French cheeses are very common, and we all are addicted to using them while preparing our meals. On the other Italian cheeses are often underrated and only used in breakfast. Parmigiano-Reggiano is considered as the leader of cheeses grated over noodles, pasta, and sausages. Ricotta is one more famous cheese used while preparing cheesecake and cheese salads.
Why are Italian cheese types often overlooked and never used in primary food preparation? Surprisingly, Italy’s cheeses hold a prominent position in history because they don’t look like French cheeses and far healthier. Today, we’ll reveal the best Italian cheese types that can beat your craze for French cheeses.
Gorgonzola is derived from cow milk and originated from Lombardy. It is available in two types: ‘naturale,’ which is pricey and even delicious. ‘Naturale’ is aged for years before coming to your platter. On the other hand, the Gorgonzola’s softer and sweet version is the fresh cheese mostly available in the market.
The fresh version of this cheese type is very creamy, and you’ll have it with the toasts. But, as this cheese ages, the texture becomes hard and almost unbreakable. Gorgonzola is freshly served with different types of dessert wines. The taste of Gorgonzola is similar to having a combination of pepper and garlic.
If you are making some desserts or exotic salads, try to add Gorgonzola and see the magic.
Pecorino Toscano also comes under the list of the most exotic cheeses of this universe. This cheese type is originated from Prato to Siena, Tuscany. It is derived from sheep milk and aged for around six months to one year.
The primary reason why Pecorino Toscano is overlooked because it has a super oily texture. The oily texture is because the sheep milk comprises of butterfat, and you cannot think of mixing this cheese with olive oil.
If you add Pecorino Toscano with the fried and oily food, get ready to make your washroom the second home. Melt Pecorino Toscano and add it to the fava beans and enjoy the spring season.
Parmigiano-Reggiano is the most common cheese type used mostly while making spring rolls, spicy pasta, and noodles. Parmigiano-Reggiano is aged for around 20-24 months. This is one of the finest Italian cheese types, which is only made between April and November.
Believe it or not, Parmigiano-Reggiano will melt in your mouth like ice cream, and the rich tangy flavor will stimulate your senses. You can serve Parmigiano-Reggiano with salads, Chinese soups, dessert wines, scrambled eggs, and pasta. Even after aging for nearly two years, you’ll never experience that stinky smell.
All the Italy cheese types mentioned in the above list are the perfect all-rounders. Add them in morning sandwiches and dinner salads; you’ll undoubtedly fall in them. However, these cheese types are very addictive, control yourself, or derail from your weight-loss goals.