Italian Cheeses
http://www.kitirestaurant.com/do-you-know-your-italian-cheese.html
http://www.kitirestaurant.com/do-you-know-your-italian-cheese.html
- Gorgonzola-(cow) made in LombardyYoung Gorgonzola is soft and mild, and aged(over a year) is hard and crumbles. Originally the blued naturally from penicillin lurking in the dark caves. This cheese has a great flavor of garlic and pepper. Great served with salad, pasta, dessert, figs, and pears.
- Pecorino Toscano-(sheep) Made in Tuscany aged a few months to over a year. sheep milk contains a high percentage of butterfat. Goes with salad, prosciutto, or olives. Oh and Chianti wine.
- Taleggio- (Cow) made in Lombardy smells funky but delicious. Tart and salty, served at room temperature. This is how all cheese should be served. Great with bread, polenta, and wine.
- Fontina d'Aosta-(cow) made in Parma, Reggio Emilia, Modena, and Bologna. Aged 3 months or longer. This cheese is perfume and made from a single milking of the cow. This cheese is great with fruit, grilled cheese sandwich, and on a cheese board.
- Parmigiano-Reggiano-(Cow) Emilia-Romagna aged about 2 years and is very favorable. This cheese is only made between April and November. Great with anything and everything: pasta, risotto, eggs, veggies, meat dishes, salads, soups, and wine.
- Mozzarella di Bufala-(water buffalo) south and west of Naples aged as little as possible a day or two. This cheese is moist, sweet tender, soft, tender, and unique. bread and basil dishes.
- Provolone-(Cow) Southern Italy Basilicata. aged a few months to over a year. This cheese is molded into all types of shapes. great for sandwiches, broccoli rabe, pork, meatballs, omelets, olives, and a cold beer.
- Asiago-(cow) Alpine pastures and aged from a few weeks to a year. served with salami, bread, pasta, and salads.
- Robiola Piemonte-(cow, goat, or sheep) Piedmont This is a creamy cheese with the consistence of ice cream. Served with wine.
https://giphy.com/gifs/cheese-H4xF0plDZbOso/links
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