Frederic Melton
Italy has a distinctive and proud cheese culture, with thousands of traditional varieties in its repertoire. The country is one of the world's top cheese producers, with a significant number of cheeses available as commercial products domestically and internationally. Italy produces cow's milk cheese, sheep's milk cheese, and buffalo milk cheese, with textures ranging from soft to hard cheese. The different types of cheese have various applications in Italian cuisine, which also frequently incorporates pasta and tomato-based sauces.
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What You'll Learn
Italy's cheese culture is tied to its geography, history, and cuisine
Italy has a rich and distinctive cheese culture that is deeply intertwined with its geography, history, and cuisine. Italians are fiercely proud of their cheesemaking traditions, which date back to ancient times, even claiming the earliest use of cheese in cooking.
Cheese has been a part of Italian culture since before the Roman Empire. Marcus Apicius, the author of the oldest cookbook in the world, wrote about the importance of cheese in the Roman diet and included recipes featuring cheese. For example, the simple combination of cheese and honey, or the more complex Tyrotarica, a fish gratin with salted fish, chicken livers, and melted cheese. The use of cheese in ancient recipes is a testament to its longstanding significance in Italian cuisine.
Italy's diverse geography has also played a crucial role in shaping its cheese culture. The country's varying climates and landscapes have influenced the types of animals raised and the milk used for cheesemaking. For instance, sheep are better suited to the dry and rocky climates of central and southern Italy, which is why many Italian cheeses are called pecorinos, made from sheep's milk. The mild climate of Campania, on the other hand, provides ideal conditions for buffalo farming, resulting in the region's famous Mozzarella di Bufala.
Italian cheeses are typically named after their place of production, such as Gorgonzola, a blue cheese from the town of Gorgonzola near Milan, or the type of milk or technique used. Each region in Italy has its own unique cheese specialties, and a visit to a local cheese shop offers a glimpse into the region's culture and traditions. For example, a latteria in Tuscany is unlikely to sell cheeses from Sicily or Lombardy, reflecting the strong regional identity of Italian cheesemakers.
Italian cheeses have become beloved around the world, featuring in classic Italian dishes like pizza, pasta, and caprese salad. Whether enjoyed on its own or as an ingredient, Italian cheese showcases the country's history, terroir, and devotion to tradition. Italy's cheese culture is a testament to the country's culinary creativity and passion for food.
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Italy produces thousands of traditional cheese varieties
Italy produces a vast array of traditional cheeses, with over 2,500 varieties, making it the country with the largest variety of cheeses in the world. Italy's cheese-making history dates back to before the Roman Empire, and today, thousands of traditional varieties are produced, with a significant number available commercially and internationally.
Italian cheeses are typically named after their place of production, the type of milk used, or the technique employed, rather than a specific producer. The Lombardy region claims the most protected cheeses, with almost 80 varieties, including Granone Lodigiano, the ancestor of all Italian granular cheeses, mascarpone, and the famous Gorgonzola blue cheese. Other Italian areas that produce cheeses with Protected Designation of Origin (PDO) or Denominazione di Origine Protetta (DOP) status include Trentino-Alto Adige, Valle d’Aosta (Aosta Valley), Tuscany, Veneto lagoons, Umbria, Bologna in Emilia-Romagna, and several regions in Southern Italy.
Italian cheeses encompass a range of textures, from soft to semi-soft, hard, and semi-hard. They are made from cow's milk, sheep's milk, and buffalo milk, each with distinct characteristics. Some of the most popular Italian cheeses include mozzarella, Parmesan, Grana Padano, and ricotta. Mozzarella, a soft and mild cheese, is a staple in many classic Italian dishes, including pizza and caprese salad. Parmigiano-Reggiano, a PDO cow's milk cheese from Reggio Emilia and Parma, is nutty, buttery, and slightly greasy, making it a versatile option for various dishes. Grana Padano, another hard cheese, is produced in Lombardy and is known for its distinctive flavour. Ricotta, a fresh cheese that does not undergo ageing, has a mild flavour and creamy texture, making it ideal for pasta dishes, cheesecakes, and even pancakes.
In addition to these well-known varieties, Italy offers a plethora of local specialties, such as pecorino sardo from Sardinia, cheeses from Sicily and Tuscany, and pecorino pepato with fresh peppercorns for a zesty kick. When it comes to cheese and its pairings, Italians often enjoy their cheeses with something sweet like honey, jam, or fresh fruit. The country's cheese culture is deeply rooted in its geography, history, and cultural identity, with each region taking pride in its characteristic cheeses.
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Italians are fiercely regional about their cheese
Italy has a rich and diverse cheese culture, with thousands of traditional varieties and a claim to the earliest use of cheese in cooking. Italians are incredibly proud of their cheese-making traditions, and this pride is what allows so many different types of cheese to survive and thrive. Sheep are essential to these traditions, providing not only milk but also wool, meat, pelts, and oil that can be turned into soap and candles. This makes them a more economical choice for farmers than cows, especially in the dry and rocky climates of central and southern Italy.
