While testing out a new recipe I realized that I’ve never quite paid attention to the type of Italian cheese I’ve been using in the kitchen. After a little research I’ve learned a few things that I’d love to share with you.
Three popular hard Italian cheeses: Parmigiano-Reggiano, Grana Padano & Pecorino Romano. The three main differentiating factors: the milk source, where they’re made & the aging period.
- Made in 5 northern Italian provinces, from fresh cow’s milk & aged for at least a year.
- Has a sharp & nutty flavor with a granular texture.
- The perfect finishing touch for pasta & meatballs or shredded over salads. Also delicious as a snack or appetizer in chunks on its own.
- Aged at least 9 months & made from fresh cow’s milk.
- Milder & slightly sweeter than Parmigiano-Reggiano.
- Subtle flavor that compliments ricotta in lasagna layers or ravioli filling.
- Made from a tangy sheep’s milk & aged for 5-12 months in central Italy.
- A stronger & saltier cheese.
- Traditionally used in cacio e pepe, also recommended to add to sauces that are more sweet, like bolognese.