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• Monte Veronese
  ...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}}
  1 KB (168 words) - 23:07, 27 February 2009
• Bel Paese cheese
  ...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
  2 KB (268 words) - 16:16, 25 November 2008
• Gorgonzola (cheese)
  ...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
  3 KB (407 words) - 20:09, 1 August 2009
• Ricotta
  ...d with sugar, cinnamon and occasionally chocolate shavings as a dessert in Italian households. Other whey cheeses include [[Gjetost cheese]].
  3 KB (516 words) - 09:43, 16 August 2008
• Scamorza
  '''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]].
  2 KB (316 words) - 00:13, 24 January 2009
• Grana (cheese)
  ...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]].
  4 KB (573 words) - 23:44, 23 January 2009
• Taleggio cheese
  '''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.
  3 KB (406 words) - 11:50, 14 June 2009
• Toma cheese
  '''Toma''' is a soft or semi-hard, Italian cow's milk [[cheese]]. It is made primarily in the [[Aosta Valley]] and [[P {{Italian cheeses}}
  1 KB (150 words) - 21:56, 30 September 2009
• Parmigiano Reggiano
  ...[[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]]''
  3 KB (435 words) - 12:35, 17 August 2008
• Parmigiano-Reggiano
  ...[[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]]''
  3 KB (436 words) - 12:37, 17 August 2008
• Mozzarella
  '''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.
  3 KB (396 words) - 16:35, 13 June 2009
• Mascarpone
  {{Italian cheeses}} [[Category:Italian cheeses]]
  1 KB (180 words) - 10:36, 27 September 2009
• Provolone
  '''Provolone''' is an [[Italy|Italian]] cheese that originated in southern [[Italy]], where it is still produced, {{Italian cheeses}}
  1 KB (205 words) - 11:04, 8 October 2009
• Burrata
  ...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
  4 KB (677 words) - 23:49, 7 August 2009
• Brös
  ...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.
  2 KB (369 words) - 14:06, 28 April 2010
• Robiola
  '''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 ]
  4 KB (625 words) - 00:09, 24 January 2009
• Asiago cheese
  '''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
  6 KB (934 words) - 23:50, 11 September 2009
• Spaghetti
  .... 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.
  3 KB (453 words) - 23:39, 20 September 2009
• Liptauer
  ...sine]] (Hungarian "Liptói Túró" or "Körözött"), [[Austrian cuisine]] and [[Italian cuisine]]. The name "Liptauer" is derived from the [[Germany|German]] word {{Italian cheeses}}
  2 KB (283 words) - 16:26, 13 June 2009

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