Parmigiano-Reggiano
Parmigiano-Reggiano, often referred to as the 'king of cheeses', comes from the Emilia-Romagna region. This hard, granular cheese is made from cow's milk and ripens for at least 12 months, but often longer. Parmigiano-Reggiano has a strong, complex flavour with hints of nuts and fruit. It is used grated on pasta, soups, salads or eaten on its own with fresh fruit and honey.
Mozzarella
Mozzarella is a fresh cheese known for its soft, elastic texture and milky flavour. It is traditionally made from buffalo milk (Mozzarella di Bufala), but a version made from cow's milk (Fior di Latte) is also often found. Mozzarella is an indispensable ingredient in pizza, Caprese salad and many other Italian dishes.
Burrata
Burrata is a fresh cheese made from cow's milk. The outer part of the burrata is made of mozzarella, while the inner part is full of soft stracciatella and cream. This contrast between the firmer outside and the creamy inside makes burrata unique and very popular among cheese lovers.
Gorgonzola
Gorgonzola is a blue cheese from Lombardy and Piedmont. It is made from cow's milk and ripens for several months. There are two main varieties: Gorgonzola Dolce (sweet) and Gorgonzola Piccante (savoury). Gorgonzola Dolce has a soft and creamy texture, while Gorgonzola Piccante is firmer and more flavoursome. This cheese is often used in sauces, salads or served with fresh fruit and nuts.
Pecorino Romano
Pecorino Romano is a hard cheese made from sheep's milk, originating in the Lazio region but also produced in Sardinia and Tuscany. It has a strong, savoury flavour and a grainy texture. Pecorino Romano is ideal for grating on pasta, risottos and soups. It is a key ingredient in traditional Italian recipes such as Spaghetti alla Carbonara.
Ricotta
Ricotta is a fresh cheese made from the milk whey left over after making other cheeses. It has a soft, creamy texture and a mild, sweet taste. Ricotta is used in many desserts such as Cannoli and Tiramisu, but also in savoury dishes such as lasagne and various types of stuffed pasta.
Provolone
Provolone is a semi-hard cheese originating in southern Italy, but nowadays it is also often produced in northern Italy. It is made from cow's milk and can be aged from a few months to two years. Provolone has a mildly spicy flavour which intensifies with ageing. It is used in sandwiches, salads or as a table cheese.
Italian cheeses are an essential part of Italian cuisine and culture. Each has its own specific characteristics and uses, making them unique and highly valued throughout the world. Whether it's a hard Parmigiano-Reggiano, a creamy Mozzarella or a tangy Gorgonzola, each cheese brings an exceptional flavour and texture to dishes. If you have the opportunity, be sure to sample as many types of Italian cheese as possible on your holiday to appreciate their variety and quality.
