6 must-try cheeses of Italian cuisine

Discover the 6 best cheeses of Italian gastronomy that you can find in Rossini's menu.
best italian cheese

It is estimated that cheese has been on our tables since Neolithic times, almost nothing. And in all these centuries, it has become an indispensable food in any healthy diet.

In fact, experts recommend between 2 and 5 dairy servings a day, with cheese being one of the most calcium-rich foods in existence. For this reason, in Spain, we consume an average of 7 kg of cheese per year.

In this article, we discover 6 of the best Italian cheeses that you can find in Rossini’s menu.

Table of Contents

Gorgonzola

Gargonzola italian cheese

It’s a cheese made from cow’s milk, with a soft and creamy texture. It has characteristic green veins that give it an intense flavor, with a spicy taste at the end. Like all blue cheeses, it is produced by bacteria incorporation.

It is commonly used for the preparation of sauces, to spread on bread, to incorporate in pizzas, etc.

Nutritional facts

High content in minerals and A, B1, B2, B6 and B12 vitamins. It is a great source of fats and proteins.

Origin

Gorgonzola (village near Milan)

Wine Pairing

Sweet wines such as Sherry or Port.

Parmigiano Reggiano

Parmigiano italian cheese

A basic of Italian cuisine, handmade with cow’s milk, water and salt. The aging process can take between 1 and 3 years. It is a cheese with a brittle texture and intense flavor. It is used grated, flaked, for sauces and as an appetizer.

Nutritional facts

High content in proteins, lipids, calcium and phosphorus. Ideal for good muscle and bone growth. It is one of the cheeses with less fat content.

Origin

Parma province

Wine pairing Ideal to combine with red wine or even with sparkling wines (such as Prosseco).

Mozzarella

Mozzarella italian cheese

Mozzarella is made from buffalo milk. It is a versatile cheese, so it can be used for different recipes such as pizzas, salads, pasta, etc. It is known for its elastic texture and mild lactic flavor.

Nutritional facts

Light in fat and rich in protein. Contains vitamins B1, B2, B6, A, D and E, and calcium.

Origin

Campania’s region.

Wine pairing

Young, fresh and aromatic white wine.

Burrata

burrata italian cheese

Burrata is often confused with mozzarella. The difference is in texture and origin. Mozzarella is a soft but solid cheese. Burrata, on the other hand, is solid on the outside, but with a liquid interior filled with “stracciatella” milk cream.

Nutritional facts

High fat and protein content, source of vitamins A and D, potassium and calcium.

Origin

Puglia’s region.

Wine Pairing

It can be combined with a red wine from the same region, a Chianti.

Ricotta

ricotta italian cheese

Ricotta is made with both cow’s and sheep’s milk. It has a characteristic grainy, soft texture and a very mild flavor. It is ideal for desserts or for filling fresh pasta such as ravioli.

Nutritional facts

Light in fat and high in protein due to its animal origin.

Origin

Its origins seem to be linked to Sicily or Rome.

Wine pairing

Ideal to combine with a white wine with body and acid touches.

Mascarpone

Tiramisú dessert

Mascarpone is made from cow’s or buffalo milk. It is a cream cheese with a delicate, sweet flavor and an acid touch. Its production is very similar to yogurt. It is the main ingredient of the most famous Italian dessert, tiramisu, although it is also used for cheesecakes.

Nutritional facts

High in calories, fat, protein, vitamin B, potassium, iron, etc.

Origin

Lombardy

Wine pairing

A good sparkling wine to give the final touch to your evening.

Check our menu to see the different Italian cheeses you can find in Rossini’s kitchen, which one is your favorite?

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