"one milking, which makes it harder. It takes about two to three months to produce and age this cheese. The fat content of dolcelatte is higher than Gorgonzola at about 50%. Dolcelatte is comparable in taste and texture to dolceverde and torte gaudenzio cheese. Dolcelatte Dolcelatte () is a blue veined Italian soft cheese. The cheese is made from cow's milk, and has a sweet taste. Its name translates from Italian to 'sweet milk' in English. Dolcelatte was created by the Galbani Company (now part of Groupe Lactalis) and the name is a registered trademark. Dolcelatte was developed for the"
"Bel Paese (cheese) Bel Paese () is a semi-soft Italian cheese. It was invented in 1906 by Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy. The name Bel Paese comes from the title of a book written by Antonio Stoppani. It is Italian for ""beautiful country"", and is used as a phrase for Italy itself. Originally produced in Melzo, a small village near Milan in the Lombardy region, it is now made in both Italy and the United States. Bel Paese is a cow's milk cheese. It matures for six to eight"
"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."
"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 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"
"consumed promptly, while they are still soft and fresh. Stracciatella di bufala Stracciatella di bufala () is a cheese produced from Italian buffalo milk in the province of Foggia, located in the southern Italian region of Apulia, using a stretching (pasta filata) and a shredding technique. Stracciatella cheese is composed of small shreds—hence its name, which in Italian is a diminutive of ""straccia"" (""rag"" or ""shred"") meaning ""a little shred"". It is a stretched curd fresh cheese, white in colour, and made the whole year round, but is thought to be at its best during the spring and summer months."
"Ricotta forte Ricotta forte (strong ricotta) is a very traditional soft cheese of Apulia, in Southeastern Italy. It is creamy, spicy and a little bitter. Its preparation is similar to the Greek cheese called ""kopanisti"": the milk is fermented by bacteria and yeast which contribute to the spicy tasty and to the very intense aroma. The aroma is similar to the long-seasoned pecorino. This cheese is typically used on pasta to make the tomato sauce tastier or on the bread with anchovies or in the traditionali fried ""panzerotti""""."" It has been recognised by the Ministry of Agricultural, Food and Forestry"
"Robiola Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word ""rubeole"" (ruddy) because of the color of the seasoned rind. Varieties of Robiola are produced across Piedmont from the provinces of Cuneo, Asti and Alessandria and into Lombardy. It is one of the specialties of the Aosta Valley. The taste and appearance of Robiola"
"Svecia Svecia (or ""Sveciaost"", ""ost"" meaning cheese) is a Swedish cheese. It is a semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. It is produced in wax-covered cylinders weighing each. The cheese is similar to other Swedish hard cheeses whose manufacturing methods date back to perhaps the 13th century, but the name ""Svecia"" — from the Latin ""Suecia"" meaning ""Sweden"" — is a 20th-century invention, dating to 1920. Svecia is produced in a fashion typical to many semi-hard cheeses. Milk is pasteurized to then cooled to around . Rennet is"
"Taleggio cheese Taleggio () is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy plain to the south. The production takes place every autumn and winter. First, the acidified milk is"
"a soft cheese with a sharp, strong flavour and a slightly tangy aroma. It is slightly sour but sharper than Stilton and generally creamier. Shropshire Blue Shropshire Blue is a cow's milk cheese made in the United Kingdom. The cheese was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland by Andy Williamson, a cheesemaker who had trained in the making of Stilton cheese in Nottinghamshire. The cheese was first known as 'Inverness-shire Blue' or 'Blue Stuart', but was eventually marketed as 'Shropshire Blue', a name chosen to help increase its popularity, despite it having no"
"ripening stages: Grana padano cheese typically contains cheese crystals, semi-solid to gritty crystalline spots that at least partially consist of the amino acid tyrosine. In May, 2016, the Grana Padano consortium filed a legal action against the producers of the U.S. television soap opera series ""The Bold and the Beautiful"" for a scene wherein it was claimed the product was disparaged. Grana Padano Grana Padano () is a hard, slow-ripened, semi-fat, cow's-milk cheese from Italy, comparable to Parmigiano Reggiano (""Parmesan""). Grana Padano has had protected designation of origin status since 1996. It is made from cows' milk produced in the"
