It’s CHEESE! The almighty irreplaceable CHEESE. Nothing that is made with cheese could become unacceptable in the eyes of the food-lovers. It will be a serious mistake when talking about cheese without mentioning Italian cheese. Italian cheese appears in many local dishes like pizza, pasta… it seems to be the main factor that puts Italian food on the map. Of course, it’s not simple to memorize all kinds of Italian cheese. But it’s cheese! Guys, it’s CHEESE! Once you eat them, you will never forget.
Gorgonzola – The blue cheese
Made from unskimmed milk of cow, Gorgonzola is believed to first appear in 11th- century in Milan. Nowadays, this cheese is widely use in regions of Lombardy and Piedmont. Due to a law released by Italian government, Gorgonzola could only be produced by a number of regions including Novara, Brescia, Como, Lecco, Milan, Vercelli….
This Italian cheese is consumed in many original Italian dishes, it is usually combined with risotto, pasta and pizza.
Named after Val Taleggio. This cheese has strong aroma with a fruity aftertaste. Val Taleggio was said to be initially created in the late 1800s. A batch of cheese is a 17-20cm square weighting 1.8-2.2 kg. Fat ratio of Val Taleggio is up to 48% so may this cheese not for your, dieters – we are deeply sorry: they taste amazing!!!
Came from Casilli, Provolone first appeared around 19th century. What’s so special about Provolone is its large size (up to 90 cm length). Provolone is considered as a full fat cheese from cow milk. get surprise. You may be surprised knowing its weight: it is 5kg per batch.
This is a typical cow-milk cheese. According to local rumors, from 10th century to 15th century, sheep had become the main cattle for agriculture development in Italy. So sheep milk was the major source of savory cheese production. However, it was soon replaced by cow milk. Local Italian has never stopped trying to improve their Asiago recipe and it techniques. Asiago has become vital in Italian daily meals.