Parmesan is an Italian hard, granular cheese produced from cows' milk and aged at least 12 months.
Gorgonzola is a veined PDO Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. Outside the EU and the countries recognizing the geographical origin protection, the name "Gorgonzola" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Gorgonzola. It is a famously pungent cheese.
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.
Asiago is a cow's milk cheese, first produced in Asiago in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe. It is classified as a Swiss-type or Alpine cheese.
Piave is an Italian cow's milk cheese that is named after the Piave river. As Piave has a Protected Designation of Origin, the only "official" Piave is produced in the Dolomites area, province of Belluno, in the northernmost tip of the Veneto region.
Reggianito is an Argentine cheese that is a very hard, granular, cows' milk cheese. The cheese was developed by Italian immigrants to Argentina who wished to make a cheese reminiscent of their native Parmigiano Reggiano. The name—the Spanish diminutive of "Reggiano"—refers to the fact that the cheese is produced in small 6.8 kg (15 lb) wheels, rather than the huge Parmigiano-Reggiano drums.
Grana is a type of hard, mature cheese from Italy with a granular texture, often used for grating. Grana cheeses are typically made in the form of large wheels. The structure is often described as crystalline, and the wheels are divided by being split with a fairly blunt almond-shaped knife designed for the purpose, rather than being sliced, cut or sawn. Within the European Union the term "grana" is legally protected by Grana Padano protected designation of origin; only Grana Padano may be sold using the term in EU countries.
Granular cheese, also known as stirred curd cheese and hard cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey. It can refer to a wide variety of cheeses, including the grana cheeses such as Parmigiano-Reggiano (pictured) and various others. Many types are commonly used in the production of processed cheese, especially American cheese, which by law must consist of Cheddar cheese, Colby cheese, cheese curd, or granular cheese.
Indians in Italy comprise the largest population of Indians in Continental Europe as of 2016. Although Italy and India have maintained important relations since ancient times, significant Indian migration to Italy is a recent phenomenon. Many Indians began immigrating to Italy in the early 1990s, when the Italian government initiated programs to get Indian IT professionals and engineers to contribute to the technology sector in Italy. Most Indian immigrants came to Italy legally.
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.
Hirtenkäse, or "herder's cheese", is a distinctive cow's milk cheese made in the Allgäu area of Southern Germany.
Auricchio is an Italian cheese-making company, based in Cremona.
Cheese crystals are whitish, semi-solid to solid, slightly crunchy to gritty crystalline spots, granules, and aggregates that can form on the surface and inside of cheese. Cheese crystals are characteristic of many long-aged hard cheeses.
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands, and then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance. Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting.
A Parmesan knife or grana knife is a knife with a drop-shaped blade and a round wooden handle used to break hard cheeses like grana or Parmesan into shards. Bigger knives with a flat handle that can be hammered are used to cut open the cheese wheels, the crusts of which are rather hard.
Dairy farming in Italy is an important industry, both for domestic consumption and for exports. Two of the most well-known ranges of dairy products are gelato and a wide variety of cheeses, of which many have Protected Designation of Origin under EU law.
Quartirolo Lombardo is a soft cheese made with cow's milk, which has a Protected designation of origin (PDO) status.
Argentine cheese is by far the most produced dairy product in the country, making Argentina the second largest cheese producer in Latin America and among the top 10 cheese-producing countries in the world. In addition, Argentina is the Latin American country that consumes the most cheese, with 12 kilos per capita per year. Production is mainly centered in the provinces of Córdoba, Santa Fe and Buenos Aires, in the Pampas region of the central and east-central parts of the country.
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