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The British Cheese Board claims a total number of about 700 different products (including similar cheeses produced by different companies). [31] France has 50 protected cheeses, Italy 52, [32] and Spain 26. Italy has at least 400 cheese varieties as a whole.
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 ...
The history of the semi-fat cheese "bastardo" dates back to 800 AD, a time in which it was produced in the pastures of the Veneto region. [1] It is so named (bastardo means 'bastard' in Italian) because of the milk, with the addition of goat's milk in its composition, can not be turned into Morlacco cheese. [2]
The area in which Parmigiano Reggiano can be produced, according to EU and Italian PDO legislation Parmigiano Reggiano. Parmesan (Italian: Parmigiano Reggiano, Italian: [parmiˈdʒaːno redˈdʒaːno]) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months or, outside the European Union and Lisbon Agreement countries, a locally produced imitation.
Gorgonzola (/ ˌ ɡ ɔːr ɡ ə n ˈ z oʊ l ə /, Italian: [ɡorɡonˈdzɔːla]) is a famously pungent Italian blue cheese made from unskimmed cow's milk; believed to have been created in the 9th century; [2] now with use of its name controlled under the criteria of a Protected Designation of Origin (PDO).
Provolone (/ ˌ p r oʊ v ə ˈ l oʊ n eɪ, ˌ p r oʊ v ə ˈ l oʊ n i, ˌ p r oʊ v ə ˈ l oʊ n /, [3] Italian: [provoˈloːne]) is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region, [4] near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long.
Offering modern takes on the Italian classic, his restaurant’s polenta bites are topped with yogurt, bacon, salad, sprinkled sugar and mozzarella cheese. Little birds, big controversy A ...
In 1475 the writer Bartolomeo Platina said that the Etruscan marzolino was as good as Parmesan cheese: "In Italy there are two types of cheese that compete for the first place: marzolino, so called by the Etruscans because it is made in Etruria in March, and Parmesan cheese, from the Cisalpine region, that is also known as maggengo, because it ...