Exploring the Staples of Fine Italian Cheeses

Italy is renowned for its rich culinary heritage, and is a paradise for all cheese lovers. From creamy blues to sharp aged varieties, Italian cheeses are celebrated for their diversity, complexity, and unmatched quality. From the rolling hills of Piedmont, to the fields of Tuscany, and the small villages of Emilia-Romagna, Italy has some of the best cheeses the world has to offer. When beginning to explore Italian cheeses, we recommend starting with some of the classics, which can all be found at both our Italian Bakery locations (Downtown Edmonton and Beverly).

1. Parmigiano Reggiano: No exploration of Italian cheeses would be complete without mentioning Parmigiano Reggiano, often hailed as the king of cheeses. Produced exclusively in the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna, Parmigiano Reggiano is aged for a minimum of 12 months, resulting in a cheese that is rich, nutty, and intensely flavorful. Most commonly grated over pasta, risotto, or salads. Though sometimes overlooked for this purpose, it is also a great addition to any cheese or charcuterie board.
2. Mozzarella di Bufala Campana: Originating from the Campania region in southern Italy, Mozzarella di Bufala Campana is a true Italian delicacy. Made from the milk of water buffalo, this cheese has a delicate texture and a subtle, milky flavor that is both creamy and tangy. Famously used for Caprese salad or melted over a wood-fired pizza.
3. Gorgonzola: For lovers of blue cheese, Gorgonzola is a must-try Italian cheese that never fails to impress. Produced in the northern regions of Lombardy and Piedmont, Gorgonzola comes in two varieties: Dolce, which is creamy, mild, and slightly sweet, and Piccante, which is firmer, more pungent, and aged for a longer period. Perfect crumbled over salads, melted into sauces, or spread onto crusty bread. This cheese adds a bold flavour to any dish.
4. Pecorino Romano: A staple of Roman cuisine, Pecorino Romano is a hard, salty cheese made from sheep's milk. Produced primarily in the regions of Lazio and Sardinia, Pecorino Romano has a sharp, tangy flavor and a crumbly texture that makes it ideal for grating over pasta dishes such as cacio e pepe or spaghetti alla carbonara. It also pairs well with bold red wines and cured meats, making it a versatile addition to any charcuterie board.

With their unparalleled flavour, texture, and versatility, Italian cheeses are a testament to the country’s culinary pedigree and craftsmanship. There’s a cheese to suit every palate, dish and occasion. So, the next time you’re craving a taste of Italy, be sure to come into the Italian Bakery and ask one of our experts which cheese they recommend! Buon appetito!