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• Caciotta
  The cheeses are cylindrical in shape and up to a kilo in weight. The period of ripening The [[List of Italian cheeses#C|List of Italian cheeses]] includes more than a dozen entries under the heading Caciotta.
  924 bytes (137 words) - 18:30, 27 April 2009
• Crescenza
  {{Italian cheeses}} [[Category:Cow's-milk cheeses]]
  440 bytes (54 words) - 22:36, 23 January 2009
• Basket cheese
  [[Category:Italian cheeses]] [[Category:Middle Eastern cheeses]]
  574 bytes (92 words) - 17:18, 12 February 2009
• Stracciatella di Bufala
  ...roduced from the milk of [[domestic buffalo|water buffalo]] in the [[Italy|Italian]] province of [[province of Foggia|Foggia]]. It is a fresh cheese, white in ...texture) is unusual in that buffalo herds and the cheeses made from their cheeses are much more common over on the western side of the [[Apennine Mountains|A
  928 bytes (139 words) - 23:15, 23 January 2009
• Cheese
  {{Italian cheeses}} [[Category:Italian cheeses]]
  122 bytes (14 words) - 16:28, 13 June 2009
• Dolcelatte
  ...made from cow's [[milk]], and has a sweet taste. Its name translates from Italian to 'sweet milk' in English. ...rovide a milder smelling and tasting alternative to the famous traditional Italian blue cheese, [[Gorgonzola (cheese)|Gorgonzola]]. It is sometimes referred
  1 KB (161 words) - 15:08, 2 April 2009
• Pasta filata
  ...English as '''stretched-curd''', '''pulled-curd''', and '''plastic-curd''' cheeses. ...by pulling out a thick strand and chopping it) and shaped into individual cheeses.
  1 KB (239 words) - 06:57, 16 July 2009
• Castelrosso (cheese)
  ...similar to [[Lancashire]] and other English cheddar-styles. It complements Italian condiments such as grape [[mostarda]] and chestnut honeys. As it ages it b {{Italian cheeses}}
  874 bytes (126 words) - 22:21, 23 January 2009
• Pecorino
  '''Pecorino Romano''' is a hard, salty [[Italian cuisine|Italian]] [[cheese]], suitable primarily for [[grating]], made out of [[Domestic sh ...[parmesan]]). Its distinctive strong, very [[salt]]y flavour means that in Italian cuisine, it is preferred for some pasta dishes with highly-flavoured sauces
  1 KB (182 words) - 23:28, 22 June 2009
• Stracchino
  '''Stracchino''' is a type of [[Italy|Italian]] cow’s-milk cheese, typical of [[Lombardy]]. It is eaten very young, has The name of the cheese derives from the Italian word "stracca," meaning "tired". It is said that the milk from tired cows i
  1 KB (167 words) - 23:15, 23 January 2009
• Casciotta d'Urbino
  *Rubino, R., et al. (2005), ''Italian Cheese'', ISBN 88-8499-111-0 {{Italian cheeses}}
  1 KB (169 words) - 22:19, 23 January 2009
• Crucolo
  The cheeses, which are matured for at least two months are cylindrical in form and typi {{Italian cheeses}}
  626 bytes (92 words) - 15:50, 23 April 2010
• Bra (cheese)
  The [[Italy|Italian]] cheese '''Bra''' originates from the town of [[Bra (CN)|Bra]] in [[Provin * [http://www.formaggio.it/italiaDOP/bra.htm Formaggio.it - Bra] (Italian) <small>(accessed [[2 January]] [[2008]])</small>
  1 KB (206 words) - 08:52, 16 August 2008
• Sottocenere al tartufo
  Sottocenere is originally from [[Venice]], [[Italy]] and translates from Italian literally as "under ash", while al tartufo means "with truffles." It is mad * [http://entertaining.about.com/library/cheeses/blsottocenere.htm About.com's entry on Sottocenere]
  945 bytes (152 words) - 13:28, 24 September 2009
• Bocconcini
  This cheese is described by its Italian name which means ''small mouthfuls''. It is made in the ''[[pasta filata]] Bocconicini can be bought at most Italian supermarkets and is often used in tomato, red onion and basil salads to acc
  2 KB (324 words) - 22:03, 7 August 2009
• Romano cheese
  ...y hard, salty and sharp. It is usually grated. It is different from normal cheeses because it requires more [[milk]] per pound, most water being lost in the p ...ly sharp taste. Vacchino romano is very mild in taste. Most of the romano cheeses made in the United States are made from cow's milk or with a mix of cow's m
  2 KB (275 words) - 21:49, 13 September 2009
• Morlacco
  {{Italian cheeses}} [[Category:Italian cheeses]]
  993 bytes (158 words) - 18:53, 1 June 2009
• Caciocavallo
  The Italian name of the cheese Caciocavallo means "Cheese on horseback" and it is somet {{Italian cheeses}}
  1 KB (174 words) - 22:06, 7 August 2009
• Piave cheese
  ...es that of a young [[Parmigiano Reggiano]]. It pairs well with traditional Italian dishes such as risotto and polenta, and with richer white wines, such as Ch {{Italian cheeses}}
  1 KB (189 words) - 22:55, 23 January 2009
• Fontina
  '''Fontina''' is a [[cow|cow's milk]] [[Italy|Italian]] [[cheese]]. Fontina cheese has been made in the [[Aosta Valley]], in the ...957. The co-operative collects from around 400 producers to market 400,000 cheeses, or 3,500 tons per year.
  1 KB (202 words) - 20:35, 27 April 2009

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