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Cheeses
Italy is very rich in cheeses. A catalog published in 1977 lists at least 451 cheeses. Therefore, to get into a detailed list of all the cheeses made in Italy would be extremely difficult. Throughout the peninsula, wherever there is a herd there is a copper pot to make the whey and a cellar where cheese, such as caciotta, robiola or caciocavallo, rest on wooden boards. This text will limit itself to a selection of cheeses which are the most important in terms of notoriety. The following are basic facts to know about how cheese is made.
Skimming  
According to how much fat content is removed from the milk, we will have: WHOLE MILK FAT CHEESES: 42% fat content SEMIFAT: less than 42% fat SKIMMED: less than 20% fat 
Curding  
During the preparation of cheese, the curd can be brought to various temperatures; accordingly the results can vary. RAW CHEESE: If temperature does not exceed 100 F. SEMI-COOKED: If temperature is between 100 F.-120 F. WHOLLY-COOKED: If temperature exceeds 120 F.
Aging  
Aging is determined by the time the cheese is allowed to rest from the time it is done. Therefore we have: 
fresh Cheese consumed immediately. AGED: Those cheeses that must rest in proper storages for long periods, before they are ready for consumption. 
Taste  
According to how a cheese is made, it can be categorized as follows: FRESH: i.e., mozzarella, mascarpone , soft i.e., gorgonzola, stracchino, taleggio HARD: i.e., parmigiano, pecorino 
How to keep cheese  
It is best to keep cheese in a dark, humid, ventilated room, at a constant temperature of 45-50 F. If it has to be refrigerated, it is advisable to store in the vegetable section in perforated paper or cheese cloth to go through. 
How to serve  
The basic rule is to serve cheese at room temperature at all times. Cheese can be served with fruit, or  vegetables. For instance, pecorino romano is traditionally served with fava beans, and goat cheeses with radishes. Bread, of course, is a most important element in serving cheese large crusty country loaves, olive bread, walnut bread and bread with sesame seeds are all appropriate. Many cheeses are suitable to serve cooked, especially the soft, fresh types such as: mozzarella, ricotta, fontina. 
Caciocavallo
An aged cheese with a smooth paste that is hard and not cooked. It is cured  in brine for several days. Whole cow's milk, sometimes partly skimmed, and with the possible addition of ewe's or goat's milk. Throughout southern Italy but it is also made in Lombardy. Flask-shaped with rounded base and a top shaped like a ball. Various types  are made: Neapolitan spindle-shaped, when it has a head and tail. -  Montonino or pear-shaped, when it is oval rather than round and has a  small head. - Provolone or Melonessa, when it is sphere-shaped or  elliptical. - Provetta, when it is round and small. - Four-faced, when it is shaped like a prism or is rectangular. - Autumn pear, when it is small and  shaped like a pear. - Teadda, when it has a squashed shape. - Giocattoli (toys), when leftover cheese is used to produce small figures of animals.  The forms have a diameter of 15 cms. (5.9 in), a height of 26-28  cms.(10-11 in.) and a weight of 2-3 kilos (4.4-6.6 lbs.). A compact and unbroken paste that is white or yellowish in color and has a thin, smooth crust of a color ranging from straw-yellow to light brown.  - Dolce (sweet), a young cheese with a sweet and delicate flavor. - Piccante  (piquant), with a sapid and piquant flavor, aged two months. - Affumicato  (smoked), with smoking, the cheese acquires a bitterish taste and a  characteristically aromatic flavor. - Siciliano, a specialty of the Ragusa area  on Sicily, also known as Casicavaddu Rausanu, or Cascavaddu, which is made from cow's and sheep's milk. It is not cured in brine but pressed and  seasoned with dry salt. It has an oblong, rectangular shape and weighs 8-12  kilos (17.6-26.4 lbs.). The cheese has a piquant flavor, which is less  pronounced when it is fresh and much stronger when it has been aged. The cheese can be eaten at the table or grated.3 to 4 months, when the cheese is made from whole milk.At the table, when it is young; aged cheese can be greated.  A certain quantity of "starter", kept over from the preceding processing, is  added to the milk, then rennet from lambs or kids if a piquant cheese is desired or from calves, if a sweet product is the goal is blended in. The milk is then heated to 35 degrees C.(95ˇF.) and left to "rest" for about 30  minutes. The curds are broken up and left in wooden tubs for 6 to 15 hours  to ripen. When the cheese is ready, it is cut into pieces of the desired size. The name is not derived, as is erroneously believed, from the practice of  making the cheese from mare's milk. It is from the Turkish word qasqawal. Caciocavallo should be kept in the lower part of the refrigerator or a cool pantry. It should be wrapped in paper or sealed in polyethylene bags pierced in places so that the cheese can breathe. The fresh type makes a pleasant appetizer. Serve it in slices with a bit of  excellent olive oil poured over them. Sprinkle with freshly ground black pepper. Troughout the year.

 
Gorgonzola   
Gorgonzola is made from whole cow's milk, high in fat and uncooked. The cheese is very soft, sometimes  creamy (if there are thin stripes throughout the cheese it is not the best quality), white or yellowish in color witareas of green and a strong taste. The crust is reddish, rough, uniform and is wrapped in aluminum foil with the producer's name on it. It is a speciality of the Lombardy region and is sometimes called erborinato (from erbor parsley in the Milanese dialect). Its characteristic green color comes from specially selected mold cultures (Penicillin Glaucum) added during the production process. The wheels weigh about 20 lbs. and are ripened 3-5  months. After the first month the cheese is pierced with long copper needles to allow air to enter and favor thegrowth of the mold. Nowadays a sweeter version of this cheese called panerone is made, which has a softer consistency. 

