Say Cheese!

Cheese is an excellent source of calcium, but often gets a bad reputation because of it's fat content. So don't go crazy and make a piggy of yourself! (Like I did at Tegan's house)
ig_flying:
Hard Cheeses

Asiago is cheese made from cow's milk (skimmed) with a fat content of only 30%. It starts out as a dessert cheese, but after it's aged for six months or so it develops a saltier flavor. Asiago aged more than 12 months becomes very hard and can used as a grated cheese.

Parmesan has been made in a specific region of Italy for over 200 years and is the most popular Italian cheese in the world. It takes 132 gallons of milk to make a 70-80lb wheel! Grate it over soup, pasta, rice, etc. And here's a little tidbit.....don't throw away the rind.....use it to flavor soups and vegetable stocks. Look for Reggiano which is by far superior to all other parmesans. Please don't even tell me if you buy yours in a can because I'll be traumatized for weeks.

Pecorino is made from sheep's milk and is made in the Tuscany region of Italy. It's used in the same ways as Parmesan. but has a stronger flavor. I prefer it to Parmesan with pasta, but the strong flavor may over power some dishes. Matured Pecorino will keep in the fridge for weeks in tightly wrapped.

Provolone .....ahhhh.....as my children call it...."The Stinky Cheese." Provolone is a popular delicatessen cheese. It's made with different types of milk and rennet. The strongest version are made from goat rennet. But there are also very mild versions. It's good for sandwiches, pizzas and pasta dishes.

Dubliner .....had to sneak this outstanding Irish cheese in with the all the Italian cheeses listed. It is my handsdown favorite of snacking cheeses and is excellent served with fruit such as grapes or pears. I have absolutely ZERO self control when Dubliner is around, hence the pig smiley above. Look for it in the gourmet cheese section of your supermarket.

Soft Cheeses

Gorgonzola is from the Lombardy region. I could tell you how Gorgonzola is made, but if you don't already know, you probably don't want to know. The flavor ranges from mild to very strong. It's usually served on it's own during the cheese course but is also used in sauces for vegetables and pastas. Cooking this cheese tones down it's flavor.

Mascarpone is a delicate very fatty cheese (90% fat!) that is often used in desserts or rich pasta/rice/risotto dishes. It's most recognized as a main ingedient in tiramisu.

Fresh Cheeses

Mozzarella is one of the most popular cheeses known. It's usually made with cow's milk, but the best is made with Buffalo's milk and comes from the Naples region. It's excellent with tomatoes and basil, and is a main ingedient of antipasto. It's sprinkled on pizzas and fried as the ever popular mozzarella sticks. *parental note* Be careful your kids don't choke on them.<----said from personal experience.

Ricotta is a low fat cheese (20%) which is usually made from cow's milk. It's used with spinach dishes, ravioli, gnocchi, lasagne, cheesecakes, etc. It's used as a "dessert" in the South Beach diet when flavored with vanilla and/or lemon. You can buy a fat free version, but I have to say.....it really doesn't taste the same and decreases the richness in recipes.

 

Mmmmmmm, Dubliner!!!!!!!!!!!!!
I could probably add to your list, but my mind is stuck on the idea of Dubliner at the moment LOL

 

Oh please do! BTW.....you will come and visit me in the hospital if I have to have my gallbladder out, won't you? lol

I was in the market today buying Locatelli for tomorrow's dinner and I noticed that the Reggiano is almost $20 a LB! EEEeek! And I complain about the price of Locatelli!

 

I went to find Dubliner in my supermarket today and they didn't have it. I have to back to the store we went to.

Of course I'll come visit you!!!!!!!

 

Hey! Did you noticed that our names are "illuminated"? Must be our personalities....or.....maybe Lynne had something to do with it.
:bounce3:

 

Honestly, I like the blue better, it seems easier on the eyes.

 

Yep, we are official staff now. YIKES LOL!

 

Hmmmm. I never noticed the pink. Every time I've visited the pages have been blue. I think? (scratching head)

I'm partial to blue. (ahem)

 

Lynne has never struck me as the desperate type.....but.....