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| Made in Melzo, a small town near Milan, or in the states. A soft, mild cheese that is frequently a substitute for mozzarella. Often paired with fruity wines. |
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| Made in the alpine town of Asiago, in the Veneto region, form alpine milk (of a healthy, light quality). Comes in Dolce, Medio, and Piccante, depending on its age and strength. Often used in pizza, pasta, and soup, and paired with figs, pears, salami, bread, and red wine. |
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| Bocconcini (Uova di bufala) |
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| A mild, rindless, semisoft cheese made by dipping curds into hot whey. Traditionally made with water buffalo's milk, today mixed with cow's milk. |
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| Piedmontese cheese made by mixing mouldy cheeses with grappa, butter, and spices, then fermenting until creamy. Very strong flavor. |
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| Piedmontese cheese made by fermenting ricotta with black pepper and chilli (sans grappa). |
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| Mozzarella cheese from the Apuila region of Italy. Like all traditional mozzarella, made with water buffalo milk. This cheese is pure mozzarella on the outside, and cream and milk on the inside, which means it runs when cut and fresh (Burrata comes from the Italian for "buttery"). Made by plunging mozzarella scraps into hot whey, and wrapped in leeks. |
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| Made from sheep or goat milk in or near Sicily. Similar in taste to aged Provolone with a hard, inedible rind. |
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| Cylindrical cheeses made from any milk with a quick ripening process. Yellow, thin rind surrounds a creamy, mild, yellow center. |
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| A rare, semi-hard, Piedmontese cheese. Mild, buttery, and tangy. Compliments Grape mostardo and honey. |
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| Extremely pungent, runny cheese, made by introducing cheese flies to the curds. Contains live maggots. A health hazard. |
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| A mild, soft ripened, rindless cheese. Made in Piedmont, Veneto, and Lombardy. |
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| Made by a single producer in Trentino. Like a soft Parmagiano Reggiano, cylindrical with irregular holes. |
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| A mild, sweet, soft, blue veined cheese, designed to be a milded Gorgonzola. |
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| Mozzarella made from cow's milk. Better for pizza than buffalo mozzarella. |
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| Sardo, Pecorino Sardo, or Fiore Sardo |
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Definition
| A Pecorino style cheese made in Sardinia. Tastes like Pecorino Romano. |
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| Made only in the Aosta Valley from cow's milk. Melts well and has a mild, fruity, nutty, herby taste. |
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| Can be buttery or crumbly. A salty, pungent cheese with a bite (it's a blue cheese). Made in Lombardy and Piedmont exclusively. |
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| A crumbly, hard cheese. Grana, like Parmagiano Reggiano. Made form cow's milk. |
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| Made in Trieste. Made from a satly sheep's milk cheese, this dip or spread is blended with salt, pepper, chives, capers, mustard, paprika, carraway, and butter until creamy. |
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| A specialty of Lombardy. Mild, sweet, and tangy. The main ingredient in tiramisu and lasagne. |
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| Refers to Parmagiano-Reggiano cheese, that is, how long it is aged. |
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| Romano, as in near Rome. Salty, hard, hseep's milk deliciousness. Typically served with pasta (not alone, like other Pecorino cheeses). |
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| A cow's milk cheese made only in the Piave River Valley of Bellunao. Slightly sweet and delicate when fresh, full bodied when aged. |
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| French cheese with a creamy center, made form buttermilk, or other high fat milks. |
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| A sweet, lowfat, high protein cheese. |
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| Similar to mozzarella. Shaped into a ball, then hung, producing a pear-like shape. |
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| Raw cow's milk cheese aged in ashes, which impart interesting flavors to the cheese, especially when nutmeg and cinnamon are added to the ash. Truffles are sometimes added. |
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| A mild, soft, delicate, dessert cheese. |
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| The cheese has a strong smell but its flavour is comparatively mild with an unusual fruity tang. Its crust is thin and studded with salt crystals. The cheese can be used with some salads such as radicchio and rucola and with spices from bruschetta with zucchini and sage. It melts well with risotto or on polenta. |
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