The "younger brother" of traditional Gorgonzola DOP, now called Piccante, Gorgonzola DOP Dolce was born in the mid-20th century, quickly becoming the most popular version among consumers.

Technically, the main difference from Spicy is the higher whey content, which makes the paste softer, even spreadable, and the flavor more delicate.

For this same reason, it is unable to withstand long aging, being characterized as a semi-fresh cheese. There are industrial and artisanal productions: in the latter, processing is carried out entirely by hand and not by machines, resulting in a softer and creamier final product, defined as "escape" by connoisseurs.

Unfortunately, buffalo mozzarella was not granted its designation of origin until 1993, too late to prevent its generic name from being associated with cow's milk. Buffalo mozzarella from Campania is still fresh in the region where it was produced, probably in the Middle Ages: a rich region of the Marais, where it is grazed.

It is advisable to note the importance of consuming it at room temperature and not cold, otherwise you risk wasting a large part of your money.

Malgré son nom, aujourd'hui sa production a lieu principalement en Sardaigne, et seulement dans une moindre mesure dans le Latium (d'où ce fromage est originaire de la campagne romaine) et dans la région de Grosseto. Bien connu comme fromage à râper, capable de vieillir longtemps, grâce aussi au salage abondant, il est également excellent sur la table. C'est l'une des plus anciennes appellations d'origine italiennes, datant de 1955.

Luigi Guffanti propose notamment un élevage spectaculaire de 24 mois, qui se déroule dans les caves d'Arona.

Appearance: Hard, grainy texture, straw-yellow in color, varying in shade depending on the length of aging.

Flavor: Harmonious, dry, and intense, with herbaceous notes when made with milk from pasture-raised cows.

Pairings: Full-bodied, aged red wines, but also sparkling white wines when young. Fresh fruit (Kaiser pears), pumpkin mustard. Balsamic vinegar of Modena, homemade bread.

Scamorza derives from scamozzare, or "to decapitate," referring to the cutting of the stretched curd mass into small portions: a term therefore close to "mozzarella" (to mozzarella). It is a cheese that lends itself to a short maturation period, sometimes by smoking.

Appearance: Compact and elastic yellow paste. White or yellow-ochre skin if smoked.

Taste: Mild, milky, with smoky notes if smoked.

Food and wine pairings: White wines, lager and brown beer. Red tomato jam. Ciabatta bread

Primo Sale with black pepper is a hard, whole sheep's milk cheese with a thin rind, originally from Sicily.

Primo Sale with black pepper is characterized by a thin rind, white to straw-yellow depending on the month of production, on which the texture of the basket in which it was placed to mature can be seen. The baskets used are typical Sicilian baskets called "fascedde": they are made of intertwined rush branches and give the cheese its characteristic decoration.

Provolone, a stretched-curd cheese typical of Southern Italy, was introduced to Lombardy in the first half of the 19th century by Neapolitan cheesemakers. It is produced in a wide variety of shapes, as is its maturation.

Appearance: Compact texture that may have fine, sparse holes, straw-yellow in color.

Flavor: Delicate

Pairings: Light red wines

Like other Tuscan pecorino cheeses, it has a mild and delicate flavor. Production is concentrated mainly in southern Tuscany, on the border with Lazio.

Appearance: Straw-yellow, compact, hard, with no holes.

Taste: Mild, with notes of sheep's milk.

Pairings: Red wines. Spicy mustard with green tomatoes. Tuscan sciocco bread.

DESCRIPTION

Cheese made from sheep's milk

APPEARANCE

The paste is pale straw-yellow in color with small, sparse holes; the hazelnut-colored rind is thin and textured.

FLAVOR

Sweet and milky with delicate hints of truffle.

MATURING

At least 20 days.

PRODUCER

CAO Formaggi - Fenosu (OR)