Difference between revisions of "Basket cheese"
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'''Basket cheese''' gets its name from the way it is formed (inside a basket). It is made from [[cow]]'s [[milk]] and can be found as two types, "fresh" or dry. The "fresh" basket cheese has no salt taste, while the "dry" variety has a mild salt taste to it. | '''Basket cheese''' gets its name from the way it is formed (inside a basket). It is made from [[cow]]'s [[milk]] and can be found as two types, "fresh" or dry. The "fresh" basket cheese has no salt taste, while the "dry" variety has a mild salt taste to it. | ||
Italians often use this cheese during [[Easter]] to bind ingredients for other dishes. It is also a popular addition to ''[[antipasto]]''. | Italians often use this cheese during [[Easter]] to bind ingredients for other dishes. It is also a popular addition to ''[[antipasto]]''. | ||
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[[Category:Italian cheeses]] | [[Category:Italian cheeses]] | ||
Latest revision as of 17:18, 12 February 2009
Basket cheese gets its name from the way it is formed (inside a basket). It is made from cow's milk and can be found as two types, "fresh" or dry. The "fresh" basket cheese has no salt taste, while the "dry" variety has a mild salt taste to it.
Italians often use this cheese during Easter to bind ingredients for other dishes. It is also a popular addition to antipasto.
| Asiago · Basket · Bel Paese · Bocconcini · Bra · Brös · Burrata · Caciocavallo · Caciotta · Caprino · Casciotta d'Urbino · Castelrosso · Casu marzu · Crescenza · Crucolo · Dolcelatte · Fontina · Gorgonzola · Grana (Padano) · Liptauer · Mascarpone · Monte Veronese · Morlacco · Mozzarella (di Bufala Campana) · Parmigiano-Reggiano · Pasta filata · Pecorino (Romano, Sardo, Siciliano) · Piave · Provolone · Ricotta · Robiola · Romano · Scamorza · Sottocenere al tartufo · Stracchino · Stracciatella di Bufala · Taleggio · Toma |