Kamil Perry
Italian cheeses are among the best in the world, and they are emblematic of Italy's rich culinary heritage. The country's cheeses are diverse, nuanced, and exquisite, with something to suit every taste. From the robust, earthy flavours of Parmigiano Reggiano, to the delicate sweetness of mozzarella, and the complex notes of Gorgonzola, Italian cheeses offer a sensory experience that is unparalleled. So, what are the best Italian cheeses, and where can you find them?
| Characteristics | Values |
|---|---|
| Region of origin | Parma, Reggio Emilia, Modena, Bologna, Mantova, Lombardy, Piedmont, Milan, Lake Como, Naples |
| Type of milk | Cow, sheep, goat, buffalo |
| Aged | 12-72 months |
| Texture | Soft, grainy, smooth, firm, dry, crumbly, sticky, creamy, hard |
| Taste | Mild, sweet, salty, spicy, nutty, garlicky, peppery, earthy |
| Best paired with | Olive oil, crusty bread, polenta, pasta, risotto, eggs, veggies, meat dishes, salads, soups, pears, figs, red wine |
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What You'll Learn
Parmigiano-Reggiano, the King of Cheeses
Parmigiano-Reggiano, also known as the "King of Cheeses", is one of the most famous Italian cheeses. It is made exclusively from cow's milk and is a staple in kitchens worldwide. Its unique ageing process, rich history, complex and strong taste, and high nutritional value have earned it its royal title.
The name "Parmigiano Reggiano" comes from the Italian provinces of Parma and Reggio Emilia, two neighbouring towns in the Emilia-Romagna region in Northern Italy, where it was first produced. Today, its production is limited to these areas, as well as parts of Modena, Mantua, and Bologna. The cows that produce the milk for Parmigiano-Reggiano are exclusively grass-fed, which is a restriction not imposed on other cheeses in the region, like the Grana Padano.
The ageing process is what gives Parmigiano-Reggiano its distinctive flavour and texture. It can be aged anywhere from 12 months to 72 months, and the longer it's aged, the richer the flavour and the crumblier the texture. After 12 months of ageing, an expert called a "Battitore" evaluates each wheel of cheese. Using a specially designed hammer, the Battitore taps each wheel, listening for specific tones that indicate whether the cheese has aged properly. Each wheel that passes inspection is fire-branded with a government-regulated 'Consorzio Tutela Parmigiano Reggiano' certification mark on the rind to prevent counterfeiting.
Parmigiano-Reggiano has a long and rich history that dates back to the medieval times when Benedictine monks in Italy pioneered its production. In a pre-refrigeration era, they created a way of preserving fresh milk by ageing large wheels of hard cheese, which had a much longer shelf life. This process resulted in one of the most iconic cheese products in the world, which is now widely imitated. Due to its high nutritional value, it is even accepted by the strictest norms dictated by the most authoritative nutritionists.
With its robust, earthy flavours, Parmigiano-Reggiano is a versatile cheese that can be used in a variety of dishes, from pasta to risotto. It is a true culinary gem and an iconic product of Italy that has conquered the senses of many, including historical figures like Molière and Napoleon.
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Ricotta, made from various types of milk
Italy is renowned for its cheeses, from Gorgonzola to Asiago, mozzarella to Fontina, and Parmesan to Provolone. One of the most versatile Italian cheeses is ricotta, which can be made from the milk of sheep, goats, buffalo, or cows.
Ricotta is a whey cheese, made from the leftover whey from cheesemaking. The word "ricotta" comes from the Italian "ricuocere" and Latin "recoquere", which means "to cook again". The whey is warmed, causing it to coagulate, and then strained. The yield from using just whey is relatively low, so milk is often added to increase the amount of ricotta produced. The fat content of ricotta varies depending on the milk used.
The production of ricotta dates back to the Bronze Age in the Italian peninsula. Ceramic milk boilers from this era, unique to the region, were designed to boil milk at high temperatures without boiling over. These boilers produced fresh, acid-coagulated cheeses, likely made with whole milk. However, the production of rennet-coagulated cheese became more popular during the first millennium BC.
Today, ricotta is enjoyed across Italy, particularly in Rome, Naples, and Sicily. It is used in both sweet and savoury dishes, such as cannoli, pasta, and smoked ricotta (ricotta salata).
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Pecorino Romano, made from sheep's milk
Pecorino Romano is a hard, compact Italian cheese made from sheep's milk. The name 'pecorino' comes from the Italian word for 'sheep', and the cheese dates back to the Roman era, when it was a staple food. Today, it is one of the most well-known Italian cheeses outside of Italy and is often used for grating over pasta or other dishes.
Pecorino Romano is produced using only traditional methods in its areas of origin: Lazio, the province of Grosseto in Tuscany, and the island of Sardinia. The milk comes from pasture-raised sheep, which are bred in the wild and fed on natural pastures in these regions. The milk is typically skimmed to ensure a specific fat content and heated to a particular temperature, with rennet added to coagulate it. The curds are then cut into small pieces, releasing the whey, and drained to separate them from the whey. The curds are placed into moulds, which give the cheese its distinctive shape, and then pressed to remove any remaining whey and compact the curds.
