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!
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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!
From the foothills of the Italian Alps, this Piedmont round, made with a seasonal blend of sheep and goat's milk, is soft, creamy, and covered with a wrinkled, almond-colored rind. It's only aged for a week or two, and the fresh, rich milk makes for a satisfying cheese: lightly tangy, mild, and a bit grassy. Pleasant enough for breakfast, fancy enough for a gift. Pasteurized.
Ricotta Salata
When cheese is made, the whey (liquid) is drained from the curds (solids), and the curds are made into cheese. Back in the old country, nearly everything was made into something usable, nothing went to waste. The industrious Italians discovered that when whey was heated up again (ricotta means "to cook again" in Italian), it became solid; thus, ricotta was born! This aged sheep's milk cheese has a mild, slightly salty-tangy flavor with a clean, sweet finish. Good for grating or cubing into salads, it also makes a delightful table cheese when served alongside salami, olives, and fruit.
Lots of cheeses can call themselves “parmesan,” but, according to Italian law, not all cheeses can call themselves “Parmigiano-Reggiano.” Made for at least 800 years according to exacting standards covering all aspects of production, it is one of the most famous and beloved cheeses in the world. Made from raw part-skim cow's milk, it's aged for at least two years, and as it matures, amino acid crystals develop, taking the form of a pleasant crunch. Although it is a superb grating cheese, Reggiano is a remarkable table cheese, as well; upon taking a nibble, a burst of fruity flavors jumps onto the palate, followed by a nutty tang, and a minimal, balanced amount of salt. The King of Italian Cheeses, indeed!
Gorgonzola Mountain
Whereas its younger cousin, Gorgonzola Dolce, is sweet, this one is “Piccante,” or spicy. Aged longer than Dolce, it has much less moisture and far more blue veining. Tart and assertive, it can be used as one would Dolce – broiled on crostini, blended into salad dressing, stirred into cream sauce for pasta or meat, enjoyed on its own with fruit and nuts - but its penetrative flavors will hold up better and remain prominent in dressings and sauces. Made of cow’s milk in Italy’s Po River Valley.
Hello Lois!
We'll be sure to add your address to our mailing list. Our 2009 / 2010 catalog will be mailed out soon and in homes shortly!
All the best!
Posted by: Zabar's | October 05, 2009 at 01:29 PM
Tiffany is the movie star of ZABARS AND SO VERY KNOWLEDGEABLE. I AM SO TOTALLY IMPRESSED! LOIS TITHERINGTON
Posted by: LOIS TITHERINGTON | October 05, 2009 at 11:21 AM
I am waiting patiently for my catalogue until I can visit your fabulous store! WHERE IS IT? I gave you my name and address eons ago. Well here it is again. LOIS TITHERINGTON
Posted by: LOIS TITHERINGTON | October 05, 2009 at 11:17 AM