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When it comes to Italian food, cheese is an integral part of the dining experience. It can be served on its own, as a dessert with an accompaniment of honey or fruit, or in the ingredients of any main dish. The tastes are varied as the food dishes themselves.
Different Cheeses, Different Uses
Italian cheeses can be found in a variety of dishes. The "king" of cheese is buffalo mozzarella, and can be found on pizza, added to cured meats for antipasti, and in other dishes. Cow's milk cheeses can be found on pizzas as well, through the entire country. You may find parmigiano reggiano and pecorino romano as an accompaniment to many pasta courses. Ricotta is often used for stuffing, such as in ravioli, but it can also be found in desserts such in a slice of torta della nonna. Mascarpone is a cheese associated almost exclusively with the popular dessert tiramisu.
Sweet Cheeses
The type of Italian cheese that will be served with a meal often depends on the location of the cook. Different regions prefer different kinds of cheeses for their cooking. Pecorino is a cheese made from sheep's milk. There are many varieties, including Sardo and Toscano from Sardinia and Tuscany, but Sicilian pecorino has supposedly served since classical times.
In the islands of the Mediterranean, Italians prefer ragusano cheese, which has its origins near Syracuse. It is commonly ate while it is a young cheese, giving it the sweet flavor. Much further north, in the further reaches of Lombardy, taleggio cheese is popular, though this sweet and butter cheese is made from cow's milk. Also known as stracchino, this cheese is becoming more popular in other places in Europe, and is widely recognized by its pinkish-orange outer crust and pale body. It is quite different than its brasher Lombardian cousin, the cheese gorgonzola.
Stronger Cheeses
If you head further south looking for Italian cheeses, you will find the home of the cheese parmigiano reggiano. Born in the Emilia Romagna region, this cheese is found in numerous Italian food recipes and is a staple in almost every Italian kitchen. Another cheese equally worthy of recognition is caciocavallo, a semi-hard cheese that is popular in the southern regions. While made from cow's milk, the name "cavallo" is Italian for horse, and it is thought that the name comes from how the cheeses are hung for aging. Others believe that originally the cheese may have been made with horse milk.
Cheeses For All Tastes
No matter where you are in Italy, there are Italian cheeses that are sure to please any traveler's palate. It is a staple at many meals, and many regions are proud enough of this dairy product to make sure that it makes its way to the table. You should take some time to sample the different varieties, particularly if you plan on undertaking the task of learning true Italian cooking. Without the cheeses, the dishes would be nothing like they are today.
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