Although there are more than 400,000 different cheeses on this planet, only a handful of them can be found in America. The United States only consumes about 55 pounds of cheese per person every year. However, the average Italian consumes 110 pounds per person each year. So if you’re interested in learning how to make cheese or tasting an authentic Italian cheese dish, you’re going to want to learn more about what happens behind the scenes in Italy. In Italy, most cheeses are made in one of three different ways:
- The milk is coagulated with rennet, and the curds are then pressed into molds to create a flavorful and firm cheese, such as Parmesan, Grana Padano, or Provolone.
- The curds are cooked into a soft texture before being molded with molds or presses. These cheeses include Mozzarella and Pecorino Romano.
- The curds are heated, pressed, and molded into shape. These cheeses include Crescenza.
The above methods are used for most Italian cheese making. However, Gorgonzola and Mozzarella Sticks are made with a different method altogether. For these two kinds of cheese, the curds are heated in whey and then pressed between molds that help to form it into its final shape.
In Italy, the best cheeses come from animals that produce milk with high-fat content. This helps to create a flavorful and sturdier product. Moreover, the milk is left to sit somewhere between ten to fourteen days before being pressed. This is known as “washing.” The longer it sits in that stage, the sharper and more pungent the cheese becomes.
Most of the time, making cheese is done by hand or by equipment that is powered mechanically. However, many kinds of cheese have been made for over 700 years using methods that have remained unchanged. For instance, even after thousands of years, cheesemakers still use the same ceramic molds that have been used for cheese making since the first century.
Best Cheeses in Italy
In Italy, there are a few different kinds of cheeses that you’re going to want to try. One of them is Parmigiano Reggiano. This hard cheese is made from unpasteurized cow’s milk, and it’s aged for a minimum of twelve months. It has a strong flavor and aroma, as well as a firm texture that goes well with red wine or pasta sauce.
Another Italian cheese that you might want to try is Pecorino Romano. This cheese is made from sheep’s milk and has a mild yet tangy flavor. It’s usually used on salads, pizza, and pasta dishes.
Finally, there’s Grana Padano. This hard cheese is aged for at least two years and has a nutty flavor that goes well with breads and desserts. It is often used in place of Parmesan in Italian cooking.
CHEESE MAKING SCHOOLS IN ITALY
If you’re interested in learning how to make cheese in Italy, it’s recommended that you take a vacation or enroll in one of the many cheese making schools located throughout the country.
You now know how to make cheese in Italy. After reading this article, you should be well equipped to start making your own cheese at home. You can also look into the various cheese making schools located throughout the country if you feel that you’re ready for the challenge.