I became a cheese lover while living in Italy. I did not fall in love immediately with Italian cheese ... but when it happened, there was nothing to be done to avoid it!
French cheeses are known and good but, with all my respect, Italians have no reason to envy them!
Italian mozzarella is a typical product that even if is not tied to a region, cannot be found with the same taste in any other country. Fortunately it is exported to many countries, so as
the bufalo one, which has a stronger taste (I love it with a rocket salad).
You probably know, or have heard about, Gorgonzola cheese. It comes from a city near Milan and is a fat creamy moulded cheese that is good to eat as it is and matches perfectly many recipes. It marries perfectly
speck
!
The northeast region of Italy produces also Fontina. This creamy cheese is very used to make fondue, but can also be added to many recipes or eated as it is.
There's a very known cheese that originates from Sardinia - the Pecorino cheese. Pecorino means "from sheep", and it is largely produced in Tuscany region by sardinian shepherds that emigrated there.
The curious thing is that the sardinian type is exported named as pecorino romano, that means "from Rome", even if it comes from Sardinia!
Pecorino is a very tasty cheese and it is used fresh in recipes like cheese ravioli or some sweets, and aged eated by itself accompanied with a good wine and bread.
