If you're considering a visit to Italy, there's no better way to plan your trip than embarking on a delightful culinary adventure across the country. This delectable journey will lead us to various enchanting destinations in Italy, where we'll encounter 5 Italian cheeses that are a must-try. All of these cheeses hold the esteemed designation of protected origin (PDO), embodying the authentic and irresistible flavors that transport us to different regions of Italy, providing a captivating glimpse into the country's exceptional culinary heritage. Wondering where to find the finest cheese in Italy? Look no further, as we present the 5 Italian cheeses that deserve a spot on your tasting list. It's time to check out some of the best cheese in Italy.
Fontina Valdostana PDO
One type of Italian cheese that everyone needs to try on a trip to Italy is Fontina. This is a local delicacy and the main cheese from the Aosta Valley. Since 1996 it has held the Protected Designation of Origin status of the European Union. Fontina is a fatty cheese, made with very fresh cow's milk but has a surprisingly sweet taste.
Typical dishes made with Fontina cheese:
Polenta concia is a corn polenta dish, traditionally enjoyed during the autumn and winter seasons. In this delightful creation, corn polenta and Fontina cheese are layered in a bowl, and the final touch is a generous drizzle of melted butter. After a quick visit to the oven, it's ready to be savored.
Seupetta di Cogne, a simple yet time-honored Italian classic, resembles a hearty soup. It features slices of stale bread fried in butter, combined with Fontina cheese and rice simmered in savory meat broth. The dish is finished with a luscious layer of melted butter and a pinch of nutmeg, creating a truly delectable treat.
Gratin di pane e Fontina: offers a solution for using up leftover bread in a scrumptious way. This traditional dish involves a base of baked cheese mixed with milk and eggs, creating a delightful blend that's both straightforward and incredibly flavorful.
Montasio PDO
The next stop on our tour is Friuli Venezia Giulia in order to try another Italian cheese with Protected Designation of Origin: Montasio. This popular Italian cheese takes its name from the plateau where it has been produced since the year 1200.
It is a hard cheese with an aromatic taste depending on how many months it has been matured: it differs between fresh, medium (mezzano) and extra mature (stagionato).
Typical dishes with Montasio cheese, of the best Italian hard cheeses:
Lasagne al radicchio e Montasio presents a delectable twist on the beloved Italian classic, ragú lasagna. This oven-baked pasta dish features layers of red radicchio and the iconic Montasio cheese, a staple of the Friuli region.
Polpettine di carciofi dal cuore mórbido, or "soft artichoke meatballs," offer a delightful finger food experience. These treats are crafted from a blend of artichokes, breadcrumbs, eggs, grated Parmesan cheese, garlic, and parsley. Nestled within each meatball lies a tender and flavorful surprise of oozing Montasio cheese.
Blecs alla friulana con burro e Montasio, yet another local specialty, showcases maltagliati pasta that's boiled and sautéed in a pan with corn flour and butter. The finishing touch is a generous sprinkling of extra-mature Montasio cheese.
Casciotta d'Urbino PDO
Our next cheese stop in Italy brings us to the center of the country, specifically Marche. Here, you can try a sweet and soft Italian cheese with a thin skin called Casciotta d'Urbino. This cheese is mainly made from sheep's milk, with a bit of cow's milk, and it was liked by famous people like Michelangelo and Pope Clement XIV. It's a must-try for cheese lovers when you visit Italy.
Typical dishes with Casciotta d'Urbino cheese:
Rotolo salato con zucchini e Casciotta is a delightful bread roll filled with zucchini and Casciotta, giving a fresh twist to the classic savory cake.
Spaghetti con fiori di zucca e fonduta di Casciotta features traditional spaghetti combined with courgette flowers and a Casciotta cheese fondue, creating a delicate yet satisfying Italian appetizer.
For a sweet treat, try Semifreddo alla Casciotta con purea di fragole, a Casciotta semifreddo served with strawberry puree. Despite sounding complex, it's easy to prepare with basic pantry ingredients. Just mix egg yolks, sugar, flour, and a touch of cornstarch. Then, create a fondue using milk, butter, flour, and Casciotta d'Urbino. Combine it with the mixture, garnish with strawberry puree, and you'll have a delicious dessert.
Canestrato Pugliese PDO
This Italian sheep's milk cheese is produced mainly in the province of Bari and takes its name from the baskets in which it is traditionally aged. It has a delicate taste when the cheese is fresh and becomes more tangy as it matures.
Typical dishes with Canestrato Pugliese cheese:
- Pasta al forno con Canestrato e mozzarella di bufala, baked pasta with Canestrato and buffalo mozzarella, for all baked pasta and cheese lovers. This Italian dish is a first course with a layer of sauce, pasta, mozzarella, meatballs and finally the Canestrato Pugliese grated on top.
- Flan di cipolla su fonduta di Canestrato e vincotto di Primitivo, onion fondue on Canestrato fondue and vincotto Primitivo, a delicious dish reminiscent of the most famous onion calzone a la barese (here accompanied by a cream of Canestrato and a few drops of Apulian vincotto Primitivo). A modern and refined reinterpretation of a simple, peasant dish, much appreciated by young and old alike.
- Bombette pugliesi, Apulian bombette, which consists of rolled pork, stuffed with Canestrato pugliese, bacon or other meats and flavoured with chopped parsley, salt and pepper. They are usually round in shape, hence the name "bombette".
Vastedda della Valle del Belice PDO
Now, let's journey to Sicily, specifically in the towns of Agrigento, Trapani, and Palermo, to savor the final Italian cheese on our exploration. This cheese is not only one of the most beloved in Italy but also exceptionally popular: Vastedda della Valle del Belice. Crafted from sheep's milk of the Valle del Belice breed, it's a fresh sheep's cheese with a bright and slightly tangy flavor.
Platos típicos con Vastedda della Valle del Belice:
Focaccia con Vastedda e pomodori secchi offers a mouthwatering sandwich experience. It features crispy focaccia packed with dried tomatoes and Vastedda cheese, making it a delectable choice for true connoisseurs of traditional Italian cuisine.
Risotto mantecato con Vastedda, or Vastedda risotto, is a dish designed for cheese and bold flavor enthusiasts. This delectable meal combines the aromatic Vastedda del Belice with caper-infused oil, a touch of chili, and wild fennel, resulting in an explosion of flavors.
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