It’s easy to become lost in the world of Italian cheeses, which has over 400 varieties. Not only do different regions have their own variations and production techniques, but many types of milk may be used, ranging from buffalo and cow’s milk to goat and sheep’s milk. We’ve all heard of mozzarella and Parmesan cheese, although it’s time to learn about some more traditional Italian cheese types-
Burrata is a thick, creamy cheese from the south of Italy that is related to mozzarella. Handle with caution since it has a uniquely soft, almost liquid centre that frequently appears ready to burst at any time. Burrata is traditionally brined and wrapped in the leaves of a lily bush. It is one of the delicious Italian cheese types. You’ll very certainly find it knotted or tied with thread and brined in a plastic jar. Burrata is great on bruschetta or as a creamy addition to a Caprese salad, but it can be used pretty much everywhere fresh mozzarella is used.
Mascarpone is the creamiest cheese on our list, smooth and creamy. In terms of taste, texture, and manufacturing, it resembles double cream more than cheese. Mascarpone is prepared from thickened or coagulated cow’s milk cream with the presence of an acidic ingredient such as lime juice. After that, it’s cooked, strained, and cooled until it’s thick yet smooth and creamy. It is one of the delicious Italian cheese types.
Mozzarella is, without a doubt, the most popular of all Italian cheeses (though our good friend Parmesan might beg to differ). Originally, mozzarella was prepared using buffalo milk, but nowadays, many manufacturers use cow’s milk, which is less expensive. If you truly want to treat your visitors (or yourself), go for ‘Mozzarella di Bufala.’ It’s creamier and thinner than the cow’s milk varieties. It is one of the delicious Italian cheese types. On the market, there are many different types of mozzarella. For example, ‘bocconcini’ are bite-sized mozzarella balls that are ideal for antipasti platters and salads.
Ricotta is, without a doubt, Italy’s most popular soft cheese. The crumbly curd-style cheese has a rich, buttery flavour and a crumbly texture. Ricotta is made by heating remaining cheese-making lactose (known as whey) and straining the juice from the curds. It is one of the delicious Italian cheese types. Ricotta means “recooked.” Ricotta can be produced from cow’s milk, goat’s milk, sheep’s milk, or buffalo milk in Italy, although cow’s milk ricotta is the most widely available.
Stracciatella is a creamy fresh cheese with a texture that falls between curd and whey. It’s most often known as the buratta’s velvety creamy centre. It’s also the most mispronounced of the Italian cheeses, having the same term as a wholly distinct chocolate sorbet flavour, so now’s the time to brush up on your pronunciation:’stra-chia-tella.’ Stracchino and Robiola are two more well-known spreadable Italian cheeses. It is one of the delicious Italian cheese types.
It’s no wonder, therefore, that several of Italy’s greatest cheeses have been designated as DOP products because of their excellent quality, local manufacturing, and traditional recipes. Ideally, the knowledge about Italian cheese types was useful to you.