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| Bringing Home the Taste of Regional Italian Cheese Posted: 08 Mar 2012 06:26 AM PST by Ky Foley http://www.free When traveling abroad we see the ordinary as well as the extraordinary. Each town has selected their own landmark, each farmer their own land. But what most places abroad have in common is that each region proudly creates their own original cheese. Each region in Italy is known for its surroundings, what they grow and what their milk-producing animals consume. Based on the environment that surrounds them, a cheese may contain a saltier flavor or even that nutty aroma and aftertaste that sets the blend above the rest. Today we will explore some regional cheeses from Italy that are widely available for consumption in America. If you can't travel to satisfy your cheese craving, why not bring the International flavors home to re-create Italian dishes or add regional Italian flair to American classics. Many of us know Parmigiano-Reggiano as the dusty cheese to be sprinkled on pizza and lasagna. But each wheel of this hard cheese ages for months on the shelf, must pass specific tests to ensure quality and cannot be named Parmigiano-Reggiano unless it is made in the provinces of Parma, Reggio Emilia, Modena and Bologna. After cooking the milk from the grass-fed cows in copper at specific temperatures while adding cow rennet, this magnificent cheese is born. Other than using for sprinkling, the cheese goes quite well in sauces, holds its texture when placed in the oven arranged as chips, and adds layers of flavor to the dish with which it is consumed. This cheese goes great with pasta, casseroles and when included in a breading procedure. Check out these recipes for inspiration: Asiago cheese pairs wonderfully with white truffle in pasta dishes. Many confuse Asiago with Parmesan. However, it is grown in a different region… you guessed it: Asiago, Italy, a region in the province of Vicenza. What many don't know is that this regional cheese is manufactured 600 meters (2000 feet) above sea level, and the altitude must be taken into consideration when producing this cheese properly. Like Parmigiano-Reggiano, this cheese comes from cow's milk, but is sold in two varieties: fresh and aged. You may find the aged version of this cheese, reminiscent of Parmesan in its hard texture but a bit stronger in flavor as well as aroma. Often used to season dishes for the extra salt and flavor, hard Asiago is sprinkled on soups, salads and pasta dishes. On the other hand, the fresh version of the cheese is often sliced thin and served with burgers, panini and pretty much any other concoction with two slices of bread and deliciousness in between. The final regional cheese we will be visiting is a versatile one. Having first been produced in the Alps in the 12th century, this cheese achieved it 45% milk fat content from a cow, inspired milder versions to be produced and distributed in Sweden, Denmark and France, and is found in it's harder, more mature variety or as a soft cheese that is and great for fondue. Still not sure? Fontina is the word we were looking for. This cheese has a nutty, fruity flavor that is great for spreading, wonderful when melted can be placed in macaroni and cheese, and has been used for dipping fondue and livening up a plain béchamel sauce. Mix up a cup of this grated cheese with your grits for a lively shrimp and grits. This cheese is wonderful when paired with wild mushrooms in a pasta dish and paired with a glass of your favorite white wine. My Autumn Squash Lasagna with Fried Brussels Sprouts includes all three cheeses. |
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