Ciao Mondo Bello

Cheese Challenge

As some of you may know, my family and I recently moved to Bra, Italy. Bra (pronounced more like “Brah” with a rolled /r/, so as not to confuse it with a lady’s undergarment), is a town of approximately 30,000 people located in the northern region of Piedmont. Bra’s claim to fame is that it is the home to the Slow Food Movement. From this movement a festival dedicated to all things cheese was created. Naturally, they decided to call it Cheese. Cheese is held every two years, and I’m so ecstatic that within hours cheese from across the world will descend onto our little corner of Italy.

Already now for a couple of weeks the signs of Cheese are around us. More white tents along the street have been popping up every day. Soon it will be filled with cheese makers from around the world. All of this got me to thinking about cheese, naturally. Before I started visiting Italy the repertoire of cheese I had tried could almost be counted on two hands. Things have changed since a bit with the dawn of the whole “foodie” thing. However, I’d bet to guess that there are still plenty of people who haven’t really broken out of the whole cheddar, mozzarella, pepper jack rut.

So if you’re looking to venture out from the same ol’ string cheese and packaged block of Kraft cheddar, I’ve complied a list of a few classic Italian cheeses to try. Of course, I’d be remiss without saying that ideally it’s best to try these cheeses from close to the source, paired with traditional foods. However, the majority of the time that’s not possible.

If your a cheese novice like I was, I challenge you to head to a speciality cheese shop or the fancy cheese section of your local supermarket (our former local Kroger had some nice Italian cheese selections) and create a charcuterie board some night for a special dinner. Be sure to include some of the following types of classic Italian cheese and some not so classic, but equally yummy cheese.

Classic Italian Cheeses

1. Parmigiano Reggiano

An absolute classic. This hard, granular cheese is made from cow’s milk. It is often grated over pasta, mixed in with risotto, or is also tasty eaten by itself. From what I have gathered, it is considered a healthy first food to give to young children. Also, true story, my husband once bought a 2-pack of giant-sized Kraft parmesan cheese at Costco. He thought it was a good deal, but I new better. A good portion of it ended up in the trash because we weren’t able (willing) to eat it before it went bad.

Apparently, in the EU it is illegal to use the term “parmesan” to refer to anyting hing other than Parmigian Reggiano, which is only produced in the regions of Emilia-Romagna and Lomabrdy. In the United States, we have a much looser definition. Go for the real stuff if you can.

2. Mozzarella

Until I visited Italy, I did not realize that mozzarella came in wet, squishy balls. Real mozzarella is much different than the shredded kind that I was accustomed to in the States. I’m not too much of a cheese snob to not appreciate my bagged shredded mozzarella that I regularly buy in the US, but I do love the real stuff. Mozzarella, of course, is excellent on pizza, or paired with fresh tomatoes and basil.

Even better than regular mozzarella, is mozzarella di bufala, or mozzarella made from buffalo cheese. Oh man, my husband and I bought a bag of buffalo mozzarella when we were visiting a farmer’s market in Napoli*, and OMG, that stuff was incredible. I almost felt giddy after eating it because I knew I was eating something special, close to its source. When visiting Italy, at least once, it is worth it to pay the typically 1-2 euro upgrade to have buffalo mozzarella on your pizza.

*I avoid the English “Naples” for “Napoli” because I used to live in Naples, Florida and it caused my husband and I some confusion many times.

3. Gorgonzola

This classic Italian blue cheese has been a favorite of my son’s since he was 1 years old. Most people seem to either love it or hate. I’m in the middle. I can tolerate small doses, a little on a salad, mixed in with polenta or pasta, or on top of a pizza. I recently read that a person’s DNA will help determine whether they enjoy blue cheese. Food for thought.

4. Pecorino

“Pecora” means “sheep” in Italian, and Pecorino cheese is a general term for all cheese made of the milk of sheep. However, one of the most famous of the pecorino cheeses, is the Pecorino Romano. Depending on its age, it can be creamy and mild, or if aged longer, hard and crumbly. It can be eaten grated on salads or pasta, as well as alone.

5. Fontina

Fontina is a semi-soft cheese made from cow’s milk. It originates from the Aosta Valley in the Alps in the far northwest corner of Italy. It has an intese and nutty flavor and it pairs well with roast meats. It’s younger version is soft and creamy and is often used for fondue.

Lesser Known Italian Cheeses:

6. Castelmango

This mountain cheese dates back to the 12th century. A few years ago my husband and I drove up into the mountains to the small town of Castelmagno. We loaded up on several different aged cheeses, and for days enjoyed the absolutely delicious dish of gnocchi with Castelmagno cheese. If I recall correctly it has butter, cream and a little white wine. A common addition is walnuts, which gives such a satisfying crunch. It is one of my favorite comfort foods in Italy, perfect on a cold, winter day. But, who am I kidding? I can eat it all summer long too.

7. Caciocavallo

“Caciocavallo” translates as “cheese on horseback”. It is teardrop shaped and hung from both ends of a string. The cheese is then strung across a board “a cavallo” style, or “straddling”. Made with either sheep or cow’s milk, it is produced throughout southern Italy. Caciocavallo has a milder taste, similar to a provolone cheese. I think it’s a fun cheese because of it’s shape, and I like to think that instead its name originates from many years ago when they would drape the cheese across the horse’s neck and parade through the town selling the cheese in that way. That’s much more romantic, in my opinion. It is often eaten alone or as a substitute in any recipe that calls for provolone.

8. Bra

I had to mention the cheese form the town I now call home. Bra cheese is made mostly from cow’s milk, but can also contain goat or sheep’s milk. It can be sold as either soft (“tenero”) or hard (“duro”). Most of the time it is eaten as a stand alone cheese.

9. Tommino

This soft cheese is made in small rounds of only a few inches. It has a rind with a pungent aroma. I’m still learning to appreciate soft ripening cheese with rinds, such as Brie and Tommino. Judging by my family’s reaction to the smell in our rental van a few weeks ago when my husband was snacking on a Tomino, it’s not a cheese for everyone. Give it a shot though. It’s my husband’s favorite. It is best appreciated by itself.

10. Robiola

This cheese, also from Piedmont, and more specifically the Langhe, is a soft-ripened Italain cheese made from various amounts of cow, sheep, and goat milk. It is of the stracchino family of cheese. Stracchino is soft and creamy, and is sometimes compared to cream cheese. It is usually eaten alone, but can also be added to some traditional local Italian dishes. For example, it is sometimes mixed in with risotto and I recently saw it on a menu with gnocchi.

Cheese is Amazing!

Cheese amazes me. With basically the same few ingredients, a myriad of cheeses is possible, with estimates of 400-500 different types of cheese in Italy. Next time your near some fancy cheeses, I encourage you to look around for some of these classic Italian cheese and keep an eye out for some of the lesser known cheeses. Also, drop me a line. What’s your favorite cheese? It’s okay if it’s Colby Jack. No judgment here!