Types of Italian Cheeses

The cheeses of Italy are used around the world in a variety of dishes. Perfected through generations, Italian cheeses are made in hundreds of types, with several kinds being more familiar than others.

Gorgonzola

Gorgonzola

Gorgonzola is the Italian counterpart to blue cheese. It makes a good addition to salads and fruit, particularly pears. True Italian Gorgonzola is creamy and milder then American Gorgonzola. It was named for the town that it originated from, near Milan, Italy.

Mozzarella

Mozzarella

A well-known use of mozzarella is on pizza. Fresh mozzarella is made in two different forms. One is a block of cheese and shredded, such as the kind used on pizza. The other is made into balls and stored in liquids. This process keeps it a bright white color. Mozzarella is made from cow's milk.

Fontina

Fontina

Fontina is a light-colored and semi-soft cheese. It is an excellent choice to use in fondue dishes. This cheese has a mild, slightly nutty taste and is frequently used in gourmet cooking.

Mascarpone

Mascarpone

Mascarpone is used to make desserts such as the popular ladyfinger dish tiramisu. It is somewhat like cream cheese in consistency. Firm yet easily spreadable, it is made from triple crème cow's milk. Mascarpone is also enjoyed slightly sweetened, thinned and served over fruit.

Provolone

Aged provolone

Provolone is an aged cheese. Another cheese made from cow's milk, it is left to age from a few months to a year. The smokey flavor and yellowish tint deepen the longer it is aged. It is a firm cheese that melts easily. One popular use is as a sliced cheese added to sandwiches.

References

• Google Books; The Italian-American Cookbook
• A Guide To Some of Italy's Greatest Cheeses

Resources

• Cheeses of Italy
• Rustico Cooking-Italian Cheeses