"Butterkäse Butterkäse (""butter cheese"" in German) is a semi-soft, cow's milk cheese moderately popular in Germanic Europe, and occasionally seen in the rest of the cheese-eating world. Although primarily produced in Germany, some Butterkäse is produced in Wisconsin. As suggested by its name, Butterkäse has a buttery flavor and appearance. It is often described as mild, partly due to its brief aging time. The softness and mildly salty or acidic flavor is reminiscent of Muenster or Gouda cheeses. Butterkäse first appeared in 1928 as a variant of Italian Bel Paese. The texture of Butterkäse is smooth and creamy, sometimes nearly"
"marketed under the same name are made from milk of different animal—feta cheeses, for example, are made from sheep's milk in Greece and from cow's milk elsewhere. Double cream cheeses are soft cheeses of cows' milk enriched with cream so that their fat in dry matter (FDM or FiDM) content is 60–75%; triple cream cheeses are enriched to at least 75%. There are three main categories of cheese in which the presence of mold is an important feature: soft-ripened cheeses, washed-rind cheeses and blue cheeses. Soft-ripened cheeses begin firm and rather chalky in texture, but are aged from the exterior"
"Italian ice-cream manufacturer based in Naples, overcame this problem by insulating the inside of the waffle cone from the ice cream with a coating of oil, sugar, and chocolate. They are sold in many different sizes throughout Europe in sizes ranging from 28-ml Miniatures to 260-ml King Cones, though the 90-ml and 125-ml sizes tend to be the most popular. The product is available in a variety of flavours, including Strawberry, Mint Chocolate, Nut, Lemon, Whippy (yogurt flavour with a chewy chocolate), Valentine's Day flavours, and Cornetto Soft (soft ice cream that comes in chocolate chip, cookie dough, vanilla, chocolate,"
"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"
"called ""feta"". However, similar white-brined cheeses (often called ""white cheese"" in various languages) are found in the Eastern Mediterranean and around the Black Sea. Feta is a soft brined white cheese with small or no holes, a compact touch, few cuts, and no skin. It is usually formed into large blocks, which are submerged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Its maximum moisture is 56%, its minimum fat content in dry matter is 43%, and its pH usually ranges from 4.4 to 4.6. Feta is traditionally categorized into firm and soft varieties. The"
"more than a year. Svecia Svecia (or ""Sveciaost"", ""ost"" meaning cheese) is a Swedish cheese. It is a semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. It is produced in wax-covered cylinders weighing each. The cheese is similar to other Swedish hard cheeses whose manufacturing methods date back to perhaps the 13th century, but the name ""Svecia"" — from the Latin ""Suecia"" meaning ""Sweden"" — is a 20th-century invention, dating to 1920. Svecia is produced in a fashion typical to many semi-hard cheeses. Milk is pasteurized to then cooled to"
"The difference between mild and sweet is the addition of sweet basil in the latter. In Australia, a variety of mild ""salsiccia fresca"" (literally meaning ""fresh sausage"") seasoned primarily with fennel is sold as ""Italian sausage"". Italian sausage In North America, Italian sausage (""salsiccia"" in Italian) most often refers to a style of pork sausage . The sausage is often noted for being seasoned with fennel as the primary seasoning. In Italy, however, a wide variety of sausages are made, many of which are quite different from the product commonly known as 'Italian sausage' in North America. The most common"
"Cremoso cheese Cremoso (in Spanish, ""creamy"") is a fresh cheese elaborated with cow's milk, with or without the addition of cream. It has its origin in Argentina, and derives from Italian cheeses with similar characteristics as Crescenza. Nowadays is the most consumed cheese in Argentina and it represents almost 40% of domestic production of cheese. From its origin as a companion of quince or Dulce de batata, its uses have evolved and now is used for making pizzas as a substitute for mozzarella. It is a soft cheese, with 45-55% water. It has no crust, and is presented in vacuum-sealed"
"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"
"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"
"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"