Italy's Lombardy region alone boasts nearly 80 protected cheeses, including the well-known Gorgonzola blue cheese, Granone Lodigiano (the ancestor of all Italian granular cheeses), mascarpone, and Bella Lodi, a typical hard cheese from Lodi. Other Italian regions that produce cheeses with protected designations of origin (PDO) include Trentino-Alto Adige, Tuscany, Umbria, Valle d'Aosta in the Alpine region, Veneto, Emilia-Romagna, Basilicata, Puglia, Campania, Calabria, Sicily, and Sardinia.
The southern Italian region of Sicily is also known for its unique cheeses, such as Ainuzzi, a cow's milk cheese made in Cammarata and San Giovanni Gemini, and Belicino, a fresh sheep's milk cheese from the Belice Valley containing stoned olives. Sardinia, an island off Italy's west coast, boasts its own distinct cheese varieties like Brebiblu, a modern soft blue sheep's milk cheese, and Casu martzu, a traditional sheep's milk cheese notable for containing live insect larvae.
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Italy is one of the world's top cheese producers
Italy is one of the world's top producers of cheese, with a rich history of cheesemaking. The country boasts a distinctive and proud cheese culture, with thousands of traditional varieties in its repertoire. Italian cheeses are deeply rooted in the geography, history, and culture of the country, and the diverse range of cheeses produced reflects this.
Italy is known for its high-quality cheese, with many varieties holding DOP (Denominazione di Origine Protetta) or PDO (Protected Designation of Origin) status. This status proves that the cheeses come from a specific region in Italy and bear proof of production in the country. Italian cheeses with PDO status include Mozzarella, Ricotta, Parmigiano-Reggiano (Parmesan), Gorgonzola, Pecorino Romano, and Grana Padano, among others.
Italian cheeses can be made from cow's milk, sheep's milk, or buffalo milk, and range in texture from soft to hard. The different types of cheese are used in a variety of applications in Italian cuisine, often paired with pasta and tomato-based sauces. For example, Mascarpone, a buttery and creamy soft cheese, is a main ingredient in the Italian dessert tiramisu, as well as in cheesecake, risotto, and creamy pasta sauces. Mozzarella, a fresh and mild cheese, is another staple of Italian cooking, featured in dishes such as caprese salad and pizza.
Italy's Lombardy region alone claims almost 80 protected cheeses, and other Italian areas with cheeses that hold PDO status include Trentino-Alto Adige, Tuscany, Umbria, Sicily, and Sardinia. Cheesemaking and cheese consumption in Italy date back to before the Roman Empire, with Marcus Apicius, the reputed author of the oldest cookbook in the world, writing extensively about the place of cheese in the Roman diet and recipes. Italy's long history and diverse regional specialties in cheesemaking have contributed to its reputation as one of the world's top cheese producers.
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Italy has a proud and distinctive cheese culture
Cheese-making and consumption in Italy date back to before the Roman Empire. Marcus Apicius, reputed to be the author of the oldest cookbook in the world, wrote extensively about the place of cheese in the Roman diet and recipes. Cheesy recipes in the Apicius cookbook range from the very simple Mel et Caseum (cheese and honey) to the more complicated Tyrotarica, a dish best described as a fish gratin made with salted fish, chicken livers, and melted cheese.
Italians are fiercely regional in their identity and the cheeses they produce. A dairy or creamery in Tuscany is unlikely to sell any cheeses made in Sicily or Lombardy. Cheeses are typically named after their place of production or the type of milk or technique used rather than a specific producer. Many Italian cheeses receive a protected designation of origin (PDO or DOP), which proves they come from a specific region in Italy. For example, a Gorgonzola cheese must come from the Gorgonzola region or another region with permission to make and sell the cheese under the Gorgonzola name. Italy’s Lombardy region alone claims almost 80 protected cheeses.
Popular Italian cheeses include mozzarella, Parmesan, Grana Padano, ricotta, mascarpone, provolone, Taleggio, and Gorgonzola. Italy produces cow’s milk cheese, sheep’s milk cheese, and buffalo milk cheese. The different types of cheese have various applications in Italian cuisine, which also frequently incorporates pasta and tomato-based sauces.
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Frequently asked questions
Yes, Italy has a distinctive and proud cheese culture. Italy is one of the world's top producers of cheese, with thousands of traditional varieties in its repertoire.
Mozzarella, Parmesan, Grana Padano, Gorgonzola, Provolone, Mascarpone, Taleggio, and Ricotta are some of the most popular Italian cheeses.
Italians use cheese in a variety of dishes, including pasta, risotto, pizza, salads, and desserts such as tiramisu and cheesecake. Cheeses are also often paired with wine and local herbs, and some are soaked in wine as well.
