The ubiquitous mozzarella and parmesan that are a staple of some of the best regional Italian cuisine and pizzeria in Naples are well-known to everyone. Though most people aren't aware of it, there are more than 400 different varieties of Italian cheese. In reality, practically every Italian wine region makes its distinctive type of cheese, and some have been doing so since the fifth century. There are so many crazy Italian pizza cheeses in the Pizzerias of Naples. In this article, we hope to introduce you to amazing cheese varieties that Pizzeria in Naples uses to create crazy Italian Pizza.
Actually, the Italian words for cheese, formaggio, and cacao, are two distinct words with Latin roots. Since cheese was often molded or shaped into different shapes, the word formaggio is derived from the Latin word “forma”, which means shape or mold. With amazing pizza variants and oozy cheeses, you can order in Naples pizza delivery in no time. The most popular Italian cheeses are ricotta, gorgonzola, parmigiano reggiano, and mozzarella. Some of these cheeses are best served as appetizers spread thickly on crusty Italian bread, while others are essential components of major dishes, pasta toppings, or even on desserts.
Italian Cheese Types
Italy offers a wide variety of soft, creamy cheeses. There are other types of Italian cheese besides the popular Mozzarella and Mascarpone that have become household names throughout the years.
Burrata is made from cream, mozzarella, and stracciatella. Burrata is a soft, creamy, white cheese coming straight from Italy’s Campania area. To reduce food waste, it was developed for the first time in the Murgia region in the 1950s. It is made from cow's milk and has an interior creamy curd filling and an exterior mozzarella skin. The particular luscious texture, which is comparable to butter or fresh cream, is what makes it most well-known. While burrata is delicious and eaten on its own, it also tastes fantastic when placed on top of bruschetta or with a Caprese salad. This cheese is a staple in all the Pizzerias in Naples.
Mozzarella is another soft cheese that is made from cow and buffalo milk. Of all the Italian cheeses, Campanian mozzarella is the most well-known and used to create the best pizza in Naples Italy. Although buffalo milk has historically been the preferred method for making mozzarella, some people now also use cow's milk in their production. Mozzarella fior di latte is what this is known as. The former, Mozzarella di bufala, is inherently creamier and lighter. Many people enjoy this round, white, stringy cheese because of its delicate flavor and distinctive texture.
This well-known Italian cheese from Lombardy is sometimes compared to cream rather than cheese. Its richness makes it ideal for spreading on anything, including crackers and toast. However, creating Italian desserts like tiramisu is what it's used for most frequently.
Ricotta cheese is primarily made from cow, sheep, buffalo, and goat milk. One of Italy's most adored dairy products, ricotta, a deliciously crumbly cheese with a rich and creamy flavor, originates from Sicilian cuisine. Although technically a dairy by-product formed from whey rather than a true cheese, sheep's milk ricotta is frequently found to be a crucial component in many Italian dessert recipes and used in pizzeria in Naples. It is used by beating and combining it with additional seasonings like chocolate or cinnamon.
Stracciatella is made from cream and mozzarella curds. Stracciatella has a curdy, liquidy, and delightfully creamy texture, which makes up the creamy, rich interior of a traditional burrata. It is prepared by stringing up fresh mozzarella and combining it with cream. This cheese's spreadability and texture are what distinguish it. For a delicious appetizer, scoop some into a bowl and add some olive oil, salt, and pepper. They are also used in most of the pizzeria in Naples. It tastes great spooned on top of freshly made bread, pasta, or pizza. It tastes great spooned on top of freshly made bread, pasta, or pizza.
This famous blue cheese, which is now a global favorite, originates in the city of Gorgonzola in Lombardy, one of Italy's most famous wine areas. It makes a fantastic, and occasional pizza topping because of its runny nature at room temperature. Since there are sweet and spicy varieties of gorgonzola, it is highly diverse and difficult to categorize. The pungent Gorgonzola has a distinct aroma of herbs and porcini mushrooms.
Fontina cheese's native home, the Aosta Valley, is a protected designation of origin known as a "Denominazione di Origine Protetta". Cow's milk from a single milking is used to make fontina. This milk is then partially cooked by adding salt and water until the cheese is sweet and stretchy. After that, this cheese is matured for up to three months to prepare it for consumption. Fontina is delicious on its own, but you can also add it to steaks, soups, and salads to give them a little extra flavor. Additionally, it melts well, making it perfect for something straightforward like a grilled cheese sandwich. For Naples pizza delivery, you can click here.
Taleggio is a delectable cheese produced in Northern Italy, notably in the well-known Lombardy region. It is a mild-tasting cheese with a soft crust that has a strong aroma and is prepared from cow's milk. Taleggio melts beautifully in the mouth. You'll be astonished at how nicely it pairs with pumpkin and mushroom dishes in addition to pizza, polenta, and risotto.
Cow's milk is used to make the southern Italian cheese scamorza. It is a stretched-curd cheese, meaning that the fresh curd ages for a number of hours in its own way to increase its acidity. Its shape, which resembles two connected balls, one smaller than the other, made by the thread holding it and allowing it to ripen for a few weeks, is frequently enough to identify scamorza cheese. Scamorza is frequently likened to mozzarella but is sweeter, creamier, and less wet, making it perfect for baking because it melts easily without being overly runny.
This famous cheese, also known as Parmesan, has been around since the 13th century and is the most frequently mentioned cheese in literature. Because it is produced in Modena, Parma, and Reggio Emilia, its proper name is Parmigiano Reggiano. It's also known as the King of Cheese. Unpasteurized cow's milk is curdled with rennet, salt, and salt to make Parmigiano Reggiano, which is then aged for at least a year.