a type of Italian cheese made from the milk of the domestic water buffalo. This cheese originated in Campania and Lazio but is now made throughout Italy. It has a unique flavor that stands out from other mozzarellas, with a slightly sweet taste and buttery texture. Mozzarella di Bufala Campana is perfect for topping off pizzas, salads, and more.
Gorgonzola
Gorgonzola is a type of Italian blue cheese that has been produced for centuries in the northern Italian city of Gorgonzola. This cheese is made from cow’s milk and is usually aged for 3 to 4 months, giving it a distinctively pungent aroma and strong flavor. Gorgonzola can be enjoyed on its own or used to add flavor to pastas and risottos.
Pecorino Romano
Pecorino Romano is a hard, salty cheese made from sheep’s milk. It is produced in the Central Italian region of Lazio and has been made for centuries using traditional methods. Pecorino Romano is aged for at least 8 months, giving it a slightly sweet flavor with a hint of nuttiness. This cheese is perfect for grating over pasta dishes or salads.
Ricotta
Ricotta is a soft, creamy cheese that is made from sheep’s and cow’s milk. It originated in the southern regions of Italy, particularly Sicily, and Abruzzo, but can now be found all over the country. This cheese has a mild flavor and slightly sweet taste, making it incredibly versatile when it comes to cooking. Ricotta is commonly used in desserts like chees ecake and cannoli, as well as savory dishes like lasagna and ravioli.
Lesser-known Italian Cheeses
Asiago
Asiago is a semi-hard Italian cheese made from cow’s milk. Originating in the Veneto region of northern Italy, this cheese has a rich, nutty flavor that becomes more intense with age. Asiago is traditionally made into large wheels aged for anywhere from 2 months to over a year. This cheese can be enjoyed as an appetizer or added to dishes like omelets and salads.
Burrata
Burrata is a type of Italian cheese that originated in the Puglia region. It is made from cow’s milk and has a unique texture consisting of an outer mozzarella shell filled with a creamy, buttery center called stracciatella. This cheese has a mild flavor that pairs well with many dishes, making it a versatile ingredient for cooking. Burrata can be served on its own as an appetizer or used to top pizzas and salads.
Caciocavallo
Caciocavallo is a type of Italian cheese made from cow’s milk. This cheese originates in the Abruzzo region of central Italy and has been produced for centuries using traditional methods. Caciocavallo is a semi-hard cheese that has a slightly sweet flavor with nutty notes, making it perfect for grating over pasta dishes and salads.
Taleggio
Taleggio is a type of Italian cheese made from cow’s milk that originated in Lombardy. This cheese has a mild, slightly sweet flavor with hints of fruity notes, making it perfect for a variety of dishes. Taleggio is often enjoyed on its own as an appetizer or used to add flavor to salads and sandwiches.
Scamorza
Scamorza is an Italian cheese made from cow’s milk. This cheese originated in the southern region of Italy, particularly Apulia and Campania. It has a mild, slightly sweet flavor with hints of nuttiness that pair well with many dishes. Scamorza is often used as an ingredient in pizzas and pastas or enjoyed on its own as an appetizer.
Regional Italian Cheeses
Piedmont
Piedmont is a region in northwestern Italy that is renowned for its cheese production. The most famous of these cheeses are Robiola, Toma di Nunzio, and Castelrosso. Robiola is a soft cheese made from cow’s milk that has a creamy texture and slightly acidic flavor. Toma di Nunzio is a semi-hard cheese made from sheep’s milk with a nutty flavor and firmer texture than Robiola. Lastly, Castelrosso is a semi-hard cheese made from cow’s milk that has a slightly sweet flavor and crumbly texture.
