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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 ...
Different types of Gruyère, Jura Alpage and Etivaz cheeses at a food market in Lausanne, Switzerland. Parmigiano-Reggiano ripening in a modern factory. This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are ...
Spaghetti alla carbonara Tiramisu is an Italian dessert. This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek and ancient Roman cuisines.
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Pecorino sardo is an uncooked hard cheese, made from fresh whole sheep's milk curdled using calf's rennet. The mixture is salted and poured into moulds. The dolce weights 1.0-2.3 kilograms, while the maturo weighs 1.7-4.0 kilograms. The rind varies from deep yellow to dark brown in colour and encases a paste that varies from white to straw-yellow.
Monte Veronese is an Italian cheese made from cow's milk which is produced in the northern part of the province of Verona, more specifically in the Lessini Mountains or the Veronese prealps. Like Asiago it comes in two varieties, one fresh and one matured .
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.
Pecorino di Carmasciano, or simply Carmasciano, is an Italian cheese of the pecorino family of cheeses made from sheep's milk.It has been recognized since 2009 by the Italian Ministry of Agricultural, Food and Forestry Policies as a prodotto agroalimentare tradizionale (PAT) (transl. traditional agri-food product). [1]