cheese che eese p profi rofiles mozzarella cheese
parmesan cheese
Originally, Italians ate mozzarella as a soft, fresh cheese. Later, cheesemakers made it with lower moisture to give it a longer shelf life. After World War II, GIs returned home with a taste for a delicious new food they had discovered in Italy – pizza. Today, thanks in large part to these soldiers, mozzarella’s popularity ranks second only to cheddar in the United States.
Known as the king of Italian cheeses, parmesan originated in the Reggio and Parma regions of Italy. It tastes sweet, buttery and nutty compared to the sharper and more piquant flavor of romano. Serve a bowl of freshly-grated parmesan on the table with pasta dishes, steamed vegetables, soups, salads and pizza.
provolone cheese Producers use more cultures for provolone than for mozzarella. These additional cultures result in fuller flavors and allow provolone to age well. In earlier times, Italian cheesemakers heated curing rooms with wood fires, which imparted a slightly smoky flavor to the cheese. Today, cheesemakers produce smoked and unsmoked provolone. Use a mozzarella and provolone blend on pizza, veal or chicken parmigiana, lasagna and casseroles.
Italian sharp cheese Italian sharp, a relative of fontina, is styled after table cheeses from Italy. It reminds some of an aged asiago. A semi-hard cheese aged for at least 60 days, it is equally at home as a table cheese or cooking cheese. Today, several cheesemakers produce this variety under various brand names. Blend mozzarella with q portions p p equal of Italian sharp for your pizza!
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