Unlike other parts of the world, Italy is blessed with varied micro-environments. The micro-environments help preserve the varied culture, foods, and traditions of the provinces or regions of Italy. The region of Calabria, and the birthplace of my parents, produces some great cheeses, as do the many other provinces of Southern Italy. My grandafather produced a version of Pecorino with his 20 or so sheep. Most folks know Percorino Romano which can be sharp and tangy. Provolone Another Calabrian favorite, Provolone can be eaten young or, like Pecorino, it can age and become more flavorful. Provolone is readily available in the US and can be used in sandwiches and antipasti. Caciocavallo is a cross between provolone and gouda. Caciocavallo goes well with fruit or can be grated. The pic above is of Caciocavallo. Incanestrato This is the cheese you see hanging in a basket at Italian specialty shops. Incanestrato is a spicy cheese and can be grateed when aged or eaten fresh. Mozzarella The best Mozzarella in the world comes from Naples sorry, Calabria. Mozzarella is a semi-soft cheese made from water buffalo milk. If you can find imported Mozzarella from Italy, it is a grand treat especially when eaten raw with extra virgin olive oil, a ripe tomato, and some basel. Ricotta Ricotta is one of my favorite cheeses. Ricotta can be used as is with a drizzle of olive and spread on toast or you can combine linguine, olive oil, and freshly grated Parmigiano Reggiano to make one of the loveliest pasta dishes on the planet. My mother makes a version of Ricotta in her New Jersey kitchen. Scamorza is a soft cheese and is usually eaten on its own. Traditionaly a fresh or seasoned version of the cheese has been produced. Caprino derives from the word Capra...
Imported from Busche, in the province of Belluno, this Piave Vecchio red label is aged for more than 12 months. Enjoy this Italian cheese in delicious chunks or grate over polenta. An ideal cheese to pair with Northern Italian cuisine. Produced in the province of Belluno, using the ancient technique of the dairy farmers of the Veneto region, this Piave Mezzano DOP has a compact, yellow straw colored curd and a strong flavor that increases in intensity with aging. Grana Padano is the most popular and most consumed Italian hard cheese. Grana Padano, made from unpasteurized milk, is a pale yellow cheese with an intensely sweet flavor and an unique granular texture formed during maturation. Asiago Vecchio is a 12 month Italian cow's milk cheese, mild and pleasing to the palate. Asiago Vecchio has a soft, delicate texture and has a light straw-like color. Provolone is an Italian cheese made from cow's milk whose origins lie in Southern Italy. Gourmet Food Express Tel: Olive Oil In Bulk. Soup - Italian Soups. Pasta Sauces In Bulk. Piave Vecchio DOP - 1 lb. Piave Mezzano DOP - 1 lb. Grana Padano 1 lb. Grana Padano 1lb Wedge. Asiago Vecchio 1 lb. Asiago Vecchio 1lb Wedge. Auricchio Provolone 1 lb. Auricchio Provolone 1lb Wedge.
Caciocavallo [ˌkatʃokaˈvallo] is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind. Provolone is an Italian cheese. It is an aged pasta filata (stretched-curd) cheese originating in Provolone is a semi-hard cheese with taste varying greatly from provolone piccante (sharp/piquant), aged for a minimum of four months and with a. Another Calabrian favorite, Provolone can be eaten young or, like Pecorino, it can age and become more A goat's milk cheese made into a soft or hard variant. Imported from Northen Italy, a Selection of Cheeses such as Asiago Vecchio - Grana Padano and Auricchio Provolone. Here are some stellar, beloved Italian cheeses that ought to be part of your repertoire. 9 Awesome Italian Cheeses Everyone Should Know. Hannah Howard Provolone · Asiago . Serious Cheese: Tough Economy Hits the King of Cheese.
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