A Cheesy Affair: A Beginner's Guide to Italian Cheeses

Italy's contribution to the world of cheese is nothing short of legendary. With hundreds of varieties, each with its own unique history and flavor profile, navigating the Italian cheese landscape can be a delicious, albeit daunting, adventure. Here's a guide to some of the most iconic cheeses you must try.

Parmigiano-Reggiano

Known as the "King of Cheeses," Parmigiano-Reggiano is a hard, granular cheese made from cow's milk. Aged for a minimum of 12 months, it develops a complex, nutty, and savory flavor. It's perfect for grating over pasta, risotto, or salads, or simply enjoying in chunks with a drizzle of balsamic vinegar.

Pecorino Romano

This is a hard, salty cheese made from sheep's milk (pecora means sheep in Italian). It's one of Italy's oldest cheeses and was a staple for Roman legionaries. Its sharp, tangy flavor makes it a key ingredient in classic Roman dishes like Cacio e Pepe and Carbonara.

Mozzarella di Bufala

True mozzarella is made from the milk of the Italian water buffalo. This cheese is soft, porcelain-white, and has a delicate, milky flavor. It's best enjoyed fresh, famously paired with tomatoes and basil in a Caprese salad, or melted on a Neapolitan pizza.

Gorgonzola

Italy's most famous blue cheese, Gorgonzola comes in two varieties: Dolce (sweet) and Piccante (sharp). The Dolce is soft, creamy, and milder, while the Piccante is firmer, more crumbly, and has a stronger bite. It's delicious on its own, melted into risotto, or paired with pears and walnuts.