Italian cheeses have their roots deeply embedded not only in the history of their country but of the continent of Europe as well. Therefore, in addition to representing the traditional aspect of the Italian as well as European cuisine which has been in vogue since the times of Julius Caesar and the mighty Roman armies they also reflect the culinary heritage of Italy throughout the world. Italian cheeses are used for a variety of preparations which not only glorify the tradition of Italy but also appeal to the taste of the people across the globe.

Mozzarella is one of the most popular Italian cheeses due to its incorporation in preparations of pizzas and different types of lasagna. This variety of cheese is a by-product of buffalo milk which is unique only to Italy, and its characteristics are that it is white in color and possesses a soft but chewy texture.

Among all the varieties of Italian cheeses, it is only the Gorgonzola which is blue in color along with a creamy texture. Having originated in Lombardy, it is found in two varieties namely the gorgonzola mountain, which has a sharp taste and the gorgonzola dolce, which is sweet and therefore is an ideal accompaniment of fruits and desserts. Apart from being served as an accompaniment for white Italian wines, hot stew and soups, this cheese tastes mild when it is young and becomes sharper as it matures.

Mascarpone is a rich, creamy and mild-flavored Italian cheese which is often used as a replacement for whipped cream in many dessert preparations likes cake, rolls and pastries not only in Italy but throughout the world.

The list of renowned Italian cheeses is incomplete without the mention of the Parmesan which is a full flavored cheese consisting of a hard rind and is eaten after being matured for a considerable length of time. This Italian cheese is best enjoyed if grated or if cut into slivers but the fresh variety of this cheese is the best in terms of taste.

The Scamorza is distinct among all the Italian cheeses because of its shape which it acquires during its maturation. This cheese is prepared by hanging the fresh and unpasteurized cow's milk by a string and it is usually served with fruits.

Pecorino is probably an exception among the Italian cheeses because it is prepared from ewe%u2019s milk and is available in four main varieties namely Pecorino Romano, Pecorino Toscano, Pecorino Sardo and Pecorino Siciliano. This variety of Italian cheese is salty to taste and is subjected to maturation after which it is normally served as an accompaniment to desserts.

Italian cheeses have been an inevitable part of the country%u2019s tradition and one particular variety which surpasses others in this regard is the Grana Padano. The main characteristics of this cheese are that it is prepared from unpasteurized milk, is pale yellow in color, is surrounded by a thick natural rind which is smooth as well as hard to touch and tastes like a pineapple.

Want to find out more about Italian cheeses, then visit Chris Perry's site on how to choose the best Italian imports for your needs.

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