If you begin to look for Italian cheeses, you will find more than four hundred varieties. Most of the time, we only think of four cheeses as we think of Italian foods.
Many people only think of the cheeses used in Americanized Italian foods. That includes mozzarella which is used in pizza, Parmesan used to sprinkle over spaghetti, provolone used in a sandwich, and ricotta used in lasagna.
Since we have such a limited view of the Italian cheeses, what we purchase at the market is nothing near the original in flavor or texture.
It may come as a surprise to you that the mozzarella that we often eat has no resemblance to Italian mozzarella. In Italy, mozzarella is made from the milk of the water buffalo. It is a fresh cheese that should be consumed within a few days of preparation. It does not have the long shelf life of the mozzarella we use that is made from cows milk. A lightly salted slice of fresh mozzarella is said to be a great complement to freshly baked bread. A common salad is made by combining slices of mozzarella with slices of tomatoes and dressing with basil and olive oil.
Parmesan is a hard cheese that is formed into large wheels. Freshly grated Parmesan is a tasty addition to pasta and melts to combine with cream and butter very well. It in no way resembles the dry powder that is sold in cans at the supermarket.
Italian provolone is a table cheese. Provolone is made from whole cows milk and is aged for four months or longer. It is traditionally in the shape of a pear.
Ricotta is another fresh Italian cheese. This cheese dated back to the Roman times. Italian ricotta is made with whole milk and is much sweeter than the sour and watery part skim ricotta sold in tubs. Since it is easy to make ricotta at home, you can have fresh ricotta at any time. Simply bring whole milk and cream to a boil. Use a little lemon juice to cause to curdle and strain through cheese cloth. Refrigerate in a covered container. The ricotta needs to be used within 48 hours.
Italians in Italy buy their cheese at a dairy store rather than at a supermarket. Many of these stores still make their own cheeses. You can buy fresh cheeses, including ricotta and mozzarella that were made the same day.
As stated earlier, there are many other types of Italian cheeses are available in Italy. Many of these cheeses are local to one region or another. There is an Italian blue cheese that is wonderful when melted over pasta with butter and garlic.
One of the best ways to try the many cheeses of Italy is to take time to visit the country its self. While there, spend time eating at the many local dining establishments and ask about the cheeses that you are eating. The more you can learn, the more likely you will be able to find a similar cheese when you are back home.
Many people only think of the cheeses used in Americanized Italian foods. That includes mozzarella which is used in pizza, Parmesan used to sprinkle over spaghetti, provolone used in a sandwich, and ricotta used in lasagna.
Since we have such a limited view of the Italian cheeses, what we purchase at the market is nothing near the original in flavor or texture.
It may come as a surprise to you that the mozzarella that we often eat has no resemblance to Italian mozzarella. In Italy, mozzarella is made from the milk of the water buffalo. It is a fresh cheese that should be consumed within a few days of preparation. It does not have the long shelf life of the mozzarella we use that is made from cows milk. A lightly salted slice of fresh mozzarella is said to be a great complement to freshly baked bread. A common salad is made by combining slices of mozzarella with slices of tomatoes and dressing with basil and olive oil.
Parmesan is a hard cheese that is formed into large wheels. Freshly grated Parmesan is a tasty addition to pasta and melts to combine with cream and butter very well. It in no way resembles the dry powder that is sold in cans at the supermarket.
Italian provolone is a table cheese. Provolone is made from whole cows milk and is aged for four months or longer. It is traditionally in the shape of a pear.
Ricotta is another fresh Italian cheese. This cheese dated back to the Roman times. Italian ricotta is made with whole milk and is much sweeter than the sour and watery part skim ricotta sold in tubs. Since it is easy to make ricotta at home, you can have fresh ricotta at any time. Simply bring whole milk and cream to a boil. Use a little lemon juice to cause to curdle and strain through cheese cloth. Refrigerate in a covered container. The ricotta needs to be used within 48 hours.
Italians in Italy buy their cheese at a dairy store rather than at a supermarket. Many of these stores still make their own cheeses. You can buy fresh cheeses, including ricotta and mozzarella that were made the same day.
As stated earlier, there are many other types of Italian cheeses are available in Italy. Many of these cheeses are local to one region or another. There is an Italian blue cheese that is wonderful when melted over pasta with butter and garlic.
One of the best ways to try the many cheeses of Italy is to take time to visit the country its self. While there, spend time eating at the many local dining establishments and ask about the cheeses that you are eating. The more you can learn, the more likely you will be able to find a similar cheese when you are back home.
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Before you buy anything online, make sure you check Italian Food Import's website on the different types of italian cheeses.
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