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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.

{{Italian cheeses}} [[Category:Cow's-milk cheeses]]

[[Category:Italian cheeses]] [[Category:Middle Eastern cheeses]]

...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

{{Italian cheeses}} [[Category:Italian cheeses]]

...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

...English as '''stretched-curd''', '''pulled-curd''', and '''plastic-curd''' cheeses. ...by pulling out a thick strand and chopping it) and shaped into individual cheeses.

...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}}

'''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

'''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

*Rubino, R., et al. (2005), ''Italian Cheese'', ISBN 88-8499-111-0 {{Italian cheeses}}

The cheeses, which are matured for at least two months are cylindrical in form and typi {{Italian cheeses}}

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>

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]

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

...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

{{Italian cheeses}} [[Category:Italian cheeses]]

The Italian name of the cheese Caciocavallo means "Cheese on horseback" and it is somet {{Italian cheeses}}

...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}}

'''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.

...heese of the [[Lessini]] mountains or the Veronese prealps and was awarded Italian ''[[Denominazione di Origine]]'' status in 1993 and [[EU]] [[Protected desi {{Italian cheeses}}

...aese comes from the title of a book written by [[Antonio Stoppani]]. It is Italian for "Beautiful Country." ...bel paese cheese can be determined by the wrapping. It has an image of the Italian geologist and paleontologist [[Antonio Stoppani]], whose geological treatis

...with greenish-blue mold in the eleventh century. It is frequently used in Italian cooking. ...tion of Origin]] status. In Italy, Gorgonzola is one of only three Italian cheeses that qualifies to be classified as DOC ([[Denominazione di Origine Controll

...d with sugar, cinnamon and occasionally chocolate shavings as a dessert in Italian households. Other whey cheeses include [[Gjetost cheese]].

'''Scamorza''' is an [[Italy|Italian]] cow's milk [[cheese]]. It can also be made of other milks, but that is l ...Scamorza in Bari is made from sheep milk. This is not necessarily true of cheeses called scamorza outside the [[EU]].

...h have a granular texture and are often used for [[grater|grating]]. These cheeses are typically made in the form of large drums. The structure is often descr The two best-known examples of grana-type cheeses are [[Parmigiano-Reggiano]] and [[Grana Padano]].

'''Taleggio''' is an [[List of cheeses|Italian cheese]] that is named after [[Val Taleggio]]. ...] decided in [[1763]] in [[Sant'Angelo Lodigiano]] to write articles about cheeses into the [[encyclopedia]]. His work was never completed.

'''Toma''' is a soft or semi-hard, Italian cow's milk [[cheese]]. It is made primarily in the [[Aosta Valley]] and [[P {{Italian cheeses}}

...[[Italy]]. It is widely described by connoisseurs as the king of cheeses. Cheeses resembling Parmigiano-Reggiano but not made in this area are known as [[par ''See also: [[List of cheeses]], [[parmesan cheese]]''

...[[Italy]]. It is widely described by connoisseurs as the king of cheeses. Cheeses resembling Parmigiano-Reggiano but not made in this area are known as [[par ''See also: [[List of cheeses]], [[parmesan cheese]]''

'''Mozzarella''' is an [[Italy|Italian]] fresh [[cheese]] made from [[water buffalo]] (chiefly in Italy) or [[cow] ...rom "scamozzata" ("without a shirt"), with allusion to the fact that these cheeses have no hard surface covering typical of a dry cured cheese.

{{Italian cheeses}} [[Category:Italian cheeses]]

'''Provolone''' is an [[Italy|Italian]] cheese that originated in southern [[Italy]], where it is still produced, {{Italian cheeses}}

...eady to ooze out. The name "burrata" means "buttery" in [[Italian language|Italian]]. ..., with [[rennet]] used to [[curdle]] the warm milk. But then, unlike other cheeses, fresh [[mozzarella]] [[curds]] are plunged into hot [[whey]] or lightly sa

...io di Sant’Albino described it in his [[Piedmontese language|Piedmontese]]-Italian dictionary. The original motivation was the avoidance of waste: pieces of s ...bust tradional formulation has been largely replaced by one based on fresh cheeses such as [[Robiola]] and white wine.

