Cheese is typically served as an antipasto or as its own course before dessert. Presented with crusty breads and sometimes fruit, the cheese course may feature several varieties.
Bel Paese (bell pye-EH-zeh) is a good semi soft choice for a mixed tray and its creamy texture and mild sweet flavor will go well with fruit.
Gorgonzola (gohr-gohn-ZOH-lah) is a blue-veined cow’s milk cheese from northern Italy. The dolce (young) variety is creamy and the piccante (aged) is crumbly and sharp. Gorgonzola is perfect for mixing into vinaigrettes, sprinkling over pears and walnut salads, and mixing into risotto (ree-ZOH-toh) rice.
Mascarpone (mah-skahr-POH-neh) is typically used in desserts: essential to making tiramisu (tee-RAH-mee-SOO; “pick me up”) and great for cheesecake because of its buttery flavor and light, creamy texture. Although it’s the Italian version of cream cheese, the two should not be interchanged.
Pecorino Romano (peh-koh-REE-noh roh-MAHN-noh) is a hard, sharp, sheep’s milk cheese good for grating into southern Italian pasta dishes, especially black pepper-sprinkled spaghetti carbonara (kahr-boh-NAH-rah). It’s sometimes combined with grated Parmesan.
Ricotta (ree-KOH-tah) should be purchased as fresh as possible so it is creamy and thick and NOT runny. It’s a staple in lasagne and other baked pasta dishes, as well as filled pasta such as ravioli. Ricotta is also used in desserts. Ricotta impastata is whipped ricotta and has an extra creamy smooth texture.
Asiago (ah-ZEEAH-goh) is a cheese from northeastern Italy and be either semi-soft or hard and aged. The aged cheese is similar to Parmesan and used for grating while the young version makes an excellent table cheese and is sometimes used in pasta fillings.
Fontina (fohn-TEE-nah) is originally from Val D’Aosta in the Italian Alps and is made from the milk of cows that pasture at high altitudes. Domestic versions are available that are less sharp in flavor but nevertheless worthy of note. Fontina makes an excellent addition to pasta fillings.
Parmigiano Reggiano (pahr-mee-JAH-noh Reh-JAH-noh) is Italy’s best known cheese. Its nutty flavor is unmistakable and its crumbly texture makes it a natural for grating onto pasta and risotto dishes as well as incorporating into filled pastas. Many domestic versions, known as Aged Parmesan area available.
Grana Padano (grah-nah pah-DAH-noh) takes its name from the word “grana” which means “grain” and refers to its texture. This northern Italian cheese is similar to Parmigiano and is used in the same way, although it is less sharp tasting and crumbly.