Veneto mountain cheese made from partially skimmed milk.
Originally a southern cheese made with ewe’s milk and pressed into a wicker basket. Today the term is generally used to refer to any cheese made with the same technique.
Cow’s milk cheese from Piedmont. It is a summer cheese and slightly tangy.
Soft unpasteurized cow’s milk cheese, from Valle d’Aosta.
Cow’s and goat’s milk cheese from Bergamo.
Smooth, soft white cheese originally from milk of water buffalo (bufala), though cow’s milk fior di latte may also use the name. It is rubbery when fresh, eaten the same… [Read More]
Fresh goat’s cheese.
Ligurian fresh soft cow’s, goat’s or ewe’s milk cheese lightly ripened.
Leftover pieces of goat cheese are mixed and sealed in pots with brandy, olive oil, chili, vinegar, salt, and peppercorns to create this spicy cheese dish.
Blue-veined cow’s or goat’s milk cheese made along the Italy-France border