Parmesan – Hard-textured cheese, cooked but not pressed, named after the producing areas of Parma and Reggio Emilia, in Emilia-Romagna, Italy.
Mozzarella - Soft, white cheese with a very delicate flavor. Can be dried to an eating cheese, commonly called Sierra.
Provolone - Whole-milk cheese made from cows milk. Fairly firm in texture, pale yellow in color, its flavor ranges from mild and slightly sweet to strong and tangy.
Ricotta - Unripened cheese made of the whey of other cheeses. Slightly sweet and grainy, it is often used in sweets and as a pasta filling.
Mascarpone - Soft Italian cheese that is a delicately flavored creamed cheese. Often used in the same fashion as whipped cream, it is an important ingredient in Tiramisu.
March 2, 2007
Common Cheeses in Italian Cooking
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mascarpone is a wonderful cheese - i use it a lot in creamy soups and it adds real body and a wonderful creamy texture. there’s a potato and leek soup from gada (everyday italian on foodtv) that uses mascarpone - it’s delicious and so easy to make.
Comment by cynthia — March 3, 2007 @ 12:07 am