 
Grana Padano 
A firm cow’s milk cheese with a hard pasta.  It is a specialty of the Po Valley and surrounding areas and originated in the district immediately outside the walls of Milan where the Abbey of Chiaravalle was founded in the 12th century. At the time the abbey was built, the land was a desolate expanse of malaria-infested marshes but the monks quickly drained the area and instituted stockbreeding on a large scale. The name grana is due to the cheese’s grainy texture. The cheese is made in large cylinders, each weighing about 70 pounds. The paste is white in color and firm and consistent. It is slightly granular and marked with many extremely fine pores. The flavor is delicate and the cheese melts in the mouth. Grana Lodigiano: known simply as Lodigiano, this cheese is now produced solely by the cheesemaking school at Lodi, southeast of Milan. The skimming of the milk  is slightly more complete than is the practice in making regular Grana Padano and the curds are broken into somewhat larger pieces. In addition, the cheese is cooked at a lower temperature. The cheese’s weight is greater than that of Grana  Padano and it is aged longer: from six to eight years. When cut, the cheese is golden yellow in color but develops a slightly greenish cast if it is left exposed to the air. It has less fat than the regular Grana but contains more proteins. Bal˜n: the  name applies to a grana cheese that swells up, during ripening, to form a ball  (pallone in Italian but bal˜n in local dialect). It cannot, therefore, become a classic Grana Padano. It is a "specialty" of the Viadana area, in Lombardy a short distance to the northeast of Parma. The flavor is rather piquant, which appeals to some people but not to others. It sells, therefore, at a lower price than regular Grana Padano. Aging or Ripening The cheese is aged in central units constructed in the production area by the Cassa di Risparmio delle Provincie Lombarde, a major savings bank. The cheese is stored in temperature-controlled rooms, where it is carefully watched and regularly  tested by experts. After about a year, the cheese is tapped with a small hammer and the sounds indicate to the ear of the specialist the degree of ripeness attained. If the cheese is approved, it can be sold immediately or it can be aged for a further period. Consumption  Grated, Grana Padano can be added to an enormous range of preparations to give them greater finesse and appeal. Flakes or slices of the cheese can be used in  cooking but they can also be consumed as an appetizer at the beginning of a meal  or as a fitting conclusion to lunch or dinner. Production Grana Padano is now produced in 27 provinces, including Mantua, Piacenza, Cremona, Brescia, Cuneo, Trent, Rovigo, Ferrara, Vicenza, Padua and Verona. The first step in the production process is the partial skimming of the milk, which is  then allowed to settle in large vats for 7-8 hours at 59ˇ-73ˇ F. Poured into large copper boilers, the milk is injected with a natural culture of lactic acid bacteria as a  "starter." The bacteria increase the milk’s acidity. The temperature is raised to about 88ˇ F. and rennet is added. The cheese curdles in about 10 minutes. The curds are broken into particles about the size of grains of wheat. The temperature  of the milk, still in copper caldrons, is raised to 131ˇ F. That temperature is maintained until the particles of casein become elastic. The curds are allowed t rest, then removed from the boiler and put in cloth. The curds are immersed in the whey for a few minutes, then packed into wooden hoops with lids to press the cheese into its traditional cylindrical shape. The cheese remains in the mold for a  few hours. A special die is then used to impress a symbol on the surface of the rind. The symbol consists of the emblem indicating the origin of the cheese, the serial  number of the establishment that made it and the initials of the province in which it was produced. Afterward, the cheese is soaked in brine for 20 days and is then aged. Storage Grana Padano should be kept in a cool place, wrapped in paper or cloth. Gastronomy Grana Padano is extensively used in the making of such traditional dishes of the Po Valley as ravioli, agnoli, polpettoni, polpette and other types of meatballs and stuffings. It is, of course, sprinkled over innumerable pasta dishes. The cheese should always be freshly grated. 

 
Italico   
Product ;An aged cheese with an uncooked paste, Italico was created in 1940, following the  adoption of a law that required the amalgamation of various types of cheeses made from cow’s milk.  
Milk ;Whole cow’s milk. It is made throughout the year but the best type is produced  with milk from cows grazing in fresh green pastures. Origin ; It is a specialty of Lombardy. Form and Dimensions 6 cm. (2 1/2 in.) in height, with a diameter of 20 cm. (8 in.) and a weight of 1.5-2  kilos (3 1/3-4 1/2 lb. Characteristics.  In color, the cheese is an ivory tone that is virtually white. It is pliable and soft, while the flavor is delicate. Types magro (lean): it is made from partly skimmed milk. The flavor is similar to the  normal type but this version is more suited to special diets. Consumption  It is a tasty table cheese that should be consumed when it is fresh. With age, it acquires a slightly bitterish flavor. Production The cheese is made with the output of two milkings (the morning and evening) and is not usually skimmed. However, the milk is first pasteurized. During the processing of the cheese, it is heated to a temperature of 35°-40° F. (95°-104° F.), the exact degree depending upon the season of the year. Liquid rennet is added to the heated milk and, following curdling, the curds are cut into large pieces. The whey is drained from the curds, which are placed in molds with trellis-type bottoms. The cheeses are left to drain for a time, then turned and, afterward, soaked in brine. They are drained again and left to dry before being ripened in refigerated cells for periods ranging from 20 to 40 days. During the ripening, the cheeses are turned and washed regularly. The cheeses are then inspected and those that do not meet production standards are discarded, while the  rest are offered for sale. They are wrapped in tinfoil and surrounded by a paper-thin band of wood on which is glued the label and the name of the producing company. Storage The cheese should be stored in the lower part of the refrigerator in paper or foil. It can also be kept in a hermetically sealed container. Gastronomy Italico should usually be consumed alone. However, it can be used as the principal ingredient of a salad containing potatoes and flavored with oil, vinegar, salt, pepper  and parsley. It can also be used to flavor pasta dishes, being melted over low heat  and blended with a bit of butter before being mixed with the pasta. 

