Castelbelbo is a bloomy-rind cheese made from cow’s, sheep’s and goat’s milk, with a thicker consistency than Brie.
Tag: Italian
Cacio di Roma
Cacio di Roma is a mild, semi-soft sheep’s milk cheese from Lazio, the region around Rome. It is younger than Pecorino Romano and melts well.
Bonrus
Bonrus is a small, mixed-milk, bloomy-rind cheese made from pasteurized cow’s and sheep’s milk, aged 21 days.
Asiago Pressato DOP Rosso
Asiago Pressato DOP is the fresh style of Asiago, a mild, semi-soft cow’s milk cheese from the Veneto region of Italy.
Cravanzina
Cravanzina is a small, bloomy-rind cheese from Piedmont, Italy, made from pasteurized cow’s and sheep’s milk.
La Tur
La Tur is a soft, bloomy-rind cheese from Piedmont, Italy, made from a mix of cow’s, sheep’s and goat’s milk.
Robiola Bosina
Robiola Bosina, also called Robiola della Langhe, is a soft, square, bloomy-rind cheese from Piedmont, made from cow’s and sheep’s milk.
Stracchino
Stracchino is a soft, fresh Italian cow’s milk cheese from Lombardy, with no rind and a mild, slightly tangy flavor. Also called Crescenza.
Sharp Provolone
Sharp provolone is the aged, pungent style of this Italian stretched-curd cheese. Here is how it differs from mild provolone and what to pair it with.
Asiago Fresco
Fresh Asiago is the young, mild style of this Italian cow’s milk cheese. Here is how it differs from the aged versions.