In Italy, there are over 2,500 varieties of cheese. You can find about 500 of them in the commercial market, and more than 300 carry some form of intellectual protection or registration (PDO, PGI). While the variety is confusing, almost everything in Italian culinary tradition revolves around eight “great” cheeses.
At Spizing, we believe that to cook an authentic Italian dish, you must know when to use Parmesan and when to use Pecorino. Here is how to navigate the world of Italian cheeses:
1. Mascarpone – The Delicate Cream
This isn’t just a cheese; it’s more of a “cream curd.” It is made from cow’s milk cream, curdled with lemon juice.
- Usage: The king of desserts, tiramisu, and fruit creams. You can add it to recipes as a substitute for sour cream.
- Spizing Tip: Put mascarpone on a pizza with speck (smoked ham), but only after taking it out of the oven so it retains its creamy texture.
2. Ricotta – The Italian “Yogurt”
Ricotta is made from the whey leftover from the production of other cheeses using cow, buffalo, sheep, or goat milk. It is light and universal.
- Usage: A classic filling for fresh and dry pasta (the most popular being ricotta and spinach). It is also used in the production of gelato and other confectionery.
- Interesting Fact: Italians often add a dollop of ricotta to a finished portion of pasta, much like we add yogurt to sarmi or moussaka.
3. Mozzarella – The Global Superstar
The most famous soft cheese in the world. Traditional mozzarella is made from buffalo milk, but today, cow’s milk is also widely used. The process involves kneading the curd at 90°C until it becomes plasticized, followed by sudden cooling in the desired shape.
- Fresh vs. Aged: Fresh mozzarella is kept in brine until use and is best consumed raw in salads. Aged mozzarella has a reduced water content and is more suitable for cooking and pizza.
- Variant: Try Scamorza—an aged and often smoked mozzarella—if you are looking for a bolder flavor.
4. Gorgonzola – The Blue Magic from the North
Gorgonzola is a blue cheese from Northern Italy used in pastas, pizzas, and sauces. There are two main types:
- Dolce (Soft): Lighter and creamier. Ideal for cooking because it melts easily and doesn’t overpower other flavors.
- Piccante (Hard): With a sharp taste and pungent aroma—for salads, appetizers, or direct consumption.
5. Provolone – The Universal Soldier
The most versatile semi-hard cow’s milk cheese in Italy.
- Usage: It goes everywhere—from salads, sandwiches, pasta, pizza, and lasagna to small cubes in a hot soup. It is fantastic for grating over a finished dish or before baking. It is also excellent for direct consumption with red or white wine.
6. Parmigiano Reggiano (Parmesan) – The King of Cheeses
The most popular hard cheese in the world. It is produced from cow’s milk only in the province of Emilia-Romagna. The original always has the words Parmigiano Reggiano in pin-dot indentations on the rind and the PDO mark.
- Aging: From 12 to 120 months. For direct snacking, look for Parmesan aged over 24 months.
- Usage: Grate over a finished dish or pasta.
- Warning: Do not cook it into sauces! If used in large quantities during heating, Parmesan becomes stringy or forms a clump.
7. Grana Padano – The Practical Alternative
Produced using the same technology as Parmesan, but in a broader geographical area and aged for a shorter period (usually up to 16 months). Grana Padano is also a protected brand and region, but it can be aged for as little as 6 months, unlike Parmesan, which requires a minimum of 12.
- Usage: The perfect cheese for cooking and grating into dishes. An excellent choice for pairing with wine as well.
8. Pecorino – The Sheep’s Treasure
Pecorino is a sheep’s milk cheese, and its name comes from pecoro (the Italian word for sheep). It is characteristic of Central and Southern Italy, Sardinia, and Sicily. This is a hard, high-fat cheese aged for at least 6 months. Due to its high fat content and shorter aging period, it is often produced with additives like truffles, black pepper, or sun-dried tomatoes.
- The Cook’s Choice: Pecorino Romano is the saltiest variety and is used as both a “salt and spice” simultaneously.
- Why it matters: Unlike Parmesan, Pecorino dissolves into the sauce and does not become stringy. It is mandatory for icons like Carbonara, Amatriciana, Pasta alla Greca, and Cacio e Pepe.