Cellar Tastings

Cheese and Italian food go hand in hand. Italian cheeses enhance classic dishes and sauces and can be very healthy and filling by itself. There is a tremendous variety of Italian cheeses, many of which have become worldwide household names and are now indispensable items on the weekly shopping list. A great compliment to Italian wines and original pasta and meat dishes, these traditional cheeses are key ingredients to Italian Gastronomy. Here is an overview of the most famous and well-loved cheese from marvelous Italy, including Parmigiano, Gorgonzola, Fontina, Pecorino, Provolone, Mascarpone, Mozzarella and Ricotta.

Parmigiano Reggiano

This cheese has become a world-wide phenomenon. Its nutritional content and versatility make it a delicious compliment to most any dish. It is used in cooking lasagna, inside tortellini stuffing, to flavor omelets, and even in soufflés. Shaved parmigiano is used as a garnish or as an added protein in tossed salads. It is produced in Emilia-Romagna region, while the same cheese produced in other regions is called Grana Padano. The milk used for Parmigiano is controlled by a regulatory board to guarantee quality. They also have strict rules regarding processing and aging.The best kinds of Parmigiano Reggiano are made between April and November.

There are three ageing categories for Parmigiano. “Nuovo” has less than a year of aging. “Vecchio” denotes a cheese aged for 18-24 months. “Stravecchio” means the Parmigiano has been aged for 34-36 months. The older the cheese is, the better the quality and taste. True Parmigiano is distinguished by dots stamped into the rind and is protected by its Denomination of origin.

Gorgonzola

This well-known cheese has a creamy texture and a very distinctive taste. It is arguably one of the best blue cheeses in the world. It is made from cow’s milk in an area north of Milan in Italy’s Lombardia region (also home to Lake Como and the sparkling wines of Franciacorta). This blue-green cheese is veined by picking the cheese at different spots with long needles. This allows air into the cheese, promoting mold spots. The ripening process takes about 50 days to complete. It should be eaten as fresh as possible. It goes well as a dressing for salads, fresh gnocchi, or veal. It has a sweet taste and is easy to blend into recipes.

Fontina

This firm, compact cheese is easy to melt and use in cooking. It has a faint smokey taste that accents all meals. It is very smooth and made from cow’s milk in the northwestern mountainous Aosta Valley of Italy, bordering France. It is superb when melted with butter and blended with egg yolks to make “Fonduta”, the Italian version of “Fondue”.

Pecorino Romano

This sheep’s milk cheese is an Italian favorite, beginning to make its way abroad. It is produced throughout central and southern Italy. It is found abroad in 4 versions: Pecorino Romano, Sardo (from Sardinia), Siciliano, and Toscano. The Romano is aged the longest at 8 months with a rustic defined flavor. It is most often grated and used as a complement to dishes. Sardo is slightly spicy and the Siciliano is eaten fresh and creamy or aged and grated. Toscano is delicate and eaten alone. Pecorino is a key ingredient in pesto, as well.

Provolone

Provolone is a world-recognized and hugely popular cheese made from cow’s milk. This firm cheese comes in three sizes: provolette (small), provole (medium), and provolani (large). Young provolone is delicate but forceful. As provolone ages, it gets more spicy. New York delis wouldn’t be caught dead without their provolone.

Grana Padano

This lovely dry cheese is made in the Po Valley. It is produced like Parmigiano Reggiano and has the same light, nutty flavor. It can be eaten on its own but is mostly used as a grating cheese, as it is quite crumbly. Grana Lodigiano is made around Lombardy and eaten alone with rich wines at the end of a meal. It is greenish and ‘weeps when cut.’

Mozzarella

Made in Naples, this cheese is a key ingredient in many dishes including pizza. The best type of this cheese is made from the milk of buffaloes (mainly in the Maremma sub-region of Tuscany, close to where the Super Tuscan wines like Sassicaia are produced). The cheese is used in many dishes, perhaps the most famous being “Insalata Caprese”, the Capriese Salad- a delicious simpl;e salad made with Mozzarella di Bufala, fresh basil, juicy tomatoes, olive oil and a splash of Balsamic Vinegar. Pizza is of course also topped with Mozzarella.

Quattro Formaggi

This cheese is a fusion of four cheeses, including Gorgozola, Emmenthal, Taleggio, and Fontina. It is a perfect addition to pasta dishes and pizza toppings.

Ricotta

Dry ricotta is produced in Puglia, Umbria and Piedmont. Fresh goat-milk ricotta is used in a variety of dishes including with Tagliatelle, Pecorino, and other pasta dishes. It is not just a cheese but a milk product as well, since it is made from whey with the curds removed. This can be made from cows or goats milk. Ricotta means re-cooked in Italian. The whey is heated a second time. With its savory sweet preparations it can be used in many Italian culinary traditions with an indispensable diversity. It is made in salted and smoked versions to be kept longer.

Mascarpone

This cheese has a think consistency and is made in Lombardy from cow’s milk. It is used in many desserts, such as Tiramisu or Crema Mascarpone. It also can be used in main dishes of pasta. It should be consumed young.