Common Cheeses in Italian Cooking

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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.
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