Emilia-Romagna
Emilia-Romagna is a region in Northern Italy that is renowned for its cheese production. The most famous of these cheeses are Parmigiano Reggiano, Grana Padano, and Pecorino di Fossa. Parmigiano Reggiano is a hard cheese made from cow’s milk with a sharp flavor and granular texture. Grana Padano is a semi-hard cheese made from cow’s milk with a slightly sweet flavor and flaky texture. Lastly, Pecorino di Fossa is a semi-soft cheese made from sheep’s milk with a pungent flavor and crumbly texture.
Lombardy
Lombardy is a region in northern Italy that is renowned for its cheese production. The most famous of these cheeses are Grana Padano, Taleggio, and Provolone. Grana Padano is a semi-hard cheese made from cow’s milk with a slightly sweet flavor and flaky texture. Taleggio is also a semi-hard cheese made from cow’s milk that has a mild, slightly sweet flavor with hints of fruity notes. Lastly, Provolone is a semi-soft cheese made from cow’s milk that has a sharp flavor and creamy texture.
Tuscany
Tuscany is a region in central Italy that is renowned for its cheese production. The most famous of these cheeses are Pecorino Toscano, Ricotta Salata, and Caciotta Toscana. Pecorino Toscano is a hard cheese made from sheep’s milk with a slightly salty flavor and grainy texture.
Pairing Italian Cheese with Italian Wine
Wine and cheese pairings
Italian cheese and wine are a classic combination. As with any pairing, it is important to consider the flavor profiles of both the cheese and the wine when making your selection. When pairing Italian cheese and wine, it is best to select a wine that complements or contrasts the flavors in the cheese. For example, a soft, creamy cheese such as Burrata pairs well with a light white wine such as a Pinot Grigio, while a hard cheese such as Parmigiano Reggiano pairs better with a full-bodied red like a Chianti.
Guidelines for pairing Italian cheese with Italian wine
When pairing Italian cheese and wine, there are a few key guidelines to follow to ensure the best possible combination. First, consider the flavor profiles of both the cheese and the wine when making your selection. Generally, it is best to select a wine that complements or contrasts the flavors in the cheese. Second, pair milder cheeses with lighter wines and stronger cheeses with bolder wines. Lastly, make sure to take into account the texture of the cheese when selecting your wine. For example, a soft cheese such as Burrata pairs well with a light white wine like Pinot Grigio, while a hard cheese such as Parmigiano Reggiano pairs better with a full-bodied red like Chianti.
Italian Cheese in Italian Cuisine
Use of Italian cheese in various Italian dishes
Italian cheese is a staple in many Italian dishes. Whether it’s for use as a topping, an ingredient, or part of the main dish, Italian cheese adds flavor and texture to any meal. From the famous Parmigiano Reggiano, to the mild Ricotta Salata, Italian cheeses are used in a variety of dishes from appetizers to desserts.
Traditional Italian dishes that feature Italian cheese
Italian cheese is an essential ingredient in many traditional Italian dishes. One of the most iconic dishes, lasagna, typically features Parmigiano Reggiano sprinkled on top for a cheesy, crunchy finish. Another classic Italian dish that uses Italian cheese is the pizza Margherita, which includes mozzarella as one of its key ingredients. Other popular dishes like baked ziti and pasta al forno feature ricotta to give them a creamy texture. Finally, cannoli is a classic dessert that uses ricotta cheese as its main filling.
Conclusion
Italian cheese is an integral part of Italian cuisine and culture. Cheese has been a staple of the Italian diet since ancient times, and its production and consumption have been a crucial part of Italian life for centuries. Cheese is used in traditional dishes like lasagna, pizza, baked ziti, and pasta al forno, and it is also used to add flavor to appetizers, desserts, and snacks. The variety of flavors and textures that Italian cheese brings to the table makes it an essential part of any Italian meal.
The future of Italian cheese-making looks bright, with many innovative trends emerging that are sure to delight cheese lovers. From small-batch producers to larger commercial dairies that are using traditional methods to create new and exciting cheeses, the variety and creativity within the industry is growing rapidly. In addition to this, modern technology is being used to make the production process more efficient and sustainable.
