Diverse, regionally specific, and countless. These are three words that describe the cheeses of Italy. The Romans can be thanked for supporting a cheese industry that is still one of the most complex and exciting in the world. Many of the cheeses produced in Italy are still consumed by Italians, often times the cheeses never even make it out of their regions. However, in the last few years more and more have made their way here and we at Zabar’s are proud to offer as many as we can. So forget about the exchange rate or the language barrier and come with us for a tour of Italy’s great cheeses!
Watch the Video:
Rocchetta is a fine example of the small, creamy cheeses that Piedmont is known for. With its blending of milks it is like a mini tour of flavors in your mouth. Ricotta Salata is to the Italians what Manouri is to the Greeks, a bi-product of feta production that is used for just about anything. Almost too white, this soft yet flakey cheese is not too salty, slightly nutty and crowd pleasing! Parmigiano Reggiano is well….everything a cheese should be! Held as one the best cheeses in the world, it never disappoints and should be used for more than grating. Set out a piece with honey and walnuts after dinner and your guests will be talking about that dessert for weeks to come! Then, Gorgonzola Mountain is Italy’s Roquefort. This definitive blue cheese packs a punch - but a sweet punch that never leaves you with a sour face.
So come and taste the cheeses that helped the Romans build an empire!