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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 ...
As the cheese matures and the flavour strengthens, it can be eaten with honey or jam, as well as with fresh vegetables or fruits (especially pears and figs). Well matured pecorino toscano is widely used across Italy as an alternative to Parmesan for grating over a wide range of dishes, especially pastas or soups .
Standard notation indicates legato either with the word legato, or by a slur (a curved line) under notes that form one legato group. Legato, like staccato , is a kind of articulation. There is an intermediate articulation called either mezzo staccato or non-legato (sometimes referred to as portato ).
Bocconcini is a small mozzarella cheese the size of an egg. This is a list of stretch-curd cheeses, comprising cheeses prepared using the pasta filata technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them fibrous structures. [1]
Aged caprino. Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk.The name of the cheese derives from the Italian word for goat, capra.With modern methods of production, the cheese is made from cow's milk as well or a combination of both cow's and goat's milks.
The anti-caking coating that prevents cheese from sticking together also hinders cheese from blending or melting into other foods with ease.
The Italian name of the cheese caciocavallo literally means 'horse cheese' and it is generally thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them a cavallo, i.e. straddling, upon a horizontal stick or branch.
Provatura – a traditionally Lazian dairy product made from Italian buffalo milk by the pasta filata method. [11] Rumi cheese - made from cow milk or buffalo milk. [12] Stracciatella di bufala – produced from Italian buffalo milk in the Province of Foggia, located in the southern Italian region of Apulia. It is prepared using a stretching ...