Italian Cheese: Beyond Parmesan and Mozzarella

Ciao cheese enthusiasts! Today, we’re embarking on a delectable journey through the heart of Italian dairy delights. While Parmesan and Mozzarella have undoubtedly claimed their thrones in the cheese kingdom, Italy boasts an impressive array of lesser-known yet equally exquisite fromaggio treasures. From crumbly blues to creamy pecorinos, let’s explore the diverse and flavourful world of Italian cheeses. 🌍🧀


Meet Gorgonzola, Italy’s answer to the world of blue cheese. Hailing from the Lombardy region, this creamy, crumbly cheese is laced with distinctive blue veins, imparting a bold, tangy flavor that is nothing short of extraordinary. Its rich, earthy undertones are balanced by a delightful creaminess, making it a versatile companion to various culinary adventures. Whether spread on a crusty baguette or melted into a luscious sauce, Gorgonzola brings an unmistakable punch to the palate.

Pecorino Romano

Move over Parmesan, there’s a new cheese in town! Pecorino Romano, crafted from the milk of ewes, is a rugged, sharp delight hailing from Rome. Its robust, nutty flavor is nothing short of a revelation. As you crumble it over a steaming bowl of pasta or shave it onto a fresh salad, the cheese releases an aromatic symphony that elevates each dish to new heights. Its distinctive character and slightly granular texture make it an indispensable ingredient in the Italian culinary repertoire.


Taleggio, a semi-soft cheese from Lombardy, is a triumph of contrast. Its rind, a mosaic of reddish-orange hues, hints at the pungent pleasures within. The cheese’s earthy aroma is the first sign of the culinary adventure that awaits. Slice through the supple exterior to reveal a buttery, slightly pungent interior that practically melts on the tongue. When melted, it transforms into a velvety elixir, perfect for decadent fondues or oozy panini fillings. Every encounter with Taleggio is a rendezvous with sensory delight.


If there ever was a cheese that embodied pure indulgence, it’s Burrata. Hailing from the sunny region of Puglia, this pouch of creamy goodness encases a luscious blend of mozzarella and cream. When sliced open, it releases a river of unctuous delight, making it the crown jewel of salads and antipasti platters. The velvety exterior encapsulates a heart that is creamy, delicate, and indulgent. Each bite is a revelation, a testament to the artistry of Italian cheese-making.


From the Veneto region comes Asiago, a cheese that offers a fascinating duality. Young Asiago boasts a mild, buttery taste, perfect for slicing over sandwiches. As it ages, it morphs into a crumbly, more assertive version, ideal for grating over pastas or risottos. Its evolution from youth to maturity is a testament to the complexity of flavours that can be achieved through careful aging. Whether young or aged, Asiago is a cheese that invites exploration and appreciation.


Robiola, a petite, soft-ripened cheese, hails from the Piedmont region. Its delicate, creamy paste delivers a subtle sweetness with hints of mushroom earthiness. Slather it on warm crusty bread, and you’re in for a treat that dances on your taste buds. Each bite is a journey through layers of nuanced flavors, a testament to the artisanal craftsmanship that goes into every wheel of Robiola.

There you have it, a mouth-watering journey through the cheesy delights of Italy, beyond the familiar realms of Parmesan and Mozzarella. The next time you’re browsing the dairy aisle, why not toss some of these beauties into your shopping bag? Your taste buds are in for a treat! Buon appetito! 🇮🇹🧀