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Galbanino is a soft, mild, cheese produced by the Italian company Galbani. [1] It most closely resembles a mild provolone cheese. See also. Italy portal; Food portal;
Genuine Bel Paese cheese can be determined by the wrapping. It has an image of the Italian geologist and paleontologist Antonio Stoppani , whose geological treatise Il bel paese gave its name to Galbani's cheese; but while on the wrapping of the cheese made in Italy Stoppani's image comes with a map of Italy, cheese made in the United States ...
Dolcelatte (UK: / ˌ d ɒ l tʃ ɪ ˈ l ɑː t eɪ,-t i,-ˈ l æ t i /, [1] [2] Italian: [ˌdoltʃeˈlatte]; 'sweet milk') is a blue veined Italian soft cheese. The cheese is made from cow's milk and has a sweet taste. Dolcelatte was created by the Galbani Company (now part of Groupe Lactalis) and the name is a registered trademark.
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 ...
Burrata (Italian:) is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream. [1] The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture. It is a speciality of the Puglia region of southern Italy.
Mozzarella (English: / ˌ m ɒ t s ə ˈ r ɛ l ə /, Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella, Neapolitan: [muttsaˈrɛllə]) is a semi-soft non-aged cheese prepared using the pasta filata ('stretched-curd') method with origins from southern Italy.
A similar dish using veal is known in Italian as cotoletta alla bolognese, which excludes tomato sauce but includes melted Parmesan cheese and prosciutto. [36] Costolette alla parmigiana is another similar veal dish, but in Italy it is generally served without sauce or cheese. [6]
Mozzarella – a type of pasta filata. Pasta filata (lit. ' spun paste ') is a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses. [1]