 
Mascarpone  
Product ; A creamy cheese made by souring cream skimmed from cow's milk. Form and Dimensions While it was once sold in bricks of 100-200 grams (3 1/2-7 ounces), the cheese is now available in bulk and by weigh. Characteristics Mascarpone has a milky white color and is a thick cream that can be easily spread. When it is extremely fresh, it has a pronounced odor of milk and cream. It is fresh, sweet and soft to the taste. When produced by artisans, the cheese can possess a lightly acidulous aftertaste. It supplies 453 calories for each 100 grams (3 1/2 oz.). The fat content is relatively high, 47%, and the cheese contains little protein. Consumption .Mascarpone is used in a host of preparations, both sweet and savory. It can be consumed alone, except for the addition of a bit of sugar, or in combination with zabaione. When added to pastry creams, it makes them softer and lighter. It can be blended with tomato sauce and to flavor pasta. It also makes a good pasta sauce along with a bit of Gruy?re blended in. Mascarpone can also be used used in place of butter to thicken and enrich risotti. Production Area Mascarpone is a specialty of Lombardy and it is used in the preparation of numerous regional dishes. It is now sold virtually everywhere in practical containers in which the cheese will keep for several days. Processing Mascarpone is made from fresh cream, with a minimum fat content of 25%, that is skimmed after rising naturally to the surface of the milk. That milk is obtained from cows that have fed exclusively on fresh forage. The cream is poured into metal containers and heated in a double boiler until it attains a temperature of 85 degrees C. (185° F.). Tartaric acid blended in water is then added. After a short time, the mixture thickens, becoming extremely dense. The cheese is then poured into containers and allowed to rest for 12 hours in refrigerated chambers. Afterward, the Mascarpone is separated from the whey. It is placed in cloth bags and allowed to purge additional whey for a further 24 hours. History Mascarpone's origins go back many centuries. It appears to have originated in the area between Lodi and Abbiategrasso, west and south of Milan, in Lombardy. There are various hypotheses about the origin of the name. There are those who link the term to a Spanish expression, "mas que bueno," which means "even better than good." As such, it appears to have been a judgment passed on the quality of the cheese by a Spanish official during the 17th century when Spain dominated Lombardy. Others connect the name with the word "mascarpa", a milk product made from the whey of a stracchino or aged cheese. In addition, it is argued that the name is derived from "mascarpia", a term in the local dialect for ricotta, and may have been applied because the two cheeses are made by a virtually identical  process. Mascarpone could, therefore, have originated as a by-product from the processing of other cheeses. Long ago, it was produced only in the autumn and  winter and sold immediately, wrapped in cheesecloth, for consumption the same day. Storage The cheese is sold immediately after processing. If it is kept in a refrigerator, it can  last about one week.  
 
Montasio  
Product A fatty, Denominazione di Origine Controllata cheese with a cooked paste. Milk The cheese is made from cow's milk of two milkings. The cream that naturally rises to the surface of the milk collected at night is partly skimmed off. The following  
morning's milk, unskimmed, is added to it. Origin The cheese originated long ago on a mountain of the same name in the Julian Alps of the region of Friuli-Venezia Giulia. The production zone specified in the presidential decree of March 13, 1986, includes the whole territory of the region of Friuli as well as the entire provinces of Belluno and Treviso and part of those of Padua and Venice in the Veneto. Form and Dimensions The wheels are 6 to 10 cm. (2 1/4 to 4 in.) in height and, in diameter, 30 to 40 cm. (11 3/4 to 15 3/4 in.). Each cheese weighs between 5 and 9 kilos (11 and 19.8  lbs.). Characteristics The fresh type is compact and white or lightly straw-yellow with fine pores. The crust is smooth and bright brown in color. The flavor is typically sweet. In the aged version, the paste is granulous and crumbly. The crust is drier and the flavor is more aromatic and lightly piquant.Types sweet: the intense and aromatic flavor is due to brief ripening. piquant: the flavor is more accentuated because of the more extended aging. Aging or Ripening The duration varies. For the fresh type, the period is about two months. The  seasoned type requires at least one year of curing. Consumption When fresh, the cheese can be served at the table following the main course, accompanied by dried fruit and walnuts. It is also excellent with pears. When aged, the cheese can be grated and used in cooking or as a condiment. Nutritional value The cheese features a high protein content and a substantial level of mineral salts.The fresher version offers a beneficial supply of vital lactic microflora. Processing The milk is brought to a temperature of 32° C (89.6° F) and powdered rennet is added. When the rennet has been well blended with it, the milk is removed from  heat and left to ŇrestÓ for about 30 minutes. The curds are then cut into small pieces and brought to a temperature of 45° C (113° F). When the curds have lost their elasticity and tend to become crumbly, they are collected in cloths and put in forms where they are pressed for several hours. The cheeses are then cured by being immersed in a light brine solution. Afterward, they are rubbed with dry salt. History Various documents of the period indicate that the technique for producing Montasio goes back to the middle of the 13th century. The working out of the process was attributed to a monk of the Moggio Abbey. In fact, all of the pasture  lands of the Montasio once belonged to that monastery. Cattle were extensively bred in the area and part of the milk produced by the herds was transformed into cheese, the ancient ancestor of the modern Montasio. Storage The cheese should be wrapped in paper and kept in the lowest part of the refrigerator. Gastronomy  The cheese is used in cooking as the principal ingredient of numerous dishes.  
 
