Cheese Varieties In Italy: A Guide

Italy boasts an impressive variety of cheeses, with over 2,500 traditional varieties and more than 400 types commercially recognised. Italian cheeses are beloved worldwide, with mozzarella and ricotta being some of the most popular. Each region has its own unique varieties and production methods, utilising milk from buffalo, cows, goats, and sheep. Italy's rich history of cheese-making dates back over 2,000 years to the Roman Empire, and today, Italian cheeses are celebrated for their quality, flavour, and versatility. From creamy burrata to pungent gorgonzola, Italy's diverse cheeses offer something for every palate.

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Mozzarella

There are many kinds of mozzarella on the market. 'Bocconcini' are bite-sized balls of mozzarella, perfect for antipasti plates and salads. Firm blocks of mozzarella and shredded mozzarella are considered low-moisture or aged mozzarella, which is often used for pizzas as it melts better and doesn't release liquid when melting. A more dense mozzarella is made by adding citric acid and partly drying the cheese, which is often used to prepare baked dishes such as lasagna and pizza. Fresh mozzarella balls are made in multiple sizes for various uses; often the name refers to the size. Ovolini are about the size of a hen's egg, and may be served whole as part of a composed salad or sliced for topping a small sandwich.

Parmesan

Parmigiano Reggiano is made from unpasteurised cow's milk. The whole milk of the morning's milking is mixed with the naturally skimmed milk of the previous evening, resulting in a part-skim mixture. It is produced by the Consorzio del Formaggio Parmigiano Reggiano (Parmigiano Reggiano Cheese Consortium), which sets and enforces standards for the PDO (Protected Designation of Origin). Parmigiano Reggiano is a certified name, and its production and sale are controlled by The Consortium of Parmigiano Reggiano in Italy. The name is protected in the European Union, and only cheeses produced in the designated provinces of northern Italy can be legally called Parmigiano Reggiano in Europe.

Parmigiano Reggiano has a long history, with its earliest written record dating back to 1254. It was praised in the 14th century by Boccaccio, who wrote of a "mountain, all of grated Parmesan cheese". Historical documents indicate that the cheese was very similar to its modern form as early as the 13th and 14th centuries, suggesting its origins may be even earlier.

Gorgonzola

There are two varieties of Gorgonzola, which differ in their age and style: Gorgonzola dolce, a cremificato with a delicate flavour and buttery consistency, and Gorgonzola piccante, a mountain variety with a more pungent flavour and firm, crumbly texture. The piccante variety is saltier, with a "bite" from its blue veining. Gorgonzola is often used as a cooking cheese, adding a subtle underlying taste of blue mould to dishes.

Under EU law, Gorgonzola has been registered as a Protected Designation of Origin (PDO) product since 1996. This means that, within the EU and countries recognising the PDO, Gorgonzola can only be produced in specific provinces and municipalities in Italy.

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Ricotta

In Sicily, ricotta is a dominant ingredient in both sweet and savoury dishes. It can be enjoyed fresh out of its fuscella (the basket in which it is kept) or used in pasta, desserts, and other dishes. Some savoury dishes that feature ricotta include lasagne, stuffed shells, calzones, and ravioli. It is also used in sweet dishes such as cannoli, cheesecake, and crispelle (fried dough balls filled with warm ricotta).

Pecorino

There are six main regional variants of Pecorino, with the most famous being Pecorino Romano. This variety is known for its sharp, intense flavour. It originates from the regions of Lazio and Sardinia and is often grated over pasta dishes such as cacio e pepe or carbonara. The salty notes in Pecorino Romano also make it a great addition to cheese boards, offering a savoury contrast to sweeter accompaniments like figs or honey.

Another well-known variety is Pecorino Sardo, which also comes from Sardinia. Pecorino Sardo has a more subtle, nutty flavour than Pecorino Romano. It is aged for several months and is a versatile cheese used in dozens of dishes. Pecorino Fiore Sardo is another variety from Sardinia, with a unique and robust flavour that sets it apart from other types of cheese. It has a tangy, saline feel with slight nutty undertones and a distinct freshness. The flavour intensifies as the cheese matures, developing a sharper and more complex profile. The aging process also contributes to an increasingly firm yet crumbly texture.

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