The variety of Italian cheeses follows a tradition depending on the geography and historical context of each region
The map of Italian cheeses. Believe me, Italians don't just live on Parmesan. There are cheeses for all palates, including the most striking ones like Taleggio cheese to those best known to the public such as mozzarella.
Each one with its specificity and personality, but always without giving up what Italians like most, which is local identity and respect for the production processes of each region.
Map of Italian cheeses
To take a trip to País da Bota around a cheese board, see below a list of most widespread Italian cheeses.
Parmigiano Reggiano
The most famous Italian cheese comes from the North, specifically from the region of Emilia Romagna, which includes the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua. It is made from fresh, raw cow's milk and goes through a maturation process of at least 12 months.
The maturation time is even one of the quality parameters – the longer the curing, the more concentrated and refined the flavor of the cheese and the more valued it is.
There are parmigiano-type cheeses aged 24 and up to 28 months. For every kilo of cheese, 16 liters of milk are needed.
In 2012, the consortium of producers from the Emilia-Romagna region suffered an earthquake that broke 350 pieces of cheese.
On that occasion, the chef Massimo Bottura (current number one in the world on the disputed “50 Best” list) ran a campaign on social media to sell the damaged units and thus avoid the producers going bankrupt. It worked out.
Grana Padano
Also from northern Italy comes Parmigiano's great rival: Grana Padano. Some say that it has already surpassed its competitor in sales in Italy, and worldwide.
It is also made with raw cow's milk, with a grainy and crumbly texture. The name “Padano” is due to its region of origin, in the Po River Valley, one of the main Italian rivers.
To be Grana Padano, a cheese must have been aged for at least 12 months. As maturation increases, the value of the cheese also increases and it gains different designation of origin and reserve certifications.
Production is strictly controlled and only 35 regions in Italy are permitted to do so – including Milan, Venice and Bologna.
Pecorino Romano
This is perhaps the oldest cheese in Italy. With records dating back more than two thousand years, it is originally from Lazio, central Italy, and also from island of Sardinia.
Unlike the previous cheeses, this one is made from sheep's milk, from which its name derives (“pecora” is sheep in Italian).
The ingredient gives the cheese a more intense and slightly spicy flavor, which takes at least five months to mature.
Montasius
This cheese was born in the mountains of Friuli-Venezia Giulia in the 13th century due to the need of Benedictine monks to conserve the excess production of cow's milk in the province of San Daniele.
It is considered a delicacy due to its quality and small production, which is reflected in the somewhat high price. It also has strictly regulated production and a DOP (Protected Designation of Origin) seal restricted to an area that covers the regions of Friuli, Eastern Veneto (Treviso and Belluno) and some areas of Venice and Padua.
It can be matured for two, four, 10 and 18 months, undergoing changes in flavor and texture as it ages. The fresher version is soft and delicate and the more mature version becomes firmer and more intense.
Gorgonzola
Prepared from raw cow's milk, gorgonzola's main characteristic is dark green mold from Penicillum injected into the rennet.
Produced mainly in Lombardy and Piedmont, it is ready after maturing between 50 and 80 days. As it is fresher and creamier, it should be kept refrigerated, but consumed at room temperature.
There are two versions of gorgonzola: the spicy one, best known to Brazilians, has a drier and firmer dough, darker mold and no skin.
already the version Dolce It has a milder flavor, a creamier, moister dough and lighter, less present mold, as well as a yellowish white rind.
Taleggio
With a very characteristic odor and refined flavor, taleggio does not appeal to all palates. But once the first impact has been overcome, anyone who allows themselves to try it will be in for a pleasant surprise.
Soft and creamy, the typical cheese from the provinces of Bergamo, Lecco and Veneto has its production spread across the territories of Brescia, Como, Cremona, Lodi, Pavia, Milan, Novara, Piedmont and Treviso.
It also has a consortium that protects and restricts its production process and has received the DOP seal.
Cheese
Not only do delicious Italian cheeses come from the north. Proof of this is Caciocavallo, a jewel from southern Italy.
Made from cow's milk, it is molded into small balls and goes through a maturation process in hot water and cold brine. After being tied, it is aged for at least 30 days.
Its ancient history is recorded in speeches by Hippocrates in the year 500 BC about its production in Magna Grecia (the former name of the south of the Italian peninsula in the past). Since 1996, Caciocavallo Silano has been PDO certified.
Mozzarella
Perhaps the Italian cheese best known to Brazilians is mozzarella – or, in Italian spelling, mozzarella cheese. It is from the Campania region, also south of Bota, that the best brands of the ingredient come from.
They can be given different names such as Milk cream (usually cow's milk) and Mozzarella di Bufala Campana (made with buffalo milk).
The name Mozzarella is due to the manual “mozzatura” process, used to divide the cheese pieces during preparation.
Italians like to consume it fresh at room temperature. And, of course, as the main star of true Neapolitan pizza.
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By Larissa Januário / UOL
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