Beginners Guide to Italian Cheeses
Beginners Guide to Italian Cheeses
Like France, Italy has a large cheese-producing industry that is famous for its smooth creamy cheeses such as Brinata, as well as its harder strong cheeses like Parmigiano. With so many of the country's famous dishes, such as pizza and pasta, dependant on the wide variety of Italian cheeses, here is a beginners guide to some of the 
country's most famous dairy products.
Mozzarella
Probably the most famous of Italian cheeses, mozzarella is normally found sprinkled on pizzas and pasta dishes. Made from water buffalo milk, mozzarella is rolled into balls during its creation and then stored in salt water to maintain its unique white colour and flavour.
Mascarpone
Traditionally used in the Italian dessert Tiramisu as well as in cheesecakes, mascarpone is very similar to cream cheese in its texture. Easy to spread and incredibly smooth, mascarpone is a triple cream cheese that is often served with fruit or in desserts.
Gorgonzola
Named after the town in which it originated, Gorgonzola is the Italian equivalent of Stilton, in that it is a strong, blue, creamy cheese. It comes in two varieties Dolce which is sweeter and has a tangy taste and Piccante, which is known for its sharper flavour.
Ricotta
A little known fact about Ricotta, is that is actually made from other cheeses. During its production, the whey from other Italian cheeses are re-cooked and reformed in Ricotta. However, it is very widely used and is a vital ingredient in both savoury and sweet dishes, such as lasagne and cheesecake!
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