Caciocavallo (Caciocavallo) - a typical Italian southerner and concurrently cheese category Pasta Filata (Pasta Filata). The name literally translates as "horseback riding cheese", and they produce it in the form of a bag. And, although the cachocavallo plays an important role in the culinary tradition of Italy, it owes its recipe to another country.
Category: Italian cheeses
How hard it is to live in the shadow of a famous relative, Grana Padano, a hard Italian cheese and part-time younger brother of Parmigiano Reggiano, knows firsthand. Many people often confuse it with parmesan, some believe that it is a low-quality analogue, and someone has never heard of it at all.
Close your eyes and say in a whisper: "Parmesan!" And now you are already sitting in the shade of the vine, drinking your favorite wine and enjoying the taste of cheese. Truly a magic word! No less delightful is the owner of this name - Parmigiano Reggiano cheese. We will tell you about where he was born, how it came to our days, in what recipes it is used, about the composition and health benefits of parmesan.
Perhaps the most romantic name in the Italian food world is Fiore Sardo, which means "Flower of Sardinia." He adorns Sardinian tables for many hundreds of years. It is prepared only on the island and exclusively from sheep’s milk. Now we will write for you a portrait of this amazing cheese with the colors of words.
Mozzarella (Mozzarella di Bufala) - one of the most famous and common Italian cheeses. Mozzarella is a soft young cheese that can and should even be eaten immediately after production. There is nothing to compare with fresh mozzarella with a pleasant, delicate taste of buffalo milk! Once you have tasted real mozzarella, you can never refuse it.
Pecorino! Even the name seems to contain a piece of Italy! This time it’s not about cheese, but about a whole family of Italian cheese made from sheep’s milk. The predecessor of his name was the word pecora, which means "sheep." As many as 8 varieties of pecorino (Pecorino) classified as DOP. Of course, getting to know your large family is not an easy task.
Ricotta is a traditional Italian whey cheese. In the culinary world, there is an unwritten rule arising from experience: "Do not throw away anything you do not need!" Ricotta is a classic example. Prepare it from whey remaining from the preparation of other varieties. Hence the name of the cheese ricotta, which means "cooked again."
Stracchino is a soft Italian cheese, a typical product of the Lombardia region. Also known as Crescenza. Not only in Russia it does not have wide popularity, but throughout the world there is a tendency to reduce its production, due to growing competition. But who is he - this undeservedly forgotten Italian?
Gorgonzola cheese (Gorgonzola) is an Italian relative of the famous French Roquefort. They are united not only by approximately equal age (they are considered the oldest cheeses with mold), but also by the romantic legends of their birth. Let's plunge into the majestic world of blue cheeses and get to know better with the noble Gorgonzola.
Skamortsa is not a very pleasant word for a Russian ear. And if you learn that it comes from the Italian capa mozza, meaning "severed head", then the fantasy will surely take us to some cave with orcs. But, in fact, everything is not so bad. Scamorza is an Italian cheese in the Pasta Filata category.
Fontina (Fontina) - this is not the name of the temperamental Italian, but the name of the next cheese elder. He was born in the Valle d'Aosta region and has survived to this day almost unchanged. The cheese is noticeably different in taste from its alpine counterparts. We are not going to intrigue for a long time and offer you to get to know him better.
Montasio (Montasio) - a typical representative of the Italian alpine cheese family. He cannot boast of wide fame in Russia, but, nevertheless, has high quality. Its history spans several centuries, and the technology carefully preserves centuries-old traditions. All these achievements allowed cheese to break into the ranks of DOP category products.
There is no more suitable association for the gourmet cheese with the word "tenderness" than Mascarpone cheese. This gentle Italian conquered the hearts of many people around the world. And, if you have not had time to try it yet, then, after reading our article, you probably will not remain indifferent to it. History Compared to ancient Italian cheeses, mascarpone is quite young.
Caciocavallo (Caciocavallo) - a typical Italian southerner and concurrently cheese category Pasta Filata (Pasta Filata). The name literally translates as "horseback riding cheese", and they produce it in the form of a bag. And, although the cachocavallo plays an important role in the culinary tradition of Italy, it owes its recipe to another country.
"Tastes are different!" - says an English proverb. The Italian product that will be discussed now confirms it unsurpassed. And, if you experience slight discomfort from moldy cheeses, then at the sight of Casu marzu you will be swooned. The homeland of Kasu Marzu cheese is the island of Sardinia (Sardegna).
Provolone (Provolone) - hard Italian cheese with low fat content. It belongs to the category "Paste Filate" (Paste Filate). Provolone has its own zest not only in taste and aroma, but also in a wide variety of forms. You can find cheese in the form of a pear, a tightened sausage, cone, melon or peeled mandarin.
"Robiola!" - the Italian will proudly say. "Did not hear ..." - scratching his head, the Russian will answer. And it will not be surprising. Robiola (Robiola) - a soft cheese, not too common among ordinary domestic consumers. Non progredi est regredi, our dear readers. And so as not to hit the face in front of our Italian brothers on occasion, let's plunge briefly into the world of complete information about this overseas product.
Ricotta cheese is a key ingredient in many Italian dishes. It gained its popularity due to its low fat content and relatively low cost. Do you know that you can cook it in your own kitchen? Only a few ingredients are needed, and fresh Italian cheese will be on your table!
Burrata (Burrata) - Italian cheese, which is a wonderful combination of mozzarella and cream. Its name comes from the word burro, which means "butter." Each ball is a bag of mozzarella filled with filling. And although the burrat cannot boast a rich history, but it has a lot of interesting facts in its reserve, which we will tell you about now.
Cheese can be called almost one of the most necessary and always relevant products that must certainly be present in every refrigerator. It is invariably the basis of salads, appetizers and desserts, so loved not only in his homeland of Italy, but also in Ukraine, Russia, and Belarus. Cheeses have firmly taken their place in the list of the most outstanding and famous dishes of national Italian cuisine.