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SAY CHEESE IN ITALIAN

FONTINA
- a traditional mountain cheese from the Valle d'Aosta in Piemonte. Full-fat and semi-soft with a sweetish flavor, fontina melts evenly and so is particularly good for cooking.

GORGONZOLA
- a blue cheese, originally made in Gorgonzola in Lombardia but now produced in other regions as well. It melts well and is often used in sauces. If not available, use another blue cheese.

MASCARPONE
- a cream cheese originally from Lombardia. Made with cream rather than milk, it is very high in fat. mascarpone is generally used in desserts such as tiramisu or instead of cream in sauces. Widely available, it is usually sold in tubs.

PECORINO
- one of Italy's most popular cheeses, virtually every region produces a version. Made from sheep's milk and always by the same method, although the results varies according to the milk and aging process. Pecorino Romano is a well-known hard variety from Lazio and Sardinia.

PROVOLONE
- curd cheese made from cow's milk. The curds are spun and worked into large pear- or tube-shaped cheeses, then immersed in brine and bound with string. Available fresh or matured and eaten as a table cheese or used in cooking.

RICOTTA
- meaning "recooked". It is a soft cheese made by recooking the whey left over from making other cheeses and draining it in baskets. It is produced as a by-product of many different types of cheese and varies in fat content. Hard, salted versions are available and there is also a ricotta made from buffalo milk. Fresh ricotta cut from a wheel has a better texture and flavor than that sold in tubs.

TALEGGIO
- a mountain cheese originally from the Italian Alps near Bergamo, but now also made in other regions. Taleggio is a very good table and cooking cheese and should be eaten young - its flavor becomes more acidic with age. It is made in squares and has a pink-yellow crust and creamy center.

(fr. Simply Italian by Sophie Braimbridge)

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