"which should not be confused for genuine pecorino Romano which is an Italian product recognized and protected by the laws of the European Community. Unlike the Italian cheese, American Romano is milder and uses cow's milk instead of sheep's milk. Pecorino Romano Pecorino Romano () is a hard, salty Italian cheese, often used for grating, made out of sheep's milk (the Italian word ""pecora"", from which the name derives, means sheep). Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's"
"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"
"the menu of the Pope and the Vatican City. Stracciata Stracciata is a fresh ""pasta filata"" cheese produced in Italy. Stracciata is formed into flat strips of about 4–5 cm wide, 1 cm thick and folded in on itself in a uniform manner or woven wire, made with cow's milk. The name ""stracciata"" means ""tattered"" in Italian. Stracciata is produced in the municipalities of Agnone, Capracotta, Carovilli and Vastogirardi with milk from local breeds of cattle, mostly kept at pasture and fed with fodder. The milk from the evening milking and morning in the boiler is heated cans, to a"
"a Bronze award in the British Cheese Awards in 2008. Sussex Slipcote Sussex Slipcote is a fresh cheese made from ewe's milk by the High Weald Dairy in West Sussex, England. The cheese is usually round in shape with a very soft texture. There are two different explanations given for the meaning of ""slipcote"". High Weald Dairy explains that ""‘Slipcote’ is an old English word meaning little (slip) piece of cottage (cote) cheese."" Another explanation is that ""slipcote"" describes the cheese's tendency to slip out of its rind while maturing. Sussex Slipcote has been made in England since the Middle"
"cheese, curd cheese, farmer cheese, caș, chhena, fromage blanc, queso fresco, paneer, and fresh goat's milk chèvre. Such cheeses are soft and spreadable, with a mild flavour. Whey cheeses are fresh cheeses made from whey, a by-product from the process of producing other cheeses which would otherwise be discarded. Corsican brocciu, Italian ricotta, Romanian urda, Greek mizithra, Cypriot anari cheese, Himalayan chhurpi and Norwegian Brunost are examples. Brocciu is mostly eaten fresh, and is as such a major ingredient in Corsican cuisine, but it can also be found in an aged form. Some fresh cheeses such as ""fromage blanc"" and"
"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"
"Bra cheese The Italian cheese Bra originates from the town of Bra in Cuneo in the region of Piemonte. Production of Bra may take place all year, but it may only legally take place within the province of Cuneo, however, aging may also take place in Villafranca, in Turin. The cheese may use either unpasteurized or pasteurized milk, often entirely cow's milk, but goat's or sheep's milk may be added in small amounts. It may be served as a soft or hard cheese, depending on the length of aging, from at least forty five days for soft cheese, from six"
"Grana Padano Grana Padano () is a hard, slow-ripened, semi-fat, cow's-milk cheese from Italy, comparable to Parmigiano Reggiano (""Parmesan""). Grana Padano has had protected designation of origin status since 1996. It is made from cows' milk produced in the Po River valley. The name comes from the Italian word ""grana"", a reference to the characteristically grainy texture, and the demonym ""padano"", referring to (cheese from) the Po Valley area of northern Italy. Grana Padano is one of the world's first hard cheeses, created nearly 900 years ago by the Cistercian monks of Chiaravalle Abbey, founded in 1135 near Milan By"
"defined by French legislation: a product named ""fromage frais"" must contain live cultures when sold, whereas with ""fromage blanc"" fermentation has been halted. In Swiss French, it is usually called ""séré"". In Austria, the name ""Topfen"" (pot cheese) is common. In Flanders, it is called ""plattekaas"" (flat cheese). In Finnish, it is known as ""rahka"", while in Estonian as ""kohupiim"" (foamy milk), in Lithuanian as ""varškės sūris"" (curd cheese), and in Latvian as ""biezpiens"" (thick milk). Its Italian name is ""giuncata"" or ""cagliata"" (curd). Among the Albanians quark is known as ""gjizë"". Quark is a member of the acid-set cheese"
"Stracciata Stracciata is a fresh ""pasta filata"" cheese produced in Italy. Stracciata is formed into flat strips of about 4–5 cm wide, 1 cm thick and folded in on itself in a uniform manner or woven wire, made with cow's milk. The name ""stracciata"" means ""tattered"" in Italian. Stracciata is produced in the municipalities of Agnone, Capracotta, Carovilli and Vastogirardi with milk from local breeds of cattle, mostly kept at pasture and fed with fodder. The milk from the evening milking and morning in the boiler is heated cans, to a variable temperature of 36°–38° Celsius (98°–100° Fahrenheit), depending on"