ITALIAN COOKING AND RECIPES   Authentic And Traditional  Italian Food Recipes
BEL PAESE Its name means  "beautiful    country"    and    it    is    a very     creamy,     mild-flavoured     cheese     with     a     waxy yellow   rind.   It   maybe   eaten   on   its   own   or   used   for cooking. DOLCELATTE This     is     a     very     creamy,     delicate-tasting     type     of Gorgonzola. Its name means "sweet milk". FONTINA A   mild,   nutty-tasting   cheese   with   a   creamy   texture, genuine   fontina   is   produced   from   the   unpasteurized milk   of   cattle   grazed   on   alpine   herbs   and   grass   in   the Val   d'Aosta.   When   fresh,   it   is   delicious   eaten   on   its own and the mature cheese is excellent for cooking. GORGONZOLA Strictly     speaking,     this     cheese     should     be     called Stracchino    Gorgonzola.    It    is    a    creamy    cheese    with green-blue    veining    and    its    flavour    can    range    from mild   to   strong.   Delicious   on   its   own,   it   can   also   be used in pasta sauces and stirred into polenta. MASCARPONE This   is   a   triple   cream   cheese   from   Lombardy   that   can be   used   for   making   cheesecakes   and   other   desserts. It also adds richness to risotto and pasta sauces. MOZZARELLA No    Italian    kitchen    would    be    complete    without    a supply     of     this     moist,     white,     egg-shaped     cheese. Traditionally   made   from   buffalo   milk,   it   is   the   ideal cheese   for   cooking   and   is   also   used   in   salads   with tomatoes    and    fresh    basil.    It    originated    in    the    area around      Naples,      which      still      produces      the      best mozzarella,   but   it   is   now   made   throughout   Italy,   often from cow's milk. PARMESAN Probably   the   best-known   Italian   cheese,   Parmesan   is extensively   used   in   cooking.   Parmigiano   Reggiano   is produced    under    strictly    controlled    conditions    in    a closely   defined   area.   It   is   always   aged   for   a   minimum of   two   years,   but   this   may   be   extended   up   to   seven years.   Α   cow's   milk   cheese,   it   is   hard   with   a   granular, flaky    texture    and    a    slightly    nutty    flavour.    It    is    best bought in a single piece and grated as required. PECORINO Α   hard   or   semi-hard   ewe's   milk   cheese,   pecorino   is widely   used   in   cooking.   It   has   a   sharp   flavour   and   a granular     texture     rather     like     Parmesan.     Pecorino pepato from Sicily is studded with black peppercorns. PROVOLONE Eaten    on    its    own    when    fresh,    provolone    is    also perfect   for   cooking,   as   it   has   a   stringy   texture   when melted.   It   is   made   from   different   types   of   milk   —   the strongest   being   made   from   goat's   milk.   Buffalo   milk is   often   used   in   the   south   of   Italy.   Cylindrical   or   oval, it    varies    considerably    in    size    and    is    often    seen hanging from the ceiling in Italian delicatessens. RICOTTA Literally    translated    as    "re    cooked",    ricotta    is    a    soft white    curd    cheese    originally    made    from    goat's    or ewe's    milk.    It    is    more    often    made    from    cow's    milk these    days.    It    is    widely    used    for    both    savoury    and sweet dishes and is classically paired with spinach.
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