Italian cheeses are some of my most favorite cheeses. Some have a very light taste while others have a definite bite to them. I am not going to highlight every single Italian cheese but some of the more noteworthy.
Mozzarella (also referred to as pizza cheese)
Mozzarella actually comes in a few different forms. Fresh mozzarella ususally comes in balls. Mozzarella for pizza comes in a block or shredded. It is available in Whole Milk or Partt Skim. Mozzarella is a very mild cheese. When heated it melts and becomes stretchy. I think mozzarella is also great on burgers and salads.
Photo from Newyorkstyledeli.com
Parmesan (also referred to as grated cheese)
Parmesan cheese is a hard aged cheese. It is more mild than romano. It is usually grated or shredded. Its most common use is to top off a great pasta dish. I love to add it on soups, salads, and pizza. Some people love it on popcorn--hmmmm maybe need to try that.
Romano (also referred to as Pecorino)
Romano is a hard, aged Italian cheese. It is usually aged for over two years. Romano has a stronger flavor and aroma than parmesan. It is one of my absolute favorites. My mother, on the other hand, the non-Italian in our family can't stand it.
Provolone
Provolone is a great cheese for subs. Provolone is plain or smoked. It is a mild cheese. Great for slicing. It also works well on pizza. I prefer provolone over mozzarella. I use it on meatball subs, checken parmesan and also on salads.
Photo from: http://www.eiltd.comGorgonzola
Gorgonzola is Italian blue cheese. The cheese is piecred during the aging process to promote the growth of mold. The rich creamy cheese combined with the mold is excellent crumbled onto salads, added to the stuffing of chicken or just spread onto a cracker. Gorgonzola can be mild to quite strong.
Picture credit Cheese.com
Mascarpone (also referred to as Italian Cream Cheese)
Mascarpone cheese is a very soft cheese similar to cream cheese. It is actually not a cheese but made cose to the way you make yogurt. Mascarpone is a main ingredient in Tiramisu. But watch out with it--fat content is 75% - Yikes!!
Tiramisu from Hasta La Pasta
Ricotta
Ricota cheese is smooth ad creamy. It is anothe favorite of mine. I can eat it right out of the tub I love it so much. Ricotta is of course a main ingredient in Lasagna but it is also a great addition to a pasta made with mariniare sauce with a touch of heavy cream. Ricotta is also used to stuff calzones and is great in an eggplant parmesan.
Photo credit: Bestofsicily.com
Don't forget to check out the first issue of Taste Magazine.
Have a great night.
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