Italian cheese types

Italian cheeses are renowned for their long and distinguished history. The history of Italian cheeses began more than 2,000 years before the Roman Empire. In the first century AD cheese presses for making curd were invented. The Romans also developed the first cheese-aging processes under different conditions, to produce specific tastes, smells and textures.

The Romans placed such importance on cheese that they created a room dedicated to it, called a “caseale”. In some larger towns, entire areas were dedicated to the production of smoked cheese. As the Roman Empire expanded, they continued to perfect their method of making cheese. Enjoy some Italian dishes by trying a Pizza Restaurant Dublin like https://www.forno500.ie

Here are some regional Italian cheeses.

Asiago is a cheese that’s made from cow milk, and it’s mainly produced in the Veneto area of Italy. It has Protected Designation of Origin in the EU. This means that the cheese can only be sold under this name if it is made in this particular region of Italy. This cheese is great with salads, and it melts nicely for sandwiches and sauces.

Burrata is made by putting fresh Mozzarella into a bag, mixing it with butter or cream and then tying the cheese. In Italian, the word ‘Burrata” literally means butter. The cream-based variety of Burrata oozes when the cheese is cut, so it must be consumed in one sitting. This is a popular choice of cheese in the country.

Gorgonzola is a well-known blue-cheese that comes in two varieties. The first is a sweet, creamy variety called ‘dolce.’ The second is slightly sharper. Both cheeses are made in Piedmont and Lombardy from cow’s milk. It is named for the same-named town and has been produced since the 9th Century.