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CURRENT ITALIAN CHEESE
DO NOT LET TO VISIT...GREAT RECIPES WITH THE BEST ITALIAN CHEESE
Mozzarella
Mozzarella cheese has a mild, creamy flavor and a texture that is smooth and pliable. Its unique stretch makes it perfect for
Historically, the cheese was made from water buffalo's milk, but now it is more common to be commercially produced with whole milk or a mix of goat and cow's milk, formed into balls and typically stored either in water, brine or whey to maintain its sharp white color and freshness
If you find good fresh mozzarella, one of the best ways to serve it is simply with a drizzle of good olive oil, as in my recipe for the famous recipe Insalata Caprese. Another great recipe that uses mozzarella in a baked dish is Home Style Lasagna.
Provolone
Provolone is a current Italian cheese with a hint of smoke flavor. It also has exceptional melting characteristics The cheese is generally aged for two to three months but in some cases is aged up to six months. It is pale in color but deepens in color and flavor, and increases in firmness the longer it is aged. Provolone is an excellent sandwich ingredient and is also used to flavor sauces and soups.
Gorgonzola.
This is a soft, creamy cheese with blue or green veins or flecks running through it. It has a strong pungent flavor, so a little goes a long way. It is named for the town in Italy where it originated. They add great flavor to tomato sauces, creamy vegetable sauces, and make a cheese sauce that goes well with fresh egg pasta.
Current Cheese Blends.
They are a combination of current Italian cheeses masterfully blended to create unique flavor profiles that can easily fit many food processing applications.
Ricotta.
Good
Ricotta cheese is also used in classic Italian cheesecakes. Used almost exclusively in classic Italian dishes such as lasagna and manicotti.
Cream cheese
A soft, white, fresh, vegetarian, cream cheese from the Lombardy region of northern Italy. In fact, it is not cheese at all, but rather the result of a culture being added to the cream skimmed off the milk, used in the production of Parmesan.
Mascarpone.
This is a very tender and smooth, yet thick cheese but easy to spread. With a variety of serving possibilities The rich, velvety creation is also excellent lightly sweetened and thinned with a little cream to adorn fresh summer fruit and berries. . It is used to enhance the richness of sauces. It can be used as a substitute for cream but must be added at the end of the cooking process and heated slowly or it may separate. It is a fresh cheese so it is very perishable and needs to be used one or two days within the date of purchase.
Caciotta.
An Italian semi-hard cheese that has a creamy texture and a flavor that ranges from mild to tangy as it ages. It is produced from sheep's milk or occasionally it is produced with a blend of sheep and cow's milk. It goes well with mild vegetable sauces. Caciotta describes a wide range of simple, rural cheeses from Italy that can be made with either ewe's, cow's or sheep's milk. They are soft and mild
Bel Paese
A mild, white creamy cheese made from cow's milk. It is a modern cheese from the Lombardy region of Northern Italy. Bel Paese is very similar to the French Port Salut. It can be used to replace mozzarella in cooking.
