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Italian cheeses have their roots deeply embedded not only in the history of their country but of the continent of Europe as well. Therefore, in addition to representing the traditional aspect of the Italian as well as European cuisine which has been in vogue since the times of Julius Caesar and the mighty Roman armies they also reflect the culinary heritage of Italy throughout the world. Italian cheeses are used for a variety of preparations which not only glorify the tradition of Italy but also appeal to the taste of the people across the globe.

Mozzarella is one of the most popular Italian cheeses due to its incorporation in preparations of pizzas and different types of lasagna. This variety of cheese is a by-product of buffalo milk which is unique only to Italy, and its characteristics are that it is white in color and possesses a soft but chewy texture.

Gorgonzola is unique in the list of Italian cheeses because it is blue in color and also alters its taste on acquiring maturity by becoming sharper with regards to taste. This variety comes from a region named Lombardy and is popular throughout the world in two forms namely the gorgonzola mountain, which serves as an excellent accompaniment to the Italian white wines, hot stews, soups and gorgonzola dolce which is served with fruits and desserts due to its sweet taste.

The Mascarpone is one of the Italian cheeses which are used extensively in dessert preparations in lieu of the whipped cream due to the fact that it has a rich and creamy texture along with a mild flavor.

Parmesan is counted among the full flavored Italian cheeses and can be consumed in form of slivers or after being grated although both forms are incomparable in taste to the fresh piece of this cheese. This variety of cheese is distinct due to the presence of a hard rind and should be subjected to maturation for a couple of years before being considered fit for consumption.

The Scamorza is distinct among all the Italian cheeses because of its shape which it acquires during its maturation. This cheese is prepared by hanging the fresh and unpasteurized cow’s milk by a string and it is usually served with fruits.

Pecorino is probably an exception among the Italian cheeses because it is prepared from ewe%u2019s milk and is available in four main varieties namely Pecorino Romano, Pecorino Toscano, Pecorino Sardo and Pecorino Siciliano. This variety of Italian cheese is salty to taste and is subjected to maturation after which it is normally served as an accompaniment to desserts.

The list of Italian cheeses would be incomplete with the mention of Grana Padano which is pale yellow in color and faintly reminiscent of a pineapple with regards to taste. This is one of the traditional Italian cheeses which are prepared from unpasteurized milk and it is distinguished by its thick, hard and smooth outer covering.

Learn more about Italian cheeses. Stop by Chris Perry’s site where you can find out all about Italian imports and what it can do for you.

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There are over four hundred types of Italian cheeses. Unfortunately, most of the rest of the world only thinks three or four types of cheeses when they think of Italy.

For many people, they cheeses of Italy include the kind on pizza, what you sprinkle on spaghetti, the stuff for a sandwich, and something to add to lasagna. In other words, we think of mozzarella, Parmesan, provolone and ricotta.

In addition to the limited numbers of Italian cheeses we do eat, what we often find in the grocery store is nothing like the cheeses of Italy.

It may come as a surprise to you that the mozzarella that we often eat has no resemblance to Italian mozzarella. In Italy, mozzarella is made from the milk of the water buffalo. It is a fresh cheese that should be consumed within a few days of preparation. It does not have the long shelf life of the mozzarella we use that is made from cows milk. A lightly salted slice of fresh mozzarella is said to be a great complement to freshly baked bread. A common salad is made by combining slices of mozzarella with slices of tomatoes and dressing with basil and olive oil.

Parmesan is a hard cheese that is formed into large wheels. Freshly grated Parmesan is a tasty addition to pasta and melts to combine with cream and butter very well. It in no way resembles the dry powder that is sold in cans at the supermarket.

Provolone is used as a table cheese in Italy. This cheese is also made from whole cows milk. The finished cheese is aged at least four months. The loaf is traditionally in a pear shape.

Ricotta is another fresh Italian cheese. This cheese dated back to the Roman times. Italian ricotta is made with whole milk and is much sweeter than the sour and watery part skim ricotta sold in tubs. Since it is easy to make ricotta at home, you can have fresh ricotta at any time. Simply bring whole milk and cream to a boil. Use a little lemon juice to cause to curdle and strain through cheese cloth. Refrigerate in a covered container. The ricotta needs to be used within 48 hours.

Italians in Italy buy their cheese at a dairy store rather than at a supermarket. Many of these stores still make their own cheeses. You can buy fresh cheeses, including ricotta and mozzarella that were made the same day.

There are many other Italian cheeses available. Some are local to one region. Italian blue cheese, veined like Roquefort, is said to be an excellent choice to melt with butter and garlic to serve over pasta.

The best way to experience many of the local cheeses of Italy is by spending time in the country. Experiment and find the cheeses that you like. When back home, you may not be able to find the exact cheese, but for many of the hard cheeses you will be able to order imports.

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