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Every country has something in its past which it is proud of and in case of Italy it is the continuing tradition of cultural and culinary heritage, particularly the Italian cheeses, which have been a constant source of pride and worldwide fame. Although Italy is a European country, the Italian cheeses have evolved into global products which have successfully carried the heritage of their parent country to the far and wide corners of the world.

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.

The region of Lombardy in Italy boasts of having given the world its only blue cheese named gorgonzola in form of two main varieties namely gorgonzola mountain and gorgonzola dolce. While the former serves as an accompaniment for white wines, soups and stews due to its sharp flavor, the latter is served with fruits and desserts because it is comparatively sweeter. The special feature of this cheese is that it is mild when it is young and becomes progressively sharper in taste as it becomes older.

The Mascarpone is one of the Italian cheeses which are used extensively in dessert preparations in lieu of the whipped cream due to the fact that it has a rich and creamy texture along with a mild flavor.

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.

Scamorza belongs to the category of Italian cheeses which are served with fruits and prepared from unpasteurized cow%u2019s milk. They can be easily distinguished due to the shape which they acquire due to the process of maturation when the milk is hung by a string and left for a considerable period of time.

The Pecorino is the only one among the Italian cheeses which is prepared from ewe's milk and therefore salty to taste. This cheese comes in a number of varieties namely the Pecorino Romano, the Pecorino Toscano, the Pecorino Sardo and the Pecorino Siciliano and it is served as an accompaniment with desserts after having gained maturity.

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.

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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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