Italy has many local varieties of cheese that can originate from entire regions or small towns and villages. Some of these products have become internationally known, while some remain relatively obscure. Not all Italian cheeses made this list.
Asiago – hard, sharp, crumby and aged cheese made from cow’s milk. Originally produced in the town of Asiago in Northern Italy.
Bel Paese – literally, beautiful country. A rather modern invention (1906), this semi-soft cheese was originally produced in a village near Milan. The taste is mild and buttery. This cheese goes well with fruity wines.
Bocconcini – small balls of mozzarella cheese.
Brös (also Bros, Bross, Brus or Bruss) – a Piedmontese cheese made with grappa. The flavor is notoriously pungent.
Burrata – fresh cheese made from mozzarella and cream. Usually served fresh. [Read more…] about Italian cheese – words and flavors