The Most Popular Italian Cheeses in Cooking

Italian cuisine is renowned for its rich and diverse array of cheese varieties, each with distinct flavors and uses. From the hard, aged Grana to the creamy, delicious Ricotta, these cheeses are integral to many traditional Italian dishes. This article explores the most popular Italian cheeses used in cooking and their specific applications.

1. Parmigiano Reggiano

Perhaps the most well-known and versatile Italian cheese, Parmigiano Reggiano is a hard, aged cheese originating from the Po Valley. It is distinguished by its grainy texture and amino-acid crystals, making it a favorite for both savory and sweet dishes. In cooking, Parmigiano Reggiano is a condiment that brings a nutty, umami flavor to an almost infinite variety of dishes, including pasta sauces, risottos, stuffing, and omelets. For the best flavor, it is recommended to grate cheese yourself rather than using pre-grated cheese. Parmigiano Reggiano is also lactose-free, making it suitable for those with lactose intolerance.

2. Mozzarella

Mozzarella is a cheese that originates from the southern regions of Italy, primarily Campania, Apulia, and the Southern provinces of Latium. This cheese is renowned for its fresh, milky taste and is best enjoyed when it's consumed the same day it's made. Mozzarella can be used in a variety of ways, such as in sandwiches, Caprese salads, and pizza. For pizza, it's common to use a drier version of mozzarella that is easier to use as a topping, but it's also used in many other recipes, such as Parmigiana di Melanzane (Eggplant Parmesan).

3. Ricotta

Ricotta is a versatile cheese that, unlike some others on this list, is not a hard cheese but rather a byproduct of cheese production. Its protein-rich texture allows it to incorporate well into both savory and sweet recipes. Ricotta is famously used in cannelloni and as a dessert base when combined with honey and cinnamon. In central Italy, ovine (sheep) ricotta is a key component in traditional desserts like cannoli.

4. Pecorino

Pecorino is a family of cheeses made from ewe's milk, primarily produced in Italy's central and southern regions. These cheeses can be aged for months or years, resulting in a sharp, flavorful variety. Pecorino is widely used as a condiment in pasta sauces such as Cacio e Pepe, Gricia, and Amatriciana. It can be enjoyed on its own with a slice of bread and a glass of wine, making it an excellent option for those who appreciate strong, pungent flavors.

5. Gorgonzola

Originating from Lombardy, Gorgonzola is a blue cheese with a rich, intense flavor. It comes in two primary varieties: dolce (sweeter and creamier) and piccante (firmer and more pungent). Gorgonzola is an acquired taste due to its strong flavor, enhanced by edible molds. It is versatile and used in cooking, such as in gnocchi allo zola, and is a key ingredient in the classic four-cheese pizza (quadro formaggi) and when melted with polenta. Gorgonzola pairs well with a Gewurztraminer wine.

Italian cuisine is not just a collection of dishes but a symphony of flavors, and cheese is a crucial part of this orchestration. Whether it's a spaghetti carbonara or a simple Caprese salad, the right cheese can elevate a dish to new heights. From the sharpness of Pecorino to the creaminess of Ricotta, these cheeses are not only delicious but also essential for creating authentic Italian flavors.

Keywords: Italian Cheeses, Cooking Cheeses, Pasta Sauce Cheeses