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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 Calabr