Mozzarella di bufala  
Product A fresh cheese with a stringy consistency that is denominated as a typical product. Milk The cheese is produced entirely from buffalo milk obtained from a single milking early in the morning. Origin  This cheese is closely linked to the breeding of European buffalo, which until the beginning of the last century was practiced in many Italian regions. Mozzarella di bufala cheese is now primarily produced in Latium, Campania and Apulia. Shape It has a globular shape. Form and Dimensions The weight varies from 300 to 600 grams (10 1/2-21 ounces). Characteristics The paste consists of thin, overlapping sheets that tend to blend in the layers below the uppermost. The cheese has a porcelain white color, while the surface is smooth and bright and there is virtually no crust. The pasta has a slightly elastic consistency in the first 10 hours after it has been packaged, then becomes more yielding. Types a small, egg-shaped cheese weighing 30 grams (less than an ounce). a smoked version. Aging or Ripening Fresh. Consumption Mozzarella is an extremely tasty table cheese but it is also extensively used in cooking. Nutritional value  It is a cheese that is easily digested and has high dietetic values. Production  After being thoroughly checked, the milk is put into a caldron and brought to a temperature of 35ˇ (95ˇ F.). The rennet is then added and the milk is allowed to "rest" for about an hour. At that point, the curds are broken up into small pieces, the whey is removed and the paste is allowed to rest for several hours or until a piece of curd, placed in boiling water, retains its shape. The curd is divided into large pieces, which are placed in containers and crumbled into small pieces andcovered with boiling water. When the pieces rise to the surface, some of the water is eliminated and the paste is mixed until it becomes stringy. At that point, a worker takes a large piece of the curd and another worker tears off a smaller piece. It appears that mozzarella received its name precisely because of that operation of detaching or breaking off (mozzare) the cheese with the hands. History Various hypotheses have been advanced to explain how and when buffalo were introduced into Italy. Among the most widely held is the opinion that the animal is either of native or at least Mediterranean origin, while there is another view that itwas first brought to Italy by the barbarian leader Agilulph in the year 596. Whatever the correct explanation, it is a matter of fact that mozzarella di bufala cheese is not a recent arrival on the scene. In ancient times, the buffalo was a familiar sight in the countryside, since it was widely used as a draught animal in plowing compact and watery terrains, both because of its strength and the size of  its hooves, which do not sink too deeply into moist soils. Storage It should be kept, immersed in the liquid with which it is packaged, in the lower part of the refrigerator. Gastronomy  The principal ingredient of numerous dishes, mozzarella is excellent grilled and delectable when breaded and fried. And it is an indispensable element of parmigiana di melanzane alla Napoletana. 

 
Parmigiano Reggiano 
Product A cooked, hard cheese that is produced from partly skimmed cow's milk. Origin It appears that the Etruscans, and the Latins as well, were acquainted with this cheese and appreciated its qualities. It was reported in the tales of Giovanni Boccaccio and in other accounts of the late medieval period that the cheese was regularly found on the tables of the well-to-do. The most authoritative culinary texts indicate that the cheese was extensively used in cooking. Over the centuries, it has enjoyed the reputation of being "the king of cheeses." Form and Dimensions The cheese is shaped like a disk and weighs between 33 and 36 kilos (4 lb. 8 1/2 oz.-5 lb.). It has a diameter of 46 cm. (18 in.) and is 23 cm. (9 in.) tall. Characteristics The cheese has a rind of a yellow-old gold color that is approximately 5 mm. (about 1/8 in.) thick. The cheese has a scaly structure, which means that it splits easily into thin flakes. It is soft and almost velvety, with barely perceptible pores.The flavor, which is unique, is yielding and delicate. Parmesan is highly nutritious, with an elevated content of proteins. Each 100 grams (3 1/2 oz.) provides about 411 calories. Aging or Ripening In the year of its production or the one just past, a parmesan cheese is called "new." It is vecchio (old) when it has been aged 18 to 24 months and stravecchio (extra-old) when it is between 24 and 36 months of age. Production Area The cheese is made in the provinces of Reggio Emilia, Modena, Bologna (in the area on the left bank of the river Reno) and Mantua (in the territory on the right  bank of the Po). It became a DOC cheese in 1955. Processing Only milk produced between May 1 and November 11 is used in producing the  cheese. Outside that period, the characteristics of the milk are much different and it  is impossible to obtain a cheese with the requisite level of quality. It appears that the best parmesan is the one made during the month of September and known, therefore, as the settembrino. The processing begins in the casello or cheese plant, which collects the output of the milk producers. The milk is allowed to "rest" overnight and more fresh milk, which has "rested" only an hour, is added the following morning. The milk is then run off into large caldrons in the shape of bells turned upside down. The starter is blended with the milk, which is heated to 36 degrees C. (96.8° F.) and constantly stirred. The rennet is added and curdling takes about 10 to 12 minutes. The curds are broken up and reduced to the size of small grains, while the mixture is heated. The mass of curds is then extracted from  the caldron in hemp sacks and placed in wooden molds. The date of the cheese's  production is stamped into the surface. The cheese is soaked in brine for about 25 days. It is then removed from the solution and dried in the sun. The cheese is aged  in special rooms where it is constantly checked by experts who test it by thumping  it with a martelletto or small hammer. Storage It can be kept in the refrigerator wrapped in aluminum foil.  
 
