Tuesday, April 27, 2010


You Can Buy Italian Cheeses Of Many Flavors

By: Luigi DeMarco

If you are looking for great cheeses Italy has hundreds on offer, so buy Italian cheese and take a gastronomic journey via its regional offerings. Cheeses made by add another distinction. Go online and explore the expanding number or venture into retail specialty stores to see how many cheeses are now available.

Regional flavor

Piedmont region has the widest selection. These range from the blue cheese Castelmagno to the Tomme cheese produced from milk produces by cow, sheep and goat and other cheeses in between. Cheeses from the region more available in the market include the soft cheeses like Fontina and the Seiras ricotta.

The northern region of Trentino Alto-Adige has cheeses demonstrating an Austrian influence. The slightly sharp and peppery Vezzena which has a hard granular texture, the mild and delicate Dobbiaco, the fragrant and delicate Grana Padano from Val di Non, the Puzzone di Moena with its intense aromatic perfume are amongst those hailing from this region. From the northeast Val Brembana in Lombardy near the Swiss border is the warm buttery tasting Mandriano di Zambla that is available in the United States and approximates to a cheese not available yet, the Formai de Mut produced in limited amounts that has a delicate aromatic herbal flavor reflecting the cows diet on the alpine pastures.

Lombardy has other standouts that include the savory spice of the Valpadana Provolones, the Taleggio which is a semi soft cheese with a meaty tone and a fruity finish, the rich and creamy Crescenza, the cheese curd Mascarpone used in deserts and Gorgonzola, the Quartiolo Lombardo that can be consumed at different maturities. When young, the cheese has a lemony acidity. After two months, the taste reveals a fruity character.

The seasoned gratable Bagoss and the uncooked low in fat and soft Quartirolo are amongst notable cheeses from this region. In Veneto, home to Venice and Verona, there is the Ubriaco, one type of the area specialty wine washed cheeses, or the Monte Veronese. The Asiago and the Piave named after a river with the flavor profile of a more intense Parmigiano Reggiano are amongst cheeses from here.

Italian grape varieties exceed even the cheese varieties. Hence, wine cheese go particularly well together, which you should keep in mind when you buy Italian cheese! Italian restaurateur Mauro Cirilli, who is a qualified Sommelier suggests trying pairing wine and cheese from the same region. An example is a mozzarella from Campania region and a regional white wine. Another is the tangy pecorino sardo the Sardinian sheep milk cheese enjoyed with the zest of the local Vermentino di Gallura.

Cirilli also suggests that people should not limit themselves to red wines with cheese, even when the cheese is strong like the Parmigiano Reggiano which he recommends trying with a vintage spumante, which has the complex flavor that blends well with the potent cheese. The Mandriano di Zambla recently available has also reported to be a good match for both reds and whites. To take trip down flavor lane will be quite an adventure if tastings progress from light to more robust cheeses and their wine accompaniments which can start when you buy Italian cheeses.

Looking to find the best deal on buy Italian cheese, then visit www.italianfoodimports.com to find the best advice on cheese for you.

Article Courtesy of EzineArticleBoard.com

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