Randy Chandler
Italy boasts an impressive variety of cheeses, with over 2,500 traditional varieties and more than 300 that have been granted protected designation of origin status. One of the most famous Italian cheeses is Parmigiano Reggiano, also known as the 'king of cheeses' in Italy. This hard cheese, made from cow's milk, has a strong fruity and nutty taste that intensifies with age. Another well-known Italian cheese is mozzarella, which is a soft, white cheese originating from the Campania region. It is produced using the pasta filata or stretched-curd method and is traditionally made from buffalo milk, although some producers now use cow's milk. In addition to these famous varieties, Italy offers a plethora of other delicious cheeses, such as Gorgonzola, Asiago, Fontina, and Provolone, each with its own unique characteristics and production methods.
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What You'll Learn
- Grana Padano is a hard cheese from northern Italy's Po Valley
- Parmigiano Reggiano, the 'King of Cheeses', is a hard, fruity and nutty cheese
- Pecorino Romano is a hard, salty cheese made from sheep's milk
- Asiago is a semi-soft to hard cheese with a mild, lactic, supple texture
- Provolone is a semi-hard cheese with creamy, nutty, waxy, smoky and tangy notes
Grana Padano is a hard cheese from northern Italy's Po Valley
Grana Padano is produced via lactic acid fermentation and a long, slow ripening process lasting 9-24 months. The cheese is cooked and ripened slowly, and if it passes quality tests, it is fire-branded with the Grana Padano trademark. The cows are milked twice a day, and the milk produced in the evening is skimmed to remove the surface layer of cream and mixed with fresh milk produced in the morning. The partly skimmed milk is then transferred into copper kettles and coagulated; the resulting curd is cut to produce granules with the size of rice grains, which gives the cheese its characteristic texture, and then warmed to 53–56 °C (127–133 °F).
Grana Padano is similar to Parmesan, but with less strict regulations governing its production. It is also similar to Parmigiano Reggiano, but with a less crumbly texture and a more gentle flavour. It is a versatile cheese, well-suited to grating over pasta or risotto, but also delicious when added to more delicate dishes like a fig and prosciutto salad. It is one of the most popular cheeses in the world, with about 150 factories in the Po Valley area producing an estimated 76,724 tons of this cheese annually.
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Parmigiano Reggiano, the 'King of Cheeses', is a hard, fruity and nutty cheese
Parmigiano Reggiano, the King of Cheeses, is a hard, fruity and nutty cheese with a long and rich history. It is one of the most famous products in the Italian cheese universe and is widely appreciated abroad. It has earned a godlike status in Italy and is one of the most imitated cheeses in the world. It is made with only three ingredients: cows' milk, salt and rennet. The cows that produce the milk are exclusively grass-fed, and the cheese is produced in specific provinces in the Emilia-Romagna region in Northern Italy.
The name "Parmigiano Reggiano" reflects the places from which the cheese was first produced: the land between Parma and Reggio Emilia, two neighbouring towns in Emilia-Romagna. Today, Parmigiano Reggiano can only be produced in the area of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. The farms and dairies that produce Parmigiano Reggiano must meet strict requirements: the cows must be grass-fed with 150 different types of high-quality grasses, all certified non-GMO. The cows are not fed silage, fermented feed or meat and bone meal, and no preservatives, additives, antibiotics or hormones are used.
Parmigiano Reggiano has a complex and strong taste compared to other cheeses, with a combination of salty and spicy notes and deep tones, and an herbaceous background. It is a crumbly, salty and savoury cheese, and is a classic example of the fifth taste—umami. It is also rich in vitamins and minerals and contains a large amount of protein. Just one ounce of Parmigiano Reggiano provides 20% of your daily protein intake! It is a very versatile cheese and can be grated over pasta, slivered atop asparagus, or tangled up with peppery arugula and a squeeze of lemon.
Parmigiano Reggiano has a long history, most likely over a thousand years. Its production began in the Middle Ages by Benedictine monks in Italy. In this pre-refrigeration era, they were able to create a way of preserving fresh milk with a method of ageing large wheels of hard cheese that had a much longer shelf life. This group pioneered the processes and production of what would become one of the most iconic products in the world.
