The Ultimate Guide To Italy's Diverse Cheese Varieties

Italy is one of the world's top producers of cheese, with sources estimating the number of Italian cheese varieties to be anywhere between 400 and 2,500. The country's cheese-making tradition dates back to ancient Rome, with each region specialising in the production of specific types of cheese. From the north's lush pastures to the rugged landscapes of the south, Italy's varied geography has given rise to an array of cheeses, each with its own unique flavour profile and texture.

Italian cheeses can be categorised by texture, with soft, semi-soft, and hard varieties available. They can also be distinguished by the type of milk used, with buffalo, cow, goat, and sheep's milk all being used in production.

Mozzarella: soft and milky, cut in a special way to maximise flavour

Mozzarella is a soft and milky cheese with a mildly stretchy texture and a mild flavour. It is one of the most popular Italian cheeses, produced in the Campania region in southern Italy. It is traditionally made from water buffalo milk, although many modern producers opt for less expensive cow's milk. The original buffalo milk variety is creamier and lighter than the cow's milk variants.

Mozzarella is manufactured through the 'filata' or stretched-curd procedure, in which the cheese is rested and kneaded until it turns into a soft and fibrous mass that is then formed into balls or braids. Fresh mozzarella is usually sold in a brine to preserve its freshness and prevent it from drying out.

Mozzarella can be cut in several ways depending on its shape, which can include balls, blocks, logs, or small pearl-sized pieces. When cutting fresh mozzarella, it is best to use a sharp knife, preferably a serrated cheese knife or a thin-bladed knife. To prevent the soft cheese from smashing or sticking to the knife, it is recommended to heat the knife beforehand by running it under hot water or heating it above a stove burner. Coating the knife blade with vegetable oil can also help prevent sticking.

Mozzarella is a versatile cheese that can be used in a variety of dishes. It is often melted on pizzas or sliced for Caprese salad. It can also be used in lasagna, salads, or served as slices.

Mascarpone: buttery, creamy, and fatty soft cheese, often spread on toast

Mascarpone is a soft Italian cheese with a very high fat content, ranging from 60% to 75%. It is made in the Lombardy region of Italy using traditional methods of curdling cow's milk cream with either citric or acetic acid. The result is a delicate, creamy cheese with a velvety texture that melts in your mouth. Its flavour is slightly tangy but mostly sweet, akin to a rich Italian cream cheese.

Mascarpone is perhaps best known as a key ingredient in the classic Italian dessert, tiramisu. However, it is also commonly used in a wide array of savoury dishes, especially risottos and fresh pasta. Its high fat content makes it an excellent choice for no-bake cheesecakes, frostings, and mousses, as it provides more structure and body than other dairy products. It can also be used as a finishing touch to pasta sauces, adding extra silkiness, or in lasagna for an ultra-creamy, velvety filling.

For a simple snack or breakfast, you can spread mascarpone on crackers or toast. It pairs well with fruit and honey, and can be topped with a dollop of jam. It can also be used as a substitute for cream cheese or sour cream, or mixed with cream cheese for a cheesecake with an even richer flavour.

If you're looking for more creative ways to use mascarpone, you could try making a mascarpone polenta with brown butter mushrooms, or scrambled eggs Florentine, where you fold spinach and mascarpone into soft scrambled eggs and spoon the mixture over crostini. For dessert, you could try a mascarpone-filled cake with sherry-macerated berries, or a blackberry and mascarpone crepe cake.

Gorgonzola: blue-veined, with a sharp taste and pungent, unique flavour

Italy is famous for its cheeses, with over 400 different kinds to choose from. One of the most well-known is Gorgonzola, a blue-veined Italian cheese with a unique, sharp taste and pungent aroma.

Gorgonzola is produced in the Lombardy and Piedmont regions of Italy and is one of the most popular blue cheeses in the world. Its distinct flavour is created by adding bacteria to whole cow's milk during the ageing process. The cheese is typically dry and crumbly, with signature blue veins that give it a tangy flavour and an instantly recognisable appearance.

