Types of Cheese in Italian Cuisine: From Robiola to Parmigiano Reggiano

When visiting a local North Italian restaurant, you might be surprised to find a common ingredient in most of the dishes: Robiola. This white rind cheese, made from a mix of cow, sheep, and goat milk, is a favorite. It's often shared more as a condiment or in dishes like polenta with spinach, or even used as a gelato with a fig on top. Another popular dish is gnocchi with melted Robiola and chestnuts, while roasted Brussels sprouts with Gorgonzola also provide an excellent side dish to a well-aged steak. Italy is a land of diverse cheese, with a rich history and variety that you may never have explored before.

The Four Groups of Italian Cheese

When it comes to using cheese in Italian cuisine, you can broadly classify them into four groups:

Hard Cheese to Be Grated: This group includes cheese like Parmigiano-Reggiano and Pecorino. These are typically used to sprinkle over cooked dishes like pasta or as a layer in dishes like Lasagne alla Bolognese. Cheese Which Melts but Does Not Dissolve: Mozzarella and Provolone fall into this category. Mozzarella, for example, is famously used as a pizza topping and in Fonduta. It adds a delightful texture and flavor to dishes. Cheese That Dissolves Into a Cream: Gorgonzola and Mascarpone are soft, creamy cheeses used in various Italian desserts and dishes. Gorgonzola is often paired with Brussels sprouts or even used as a spread in Napoletana pizza. Ricotta: Though technically not a cheese, Ricotta is a staple in Italian cuisine. It's used in both savory and sweet dishes, such as Gnocchi alla bava from the Aosta Valley, or in desserts like Tiramisu.

The Most Popular Italian Cheese: Mozzarella

The most well-known Italian cheese is mozzarella, which used to be made from buffalo milk. It has now shifted to cow's milk. Buffalo mozzarella, known for its longer shelf life, can last for about 24 hours after production. However, most of the mozzarella found in Italian markets today is made from cow's milk, used for pizza toppings, Lasagna, or simply eaten as a fresh, soft cheese.

Complete List of Italian Cheeses

Italy is home to a wide variety of cheeses, each with its unique characteristics and uses:

Parmigiano-Reggiano Grana Padano Scamorza Fontina Casera e Bittò Latteria Pecorino Romano Tuma Caciocavallo Podolico Gorgonzola Taleggio Caciocavallo Ragusano Pecorino Sardo

Italy's use of cheese as a cooking ingredient is far more limited compared to American cuisine. However, when used, cheese plays a critical role in enhancing the texture and flavor of dishes. For instance, grated Parmigiano-Reggiano seasons pasta, Mozzarella is a key ingredient in pizza, Fontina is melted for Fonduta, and Pecorino is the core of Cacio e Pepe and Gricia. These dishes highlight the unique and minimalistic approach to cheese in Italian cuisine, emphasizing quality and taste.

If you ever find yourself intrigued by the richness and diversity of Italian cuisine, the use of cheese is but one aspect of the fascinating culinary landscape of Italy. Delve into the world of Italian cheese, and you'll likely discover a deep appreciation not only for the cheese itself but for the art of cooking that hinges on these small yet flavorful components.