The most flavorful and high quality are the varieties of Italian cheeses on the markets all over the World. These go especially well with vintage Italian wines and baguettes.
A smoky and milder cheese is Provolone. Cow's milk is used within it instead of the milk of goat's. It takes at least 1 month of aging for this particular cheese to be ready and full flavored.
Look for Provolone cheese's that hold a very distinct and rich yellow color within them, These are the the most flavored and the freshest. No grill cheese sandwich should be made with any other cheeses and it is wonderful melted on dishes too.
Asiago cheese is one that ages for approximately a year. It is made from the milk from cow's and has a firmer texture as well as it is pressed and then cooked. It is a pungent cheese but mild also. This cheese works as the perfect accompaniment in pasta dishes, shredded in casseroles etc., on fruit breads, in stews and in risotto recipes.
A famous and very flavorful Italian cheese is Parmigiano Reggiano. Spices of different Italian blends are added within to enhance it's aromatic flavors even more. A well known spice blend is that called Parma.
It can be aged for up to 3 years. Pasta dishes would not be called Italian if this cheese were not included in the recipe's. It truly makes the dish and adds decadent flavor to anything. Buying it whole will give you the most flavor and it will be one of the freshest compared to that of buying it sliced. Casseroles and stews can be made and the Parmigiano rind when added gives off even more richness to the flavors of the dish.
Outside Milan is a town named Gorgonzola and you guessed it, Gorgonzola cheese made it's debut here. It is known as the Italian version of a great but much creamier Bleu cheese. American Bleu cheese is more dryer and not so rich in texture. It is a great addition to salads, fruit dishes or even as a cheese platter to accompany some of Italy's finest wines.
This famous cheese called Mozzarella is popular all around.It can be found slathered on pizza, Italian pasta's and even on sandwiches and salads. Most people prefer to buy it in the form of Mozzarella balls within a brine solution. This is the best and the freshest way of getting it.
A tasty treat for your next party can be made simply by throwing some Mozzarella, olive oil, basil, tomatoes(preferably fire roasted), oregano and even a few small morsels of pancetta.
Sheep's milk is the main ingredient within the Pecorino cheeses. It can be used in many dishes that calls for a sharp cheese. It originates mainly from Sardinia and from Tuscany.
A easily aged cheese called Crescenza is more of a softer cheese variety. It comes from one of Milan's more southern cities. It is preferred over a lot of other Italian cheeses.
A smoky and milder cheese is Provolone. Cow's milk is used within it instead of the milk of goat's. It takes at least 1 month of aging for this particular cheese to be ready and full flavored.
Look for Provolone cheese's that hold a very distinct and rich yellow color within them, These are the the most flavored and the freshest. No grill cheese sandwich should be made with any other cheeses and it is wonderful melted on dishes too.
Asiago cheese is one that ages for approximately a year. It is made from the milk from cow's and has a firmer texture as well as it is pressed and then cooked. It is a pungent cheese but mild also. This cheese works as the perfect accompaniment in pasta dishes, shredded in casseroles etc., on fruit breads, in stews and in risotto recipes.
A famous and very flavorful Italian cheese is Parmigiano Reggiano. Spices of different Italian blends are added within to enhance it's aromatic flavors even more. A well known spice blend is that called Parma.
It can be aged for up to 3 years. Pasta dishes would not be called Italian if this cheese were not included in the recipe's. It truly makes the dish and adds decadent flavor to anything. Buying it whole will give you the most flavor and it will be one of the freshest compared to that of buying it sliced. Casseroles and stews can be made and the Parmigiano rind when added gives off even more richness to the flavors of the dish.
Outside Milan is a town named Gorgonzola and you guessed it, Gorgonzola cheese made it's debut here. It is known as the Italian version of a great but much creamier Bleu cheese. American Bleu cheese is more dryer and not so rich in texture. It is a great addition to salads, fruit dishes or even as a cheese platter to accompany some of Italy's finest wines.
This famous cheese called Mozzarella is popular all around.It can be found slathered on pizza, Italian pasta's and even on sandwiches and salads. Most people prefer to buy it in the form of Mozzarella balls within a brine solution. This is the best and the freshest way of getting it.
A tasty treat for your next party can be made simply by throwing some Mozzarella, olive oil, basil, tomatoes(preferably fire roasted), oregano and even a few small morsels of pancetta.
Sheep's milk is the main ingredient within the Pecorino cheeses. It can be used in many dishes that calls for a sharp cheese. It originates mainly from Sardinia and from Tuscany.
A easily aged cheese called Crescenza is more of a softer cheese variety. It comes from one of Milan's more southern cities. It is preferred over a lot of other Italian cheeses.
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Want to find out more about Italian cheeses, then visit Jim Antonio's site on how to choose the best food for your needs.
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