'''Robiola''' is an [[Italy|Italian]] soft-ripened [[cheese]] of the [[Stracchino]] family, made with varying p * [http://www.italiancookingandliving.com/food/essentials/robiola.html Italian Cooking and Living ]

'''Asiago cheese''' (azi'ago) is an [[Italian cuisine|Italian]] [[cheese]] that according to the different [[aging]] can assume different Asiago cheese is an Italian D.O.P. product (Denominazione di Origine Protetta), equivalent to a [[Prote

.... One popular consistency is ''[[al dente]]'' which is translated from the Italian as "to the tooth", that is, soft but with texture. Others prefer their spa ...taly it is often served with [[meatball]]s, although that is not a typical Italian recipe.

...sine]] (Hungarian "Liptói Túró" or "Körözött"), [[Austrian cuisine]] and [[Italian cuisine]]. The name "Liptauer" is derived from the [[Germany|German]] word {{Italian cheeses}}

...e from whole or skim goat's milk. The name of the cheese derives from the Italian word for goat, ''capra''. With modern methods of production the cheese is *Italian Cooking & Living. ''Essential Ingredients:Caprino'', Retrieved from http://

'''Risotto''' is a traditional [[Italy|Italian]] dish made with [[rice]]. It represents one of the noblest and at the same ...th vegetables and meat, as well as risottos made with various other wines, cheeses, or even fruits. ''Risotto Negro'' is a specialty of the [[Veneto]] region

...an language|Italian]] for "dough") is a generic term for [[Italian cuisine|Italian]] variants of [[noodles]], food made from a [[dough]] of [[flour]], [[water [[Italian language|Italian]] ''pasta'', from [[Latin]] ''pasta'' "dough, pastry cake, paste", from [[G

'''Casu marzu''' (also called '''casu modde''', '''casu cundhídu''', or in Italian '''formaggio marcio''') is a [[cheese]] found in [[Sardinia]], [[Italy]], n {{Italian cheeses}}

...talian cuisine is regarded as a prime example of a [[Mediterranean diet]]. Italian cuisine is considered to be one of most important cuisine in the World. ===[[Italian starters|Antipasti]]===

...people of Italy. The Umbrian people are known for high quality chocolates, cheeses, and women of great beauty.

''Also See:'' '''[[Italian food]]''' ...talian cuisine is regarded as a prime example of a [[Mediterranean diet]]. Italian cuisine is considered to be one of most important cuisine in the World.

...tin]] verb '''pìnsere''', ''to press'') is a world-popular dish of [[Italy|Italian]] origin, made with an [[oven]]-baked, flat, generally round [[bread]] that Originating as a part of [[Italian cuisine]], the dish has become popular in many different parts of the world

.... It is located in the northeastern part of the country, bordering on the Italian regions of [[Emilia-Romagna]] and [[Lombardy]], the autonomous regions of [ ...ranted the status of «popolo» (i.e. people) with Constitutional Law by the Italian Parliament, the other being [[Sardinia]] [http://www.parlamentiregionali.it

|Language || Italian (official), German (parts of Trentino-Alto Adige region are predominantly G Regional autonomy (Federalism) has been made an issue in Italian politics in recent years, no doubt aided by the emergence of parties such a

...973, was the biggest in [[Europe]] until few years ago), and has the first Italian vegetable and fruit market. Bologna also has important monuments, museums, Like most Italian communes of that age, Bologna was torn by internal struggles, which lead to

...with discovery of the [[New World]] helped shape much of what is known as Italian cuisine today with introduction of items as [[potato]]es, [[tomato]]es, [[b Italian cuisine has evolved extensively over the centuries. Although the country kn

...rs abound, and of course you will also occasionally hear Swiss German, and Italian. ...s] ''TGV'' or "High Speed Train," or [[Milan]] and [[Venice]] by the Swiss-Italian [http://www.cisalpino.com ''Cisalpino''] (''CHEEZ-al-PEEN-o''). The French

...prominent than in the north, beer was consumed in northern France and the Italian mainland. Perhaps as a consequence of the [[Norman conquest of England|Norm