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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 ...
Squacquerone is a cow's milk cheese, made from whole milk, with a very short maturation. It is similar to crescenza, although the paste (white in color) is less consistent due to the high water content. [2] It is made of pasteurized or raw milk, and is extremely soft, creamy, and spreadable.
Crutin is an Italian cheese made with cow's milk and black truffle flakes, prepared in Langhe, Piedmont. [1] [2] It is a crumbly, pale yellow cheese with a slight citrus and truffle flavour and aroma. [1] The aroma of cellars where it is aged can also be inherent in the cheese. [1] It is typically aged for one to two months. [1]
Grana Padano is a cheese originating in the Po Valley, in northern Italy.It is similar to Parmesan but with less strict regulations governing its production. [1] This hard, crumbly-textured cheese is made with unpasteurized cows' milk that is semi-skimmed.
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
Castelrosso, also called Toma Brusca, [1] is an Italian pasteurized whole cow's milk cheese. A rare, semi-hard, ancient [citation needed] cheese, it comes from the Piedmont region of Italy. It is similar in appearance to Castelmagno cheese. It has a natural thick, gray rind smattered with yellow mold, and a dry, crumbly, snowy white paste.
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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).