Italian Cheese Types
Italian cheese, from the A for Asiago to the T for Tomino, and back to G for Gorgonzola and the M for Mozzarella, is as rich and varied as you can imagine. Types of Italian cheese are unmatchable for the wide selection of traditional Italian cheese with different taste experiences, not to mention diverse textures and consistencies.
Fresh, soft, semihard or hard, with evocative Italian names like Caciocavallo or Provolone, Grana or Puzzone, traditional Italian cheese is a symphony of aroma, as well as an integral part of culture. Every Italian region, sometimes even down to the provincial level, has a specialty cheese. Since the 1990s more than 40 varieties have been recognized through the Italian regime of the DOP protected origin indication, Europe’s highest quality food product register.
To understand how much energy is dedicated to caesus, or formaticum, as Roman legionaries used to say, it is enough to look at the single example of Pecorino. The EU has endorsed a total of five types, originating in the same number of geographic areas, each of which uses its own milk, rennet and production techniques to create totally unique accents in flavor. The growing volume of connoisseurs the world over is continuing to discover this delicious Italian universe.