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How Italian cheese is made |
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The cheeses of Italy are varied, timeless and delicious. Of the over-400 cheeses made in Italy, they all share some of the same processes that produce Italy's greatest gastronomic successes, wonderful Italian cheese.
The first step is obtaining the freshest milk possible; Italy's cheeses are made from cow, buffalo, sheep and goat's milk. The milk is heated to the proper temperature and acidified to set the cheese.
When the mixture cools, it begins to solidify and separate into cheese and whey. The whey is drained off and used for other purposes or discarded and the cheese is wrapped, to begin a period of aging. Freshly made cheese is often called Farmer's or Mascarpone, used mainly in baking. Aging produces short-ripened; in 30 days, medium-ripened in up to six months, and long-ripened in over six months.
The classifications of cheeses are based on the kind of milk used, fat content, consistency, temperature in curd processing, ripening time and denomination. Every region of Italy produces its own specialties and is a point of pride for that region. The standards are highly regulated by Italian law to protect the integrity of the product and produce cheeses that are world-class.
Whether your interest in Italian cheeses is that of making your own or enjoying them at the table, understanding the process is half the fun of enjoying the final product. Using Italian cheeses is an adventure in good eating. Many of us have our favorite recipes, but a little research and an open mind can open up a wonderland of possibilities.
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