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Squacquerone is a cow's milk cheese, made from whole milk, with a very short maturation. It is similar to crescenza, although the paste (white in color) is less consistent due to the high water content. [2] It is made of pasteurized or raw milk, and is extremely soft, creamy, and spreadable.
A number of European cheeses have been granted Protected Geographical Status under European Union and UK law through the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) regimes.
Ragusano is an Italian cow's-milk cheese produced in the provinces of Ragusa and Syracuse.It is a firm pasta filata ('stretched-curd') cheese made with whole milk from cows of the Modicana breed, raised exclusively on fresh grass or hay in the provinces of Ragusa and Syracuse.
Stracchino is usually eaten on its own but also as a filling for some kinds of bread: in Recco, on the Italian Riviera east of Genoa, focaccia con il formaggio ('cheese focaccia') or focaccia di Recco is typically filled with crescenza, while in Romagna and in parts of some nearby regions (e.g. northern Marche, Umbria, and eastern Tuscany) it ...
A cheese variety of what might be considered the earliest form of today's pecorino romano was first created in the countryside around Rome, whose production methods are described by Latin authors such as Marcus Terentius Varro and Pliny the Elder about 2,000 years ago. [2] Its long-term storage capacity led to it being used for feeding Roman ...
Crucolo is an artisanal cow's milk cheese made by a single producer at the Rifugio Crucolo, situated at the mouth of the Val Campelle, in the Trentino region of Italy.. The cheeses, which are matured for at least two months, are cylindrical in form and typically weigh 13 kg (29 lb).
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Download as PDF; Printable version; In other projects Wikidata item; Appearance. ... [2] It is an Ark of Taste food. See also. List of Italian cheeses; References