On a pizza or cheese platter, pair it with mortadella, salami, or cooked ham. Knowing how to use each one of these cheeses will help you create refined, balanced, and exciting menu options your customers will love! For more insights, subscribe to our newsletter!
Aged for at least 24 months and produced in the Parma region of Italy, Parmigiano Reggiano cheese is hard-ripened and often referred to as the "King of Parmesan. This cheese is also lactose-free! It is a granular hard-ripened cheese that is aged for 12 months to achieve its mild, delicately decadent flavour.
Imported from Italy, made from sheep's milk and aged for a minimum of five months, our Pecorino Romano cheese has a delicious zesty taste that adds a distinct touch to your dish. Check out our beer and cheese pairing guide. Chef Adrian Forte is here to show you how to make your very own burrata using Fior di Latte cheese.
Check out our infographic for five all-day menu ideas! Skip to Content Contact us. Food Service Canada. Order Online. Newsletter Sign Up. Contrary to popular belief, Italian Parmesan is a category of cheese — not a single variety!
This crumbly, dense, flaky cheese is dry-salted by hand during the aging process which takes 5 to 12 months. Sure, maybe you know if you like cheddar or hate Gouda does anyone actually hate Gouda? When you see labels with words like Parmigiano, Romano, and Parmesan, you might wonder if there is actually any distinction at all. The good news is, the experts at Cello are here to help break down a few of the cheeses that are commonly confused.
The Protected Designation of Origin comes from legislation handed down in to protect regional foods. This hard cheese is golden in color and aged for at least a year, sometimes up to 36 months. Genuine Parmigiano Reggiano — with the PDO status— is enveloped with an embossed rind with the name of the cheese lettered onto it.
Last Name. To learn more about how we collect, use and protect your personal data please read our privacy policy. Create Account. I agree with the terms and conditions. Although there are a number of cheese-free recipes such as our vegan pestos , it can be used to add an extra tang or a subtle mellow flavour to your pasta.
Your choice of cheese can transform your dish in a variety of ways. Read on or watch the video below to master using these cheeses on your pasta dishes. This might be an overstatement, but some might say that Pecorino Romano fuelled the expansion of the Roman Empire. Whilst the Roman Empire did eventually come crashing down, this iconic Italian cheese has endured, and is enjoyed both by residents of the Eternal City and pasta-lovers from all over the world.
Pecorino Romano has a slightly tangy, almost spicy taste. This provides an ideal contrast with rich and earthy flavours. Note — the more mature a Pecorino is, the sharper the taste.
This delicate-tasting cheese is generally matured for a minimum of 5 months, whilst a more pronounced flavour comes after 8 months or more which is more common with grated pecorino.
More specifically it can be traced back to one particular monastery — Chiaravalle Abbey. According to local tales, this grainy cheese came into being during the 12th century, as monks at the Abbey sought new ways to preserve an abundance of milk. By adding salt and renin to the milk, and cooking over a low heat for a long time, they came up with a delectable cheese that only improved with age.
Like most hard cheeses, the taste of Grana Padano matures over time. Before 16 months of maturation, it has a delicate, milky taste, having yet to develop its trademark graininess.
After this, it takes on a sweeter taste and you can distinguish little crystals in its body. Once Grana Padano has been matured for up to and beyond two years, it becomes much more nuanced in its flavours - gaining a buttery depth with nutty tones. Quite possibly the most well-known Italian cheese, Parmigiano Reggiano has similar origins to Grana Padano. It was first concocted by monks in the Middle Ages as a way to use excess milk, before being produced by noble families around the areas of Parma and Reggio.
Its fame soon spread around Italy and beyond.
0コメント