The specialties of places differ vastly, some has their
specialties like herbs, some has clothes, and some has spices and so on. Italy,
which is a very beautiful city, has cheese varieties in the name of its
delicacy. The different type of cheese is one of the attractions of the place
since ages. Have you heard of the quote that says “The early bird may get the worm, but it's the second mouse
that gets the cheese?” no? Well, now
you did. The names would be tricky to memorize but the taste does not leave the
tongue. Here it goes: Bel Paese, it
is the white creamy textured cheese that’s made from cow’s milk. It is
considered to be the modern cheese from the region of Northern Italy, Lombardy.
It can also be replaced with mozzarella in cooking recipes.
“‘It's mostly Mars Bars and
peanuts and cheese and you go to the fridge and there's Red Bull and Beer. It's
not like people are holding me down and pouring beer in my face. My background is Russian, so cheese and potatoes are my love.
There was plenty of that. And fried cheese! It is really, really, really good and
really, really, really bad for you. It's like an artery on a plate.”
Ø Gorgonzola, the
cheese is creamy but blue that has its range from mild ‘gorgonzola dolce’ to
extremely sharp ‘gorgonzola’ which depends on the time period that it has been
aged. The same is considered to be good for salads and dips and is available in the entire marketplaces all over the world.
Ø Fontina Val d’Aosta, the
oldest cheese of Italy is dence. The cheese is dence, slightly elastic and
smooth. It has the straw-color interior along with round holes with delicate
nuttiness and a hint of mid-honey. As it gets melted the same gives the flavor
of earthy mushrooms and fresh acidity. It ripes in about 3 months and its fat
content is 45%.
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