Pecorino romano  
Product A Denominazione di Origine Controllata cheese with a semi-cooked paste. Milk The cheese is made entirely from the milk of ewes. The raw material is produced by several thousand farms, where the sheep are allowed to graze freely in natural pastures. The cheese is produced from November to June. Origin The Agro Romano (the agricultural heartland in Latium of the city of Rome in ancient times) has been clearly identified as the zone of origin and accounts for the second half of the cheese's name, with the first indicating that sheep's milk is used in its production. It is now made throughout Latium as well as on Sardinia, which has been the leading production center since the last century. Shape The cheese is cylindrical in shape with flat faces. Form and Dimensions Forms range from 14 to 22 centimeters (5 1/2-8 3/4 inches) in height. The weight generally varies from 18 to 22 kilos (39.6-48.4 pounds) for the normal type and from 25 to 35 kilos (55-77 pounds) for the giant size. Characteristics The rather granular paste is usually compact, has tiny pores and is white or straw-yellow in color. The crust is smooth and straw-yellow or more or less intense brown in color. The cheese has a fragrant aroma and it is usually piquant in flavor. Aging or Ripening Ripening requires a great deal of time, as much as eight months. Consumption Pecorino is a table cheese that is much appreciated for its forthright flavor. But it is also excellent when grated and used as an ingredient of many dishes. Nutritional value The cheese features a high protein content and is also rich in fat-soluble vitamins A and D. It also contains a great deal of phosphorus and calcium. Processing The freshly collected milk is carefully strained and poured into a caldron, where a natural culture of lactic yeasts is blended into it. Soon afterward, lamb rennet is added to the milk. After they have been broken up, the curds are heated to a temperature of about 45° (113° F.). The cheese is then put into the appropriate molds. Weights are put on the molds, which are laid out on grates. The cheeses are dry salted, a process that is repeated numerous times over a period of about two months. History Pecorino is one of the world's oldest cheeses, since it was being produced in the early Roman Empire. The technique used by the ancient shepherds of Latium to  make pecorino was described by numerous writers like Varro, Galen, Hypocrites and Pliny the Elder. In his book on agriculture, written in the 1st century, Columella provided a detailed description of how the cheese was made and reported that it was considered, even then, a major export item. Among the worthies of the ancient world who greatly appreciated pecorino was the famous poet Virgil. The cheese was so highly regarded that a ration of 27 grams (nearly one ounce) was distributed daily to each Roman legionnaire as part of his subsistence allowance. Storage It is best to wrap the cheese is heavy paper and store it in the lower part of the refrigerator. Gastronomy The cheese is an essential element of many typical preparations. In the spring in Latium, it is a traditional practice to consume the cheese along with home-made bread and fresh fava beans, accompanied by a good wine. 

 
Provolone  
This cheese is made with whole milk, and must have a fat content of at least 45%. The cheese is shaped into cylindrical form, which is then immersed in brine and hung in warm, smoky chambers. The time varies according to size which can vary from 10-80 Ibs. or more. The cheese is aged for at least three months. Provolone has a fairly compact texture when young, slightly veined and sharper as it ages, the color is a light straw yellow. This cheese is produced all over Italy with the exception of Piedmont, Tuscany, Umbria and Sardinia. 
Quartirolo  
Product Soft raw cheese produced from cow's milk, either whole or partially skimmed. Shape The cheese is square in shape, approximately 3"x3". Its weight varies from 3.3 lbs to 6.6 lbs. Characteristics Quartirolo has a thin and slightly wrinkled rind, colored gray-green by the presence of moulds. The paste is soft, crumbly, and somewhat grumous, colored a straw white. If the cheese is aged longer the color becomes more yellow, and the part closest to the rind softens. To the taste it is acidic, softer and fuller in the aged type. It does not contain an excessive percentage of fats yet it is nutritionally rich in minerals, vitamins and proteins. 3.5 oz. contain approximately 300 calorie. Aging or Ripening Quartirolo is usually aged for about 40 days. A fresher version is also available, which is aged for 1 week. Consumption Quartirolo is a table cheese, consumed fresh at approximately 59°F with hearty bread, diced into salads, or softened with a drop of oil and a light dusting of pepper. It also goes well with honey and dried fruit. Quartirolo also makes a good spread for hors d'ouvres, softened with butter and mixed with a few drops of cognac. Since Quartirolo and Taleggio are very similar in both shape and taste, be careful that at the time of purchase Taleggio is not substituted for genuine Quartirolo. Production The production process is similar to that of Taleggio. Originally the milk used came from two milkings. The milk is heated to 82°F, and then is grafted through the addition of slightly acidic milk and liquid calf's rennet. At this point, as soon as the curds have formed, salt is added and the cheese is aged in the appropriate square molds for 40 days. In the past Quartirolo was aged in caves which guaranteed a consistent temperature of approximately 50°F. This resulted in the formation of a thin layer of  mould on the surface of the rind, which protected the interior and allowed it to remain  soft. Today the same results are obtained using specially refrigerated storerooms. Production Area The production area of Quartirolo remains today, as in the past, the entire region of Lombardy. The cheese is on the brink of receiving a DOC (Denominazione di Origine Controllata) designation. History It is said that the cheese was being produced before the year 1,000 in Val Taleggio, in  the Lombard pre-Alps. Production increased until the shepherds had to transfer the aging molds to Valsassina, then to Val Brembana and finally to the flat land of the plain where, during the cold season, when mountain fodder became insufficient, the cattle was brought to pasture. Name This cheese owes its name to the fact that, in the past, it was produced exclusively during the months of September and October, when the cows ate "quartirola," grass from the fourth cutting. In Brianza it is also known as "Strachin Quartiroeu." The word  "stracco" means tired and it referred to the cows, who were tired due to the long transhumance. Storage It may be stored in the refrigerator wrapped in tin-foil. 

