More Italian Cheeses. Go Ahead Salivate Some More

ASIAGO d'ALLEVO
The name Asiago was previously classified as a trade name, in December 1978 but was recognized as a name of origin. This cheese is ewe's milk cheese made in the foothills of the Dolomites although now it is made almost entirely from cow's milk in the provinces of Vincenza and Trento and parts of Padua and Treviso. Asiago is a pressed cooked cheese that produces a firm,strong table cheese after two to six months. Cheeses ripened for longer periods are used purely for grating and Asiago d'Allevo is renowned as an extra strong cheese and used as table cheese.

BEL PAESE (Beautiful Country)
A mild, white creamy cheese made from cow's milk and one of the most popular cheeses in modern day history. Made in Melzo in Lombardi, the Northern part of Italy. Bel Paese is matured and ripened for about 50 days and contains 48%-50% fat in dry matter. It can be used to replace mozzarella in cooking.

BURRINI
A specialty cheese from Puglia and Calabria in the Southern parts of Italy. Burrinis are small, pear shaped cheeses of mild and distinctive flavor. Carefully molded around a pat of sweet butter, these cheeses are ripened for just a few weeks and usually dipped in wax or specially packaged for export. This cheese is also sometimes called Butirri, Burielli or Provole.

CACIOCAVALLO
Is from southern Italy dates back to the 14th century. Caciocavallo comes from cow's milk and has a mild, slightly salty flavor and firm, smooth texture when young (about 2 months). As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating. Caciocavallo is one of the pasta filata types of cheeses (like PROVOLONE and MOZZARELLA), which means it has been stretched and shaped by hand. It may be purchased plain or smoked and comes in string-tied gourd or spindle shapes.

CRESCENZA
A rich, creamy, fresh cheese, also known as Crescenza Stracchino , that's widely made in Italy's regions of Lombardy, Piedmont and Veneto. Its texture and flavor are similiar to that of a mild CREAM CHEESE, and it becomes very soft and spreadable at room temperature. Crescenza is made from uncooked cow's milk and is sometimes blended with herbs. It doesn't age well and, although not widely imported, can be found in some specialty cheese shops.

DOLCELATTE
This is a smooth, creamy blue cheese, milder than gorgonzola, and a registered trade name meaning "sweet milk". It is a semi-soft cheese with 50% fat in dry matter, made from cows milk and matured for about forty days.

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