There are two main types of Gorgonzola: Gorgonzola Dolce and Gorgonzola Piccante. Gorgonzola Dolce is aged for a shorter period, resulting in a milder, creamier flavour. Gorgonzola Piccante, on the other hand, is aged for longer, giving it a sharper and more pungent taste.

Gorgonzola is a versatile cheese that can be used in a variety of dishes. It is commonly added to pasta sauces, creamy risottos, and is one of the toppings on a classic 'Quattro Formaggi' pizza. It can also be crumbled over a salad or used in a blue cheese dressing. When serving Gorgonzola as part of a cheese board, it is recommended to remove it from the fridge beforehand to allow it to come to room temperature, softening the texture.

Parmigiano-Reggiano: nutty, buttery, and slightly greasy, this hard cheese is often grated on pasta or salads

Parmigiano-Reggiano is a hard Italian cheese with a nutty, buttery, and slightly greasy texture. It is made from cow's milk and typically aged between 24 and 36 months. This cheese is known as the "king of cheeses" in Italy and is widely popular worldwide. Its complex flavour and versatility in the kitchen make it a favourite among cheese enthusiasts.

The distinct flavour of Parmigiano-Reggiano comes from its aging process and the milk and cows used in its production. It is a protected designation of origin (DOP) product, which means it must adhere to strict guidelines regarding the type of milk used, the diet of the cows, and the production location. These regulations ensure that every wedge of Parmigiano-Reggiano is consistently delicious.

When it comes to culinary applications, Parmigiano-Reggiano is a popular choice for grating over pasta or sprinkling on salads. Its salty, buttery flavour enhances the taste of pasta dishes, such as the Easy Parmesan Pasta with Butter and Pepper or the Lemon-Parmigiano Pasta. The cheese can be grated into large crumbs, adding a rich, savoury element to the dish.

Additionally, Parmigiano-Reggiano pairs well with other ingredients like olive oil, basil, and black pepper. It is also commonly used in Panzanella Salad, where it adds texture and flavour to the dish. When purchasing Parmigiano-Reggiano, look for the distinctive dotted rind and ensure it is a product of Italy to guarantee authenticity.

Ricotta: crumbly, creamy, and mild, ricotta is a fresh cheese that doesn't age

Ricotta: Crumbly, Creamy, and Mild

Ricotta is a fresh Italian cheese with a rich, creamy flavour and a crumbly texture. The name, which means 're-cooked', refers to the fact that it is made by re-cooking the whey left over from making other cheeses. In Italy, ricotta is made from the whey of sheep, cow, goat, or Italian water buffalo milk, though the cow's milk variety is the most common globally.

Making Ricotta

Ricotta is made by heating the whey leftover from cheese-making (known as 'curds and whey') and straining the liquid from the curds. The whey can be made more acidic by letting it sit for 12-24 hours at room temperature, which helps coagulate the proteins. The acidified whey is then heated to near-boiling, causing the protein to coagulate into fine curds. Once cooled, the liquid is passed through a fine cloth, leaving the curds behind. The longer the ricotta is left to drain, the drier it will be.

Using Ricotta

Ricotta is used in both sweet and savoury dishes. It is a popular filling for cannoli and other sweet pastries, and is also used in gelato. It can be beaten smooth and mixed with sugar, cinnamon, orange flower water, or chocolate shavings for a simple dessert. It is also used in savoury pasta dishes such as cannelloni, ravioli, and gnudi, and is great on crostini.

Variations

In addition to the different types of milk used, there are several regional variations of ricotta. Baked ricotta (ricotta infornata) is baked in the oven until it develops a brown crust and is served as an antipasto. Smoked ricotta (ricotta affumicata) is placed in a smoker until it develops a grey crust and takes on a woody scent. Firm salted ricotta (ricotta salata) is excellent grated over pasta.

Frequently asked questions