 Parmigiano-Reggiano is a member of the Grana family of very hard Italian cheeses and it has been produced in small-size dairy farms for many hundreds of years. In the English-speaking world this famous cheese is generally known as Parmesan.
Parmesan cheese is made in squat drums which look rat...
|
|
|
 Piave Vecchio or Old Piave is made from the pasteurized cow's milk. The cheese is made by a cooperative in the Piave River Valley region of Belluno, Italy in 15-pound wheels with the name impressed in the rind.
This gourmet cheese has been aged for about 10 months and has a dense texture and b...
|
|
|
 La Tur is another lovely creation of mixed milk cheeses of the cheese manufacturer Caseificio dell'Alta Langa from the Piedmont region in Italy. La Tur is a small 8-oz. cheese that almost looks like a pastry in its own little paper cup.
This gourmet cheese is made from a mixture of cow's, goat...
|
|
|
 Pecorino Toscano is an Italian sheeps' milk cheese that is considerably milder than the Pecorino Romano. This particular Pecorino Toscano is made Val D'Orcia under strick supervision of the Consortium of Pecorino Toscano.
Fresh Pecorino Toscano is mild, and rather creamy, with some nutty hints...
|
|
|
 Fontina Fontal is a cow's milk Italian cheese that is less assertive than the classic mountain cheese Fontina Val d'Aosta.
Fontain Fontal is made with pasteurized milk, is semi-soft and elastic, it offers a nutty sweet flavor, is very meltable, its best use is for cooking, where it will form a...
|
|
|
 Taleggio D.O.P. is a soft Italian gourmet cheese that is considered a delicacy when served in dishes or when served on its own as a delightful Italian taste treat.
It is a gourmet cheese of very old origins, perhaps even before the 10th century. Its regional origin was the Val Taleggio, in the...
|
|
|
 Provolone originally comes from the south of Italy but is nowadays produced in several regions of North Italy and no kitchen is likely to be without it. The cheese is sold in various shapes, melon-or pear-shaped, salami-shaped, bottle shaped or a truncated cone. The weight may vary per shape. B...
|
|
|
 Buffalo-milk Mozzarella has a soft and springy texture with signs of leafing. The color is porcelain white and has a delicate aroma. It is well worth the extra time and cost of seeking it out.
Italian Mozzarella is produced in small, almost oval-shaped balls and it is stored in bowls or in sea...
|
|
|
 There are many tales about Gorgonzola cheese's origin. This great Italian gourmet cheese from Lombardy was simply known as 'stracchino' or 'stracchino verde' in the early twentieth century; an Italian gourmet cheese made from the milk of cattle tired from their long spring and fall treks to and...
|
|
|
 Pecorino Romano is rubbed with oil and wood ash. Fresco or young cheeses usually have a very white paste which can be quite crumbly in texture. The paste darkens and hardens as the cheese matures. Really mature Pecorino can be very hard with casein crystals.
In the hills of central and souther...
|