Italian cheeses are trendy all over the world. We also use cheese from Italy to prepare our own meals. And depending on the structure and composition of a particular cheese is necessary for different tasks. Here are the top three most popular Italian kinds of cheese, their use in cooking.
The structure is the most solid but, at the same time, very fragile cheese. In Italy, it is called Parmigiano Reggiano. Cooking kilogram Parmesan takes 16 liters of milk and Matures it in the past 36 months. In Italy, this cheese is an ingredient of lasagna, pizza, pasta, and cook on Parmesan various sauces, such as pesto. Eat cheese and go-to wine.
Where to use: in salads, sauces, soups, dressings, pasta, risotto, baked goods.
Prepare bruschetta with tomatoes and Parmesan cheese. Toast the baguette slices until golden brown in the oven. Finely chopped tomatoes and fry the garlic in a frying pan in olive oil. Put the soft tomatoes on bruschetta and sprinkle with grated Parmesan cheese.
Mozzarella – soft and tasty famous Italian cheese. It is made of natural milk of buffaloes or cows. Mature’s mozzarella fast.
Where to use: in the snacks, pizza, cakes, casseroles, and salads.
A popular Italian Caprese appetizer can decorate your summer table. Cut the tomatoes’ slices, then put sliced mozzarella slices, garnish with Basil leaves and sprinkle appetizer with olive oil.
Gorgonzola combines the sharp flavor and delicately creamy texture. Fragrant cheese is made by injection of penicillin, which is administered at a young maturing cheese.
Where to use: desserts, pasta, risotto, pizza.
We offer you to cook easy appetizer with Gorgonzola and grapes. Spread unsalted crackers Gorgonzola cheese, then put another cracker and again spread the cheese. From grapes, remove the bones, cuts the berries in half, and place them on top of the cheese.
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