The cheese is then removed from the moulds and salted, either by rubbing salt on the surface or by immersion in a saltwater brine. This step helps preserve the cheese and develop its flavour. After salting, the cheese is aged for a minimum of five months, and sometimes up to a year or more, in temperature- and humidity-controlled environments. During this time, it develops its characteristic hard texture and sharp, tangy flavour. Young Pecorino Romano is soft and sweet, but as it ages, it becomes drier and flakier, with a granular texture and an intense salty flavour that increases with age.
Pecorino Romano is one of the most popular cheeses in Italy and is widely exported to the US. It is recognised and protected by the laws of the European Union, with Protected Designation of Origin (PDO) status. This ensures the quality and authenticity of the cheese, which has a strong reputation both in Italy and worldwide.
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Mozzarella, perfect for pizza
Mozzarella is one of the most famous Italian cheeses, and it's perfect for pizza. When making pizza, meltability is a key factor when choosing which cheese to use. You want the cheese to spread out in a gooey, rich blanket over your pizza. You want it to ooze cleanly around a knife when you cut into it, and mozzarella is perfect for this.
Mozzarella comes in many forms, including pre-shredded, low-moisture, fresh, and Fior di Latte. Pre-shredded mozzarella is great for that melty cheese-pull action and full coverage, but it tends to have preservatives and additives. It's also coated in cellulose to prevent shreds from clumping together, which can give the cheese a gritty mouthfeel. For this reason, many people opt for buying a block of low-moisture mozzarella and shredding it themselves.
Low-moisture mozzarella is usually sold in a plastic package as one big piece and is great for pizza as it helps keep things melty. The higher the quality, the less rubbery it will taste. It should be fairly soft and white, rather than plastic-like in texture.
Fresh mozzarella is also a good option for pizza but requires some prep work. It usually comes in plastic tubs, suspended in brine. If you put it straight onto your pizza, you will be left with puddles of cheese water, so it's important to dry or drain it for at least 15 minutes before use. It has a great fresh-milky flavour, but it needs that extra step to ensure your pizza retains its structure and flavour.
Fior di Latte is a type of mozzarella that is more compact and slightly drier than the creamier buffalo mozzarella. It has a firm structure, smooth texture, and minimal liquid, making it perfect for pizza.
Mozzarella is undoubtedly one of the best cheeses for pizza, with its melt-in-your-mouth, stretchy, gooey texture and fresh, milky flavour.
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Gorgonzola, originally blued naturally
Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is believed to have originated in the town of Gorgonzola, Milan, in the 9th century, though its creation is steeped in legend. According to a story from Lombardy, a cheese maker in a rush to meet his lover added new fresh curds to a vat and left it open overnight. Months later, he discovered a new bluish mould had formed on the cheese. The town of Pasturo nella Valsassina, known for its ancient dairy traditions and natural caves ideal for cheese-making, also disputes Gorgonzola's claim as the geographical origin of the cheese.
Gorgonzola is characterised by its blue veining, robust and tangy flavour, and creamy texture. Its colour can vary from bluish-grey to greenish-blue, and its consistency can range from soft and spreadable to firm, depending on the ageing process. The longer it is aged, the firmer and crumblier it becomes, making it ideal for salads or any dish requiring cheese crumbles. Gorgonzola Dolce, the soft and creamy variation, is meltable and can be used as a pizza topping or added to risotto and pasta. Gorgonzola Piccante, on the other hand, has a sharper flavour and firmer, crumblier texture, making it perfect for crumbling.
Gorgonzola is a versatile cheese that can be enjoyed in many ways. It is often added to salads or used as a dressing for steak, sometimes paired with Port or other sweet wines. It can be melted into risotto, added to gnocchi, or served with polenta. Its distinctive flavour and texture have made it a popular ingredient in Italian cuisine, and it is recognised as a Protected Designation of Origin (PDO) product.
Today, Gorgonzola is mainly produced in the northern Italian regions of Piedmont and Lombardy. Its production and popularity have spread worldwide, with exports reaching countries like the UK, France, Germany, and Australia. However, the term "Gorgonzola" has become genericised in some parts of the world, with the cheese made outside of Italy and the EU using different production processes and ingredients.
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Frequently asked questions
There are many well-known Italian cheeses, including Gorgonzola, mozzarella, Fontina, Parmigiano Reggiano, Provolone, and Ricotta.
Mozzarella is a good beginner Italian cheese. It is a soft, light, and refreshing cheese that pairs well with fresh basil and ripe tomatoes in a caprese salad.
Parmigiano Reggiano, also known as the "King of Cheeses", is a staple in kitchens worldwide and can be used in a variety of dishes, from pasta to risotto to eggs.
When visiting Italy, it is recommended to try local cheeses that may not be available outside of that region. For example, in Rome, you can find Pecorino Romano, while in Tuscany, you can find Pecorino Toscano.
