Italian Cheese's
Parmesan or Parmigiano, is named after the Italian Village that supposedly originated this fully aged cheese. It has a long maturation process and is higher in protein that any other cheese yet low in cholesterol and saturated fats. It also remained the "king" of Italian cheese for over 700 years.Whether grated or sliced it is found in a multitude of food products and restaurants. Another adaptable favorite from italy is the smokey flavored, pear shaped Provolone. It is a southern Italian cow's mik cheese aged from 2-3 months to produce a light yellow color. . Add to these Italian favorites, Asiago, Pecorino (made from sheep's milk) and Romano. Both Pecorino and Romano can be grated and used in cooking producing a sharper flavor then Parmesan. Like Parmesan they are used in baking and sauces in a variety of Italian-inspired cuisines. Asiago is ripened from two to six months. Asiago d'Allevo is considered rather strong in flavor and smell. Pressato is similar but milder.