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Pecorino Romano is a hard, salty cheese made from sheep's milk
Pecorino Romano is made from 100% sheep's milk, with the milk coming specifically from sheep bred in the wild and fed on natural pastures in Lazio, the province of Grosseto in Tuscany, and the island of Sardinia. The process of making the cheese involves selecting high-quality, pasture-raised sheep's milk, which is then skimmed to ensure a specific fat content. The milk is then heated to a specific temperature, and rennet is added, causing it to coagulate and form curds. The curds are cut into small pieces to release the whey, and they are then drained and placed into molds. The molds are pressed to remove any remaining whey and compact the curds. Finally, the cheese is removed from the molds, salted, and aged for a minimum of five months, sometimes up to a year or more.
The resulting Pecorino Romano cheese has a hard texture and a sharp, salty, tangy flavor that intensifies with age. It is ideal for grating and flavoring dishes, such as pasta, pizza, salads, meatballs, and soups. It can be used as a salty condiment or mixed into breadcrumbs, dressings, and sauces. When cooking with Pecorino Romano, it is important to adjust the salt seasoning in the recipe accordingly. The cheese should be stored in the refrigerator, wrapped tightly in parchment, waxed, or butcher paper, and can be kept for up to six weeks.
Pecorino Romano is just one of many hard Italian cheeses. Others include Parmigiano-Reggiano, Grana Padano, Asiago, Granone Lodigiano, Gorgonzola, and Mascarpone. Italy boasts the largest variety of cheeses of any nation, with over 2,500 traditional varieties and more than 300 of these have been granted protected designation of origin status (PDO).
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Asiago is a semi-soft to hard cheese with a mild, lactic, supple texture
Asiago is one of over 2,500 traditional varieties of Italian cheese, with around 500 recognised commercially and over 300 granted protected designation of origin status. Lombardy, in the north of Italy, is home to the most varieties of Italian cheese, with 77 types including Gorgonzola, Grana Padano, mascarpone, and the well-known blue cheese.
Italian cheeses are made with a variety of milks, including buffalo, cow, goat, and sheep. Mozzarella, for example, is traditionally made with buffalo milk, though some cheesemakers now use cow's milk. Other popular Italian cheeses include Parmigiano Reggiano, or Parmesan, which is known as the 'king of cheeses'; ricotta, which is used in both savoury and sweet dishes; and Pecorino, a hard, salty cheese made from sheep's milk.
Italian cheeses are often eaten as part of an antipasto board, grated over pasta or salads, or used as pizza toppings. They are also used in sweet Italian pastries and desserts.
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Provolone is a semi-hard cheese with creamy, nutty, waxy, smoky and tangy notes
Provolone is a semi-hard Italian cheese with a rich, sharp and tangy flavour. It is made from cow's milk and is a type of pasta filata, or 'stretched-curd' cheese. It is thought to have originated in Southern Italy, in the Campania region near Vesuvius, where it is still produced in pear, sausage or cone shapes. It is also produced in other countries, including Brazil, Argentina, Bolivia and Uruguay.
Provolone is known for its nutty, creamy, waxy, and sometimes smoky notes. It is a versatile cheese that can be enjoyed melted or cold. When grilled, it melts partially, making it a popular starter in South American countries. It is also a popular sandwich cheese, pairing well with roast pork, meatballs, or broccoli rabe. It can also be melted into omelettes or served with a cold beer and a bowl of olives.
Provolone is a crafted cheese, requiring care and skill to produce. It is made from milk enriched with natural whey and rennet to form the curd. It is initially too soft to place on shelves, so it is hung to dry and harden. This process gives Provolone its distinctive shape and texture. The cheese takes on a wide range of shapes and sizes, influenced by the different regions of Italy.
The most important provolone production region today is northwestern Italy, particularly the city of Cremona. Provolone Valpadana and Provolone del Monaco have received the PDO (Protected Designation of Origin) label from the European Union, ensuring they are produced in specific Italian regions with designated ingredients and methods. Provolone is also one of over 2,500 traditional Italian cheese varieties, with Lombardy boasting the most varieties, including Granone Lodigiano, the ancestor of all Italian granular cheeses.
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