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Bel Paese (Italian pronunciation: [ˌbɛl paˈeːze,-eːse]) or Italico is a semi-soft Italian cheese.It was invented in 1906 by Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy.
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
Sottocenere al tartufo is a very pale yellow to off-white cheese with truffles that has a grey-brown ash rind. [1] It has a somewhat mild taste and is semi-soft in firmness. Sottocenere (meaning "under ash") is originally from Venice, Italy, and is made with pasteurized cow's milk and slices of truffles, then rubbed with various herbs and ...
A brand of cheese. Morski Mild, semi-soft cheese made from pasteurized cow's milk. Melts well, often used as a table cheese. Oscypek: Made exclusively in the Tatra Mountains region of Poland. Smoked sheep milk cheese, there is also a smaller form called redykołka, known as the 'younger sister' of oscypek. Przeworski
Blue cheese is a semi-soft, crumbly cheese typically made from cow’s, sheep’s, or goat’s milk, and the term “blue” is actually an umbrella term for many varieties of cheese: Gorgonzola ...
Taleggio (IPA: [taˈleddʒo]) (Talegg in Lombard language) is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. The rind is a pinkish-brown, and the interior is creamy and pale yellow. [2]