Cheese making is not that different from the art of cooking, which is why it can be quite fascinating. The best part about making cheese is that you can have it straight off the wheel and start to eat it as soon as possible. In this blog post I will show you some of my Italian cheese recipes, how to make them, and what they taste like. This should give you an idea of how we make cheeses in Italy and perhaps inspire a taste adventure for yourself!
Benefits of cheese making in Italy
- Cheese is a culinary delight, or so we think. It is just as flavorful and tasty as pasta and you can eat it instantly – for instance by frying or grilling it or simply eating it straight off the wheel.
- As with cooking, you can make cheese of almost any kind that you want; from traditional milk-based cheeses to various types of hard cheeses such as parmesan.
- Cheese making has an ancient history in Italy; recipes have been written down since at least the time of the Roman Empire, and most of your family may have passed down their recipes over the generations in this way!
- Cheese making is a straightforward hobby that can be done by anyone of any age. You don’t have to be an expert chef to make cheese, it’s just like baking a cake.
- Cheese making can create a love of Italy in anyone who tries it. I hope you will feel the urge to explore Italy and learn more about our past and culture when you’ve tried these recipes from my home country!
Italian cheese recipes
- Caciocavallo di Vasto
A very traditional Southern Italian cheese that is loved by all our family every Christmas Eve for antipasto. The cheese is very salty and flavorful, which is why I love to eat it with a bit of honey.
- Taleggio
A cheese that was first produced in Lombardy near the Alps, this has now become a staple in northern Italy, with many producers producing their own variety. The taste is a bit similar to brie and it’s great to have on crackers or as part of an antipasto platter.
- Pecorino Sardo
One of my personal favorites, pecorino sardo originates from Sardinia and is used to produce quality cheeses that are suitable for aging at home as well as in modern factories. In Sardinia, we use it as an accompaniment for bread with breakfast or for lunch.
- Tumazzo
This is a popular cheese from the north of Italy that originates from Tuscany, Liguria and Lombardy. You can eat it raw or should you prefer, you can age it and turn it into parmesan or add herbs to create a tasty alternative. This cheese is often used to make a delicious pasta dish called timballo di maccheroni al formaggio e carne which translates as macaroni with cheese and meat.
- Stoccafisso
This is a unique cheese that we make from dried and salted cod fish. My family is from Genoa, Italy so this is just one of the many types of cheese that we eat in my home. We eat it as an appetizer with bread before lunch or dinner.