Get A Taste Of Different Italian Cheeses Through 6 Popular Dishes
Did you know Italy is home to over 400 kinds of cheese\? Different regions produce different varieties, resulting in the largest, dreamiest selection of cheeses. It’s nearly impossible to picture Italian food without cheese. Despite this large mix, there are a few Italian cheeses that truly stand out and are popularly used in Italian kitchens, think: mozzarella, parmesan, ricotta and more.
Different Italian Cheeses
Risotto Alla Milanese
An Italian staple, this creamy dish is prepared with local arborio or carnaroli rice and is cooked in plenty of butter and either one of two popular cheeses.
Made with: Parmesan, Grana Padano
Parmesan or Parmigiano Reggiano is one of Italy’s commonly used cheeses. Known for its crumbly and salty flavour, this hard cheese is derived from cow’s milk and can be used in pastas, salads and risottos.
Grana Padano cheese is also made from cow’s milk. Good for both grating and cooking, this less-salty cheese lends itself well to salads, pasta, risotto and soups. You can also serve chunks of it on a charcuterie board, with olives and nuts.
Sorrentina’s range of dips and sauces are all made using traditionally aged Parmesan cheese. Order our Basil Seed Pesto or Sun-dried Tomato Pesto to get the flavour of this nutty, hard cheese that makes every bite more delightful.
We wouldn’t be far off the mark if we said that the world is grateful today for this delicious Italian offering. Tomato sauce, cheese, basil…what’s not to love? Recognized by UNESCO, this pizza was said to be the favourite of the Italian Queen of Savoy and was named after her.
Made with: Mozzarella
Mozzarella cheese is enjoyed across the globe for its smooth, buttery flavour. It’s made in a very interesting manner, in which the cheese is kneaded to form a soft blob that’s then turned into braids or balls. Use it to top pizzas, in Caprese salads and even to make arancini.
Want to try out a Margherita Pizza with fresh mozzarella? Buy our Margherita DIY Pizza Kit that comes with a hand-stretched sourdough base and toppings that are freshly-made and packed in a portion that fits the whole pizza.
These Italian-style cheese fritters are absolutely irresistible and are a much-loved snack in the Molise region of Italy. All you need to make these is some cheese, flour, eggs and breadcrumbs.
Made with: Ricotta
Ricotta is a fresh and fluffy cheese that’s usually made from the milk of cows, sheep, goats or water buffalos. Traditionally, this cheese was made by re-cooking the whey left behind from cheese production. The name too, means ‘re-cooked’. It’s an excellent cheese to use in pasta, soups and even on toast. You can also use it in dips or serve it alongside fruits and crackers.
Cacio E Pepe
One of the simplest meals in Italy, cacio e pepe is a fortifying pasta dish made using spaghetti, cheese, salt and lots of black pepper.
Made with: Pecorino Romano
Pecorino Romano is a cheese that’s traditionally made using sheep’s milk. A hard, salty and slightly nutty tasting cheese, this one is popularly used to grate over salads, soups and pasta. On a cheese board, it’s served with sweet foods like honey and fruits.
While we can’t deliver a cacio e pepe spaghetti to your door, we’ve captured the flavours of this dish in our Cacio e Pepe Crackers which you can order right away. They are hand-cut, made with a blend of mozzarella and parmesan cheese, and black pepper, and baked to a golden crisp.
Gnocchi Alla Bava
This popular Italian dish comes from the region of Piedmont. It’s a baked creation, made with cheese, potato gnocchi and butter.
Made with: Fontina
Fontina is a semi-soft cow’s milk cheese that’s both creamy and nutty. It’s largely made in northern Italy and is marked by its warm gold interior with tiny holes. It’s a great cheese for a creamy fondue or some pasta and tastes divine when added to a grilled sandwich or a panini.
A famous southern Italian staple, this vegetarian casserole boasts grilled or fried slices of eggplant, fresh tomato sauce, basil and one of three popular Italian cheeses.
Made with: Fior de latte, Scamorza, Caciocavallo
Fior de latte is a fresh, stretched-curd cheese made with cow’s milk. Stemming from the mozzarella family, it has a subtle almost sweet flavour and can be topped on pizzas and used in pastas.
Scamorza is a cheese with an unusual shape, almost like a pear. Popularly consumed in Puglia, Campania and Molise, scamorza is a milky, creamy cheese that’s a great addition to your charcuterie board. You can also add it to pastas and sandwiches.
Caciocavallo is a popular cheese in South Italy. It can be found tied with a rope and hanging over a wooden board, to allow it to drain and age. Its sharp, distinctive flavour means it pairs well with meat dishes, pasta, casseroles and pizzas.
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