{"id":39700,"date":"2022-11-17T07:07:04","date_gmt":"2022-11-17T07:07:04","guid":{"rendered":"https:\/\/www.yourtraveltoitaly.com\/?p=39700"},"modified":"2022-11-17T07:07:04","modified_gmt":"2022-11-17T07:07:04","slug":"what-are-the-10-best-italian-cheeses","status":"publish","type":"post","link":"https:\/\/www.italysdreamtourism.com\/what-are-the-10-best-italian-cheeses\/","title":{"rendered":"What are the 10 best Italian cheeses?"},"content":{"rendered":"

What are the 10 best Italian cheeses?<\/strong><\/h2>\n

Those who like cheese know that Italy is a paradise to taste some of the best in the world. Italians LOVE cheese and, no wonder, some of the best in the world come from Italy<\/strong>! And for those who are passionate about cheese, I warn: you will FREAK OUT in Italy! Italian cheeses are delicious and many of them are still made by hand. Let’s get to our post today? What are the 10 best Italian cheeses? Here at\u00a0<\/span>Your Travel to Italy with Ana Patricia<\/b><\/a><\/strong>you make the trip of your dreams!!!\u00a0ALSO: see our\u00a0<\/span>\u201cAccommodation in Italy \u2013 Tips for your holidays!\u201d<\/a><\/strong><\/p>\n

Our introduction<\/strong><\/h3>\n

Well, to start, let’s talk a little bit about the origin of cheese. In 2014, pieces of cheese were identified on the chest and neck of a mummy found in northwestern China (<\/strong>Taklamakan desert). The mummy dates back to 1615 B.C. The pieces of cheese were found preserved in an almost hermetic environment in the bodies of 10 mysterious Bronze Age mummies. The analysis of the findings revealed a lactic coagulation cheese, transformed without use of rennet, but thanks to the action of bacteria, in many ways it resembled kefir, derived from milk that would have been of Caucasian origin. In addition, the carried-out analysis revealed that the cheese in question had a low salt content and was used for local consumption. It was considered the oldest cheese in the world! Read also Discover Burrata, the traditional Italian cheese from Apulia!<\/a><\/strong><\/p>\n

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The History of Cheese in Italy<\/strong><\/h3>\n

In Italy, the history of cheese begins a little later, with the arrival of the Greeks to the territory.<\/strong> The testimonies say that the spread of cheese on the noble tables began between the end of the 13th and 15th century in culinary recipes. The cheese ended up becoming so popular with Italian nobles that it became popular as a dish in the popes’ canteen<\/strong> and at the Medici and Estense family weddings that, to affirm their wealth, served large pieces of Parmesan cheese to visitors and other members of the nobility who visited them. From the 13th century onwards, cheeses of different qualities circulated on the roads of Italy and, through the Alpine gorges, frequently reached markets distant from the areas of origin.<\/p>\n

In those centuries, in Italy, the most popular cheeses were basically two.<\/strong> Marzolino, of Tuscan origin, so called because it is produced in March (Marzo, in Italian), and Parmesan, from the Cisalpine regions, called maggengo, because the product it was done in May (Maggio, in Italian). From the 12th century, in the abbeys of Moggio Udinese, Chiaravalle, San Lorenzo di Capua, Montasio, Grana and Mozzarella di Bufala were born. Years later, more and more cheeses began to be made and, over the centuries, it has become one of the most precious legacies of Italian cuisine. Cheese production in Italy is extensive (and intense!) and, below, you can see a map with the most characteristic cheeses from each region. Of course, if we were to quote everyone, the text would become a book (laughs).<\/p>\n

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Map of the most characteristic cheeses in each region\u00a0<\/strong><\/h4>\n
\"What
Source: Giuseppe L\u2019Abbate<\/figcaption><\/figure>\n
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Cheese Denominations in Italy<\/strong><\/h3>\n

Cheeses in Italy are divided into two denominations: DOP and IGP.<\/p>\n

DOP \u2013 Denominazione di Origine Protteta (\u201cProtected Designation of Origin\u201d)<\/strong><\/h4>\n

It is the seal that accompanies great and traditional Italian cheeses.<\/strong> This denomination is very precious and means that the cheese in question has the name of the region, or the place, of origin and that its characteristics are EXCLUSIVE of that specific geographical area.<\/p>\n

All cheeses considered to be DOP must follow traditional and pre-defined rules (such as a manual), in addition to following a series of disciplinary specifications, which is filed with the European Commission.<\/strong> The specification defines in detail all aspects of the product: from its production techniques to the rules of labeling and marketing. To be registered as a DOP, cheeses must follow a complex recognition procedure and only those who pass the evaluation and approval will be able to use the ‘brand’ DOP, in addition to the European logo, which is characterized by a yellow sun on a red field, the account with 47 DOP labels, two of which are ricotta.<\/p>\n

IGP \u2013 Indicazione Geografica Protetta (\u201cProtected Geographical Indication\u201d)<\/strong><\/h4>\n

The IGP only requires that at least one phase of the production process must take place in a specific geographical area<\/strong>, but that does not make the quality requirements less: those who produce PGI must comply with the strict production rules set out in the regulations and compliance with these rules is guaranteed by a specific control body. Italy has only one IGP cheese label (Burrata di Andria). In other words: the difference between the denominations is in the freedom of production that the IGP presents, while that of the DOP is more restricted and specific, but that does not restrict the origin of the raw material.<\/p>\n

Italian Cheese Textures<\/strong><\/h4>\n

There are three basic types of textures in Italian cheeses:<\/p>\n