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.
A way to find the best of this cheese is to look for ones that hold true yellow coloring. These will be the most flavorful and the better choice. This is a great cheese to make grilled sandwiches out of or add in to your dishes that need melted cheese.
It takes up to 1 year for the Asiago cheese to rich it's fullest flavor. It has a texture much firmer than other cheese's and is often used within casseroles or side dishes shredded. It has a very noticeable pungency to it but you will be amazed at how mild a cheese it really is. Past dishes would not be the same without this added within them.
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.
The town of Gorgonzola is where Gorgonzola was first made outside the city of Milan. It can be compared to the Bleu cheese we know here in America. But it is not at all like the U. S cheese. It's texture is smooth and creamy whereas the U. S version is dryer and more stiff.
Mozzarella is one of the best known and most popular Italian cheese's on the markets in America today. The best fresh Mozzarella can be found packaged as Mozzarella balls and in either brine or water solutions.
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.
Pecorino cheese is made by using the milk of sheep instead of cow's. When aged it can take the place in most recipe's of Parmesan and is often times preferred by those who have a taste for the more sharper flavored cheese. Most Pecorino Romano cheese comes from Sicily and Tuscany.
Crescenza cheese is not aged very long at all and is soft in texture compared to other Italian cheeses. It originated from the southern most parts of Milan. It can be found as Robiola and Certosa cheese as well as the name of Crescenza.
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.
A way to find the best of this cheese is to look for ones that hold true yellow coloring. These will be the most flavorful and the better choice. This is a great cheese to make grilled sandwiches out of or add in to your dishes that need melted cheese.
It takes up to 1 year for the Asiago cheese to rich it's fullest flavor. It has a texture much firmer than other cheese's and is often used within casseroles or side dishes shredded. It has a very noticeable pungency to it but you will be amazed at how mild a cheese it really is. Past dishes would not be the same without this added within them.
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.
The town of Gorgonzola is where Gorgonzola was first made outside the city of Milan. It can be compared to the Bleu cheese we know here in America. But it is not at all like the U. S cheese. It's texture is smooth and creamy whereas the U. S version is dryer and more stiff.
Mozzarella is one of the best known and most popular Italian cheese's on the markets in America today. The best fresh Mozzarella can be found packaged as Mozzarella balls and in either brine or water solutions.
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.
Pecorino cheese is made by using the milk of sheep instead of cow's. When aged it can take the place in most recipe's of Parmesan and is often times preferred by those who have a taste for the more sharper flavored cheese. Most Pecorino Romano cheese comes from Sicily and Tuscany.
Crescenza cheese is not aged very long at all and is soft in texture compared to other Italian cheeses. It originated from the southern most parts of Milan. It can be found as Robiola and Certosa cheese as well as the name of Crescenza.
About the Author:
Learn more about Italian cheeses. Stop by Jim Antonio's site where you can find out all about gourmet Italian and what it can do for you.
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