 
Robiola  
Product These cheeses are members of the Stracchino family and have soft but compact bodies. Milk The cheeses are usually produced from unskimmed cow's milk but there are versions made solely with goat's milk or from a mixture of cow's milk and the milk of sheep or goats. Origin The cheeses are a specialty of northern Italy. The origin of the name is not certain. It may be derived from the town of Robbio in Vercelli province, although the modern production zone is situated along the border between Piedmont and Lombardy. There is another hypothesis according to which the cheese was called rubeole (ruddy) because of the pinkish color of the rind of the seasoned version. Shape Cylindrical, with a diameter of about 16 cm. (6 1/4 in.). It is about 3-4 cm. (1  1/4-1 1/2 in.) high.Form and Dimensions About 2 kilos (4.4 lb.). Characteristics In fresh versions, like the Robiola di Roccaverano DOC, there is no rind, the paste  is soft with a color ranging from whitish to straw yellow. The flavor is sweet and yielding. In aged types, like the Robiola della Valsassina, the cheese is aged in natural caves, where it forms a thin rind of a pinkish color veiled by a layer of greenish mold. In this case, the paste has a straw-yellow color. It is fattier and has a piquant flavor. The Robiola della Valsassina is made not only in the traditional shape but also in small versions the size of corks. Those robiolini are eaten plain or flavored with olive oil and pepper. At Lecco, in Lombardy, the robiolini are shaped like small rolls and weigh between 50 and 100 grams (1 3/4 and 3 1/2 oz.). They are prepared from cow's or mixed milk and are aged for a few days. Types In Piedmont, Robiola is dressed with a sauce known as bagnet vert or green sauce, which is prepared with chopped parsley, garlic, bread, a bit of pur?ed tomato and several anchovies. Aging or Ripening  A Robiola can be consumed fresh or it can be aged for a period of about 20 days. Consumption The Robiole are excellent table cheeses, which are eaten alone or flavored with olive oil, salt and pepper. Processing The milk it is best if it is not pasteurized is brought to a temperature of 18° C. (64°  F.) and natural rennet is mixed in. If the milk has been pasteurized, live lactic yeasts  are also blended in. After 24 hours, the curds are put in small molds in which they are kept for a further day. Sometimes the cheeses are lightly salted.  History The Robiole cheeses have an extremely long history, since they were already  known and highly appreciated in the Middle Ages. There are many variations due to the differences in the nature of the milk used in the cheeses' prepara Name Robiola cheese  
Storage  The cheese can be kept for a period of about one month.  
 
Ricotta  
Ricotta is regarded more as a milk product than a cheese. Milk The cheese is made from the whey of ewe's milk to which whole sheep's milk is  added, a practice rendered necessary by the heavy demand for ricotta. Origin The cheese originated in the countryside around Rome. Production and consumption are quite ancient. The cheese was traditionally served to important guests and offered as a sacrifice at religious ceremonies. Ricotta Romana was probably invented in an effort to recuperate what would otherwise have been wasted. Shape It has a stumpy, conical shape. Form and Dimensions Sizes and weights Characteristics The paste has a granular structure and is white in color. The flavor is savory and appealin. Aging or Ripening The cheese is not aged. It must be consumed fresh or it acidifies. Consumption The cheese should be eaten when it is fresh and it is extensively used in cooking, appearing in numerous dishes.Nutritional value Fresh ricotta has 300 calories for each 100 grams (3 1/2 oz.). Its protein content is relatively high and the cheese has a substantial percentage of fats that are formed into small droplets that are easily attacked by the gastric juices. As a result, the cheese is easily digested. Processing In technical terminology, ricotta refers to a byproduct of the cheese-making industry that is obtained by reheating the whey separated from the curds of sheep's milk that are used in the production of pecorino cheese. The whey is brought to temperature of 70-75° (158-167° F.). The high temperature results in the coagulation of the albumin, a protein that the whey contains in abundance, and the globulin, the content of which is relatively meager. The curds rise to the surface and have a rather flaky appearance. The whey, which was originally turbid and greenish yellow in color, becomes virtually limpid. The curds are collected, placed in shallow conical baskets (fiscelle) and left to drain for 12 to 14 hours. History The name ricotta is derived from the Latin word recocta, which means re-cooked or cooked twice. The ancient Romans made and consumed the cheese but it really became popular in the Middle Ages. Bartolomeo Sacchi, a 15th-century litterateur who resided at the papal court, has left a precise description of the cheese in which he also identified the origin of the name. "When the cheese is taken from the caldron," he wrote, "the whey is heated so that any remaining fat will float to the surface. The country people call it ricotta because it is cooked twice to extract the cheese from the buttermilk. Ricotta is extremely white and has a rather pleasant flavor." Storage Ricotta can be kept for a short time in the refrigerator. Gastronomy In cuisine, ricotta is the principal ingredient of a wide range of preparations, both savory and sweet. It is excellent when used in simple pastries in combination with a large variety of vegetables. It is also used in fillings for pastas, pizzas and focaccie. Combined with sugar, aromatized with cinnamon, coffee or chocolate and enriched with candied fruit and rum, the cheese makes an excellent cream for extremely delectable pastries traditional to the Latium region.  
 
