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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 ...
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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.
Ultra-aged Sardinian pecorino cheese. Produced in Sardinia and distributed from Genoa. Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under European Union law, pecorino romano is probably the best known outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century. [2]
Ricotta (Italian:) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
The cheese usually takes the form of a semi-flattened sphere, typically with a diameter between 15 and 22 cm (5.9 and 8.7 in) and a height between 7 and 11 cm (2.8 and 4.3 in). The weight will normally be between 0.75 and 3.50 kg (1.7 and 7.7 lb).
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]
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