Asiago is a type of sheep’s milk cheese. Information about Asiago production dates back to the Middle Ages, when it was primarily produced in the high plains near Asiago, in ...
Burrata is a cheese with a fairly recent history. It was first made at the beginning of the 1920s in the area of Andria on the farm of the Bianchini ...
Caciocavallo podolico is semi-hard, pear-shaped, pasta filata (pulled-curd) cheese. It is made using milk from the big podolica cow breed – an ancient Asian breed that reached Italy during the ...
Canestrato Pugliese is a sheep’s milk cheese with a cylindrical shape and a brownish-yellow rind. The cheese itself is straw-colored, compact, friable and fairly dense.
Casciotta di Urbino, from the term “cascio”, is a cheese with an ancient past. It was produced and consumed during the time of the Dukes of Montefeltro, when it was ...
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Formaggio di Fossa is a sheep’s milk cheese. It gets its name from the fact that the cheese is aged in ditch-like caves, or fosse in Italian. The caves were ...
Mozzarella di Bufala is made from buffalo’s milk. Traditionally, buffalo were raised in the pastures of Campania and Lazio and their milk was used to make this exquisite cheese.
This cheese is made from whole sheep’s milk during the spring and summer seasons in the mountainous area in the province of Reggio Emilia. It is currently awaiting IGP (Protected ...
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