"mozzarella, widely used in the food-service industry, has a low galactose content, per some consumers' preference for cheese on pizza to have low or moderate browning. Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter. Others can be made through the direct acidification of milk. In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name ""Mozzarella di latte di bufala"" because Italian buffalo is in all Italian regions. Only selected ""Mozzarella di bufala campana PDO"" is a type, made from the milk of Italian"
"the Gorgon in the ""Inferno IX"". Bloom masters the monster by digesting her."" Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a ""bite"" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along"
"Bocconcini Bocconcini (; singular Bocconcino, ) are small mozzarella cheeses the size of an egg. Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Naples and were once made only from milk of water buffalo. Nowadays they are usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture and absorb flavours. This cheese is described by its Italian name which means ""small mouthfuls"". It is made in the ""pasta filata"" manner by dipping curds into hot whey, and kneading, pulling and stretching."
"Morlacco Morlacco or Morlacco di Grappa cheese originates from Mount Grappa (provinces of Vicenza, Treviso, and Belluno in Italy) where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlacchia. The local Burlina cows - a breed that is at risk of extinction - produced the milk used for this cheese. The Burlina cow is small and hardy and has a piebald black and white coat. Today, Morlacco di Grappa cheese is once again produced on Mount Grappa with skimmed milk from the evening’s milking mixed with"
"Sheep milk cheese Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the Feta of Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano and Ricotta of Italy. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk. Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium"
"herd-book for the buffalo was opened in the following year. The Mediterranea Italiana breed was officially recognised in 2000. In the past the buffalo was widely used as a draught animal. Buffalo also kept waterways and drainage channels clear of weed, swimming in the deeper parts and wading in the shallows. The Mediterranea Italiana is raised and selectively bred principally for the production of the buffalo milk used to make buffalo mozzarella, notably the Mozzarella di Bufala Campana of Campania, which has Denominazione di origine protetta (DOP) status. Other dairy products including burrata, caciotta di bufala, ricotta di bufala, scamorza"
"whole milk from that of the morning. After 20 days of aging, the cheese is ready for consumption, but it can be left to age for up to three months. Morlacco Morlacco or Morlacco di Grappa cheese originates from Mount Grappa (provinces of Vicenza, Treviso, and Belluno in Italy) where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlacchia. The local Burlina cows - a breed that is at risk of extinction - produced the milk used for this cheese. The Burlina cow is small and"
"the egg-sized format. Bocconcini of whole cow's milk are also manufactured, where the higher liquid content, in comparison to standard mozzarella, lends them the soft consistency of ""fior di latte"". Bocconcini can be bought at most Italian supermarkets and is often used in tomato and basil salads and to accompany pasta or Italian water biscuits. Bocconcini Bocconcini (; singular Bocconcino, ) are small mozzarella cheeses the size of an egg. Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Naples and were once made only from milk of water buffalo. Nowadays they are usually"
"Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a ""bite"" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along with spores of the mold ""Penicillium glaucum"". ""Penicillium roqueforti"", used in Roquefort cheese,"
"Burrata Burrata is a fresh Italian cow milk cheese (occasionally buffalo milk) made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia. It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture of butter and sugar. This agrees with original meaning of the word ""burrata"", literally ""buttered"" in Italian. It is usually served fresh and at room temperature. Burrata is a typical product of Murgia in the south of Italy. It is"
"cheeses include the feta of Greece, Roquefort of France, Manchego of Spain; Serra da Estrela from Portugal; pecorino Romano (the Italian word for sheep is ""pecora""), pecorino Sardo, and ricotta of Italy; Pag cheese of Croatia; Ġbejna of Malta; and Gomolya of Hungary; and Bryndza (""Slovenská bryndza"" from Slovakia, brânza de burduf from Romania and ""Bryndza Podhalańska"" from Poland). Yogurts, especially some forms of strained yogurt, may also be made from sheep's milk. Milk composition analysis, per 100 grams: Sheep milk is extremely high in fat and conjugated linoleic acid (CLA) compared to other milk producing species. There is also"
"estimated at about 56,000. At the end of 2013 the registered population was reported as 3385. The Rossa Mediterranea is a milk breed. Milk production per lactation for pluriparous nannies is approximately 570 kg, and may reach 750 kg. The milk has an average of 4.11% fat and 3.53% protein, and is used predominantly for cheese-making. Rossa Mediterranea The Rossa Mediterranea is a breed of domestic goat from the Mediterranean island of Sicily, in southern Italy. It derives from the Damascus goat of Syria and the eastern Mediterranean, and is thus also known as the Derivata di Siria. It is"
