Americans have sprung a desire for quality cheeses. If you are only familiar with a few cheeses from Italy, you will be in for a surprise to learn that Italy has almost five hundred types of cheeses. Each region has its own specialties. Artisanal cheese makers also bring that extra love to the task that adds extra flavor to your palate. Many of these cheeses will carry a DOP label given by the Italian government that defines a geographic area where an Italian cheese can be produced. On line and specialty retail stores have begun to add to their Italian cheese repertoire so you will benefit if you on offer today to treat your taste buds to the growing array of the delicious cheeses of Italy.
Cheeses carry a regional taste
Piedmont is known to have the most extensive selection of cheeses. The uncommon cheeses of the region include the Castelmagno which is a blue cheese; the Bra which has both mild and strong versions; the Tomme cheese made from a mixture of cow and sheep and goat milk; the intense Raschera; the Robiole des langhe which also has a dark truffle variety; and Tomini fresh or cooked. More available cheeses include one of the oldest Italian cheeses the Fontina and the Fontal the soft cheeses that melt well and the Seiras ricotta.
The northern region of Trentino Alto-Adige has cheeses demonstrating an Austrian influence. The slightly sharp and peppery Vezzena which has a hard granular texture, the mild and delicate Dobbiaco, the fragrant and delicate Grana Padano from Val di Non, the Puzzone di Moena with its intense aromatic perfume are amongst those hailing from this region. From the northeast Val Brembana in Lombardy near the Swiss border is the warm buttery tasting Mandriano di Zambla that is available in the United States and approximates to a cheese not available yet, the Formai de Mut produced in limited amounts that has a delicate aromatic herbal flavor reflecting the cows diet on the alpine pastures.
Mozzarella can be found in the southern region where sheep and buffalo milk cheeses prevail . Further south there is also goats and sheep milk cheese; but, also the rare Caciocavallo Podolico with milk from the native Podolico cows.
You can match wines with cheese to enhance the flavor
Friuli has handmade by farmers local unpasteurized specialty cow milk the latteria cheeses made in copper lined vats twice a day daily, the Carnica smoked ricotta and the Montasio that tastes like an Asiago or Swiss cheese when sold young with age lending flavor.
He also advises trying more whites with strong cheeses and going from light to strong tastes. He notes the Parmigiano Reggiano and a vintage spumante match well. Thus, a Mandriano di Zambla and a white like a pino grigio or pino bianco will be savored. When you buy italian cheeses you might enjoy taking his advice and pair light delicate cheeses with matching wines for a start with bolder tasting cheeses and more robust wines to follow.
Learn more about . Stop by Luigi DeMarco’s site where you can find out all about imported cheese and what it can do for you.