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Pecorino Romano is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than a brand: "[formaggio] pecorino romano" is simply "sheep's [cheese] of Rome".
Pecorino cheeses are hard Italian cheeses made from sheep's milk. The name "pecorino" derives from pecora which means sheep in Italian.
Bel Paese is a semi-soft Italian cheese. It was invented in 1906 by Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy. The name Bel Paese comes from the title of a book written by Antonio Stoppani. It is Italian for "beautiful country", and is used as a phrase for Italy itself.
Provolone is an Italian cheese. It is an aged pasta filata (stretched-curd) cheese originating in Campania near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy and the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.
Cambozola is a cow's milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola.
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 the United States, Denmark, Sweden, Quebec, France and Argentina.
Bocconcini are small mozzarella cheese balls the size of an egg. Like other mozzarellas, they are semi-soft, white, and rindless unripened mild cheeses that originated in Naples and were once made only from the milk of water buffalo. Nowadays, they are usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture, and absorb flavors.
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 a very soft, creamy texture and normally a mild and delicate flavour. It is normally square in shape.
Caciotta, from the Tuscan cacciola, is a type of cheese produced in Italy from the milk of cows, sheep, goats, or water buffalo. Cacciotta has more than a dozen variations.
Parrano cheese is a cow milk cheese produced in the Netherlands. It tastes mild and nutty, combining salty and sweet flavours. It has a semi-firm texture and a smooth, golden coloured paste. Made from pasteurized milk, Parrano is produced in 20 lb (9.1 kg) wheels and is aged for 5 months.
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.
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.
Rosa Camuna is an Italian mild semi-hard paste cheese made with partially skimmed cow's milk. Its shape and name come from the Camunian rose of Val Camonica where the cheese is produced. It has an ivory white color inside with uniformly spaced tiny eyes, and a soft bloomy rind. It has a mild taste and melts very well.
Tybo is a Danish cow's milk cheese, similar to a mild Samsø. It is loaf-shaped, with a cream-colored, an interior dotted with holes and a yellow rind. It has a slightly salty, smooth, and lactic flavor. Sometimes it is flavored with caraway seeds.
Butterkäse is a semi-soft, cow's milk cheese moderately popular in Germanic Europe, and occasionally seen in the rest of the cheese-eating world. Although primarily produced in Germany, some Butterkäse is produced in Wisconsin.
Bacon soup is soup made with bacon. Generally a number of vegetables are added and often a thickening agent such as pearl barley, lentils or corn flour. It can be added to Italian minestrone soup to enhance the flavor.
Auricchio is an Italian cheese-making company, based in Cremona.
References
- ↑ Scarpellini, E. (2016). Food and Foodways in Italy from 1861 to the Present. Worlds of Consumption. Palgrave Macmillan US. p. 152. ISBN 978-1-137-56962-2 . Retrieved October 22, 2017.
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