"out of clothing. Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of casein. Typically, the milk is acidified and then coagulated by the addition of rennet, containing a proteolytic enzyme known as rennin; traditionally obtained from the stomachs of calves, but currently produced more often from genetically modified microorganisms. The solids are then separated and pressed into final form. Unlike many proteins, casein is not coagulated by heat. During the process of clotting, milk-clotting proteases act on the soluble portion of the caseins, κ-casein, thus originating"
"Fontina Fontina (French: Fontine) is an Italian cow's milk cheese. Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of and fed only with rich grass to give it a distinctive aroma. Fontina has PDO status under European law. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content around 45%. It can be identified by a ""Consorzio"" (Consortium) stamp of the Matterhorn including the script ""FONTINA"". As with many other varieties, the name ""Fontina"" has"
"or ""Fondue à la valdôtaine"" (in French) is a traditional dish of Fontina whipped with milk, eggs, and truffles. Mature Fontina is a hard cheese. Fontina has a mild, somewhat nutty flavor, while rich, herbaceous and fruity. It melts well. Fontina produced in the Aosta Valley must be made from unpasteurized milk from a single milking, with two batches being made per day. Fontina Fontina (French: Fontine) is an Italian cow's milk cheese. Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of and fed only with rich"
"beer or wine, or may be part of a meal. Murcian cheese Murcian cheese (Spanish: ""queso de Murcia"") is a fatty goats' milk cheese from the Murcia region of south-east Spain. It has a Protected Designation of Origin. The cheese is made only from milk from goats of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone. The cheese is made in two forms: The goats are milked daily and after filtration the milk is warmed and curdled with an animal enzyme or another authorised agent. Depending on the"
"Caprino cheese Caprino is an Italian cheese traditionally made from whole or skim goat's milk. The name of the cheese derives from the Italian word for goat, ""capra"". With modern methods of production, the cheese is made from cow's milk, as well, or a combination of both cow's and goat's milks. The two major styles of caprino are ""fresco"" (fresh) and ""stagionato"" (aged). The cheese begins production by adding a whey-based starter culture to whole or part-skim raw milk. The milk is then heated to promote coagulation that takes place within 24 hours. Once the coagulation occurs, the curd is"
"be stretched and kneaded to produce a delicate consistency—this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, ""The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella."" It is then typically formed into cylinder shapes or in plait. In Italy, a ""rubbery"" consistency is generally considered not satisfactory; the cheese is expected to be softer. Mozzarella Mozzarella (, ; ) is a traditionally southern Italian spun paste dairy made with"
"in fresh form, today it is used predominantly in cheese and yogurt making. Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium content. Well-known cheeses made from sheep milk include the Feta of Bulgaria and Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano (the Italian word for sheep is ""pecore"") and Ricotta of Italy. Yogurts, especially some forms"
"Murcian cheese Murcian cheese (Spanish: ""queso de Murcia"") is a fatty goats' milk cheese from the Murcia region of south-east Spain. It has a Protected Designation of Origin. The cheese is made only from milk from goats of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone. The cheese is made in two forms: The goats are milked daily and after filtration the milk is warmed and curdled with an animal enzyme or another authorised agent. Depending on the type of cheese to be produced the process continues thus:"
"only in winter, and spend the summer months on the mountain pastures of the Alps, moving higher as the season progresses. The Valdostana Pezzata Rossa is raised both for milk and for meat. Milk yield averages per lactation; the milk has 3.55% fat and is high in κ-casein, making it suitable for cheese-making. The milk is used to make Fontina, but also in less well-known local cheeses such as Fromadzo, Reblec, Salignum, Seràs and Toma di Gressoney. Valdostana Pezzata Rossa The Valdostana Pezzata Rossa is an Italian breed of cattle from Valle d'Aosta region in north-western Italy. It is red-pied,"
"of Mystras takes its name from a cone-shaped hill, called Mizithra from its resemblance to the cheese. (Steven Runciman, ""A Traveller's Alphabet"", ""Morea"") Mizithra Mizithra or myzithra ( ) is a fresh cheese made with milk and whey from sheep or goats, or both. The ratio of milk to whey usually is 7 to 3. Production resembles that of Italian ricotta. Furthermore, Mizithra can be salt-dried to produce a mature salty cheese similar to the Italian ricotta salata. It is primarily produced on the island of Crete but is widespread throughout Greece. It is essentially the same as Anthotyros though"
"cheese is ""an exquisite and soft unripened cheese with an intense white color, no eyes and usually without bark or very thin crust, a native of Briviesca, a town that has an important livestock of sheep breeding Churra."" It is one of the most appreciated and best known European cheeses. At first, it was made from raw sheep milk and animal rennet, seasoned with salt. Then it was put into clay jars and dried in cold, wet places. Nowadays, it is made from ""pasteurized sheep's milk, cow or mixture of both."" Extra salts and rennet are added after the cheese"
