With its very varied and diverse culture and environment, Italy offers a wide range of cheeses, all unique and delicious. Many have become world famous as ingredients in popular Italian foods, but we love them just as they come!
A true Italian classic – perfect freshly grated over almost any pasta, we love it with a little honey to bring out the saltiness. It is so valuable it has been used for the collateral for bank loans by the bank Credito Emiliano – where the cheese matures with the loan, paying the interest.
In contrast, Dolcelatte was created by the Galbani cheese company and the name is a registered trademark. Developed for the British market to provide a milder smelling and tasting alternative to Gorgonzola.
- Scamorza Affumicata
Used as an alternative to Mozzarella and made in the same way – being left in its own whey to plasticise…originally from Puglia and Calabria regions.
- Pecorino Sardo
Made from fresh whole sheep's milk, curds are poured into moulds that give the cheese its characteristic shape. After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in central Sardinia.
- Provolone Picante
Originally made in the foothills of Vesuvius, modern Provolone is a full-fat cow's milk cheese produced mainly in the Po River Valley regions of Lombardia and Veneto.
Once only made in the Asiago region, it was the location for great battles, both during Napoleon's Italian campaign and during the First and Second World Wars, so the people and the cheese spread across the region.
Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. The real stuff can be identified by the Consortium stamp of the Matterhorn on the rind.
Vickies favourite! This is a washed rind cheese made in the Lombardy region of Italy. The sticky, rose coloured rind is created by washing the cheese regularly with a seawater sponge.