Scamorza  
Product An uncooked or partly cooked cheese that is occasionally smoked. It ripens fairly rapidly. Form and Dimensions The cheese is shaped like a pear with a short neck and a small knob or head. It weighs between 200 and 500 grams (7 oz.-1 lb. 1/2 oz.). In the provinces of Foggia and Brindisi, the cheese can be called Silano. It has a cylindrical and elongated shape and can weigh from 500 grams to 2 kilos (1 lb. 1 1/2 oz.-4 lb. 6 oz.)  Characteristics The paste is compact, flexible and white in color. The cheese has a thin rind that ranges in color from white to straw-yellow or brown, if the Scamorza is smoked. The outer layer of the cheese often has a structure of overlapping leaves. It has a delicate and appealing odor and a sweet flavor. If it has been made by a small producer, the cheese may have a stronger flavor. In some cases, the smoked cheese will have a more incisive and intense aroma. Aging or Ripening The cheese is sold immediately after processing, or within one or twodays Consumption Scamorza can be used in place of Mozzarella in various preparations. It is delicious grilled with hard-wheat bread and is excellent as a condiment in timbales and baked pasta dishes, calzoni and pizzas. It can also be consumed uncooked in pasta  or rice salads or as a stuffing for tomatoes. The cheese is also delicious in mixed salads. If it is allowed to age, it can be used as a grating cheese and is especially good sprinkled over vegetables. Processing Whole milk from the morning and evening milking is used. It is strained and heated to a temperature of 36-38 degrees C. (97-100° F.), at which point starter and rennet are added. The mixture is allowed to "rest" for two to 24 hours and is then worked with wooden implements until it becomes stringy. Once the paste is firm and compact, it is shaped by hand into forms resembling flasks (fiaschette) or saddle-bags (bisaccia), dipped in water and then soaked in brine. In some production areas, the Scamorze are covered after salting, with jute or other material and smoked over smoldering dampened straw for about 10 to 15 minutes. his procedure was originally adopted to prevent the cheese from being attacked by mold.Name The name Scamorza is derived from a combination of two words, capo (head) and mozzare (to cut or chop). The expression mozzare il capo (to chop off the head) is used in the same sense as mozzarella con la testa (slicing off the tob knob of a Mozzarella), the first step in tasting the cheese. For Scamorza cheese is like Mozzarella in that it is pear-shaped and has a small knob or head at the top. production area: Scamorza is produced in a limited area. At the moment, the most significant production zone is the region of Apulia and some districts in Campania and Molise. Storage It can be kept for no more than three weeks at a temperature of about 6 degrees C. (43° F.) 

 
Taleggio  
Taleggio takes its name from a valley in the Bergamo area. It is a raw cheese made with whole cow's milk and is high in fat content. The consistency is very soft, almost creamy when very ripe, white or yellowish in color ahas a relatively strong taste. The crust is thin, soft and reddish. The forms are rectangular and weigh about 4 lbs. Taleggio is aged 40 days. 
Toma  
Product A thin or semi-fatty cheese made from cow's milk that is soft and smoot. Milk The cheese is usually made from whole or partly skimmed cow's milk. Sometimes, sheep's milk is added. The animals that provide the milk customarily feed on forage that is highly aromatic. Toma will be soft and yielding if whole milk is used. If the milk has been partly skimmed, the cheese will be firmer and more compact. Origin. The production area of this cheese includes the entire Aosta Valley and Piedmont. In 1964, Toma was certified as a typical product of Italy. The most highly regarded cheeses come from the Valsesia, Valle dell'Orco, Valle di Lanzo, Val di Susa and Val Formazza in Piedmont. Processing The output of two milkings is used in the production of Toma. The milk of the previous night is heated to the same temperature as the morning's milk, with which it is then combined. Rennet, which has been dissolved in whey or in a mixture of water and vinegar, is added next. An hour later, the curds are broken up into fine grains. They are allowed to "rest" for a few minutes in a hemp sack and are then molded into the size. History The word toma does not appear in the Italian dictionary. However, the most complete lexicons do contain the expressions "promettere Roma e Toma" (to promise heaven and earth) and "capire Roma per Toma" (to take Rome for Toma). In either case, the word was coined solely because it rhymed with Roma. The name may have developed from the old French term tumer, which means to fall. In the case of the cheese, it may refer to the dropping of the rennet into the milk to make it curdle. Whatever the origin of the name, the cheese itself is ancient. Pantaleone da Confidenza discussed it in his Summa Lacticinorum, which was published in 1477 in Turin. 

