Wherever you travel in Italy you will find different types of cheeses used in recipes. These cheeses are tied to the land, wine, and culinary traditions of each region.
Piedmont, in the northwestern region of Italy, produces full-flavored cheeses to match its big, full wines, Barolo and Barbaresco. Like the cheese and wine, the food of Piedmont is rustic and bold.
Lombardy, located in the north, has fertile pastures where cows can produce rich, flavorful milk. The majority of cheeses in this region are made from cow’s milk. Many of them are soft, supple, and creamy, lending a rich texture to recipes.
Friuli, Alto Adige, and the Veneto in the northeast produce many harder, aged cheeses that are perfect for recipes. The cheeses blend well into regional dishes like polenta. The rich texture and flavor of the cheeses are a beautiful contrast to a light, bubbly glass of locally made Prosecco. They also pair well with the rich wines of the Veneto, such as Valpolicella and Amarone.
Emilia-Romagna is known for glorious Parmigiano-Reggiano, a cheese used often in the region’s stunning cuisine, especially the fresh pasta dishes. Sangiovese is the predominant grape in this region, and compliments the classic cheeses and recipes this region is known for.
Tuscany is the land of sheep, and produces one of Italy’s most delicious sheep’s milk cheeses, Pecorino Toscano. This cheese adds earthy, nutty, and salty flavors to any recipe. The wines of Tuscany, some simple and rustic and others rich and complex, mirror the different varieties of cheeses. Other regions further south in Italy are also known for Pecorinos, and for soft, creamy Mozzarella, a cheese that can be incorporated into recipes for all seasons.
