cheese

More and more,Americans are discovering the delicious nuances of cheeses imported from Italy. Here’s a brief primer on the most popular varieties. But the best way to really learn about these delicacies is to conduct your own taste-tests!

• Grana Padano. A favorite among Italians,Grana (or grainy) Padano is a semi-fat hard cheese that is matured slowly. Best used as a grating and table cheese, Grana Padano has a sweet, nutty flavor that makes it delightfully versatile. It can be grated on pasta, shaved on a salad, used in sauces, or served as a perfect complement to any full-bodied Italian red wine.
• Parmigiano Reggiano. This hard, grainy cheese takes its name from the areas of Parma and Reggio Emilia,where it is exclusively produced. Production and sales are strictly controlled by a Consorzio to ensure the highest quality. Parmigiano Reggiano can be grated over pasta, eaten in chunks with balsamic vinegar, or used as an ingredient in alfredo sauce and pesto.
• Pecorino Romano. Pecora means “sheep”and Romano means “from Rome”—hence,“sheep’s milk cheese from around Rome.” This ancient cheese is still produced exclusively from the fresh milk of sheep raised on Sardinia and in the province of Grosseto, near Rome. Pecorino Romano is the traditional cheese for Caesar salads, and is a flavorful addition to sauces and soups.
• Stravecchio Parmigiano Reggiano. The difference between Stravecchio and Parmigiano Reggiano is aging: Stravecchio is aged at least 36 months, a full year longer than traditional Reggiano. It’s wonderful in sauces and other dishes, but if you use Stravecchio only for cooking, you’re missing out. Try slivers of it accompanied by tart apples or sliced pears, or shavings drizzled with olive oil.
• Bufala Mozzarella. Buffalo milk isn’t suitable for drinking but is perfect for making soft, fresh cheese. Mozzarella di bufala, a delicacy in Italy, is immensely flavorful, rich in butterfat and very satisfying. Try it with sliced tomatoes and fresh basil drizzled with extra-virgin olive oil and sprinkled with salt and pepper.