Me italians have a habit of always boasting about all the beautiful things we have and, since we have many of them, sometimes we forget about all the good ones. At a time when we have all become
more severe regarding food quality, the world envies our typical delights, including, of course,
the best Italian cheeses.
It’s somewhat paradoxical, but we are very fond of foreign cultures even when it comes to food. Already in the ’80s, the trend of “fast” American cuisine was spreading in Italy like wildfire. Fortunately, things are slowly changing today, highlighting a greater attention to typical Italian products. We ourselves are finally learning to recognize quality and certifications. In short, we still have a long way to go, but we are on the right track.
However, we have never lost our national pride, and who knows how many times you have heard phrases like: “Italian cuisine is the best in the world,” “we are better than the French,” “foreigners envy our table,” “if I go abroad, I can’t resist without pasta for more than two days,” etc. This is why today we have decided to present you with the 10 cheeses that the whole world envies. Those that, once on the table, make a difference without any ifs or buts. They are all DOP and, more or less, easy to find. Surely you can find them easily on our portal.
The Castelmagno DOP, coming from the beautiful and sweet Valle Grana in Piedmont. A cheese that undergoes a double break of the curd and, for this reason, remains particularly grainy. The nec plus ultra would be the natural blue-veined one with long aging.
The Bitto DOP, a historic cheese of the high altitudes in Valtellina with a hard paste that has a great capacity for refinement and aging. Produced only with mountain milk, it is rich in aromas and particularly melting.
The Caciocavallo Podolico, a magic from the lands of Basilicata, Calabria, Puglia, and Molise. A spun paste cheese that, with aging, produces extraordinary aromatic sensations.
The Ragusano DOP, produced in the province of Ragusa with milk from Podoliche cows, is also part of the spun paste cheeses. Of an elongated parallelepiped shape, in the center it has a fold due to the fact that it has been hung throughout the aging process.
Gorgonzola DOP natural spicy: the cheese that the world loves even in countries where blue cheeses exist. In its sweet and spicy forms. We prefer the natural spicy version.
Mozzarella di Bufala Campana DOP: a cheese that everyone in the world has tried and continues to try to imitate but, thank God, with very little success because here it’s the land that makes the difference.
Monte Veronese DOP: it is the cheese from the pastures of the ancient plateau of the Lessini Mountains in the Veronese region. We always recommend the Stravecchio di Malga DOP Slow Food Presidio, an extraordinary rarity.
Pecorino di Forenza DOP. When we think of Pecorinos, we rightly think of the great Pecorinos of central Italy. Yet, try this one! It is the exaltation of the land of Basilicata with a concentration of aromas and scents that has few rivals!
S&M
