Parmesan is matured for up to 36 months.
Italy is one of Europe's foremost cheese producers with more than 400 different types manufactured around the country. Cheeses like Parmesan and mozzarella are known all over the world, but others are less commonly available outside Italy. Italian cheeses range from mild and creamy to strong and pungent, so there is bound to be something for every taste.
Legal Protection
Many Italian cheeses have protected geographical status, called D.O.C. in Italian for Denominazione di Origine Controllata. Cheeses with D.O.C. status meet strict quality standards, and are produced in a specified region using defined methods. At the time of publication, 42 cheeses in Italy warranted the protection of D.O.C. status.
Ricotta
Between 2000 and 2010, exports of ricotta rose from 9.6 tons to just over 66 tons. Ricotta is made from the whey left from production of curd cheeses like mozzarella, provolone and pecorino. Ricotta means "re-cooked" in Italian; the whey from which it is made is cooked twice to encourage formation of the cheese solids.
Gorgonzola
Gorgonzola is named after the village near Milan where it was first made. Dating to the 9th century, its characteristic blue mold veins didn't appear until the 11th century. There is a manufacturers' consortium for the protection of Gorgonzola cheese established by the Italian government in 1970. This consortium monitors compliance with legislation protecting Gorgonzola's artisan status.
Parmigiano Reggiano
Parmigiano Reggiano, or Parmesan, is matured for up to 36 months to give it its distinct, pungent taste. Drums of Parmigiano Reggiano weigh 75 pounds and have a stamp bearing the name on the rind. Parmesan rinds are so tough they must be cut with a saw. Only cheese made in Italy can be called Parmesan.
Cazu marzu (Rotten Cheese)
This smelly cheese is highly respected on the island of Sardinia. Casu marzu is a pecorino cheese matured in the open air. Pecorino cheese is made from goat's milk. During maturation, flies lay their eggs in the cheese, leading to thousands of maggots hatching and feeding on the cheese. The feeding maggots produce an enzyme that makes the cheese ferment, resulting in a soft, spreadable and very smelly cheese. The maggots are eaten with the cheese.
Mozzarella di Bufalo
Mozzarella is traditionally made from water buffalo milk, although cows milk is most often used in the 21st century. Fresh mozzarella is made by immersing the milk curds in hot water, which gives it its characteristic rubbery texture. The curds are worked by the cheese-maker, much like a baker kneads bread dough, to get a smooth final product. In Italian "mozzare" means to cut off, which gives this cheese its name.
Comic Strip Cheese
At the 2010 Turin Food Festival, Italian cheese makers Fattorie Fiandino presented a drum of their Gran Kinara cheese with a comic strip etched into the rind. The strip, which was designed by renowned Italian illustrator Giorgio Sommacal, tells the story of Italy.
Tags: made from, Parmigiano Reggiano, cheese made, Italian cheeses, Italy Italian