 
Tomino 
This is made with partially skimmed cow's milk. Its consistency is hard, compact, and white with practically no crust. It has a sweet taste. Each form weighs about 10 oz. It is ready 2 weeks after production. Tomini are sold fresh, wrapped in paper, but it is also possible to buy them marinated in oil with hot pepper or with other aromatic herb 

 
Bitto  
Product A semi-cooked fatty cheese with a hard paste. Milk The output of the day’s first production of cow’s milk with the addition of 1/4 of its quantity of goat’s milk. Origin It is a specialty of Lombardy and is produced in the Valtellina, as well as the valleys of the Bitto, Gerola and Albaredo. Form and Dimensions Each cheese is 10-12 cm. (4-4 3/4 in.) high, has a diameter of 30-35 cm. (12-14 in.) and weighs 10-30 kilos (22-66 lb.). Characteristics The paste of the fresh cheese is soft and white with minute pores. The flavor is only slightly aromatic. When it is aged, the cheese becomes yellow, more consistent and crumbly. The aging process results in tiny white dots on the surface, which are not signs that something has gone wrong. They indicate that the cheese has developed a more aromatic, piquant and delectable flavor. Bitto reaches complete perfection after three years of aging. Types giovane (young): it is ready after one month of aging; the paste is soft, white, sweet and slightly aromatic. After one year of aging, the young cheese acquires a piquant flavor against a lightly aromatic background. aged: the paste becomes firm and flaky, like Parmesan, although it remains cream. Aging or Ripening from one to 3-8 months for the young type. 3 years for the aged type. In some cases, the cheese has been aged and shown improvement for a period of as much as 10 years. Consumption Whether young or aged, Bitto is an exquisite cheese for consumption at the table. Production The cheese is produced in grazing areas in the Alps at altitudes of 4,920 feet in the summer season that runs from March to November. As soon as it is collected, and without skimming, the milk is heated to 35°-37° C. (95°-99° F.). Throughout the process it is stirred by a rotary blade to ensure even distribution of the heat. Rennet is added to the heated milk and, once curdling has been completed, the curds are broken up in two stages, first into large pieces and then into slivers the size of wheat grains. The curds are stirred constantly to keep them from ŇblisteringÓ from the heat. The curds are then removed from the whey in a cloth and put in molds. The cheese is pressed for 24 hours to extract all of the remaining whey and, during this period, the curds develop the proper degree of acidity. The cheese is dry salted on both faces on alternating days and left to ripen in rooms where the temperature is kept at 12°-16° C. (54°-61° F.). After 40 days, the Bitto is ready for sale or it can be  left to age for a varying period to develop a more intense flavor. Storage Young Bitto should be kept in a cool place, wrapped in paper. The aged version should also be kept in a cool place but it should be wrapped in a clean cloth. Gastronomy Bitto makes an excellent accompaniment for the typical preparations of the region where it is produced melted over thin slices of polenta toasted in the oven. The cheese also goes extremely  well with a specialty of the region, pizzoccheri. 

 
Asiago  
Product A semi-fat, semi-cooked cheese made only from cow's milk. Shape The cheese has a cylindrical form, with a diameter between 12.6" and 15.7" and a height of about 2.8"-3.1". Its weight varies from 4.4 lbs. to 33 lbs. Each cheese is imprinted with the Consorzio's emblem, guaranteeing its provenance and quality. Characteristics The rind is thin and elastic. The interior is straw white, slightly more golden in color if aged. The paste is elastic and contains holes but, depending on the aging, it may also be granular with small cracks. The cheese's scent recalls milk fresh from the cow, and its taste is sweet and balanced, more accentuated and flavorful in the aged version. Aging or Ripening Once the product has aged for six months, it is called "mezzanello." After one year it  is called "vecchio" (old) and finally "stravecchio" (very old). Also, there are two types  of Asiago - "d'allevo" and "pressato"; the former is destined to be aged and has a more pronounced taste, while the latter, made entirely from cow's milk, is more buttery and sweet. Consumption This is a table cheese which, if aged, may also be used in the preparation of many dishes. It can be shaved over carpaccio, used in gratins or over tagliolini, or on eggs. It may be used diced in salads, or eaten with mustard or honey. If eaten raw the younger type is preferred, ideal with rustic bread. Production The cheese is produced from two milkings, one of which is partially skimmed. The  milk is heated to a temperature of about 99°F, and rennet is added. After half an hour the resulting curds are worked with a utensil called a "cipollina" ("small onion") until reduced into small pieces. The paste is reheated and worked once more, then placed into molds lined with canvas so that the cheese's rind acquires the textile's texture. The molds are left to rest for three days, during which they are constantly turned upside down. Once dry, the cheese is salted on alternate sides for 20 days. The molds are then removed, and the cheese is aged for a period of up to two years. During the aging period the rind is often scraped and oiled. History The origins of Asiago are ancient. The plateau of Asiago was particularly favorable for livestock-raising. The cheese was being produced before the 17th centurutilizing, however, sheep's milk (and thus called "pegorin"). Subsequently it was made with cow's milk and its production spread to the plain and then to the area of Padua, Treviso and the Trentino. Levico Terme and Thiene, in the province of Trento, are particularly known for their production of Asiago. In 1955, Asiago received DOC (Denominazione di Origine Controllata) designation. The Consorzio Tutela Asiago (the "Consortium for the Protection of Asiago") was established in 1979 by 56 producers. The association is entrusted with the strict supervision of the provenance as well as the quality of Asiago cheese.Name The cheese takes its name from its original production zone, the plateau of Asiago in the province of Vicenza. Storage The cheese may be stored in a cool place, wrapped in parchment paper and placed inside a perforated plastic bag. Remember that cheese, due to the fact that it containslive bacteria, must always be allowed to breathe.  
 
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