Italian cheese
The most typical Italian cheeses are Parmigiano Reggiano, gorgonzola, Grana Padano and buffalo mozzarella (mozzarella di buffala).
I became their lover when I came to live in Italy. I did not fall in love with it immediately ...but when it happened, there was nothing to be done to avoid it!
French ones are known and good but, with all respect, Italians have no reason to envy them!
The hard Italian cheese Prince is probably Parmigiano Reggiano followed by Grana Padano , but it is a large kingdom! They offer a large number of recipes for children, as they are high protein food other than being pleasant to all tastes.
Buffalo mozzarella is a typical product that is tied to a region (Campania) and cannot be replicated with the same taste if produced in any other country.
Fortunately it is exported to many countries. Figure out that this one aside is my favourite brand here in Italy!
(I love it with a rocket salad). Click here for a tasty pasta salad recipe with mozzarella.
There are many cheese varieties, and often people think burrata is the same as mozzarella. It is not. Burrata is a very creamy one that origins from South Italy, and comes in an original package made with a leave.
You probably know, or have heard about, Gorgonzola Cheese !
The northeast region of Italy produces Fontina . This creamy product is often used to make fondue, but can also be added to many recipes or eaten as it is.
There's a very well-known one that originates from Sardinia - the Peccorino Sardo
An interesting thing regarding pecorino is that even if it originates from Sardinia, it is most exported named as pecorino Romano, which means "from Rome", even if it comes from Sardinia or from Sardinians producers that emigrated to Lazio region.
Pecorino is a very tasty product and it is used in recipes like baked ravioli and sweets. It can be eaten well - aged, by itself, and with a good Chianti makes a perfect wine and cheese pairing.
