Italian Cheese
Even though Italy has fewer dairy farms and less dairy land than its European cousins, it produces a large number of cheeses from a variety of milk sources — and these cheeses are famous throughout the world.
Italy has a complex cheese labeling system to protect each area's propriety claim to a cheese. Known as the DOP (Denominazione di Origine Protetta), this system assures that Parmigiano Reggiano comes from Parma, and Asiago originates in Asiago.
Most Americans are familiar with Italian cheeses, and the Giant Eagle® cheese shop carries some of the most popular varieties.
- Asiago (DOP) is a cow's milk cheese with a sharp taste from aging. The daring palate may prefer this cheese after six-plus months of aging, but some prefer the milder taste of an Asiago that's aged for only two months.
- Fontina (DOP) has been made in Aosta Valley in the Alps since the 12th century. Young Fontina has a soft, creamy texture and a mild taste, while a more mature Fontina has a sharp flavor. It's a popular fondue cheese because it melts easily.
- Gorgonzola (DOP) is made from unskimmed cow's or goat's milk, and is Italy's most popular blue-veined cheese. It has a salty bite that makes salads sparkle and pasta dishes taste richer.
- Mozzarella is typically made from buffalo milk, but can be made from cow's milk, too. Crafters curdle the milk, drain the by-product, and throw away the whey. The remaining cheese is stretched and kneaded in a process known as pasta filata, or "spun paste." Enjoy this creamy cheese with fresh tomatoes and basil in a salad.
- Parmigiano Reggiano is commonly called "Parmesan cheese" in America. This rich, salty, grainy cheese is very hard, and needs to be cut with a sharp knife for serving. Grate Parmigiano Reggiano into soups, salads, or pasta dishes to add a rich, full-bodied flavor.