Types of Italian Cheese

Bastardo del Grappa is a traditional cheese produced in the foothills of Monte Grappa massif and in the provinces of Treviso, Belluno, and Vicenza, in Italy. Bastardo del Grappa is a certified PAT cheese qualifying it as a genuine Italian product.

Traditional bitto, as the Slow Food association has defined it to set it apart from industrial products, is a craft cheese. It is produced in the summer months in no more than 12 mountain grazing pastures authorized by the presidium.

Bocconcini, meaning "little bites" in Italian, are egg sized Mozzarella cheeses that originated in Naples and were once made only from the milk of water buffaloes. They are semi-soft, white and rindless, unripened mild cheeses available as a delicatessen in plastic tubs filled with whey or water.

The Italian cheese 'Bra' comes from the town of Bra in Cuneo in the region of Piemonte, Italy. Though the production of this cheese now takes place in many different areas or regions, the one that is produced within the province of Cuneo is considered to be the most authentic.

This is a list of Italian cheeses.Italy is one of the most productive cheese regions, with well over 450 varieties. In terms of raw production volume, Italy is the third largest cheese producer in the European Union, behind France and Germany.. See List of Italian DOP cheeses for a list of those Italian cheeses which have Protected Designation of Origin under EU law, together with their areas ...

The Difference Between Mozzarella and Burrata Fresh mozzarella cheese is a semi-soft Italian cheese made from cow or water buffalo milk. Burrata cheese takes the mozzarella one step further — it's mozzarella that's formed into a pouch and then filled with soft, stringy curd and cream.

Canestrato di Moliterno is an Italian, hard, pecorino cheese made from sheep and goat milk in the commune of Moliterno. The name comes from the Latin word “mulcternum” which means a place where animals are milked and coagulated.

Caprino is an Italian cheese traditionally made from whole or skim goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production, the cheese is made from cow's milk, as well, or a combination of both cow's and goat's milks.

This is a list of Italian cheeses. Italy is one of the most productive cheese regions, with well over 450 varieties. In terms of raw production volume, Italy is the third largest cheese producer in the European Union, behind France and ...

Castelmagno is a PDO (Protected Designation of Origin) awarded Italian semi-hard, semi-fat blue cheese prepared within the administrative region of the communes of Castelmagno, Pradleves and Monterosso Grana in the province of Cuneo, Piedmont.

This entry is about the Italian cheese. For the Mediterranean island see Castelrosso. Castelrosso, also called Toma Brusca, is a pasteurized whole cow's milk cheese. A rare, semi-hard, ancient [citation needed] cheese, it comes from the Piedmont region in northwestern Italy. It is similar in appearance to Castelmagno.

The name 'Crescenza' is derived from the Italian word 'stracca', which means 'tired' in English. It is said that the cheese made from the milk of tired cows moving seasonally up and down the Alps, is rich in fats and more acidic in nature.

Dolcelatte literally translated name means "sweet milk". For the first time, it was made by the Galbani Company, which is a part of Groupe Lactalis at present. This cheese is made from cow's milk developed for the British market as an option to famous Italian blue cheese, Gorgonzola.

Fossa cheese has been granted DOP status (Denominazione di Origine Protetta), the Italian equivalent of protected designation of origin..." Italy's Ancient Ritual Of Buried Cheese | Cesare Zucca Cheese lovers may want to travel to Italy’s Sogliano al Rubicone in late November, when formaggio di fossa is taken out of underground pits.

There are two varieties of Gorgonzola, which differ mainly in their age: Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola). Under Italian law, Gorgonzola enjoys Protected Geographical Status.

Grano Padano and Parmigiano-Reggiano are both northern Italian cheeses originally made by monks, and both come in different lengths of aging. In Italian, Grana is the word for grain, and it's actually the word for a type of cheese whose tiny crags and crannies look a little like specks of grain, he says.

Monte Veronese is an Italian cheese made from cow’s milk which is produced in the northern part of the Province of Verona, more specifically in the Lessini mountains or the Veronese prealps. Like Asiago it comes in two varieties, one fresh and one matured.

Morlacco is a soft paste cheese made from pasteurized cow's milk. It is a fresh cheese with salty flavour and sporadic eyelets. Morlacco is a soft paste cheese made from pasteurized cow's milk.

The Pallone di Gravina is made from cow’s milk, and is firm in texture. The cheese comes from the regions of Basilicata and Apulia in southeast Italy and dates back to the days when the livestock was migrated from place to place.

Percornino is an Italian word and is the name given to all Italian cheeses made from sheep's milk. A common version, Percorino Romano refers to pecorino cheese from the Rome area while Pecorino Siicilliano cheese come from Sicily. These cheeses are all hard, drum shaped with a brownish color rind.

Pecorino Toscano (Tuscan pecorino) is a firm-textured ewe’s milk cheese produced in Tuscany. Since 1996 it has enjoyed protected designation of origin (PDO) status.

Piave is an Italian cow's milk cheese, that is named after the Piave river. As Piave has a Protected Designation of Origin (Denominazione di Origine Protetta or DOP), the only "official" Piave is produced in the Dolomites area, province of Belluno, in the northernmost tip of the Veneto region.

Accursio Craparo serves up his stunning rabbit ravioli recipe, served with a rich Ragusano cheese fondue.

Raschera PDO is a hard, semi-fat, raw, pressed, cow’s milk cheese that comes from Cuneo, Italy. The name of the cheese is derived from Lake Raschera, which lies at the foot of Mt Mongioie. The geographical area of production for the cheese covers the entire province of Cuneo.

Ricotta is a creamy white, mild, fresh cheese with a soft texture and a slightly sweet flavor. Traditional Italian cheese-makers originally produced Ricotta from whey left behind in the making of Mozzarella and Provolone (Ricotta translates to "re-cooked").

DOC / DOP for Robiola di Roccaverano Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s milk and sheep milk.

Salva Cheese from Crema is a PDO table cow’s milk cheese, made with raw curd; it is a washed rind cheese that undergoes a medium or long aging period. Salva is traditionally eaten in the central plain of Lombardy and produced particularly in the area of Crema, Bergamo and Brescia. It is also produced in the provinces of Lecco, Lodi and Milan.

Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise.

Spressa delle Giudicarie is an Italian cheese that comes from the region of Trentino-Alto Adige/Südtirol. The Spressa delle Giudicarie can be consumed fresh after three months, while curing takes more than six months. The cheese is made in cylindrical shape, about 25 cm (9.8 in) in diameter.

www.prodottitipici.com, Formaggi e Latte (in Italian) – provides extensive coverage of traditional varieties of Italian cheese. www.formaggio.it (in Italian) – also covers a very wide coverage of Italian cheeses.

Italian Mediterranean buffalos Stracciatella di bufala (Italian pronunciation: [strattʃaˈtɛlla di ˈbuːfala]) is a cheese produced from Italian buffalo milk in the province of Foggia, located in the southern Italian region of Apulia, using a stretching (pasta filata) and a shredding technique.

Taleggio (IPA: [taˈleddʒo]) is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang.

Valtellina Casera Cheese Casera is a cow's milk from Northern Italy with a creamy texture and mellow flavor at first, until it blooms on your tongue for a truly one of a kind experience. This flavor is intensified depending on how long it's aged. It is a semi-firm cheese that is fairly dense and pale colored.