Two words are Italian for cheese: Formaggio (used in Northern Italy) and Cacio (used in Central and Southern Italy), both of Latin origins.  From creamy and luxurious to sharp and pungent, from soft cheeses such as Mozzarella to harder varieties like Parmesan and many others that are less familiar to us, Italian cheeses offer a diverse range of flavors and textures that captivate the taste buds. All these cheeses vary quite a lot, in their texture, hardness, and the type of milk used.

Mozzarella

It is one of the better-known types of Italian cheese, usually made from Italian buffalo milk and using a spinning and cutting technique known as ‘Pasta Filata’. It has a high moisture content and is most often used for pizza, lasagna, and caprese salad.

Gorgonzola

It is a veined, blue cheese made from unskimmed cow’s milk. It is generally split into two varieties, Dolce and the sharper Picante. Gorgonzola is often melted into Risotto in the final stages of cooking, it is also popular with short pasta like penne or rigatoni.

Ricotta

(Literary stands for ‘recooked’) is a whey cheese made from the whey left over from the production of various kinds of cheese. The finished product is creamy white in appearance with a slightly sweet taste. 

Asiago

The texture of this cow’s milk cheese varies, depending on how long It has been aged, starting out very smooth and ending up with a crumbly texture once it has fully aged. Crumbly Asiago is often grated into various meals such as salads, soups, pasta, and sauces, whereas the creamy variety is used on paninis and sandwiches. 

The diversity of Italian Cheeses extends beyond these renowned varieties.  Each of these reflects its origin, telling a story. And, As the 2023-24 world rankings unfold, Italy’s cheese maintains its supremacy, standing tall with the nation’s rich traditional heritage. Italian cheese continues to set the standard high on the global stage, reaffirming that Italy offers a true feast when it comes to cheese. 

Buon Appetito!

Article by Anushka Jadeja | Edited by Saumya Sharma