It all starts from a good milk!
Whether is from cow, sheep or goat, the milk is essential in the preparation of cheese,
used raw or pasteurized gives the cheese very different organoleptic characteristics.
Cow’s milk
Cheeses derived from cow’s milk, thanks to its flavor, get a milder taste, depending on the seasoning and type of dough. Among the most famous we find Fontina, Parmigiano Reggiano, Grana Padano, Provolone and Raschera.
Goat and Sheep Milk
Goat and sheep milk are making their way to our tables because of their high digestibility. Thanks to the high percentage of fat they are oily and very tasty.
The most known are Tuscan Pecorino, Sardinian Pecorino, Piedmont Tomini, Robiola of Roccaverano.
Blue Cheese
Blue-veined cheeses, also called blue cheeses, are those cheeses like Gorgonzola, Roquefort and Stilton, which process involves the appearance of streaks and blue-green patches in the dough due to the formation of colored mycetes coming from cultures of Penicillium fungi, which the forms are submitted.
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