Italy is renowned worldwide for its gastronomic culture, and one of the most distinctive and beloved elements of this tradition is Italian cheese. From Parmigiano Reggiano to Mozzarella di Bufala, these cheeses not only represent centuries of tradition and culinary expertise but are also symbols of quality and authenticity. If you find yourself in London and want to savour these dairy masterpieces, you’re in the right place. In this article, we will explore the history, variety, and unique characteristics of Italian cheeses and guide you on how to purchase the best products directly in the British capital.
The Excellence of Italian Cheeses
Italy produces a wide range of cheeses, each with unique characteristics stemming from the different regions and cheese-making traditions of the country. These cheeses are distinguished by the high quality of their ingredients, the care taken in their production, and the adherence to ancient artisanal techniques. According to the Parmigiano Reggiano Consortium, the use of high-quality milk, free from chemical additives, and lengthy aging are what give Parmigiano Reggiano its rich and complex flavour.
The Main Italian Cheeses You Should Know
Parmigiano Reggiano: The King of Cheeses
Known as the "King of Cheeses," Parmigiano Reggiano is a hard, granular cheese produced in the provinces of Parma, Reggio Emilia, Modena, and certain areas of Bologna and Mantua. It is famous for its robust flavour and long aging process, which can range from 12 months to over 36 months.
Distinctive Features:
- Flavour: Rich and complex, with notes of nuts, butter, and spices.
- Granular Texture: Breaks into flakes, revealing a structure that melts in your mouth.
- Culinary Uses: Ideal for grating over pasta, risottos, and soups, but also delicious in flakes with a bit of honey or traditional balsamic vinegar.
How to Recognise Authentic Parmigiano Reggiano: Look for the PDO mark stamped on the rind of the cheese and ensure it bears the full name “Parmigiano Reggiano.” Also, check for the dairy’s registration number and the year of production.
Mozzarella di Bufala Campana: Freshness and Intense Flavour
Mozzarella di Bufala Campana PDO is a fresh cheese known for its soft texture and unique, slightly tangy flavour. It is made exclusively with buffalo milk, predominantly in the regions of Campania, Lazio, Puglia, and Molise.
Difference Between Buffalo Mozzarella and Cow’s Milk Mozzarella:
- Buffalo Milk: Provides a creamier texture and richer flavour compared to cow’s milk mozzarella.
- Structure: More elastic and moist, perfect for being consumed fresh or used in dishes like Caprese salad or on gourmet pizzas.
Gorgonzola: The Unique Flavour of Blue Cheeses
Gorgonzola is one of Italy’s oldest and most famous blue cheeses. It is primarily produced in the regions of Lombardy and Piedmont. There are two main types of Gorgonzola: sweet (dolce) and spicy (piccante).
- Gorgonzola Dolce: Creamier and milder, ideal for spreading on bread or using in sauces.
- Gorgonzola Piccante: Aged longer, has a stronger flavour and a more crumbly texture, perfect for those who love intense tastes.
Gastronomic Pairings: Gorgonzola pairs perfectly with honey, nuts, and fresh fruits like pears and grapes, creating interesting flavour contrasts. It is also excellent in risottos or as an ingredient in a cheese sauce.
Pecorino Romano: The Shepherds' Cheese
Pecorino Romano is a hard and flavourful cheese, mainly produced in Lazio, Sardinia, and the province of Grosseto. It is a sheep's milk cheese known for its strong and slightly spicy flavour.
How It’s Made: Sheep's milk is curdled, and the curd is then cooked and pressed into moulds. After a short aging period, the cheese wheels are dry-salted and matured for at least five months.
Usage Tips: Pecorino Romano is a key ingredient in Cacio e Pepe, a traditional Roman dish. It is also ideal for grating over pasta and soups to add an extra touch of flavour.
Remember that the proper storage is essential to preserving the flavour and freshness of Italian cheeses. Here are some practical tips:
- Refrigeration: Most Italian cheeses should be stored on the lower shelf of the fridge, preferably wrapped in cheese paper or wax paper to maintain moisture and prevent mould formation.
- Avoid Plastic: Avoid wrapping cheeses directly in plastic, as it can trap moisture and encourage the growth of unwanted mould.
- Room Temperature Before Serving: Before serving, leave the cheeses at room temperature for at least 30 minutes to enhance their flavour and texture.
Ideas for Serving Italian Cheeses
Italian cheeses are incredibly versatile and can be served on various occasions. Here are some ideas:
- Appetiser: Serve a selection of Italian cheeses with honey, jams, and dried fruits for a refined appetiser.
- Main Course: Use cheeses like Gorgonzola or Parmigiano Reggiano to enhance pasta dishes or risottos.
- Dessert: Cheeses like Pecorino or Ricotta can be used in traditional desserts such as Cassata or Sfogliatelle.
Italian cheeses represent one of the culinary excellences of Made in Italy, appreciated for their quality, variety, and unique flavour. Whether you are an Italian expatriate in London, a lover of Italian cuisine, or simply curious to discover new flavours, Italian cheeses are an excellent choice. Explore our selection of authentic Italian cheeses on our e-commerce site and bring a piece of Italy directly to your home. Buy now and enjoy the best that Italy has to offer!
