Mozzarella is a semi-soft non-aged cheese prepared by the pasta filata ('stretched-curd') method with origins from southern Italy.
Casu martzu, sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots).
Goat cheese, goat's cheese or chèvre is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheeses, from fresh and soft to aged and hard.
Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Dolcelatte is a blue veined Italian soft cheese. The cheese is made from cow's milk and has a sweet taste.
Fontina is a cow's milk cheese, first produced in Italy. Over time, production of Fontina has spread worldwide, including to the United States, Denmark, Sweden, Canada, France and Argentina.
Morlacco or Morlacco del Grappa is an Italian cow's-milk cheese from Monte Grappa, in the provinces of Vicenza, Treviso, and Belluno), where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlachia.
Stracchino, also known as crescenza, is a type of Italian cow's-milk cheese, typical of Lombardy, Piedmont, Veneto, and Liguria. It is eaten very young, has no rind and has a very soft, creamy texture and normally a mild, slightly acidic flavour. It is normally square in shape.
Sottocenere al tartufo is a very pale yellow to off-white cheese with truffles that has a grey-brown ash rind. It has a somewhat mild taste and is semi-soft in firmness.
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
The Italian cheese Bra originates from the town of Bra, in province of Cuneo, in the region of Piedmont.
Galbanino is a soft, mild, cheese produced by the Italian company Galbani. It most closely resembles a mild provolone cheese.
Auricchio is an Italian cheese-making company, based in Cremona.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Squacquerone is an Italian cheese soft and crumbly type, originally from Romagna.
Sorrentinos are a type of Argentine ravioli, but larger, more circular and originally wrapped without fluted edge. The dough is made with flour and eggs, and the filling of the original recipe consists of York ham and mozzarella.