"Monte Veronese Monte Veronese is an Italian cheese made from cow’s milk which is produced in the northern part of the Province of Verona, more specifically in the Lessini mountains or the Veronese prealps. Like Asiago it comes in two varieties, one fresh and one matured. Monte Veronese was awarded Italian ""Denominazione di Origine"" status in 1993 and European Protected designation of origin () status in 1996. The fresh Monte Veronese is made from unpasteurized whole milk (""latte intero"" in Italian) and has a brief aging period, from a minimum of 25 days to two months. The paste is white"
"Piedmontese breed fed on fresh forage or hay from mixed meadows or pasture. On occasion some milk from sheep or goats may be added to the cows' milk. Aside from being eaten on its own Castelmagno can be part of countless recipes, such as in fondue or veloutees and can be eaten along with rice, pasta, polenta, thinly sliced raw beef meat (carpaccio) or grilled vegetables. Castelmagno cheese Castelmagno (DOP) is an ancient cheese with Protected designation of origin status from the north-west Italian region Piedmont. Castelmagno is a cheese which has been made for many centuries: the earliest known"
"autochthonous Italian goat breeds of limited distribution for which a herdbook is kept by the Associazione Nazionale della Pastorizia, the Italian national association of sheep- and goat-breeders. At the end of 2013 the registered population was variously reported as 9814 and as 10,409; the total population is estimated at 42,000. The milk yield per lactation of the Messinese is for primiparous, for secondiparous, and for pluriparous, nannies. The milk averages 5.83% fat and 4.13% protein, and is used mostly to make caprino and mixed-milk cheeses. Messinese goat The Messinese is an indigenous breed of domestic goat from the area of"
"the cheeses made from their milk are much more common over on the western side of the Apennines in Lazio and Campania. When mixed with thick cream, stracciatella is also used to make burrata (Italian for ""buttered""): this is a rich, buttery textured cheese which comes enclosed in a bag of mozzarella and is thought to have been originally created in the early 20th century in Andria on the Murgia plateau. It is also now made outside Italy, especially in the United States and Argentina. Since neither stracciatella nor burrata keeps well even when refrigerated, these cheeses need to be"
"cheeses—grating cheeses such as Grana Padano, Parmesan or Pecorino—are quite firmly packed into large forms and aged for months or years. Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cow's milk, many parts of the world also produce cheese from goats and sheep. Examples include Roquefort (produced in France) and Pecorino (produced in Italy) from ewe's milk. One farm in Sweden also produces cheese from moose's milk. Sometimes cheeses"
"Sheep milk Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Specialized dairy breeds of sheep yield higher amounts of milk compared to other breeds of sheep. Some of the most common dairy breeds include: In the U.S., the most common dairy breeds are the East Friesian and the Lacaune. Finding a dairy sheep producer can be challenging, so some may choose a meat or wool breed, which do not produce"
"content. Sheep milk contains 4.8% lactose, more lactose than cow milk, and is therefore not an alternative for people who are lactose intolerant. Though sheep's milk may be drunk in fresh form, today it is used predominantly in cheese and yogurt making. Well-known cheeses made from sheep milk include the Feta of Bulgaria and Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano (the Italian word for sheep is ""pecore"") and Ricotta of Italy. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk. Many of these products are now often made with cow's milk,"
"of sheep, cow, goat, or Italian water buffalo milk, the American product is almost always made of cow's milk whey. While both types are low in fat and sodium, the Italian version is naturally sweet, while the American is a little saltier and more moist. In Tunisia, the ""rigouta"" from the city of Béja is a close relative to the ricotta, except that it is always fresh-soft and is not aged. It is exclusively made from the whey of Sicilo-Sarda sheep's milk. Rigouta is also used as the basis of several preparations and dishes of Tunisian cuisine. In Spanish, ricotta"
"produced from cow's milk, rennet, and cream. Burrata was probably first made around 1920, but may have origins dating back to about 1900 on the Bianchini farm in the city of Andria within Murgia, an area in the Apulian region. In the 1950s, it became more widely available after some local cheese factories began producing it and it can be a useful way of using up the ""ritagli"" (""scraps"" or ""rags"") of mozzarella. In 2017 ""Burrata di Andria"" became a PGI product. Established as an artisanal cheese, burrata maintained its premium-product status even after it began to be made commercially"
"Leipäjuusto Leipäjuusto (bread cheese) or juustoleipä, which is also known in the United States as Finnish squeaky cheese, is a fresh cheese traditionally made from cow's beestings, rich milk from a cow that has recently calved. Reindeer or even goat milk can also be used. Commercially available versions are typically made from cow's milk, and they lack some of the colour and flavour because of this. The cheese originally comes from Southern Ostrobothnia, Northern Finland, and Kainuu. The milk is curdled and set to form a round disk from two to three centimeters thick. After this, leipäjuusto is baked, grilled,"