Italian formaggio: a guide to Italy’s finest cheeses

Cheese is available in so many different flavours and textures: it can be hard to decide which is your favourite.

However, one thing most people agree on is that you’ll find it hard to beat Italian cheese. Of course, in Italy, we generally refer to cheese as Formaggio. You’ll find replicas of this cheese around the world, but nothing compares to a genuine Italian formaggio. Why? Because we know everything there is to know about the maturation of cheese to get the perfect flavour every time.

Popular types of Italian Formaggio

Italian formaggio is a broad category covering hundreds of Italian cheeses. Every one of them plays an important part in Italian cuisine, helping to create the unique and delicious flavours that Italian food is famous for. Let’s take a closer look at some of the most popular types of Italian formaggio.

Mozzarella cheese: fresh and mild

Mozzarella cheese is perhaps one of the most famous of all Italian cheeses. It’s soft, very white, and often used on pizza. This is one of the best options when mixing honey and cheese: creating a delightful, rich and creamy addition to any recipe. Mozzarella cheese is made from cow or water buffalo milk.

If you want to try a delicious variant of mozzarella, try our scamorza cheese.

Ricotta cheese: soft and creamy

Ricotta cheese also has a creamy white appearance. However, it has a very different texture and taste from mozzarella. This particular cheese is made from leftover whey. That’s what’s left after other cheeses have been made. It can be made from the milk of water buffalo, cow, sheep, or even goat. In fact, it’s a delightful addition to any gift box of goat cheese.

Parmesan cheese: the king of aged cheeses

Parmesan cheese is hard. It’s also full of flavour which is why you’ll often find it sprinkled sparingly on top of dishes. In fact, parmesan cheese has a distinctive nutty flavour, adding to the taste of traditional Italian dishes such as spaghetti or even Caesar salad.

Burrata cheese: rich and indulgent

Burrata cheese is another soft Italian cheese. Visually, it looks similar to mozzarella. It’s actually made from mozzarella and cream. Burrata cheese originates from the Puglia region in the South of Italy. It’s made from cow's milk and is a delicious addition to any Italian cheese collection.

Fontina cheese: nutty and melty

Fontina cheese has a distinctive nutty flavour. It’s semi-hard and surprisingly rich. You’ll also find Fontina Italian cheese melts easily, making it the perfect addition for many hot recipes which include a cheese sauce.

Goat cheese: tangy and versatile

There are several delicious cheeses that can be considered Italian goat cheese. The best known are Caprino and ricotta. However, the list of Italian goat cheese is almost unlimited. These cheeses tend to be on the creamy side. It will take time, but we recommend you try as many as you can.

Mascarpone cheese: the heart of Italian desserts

Mascarpone cheese needs no introduction. This cheese is used to make an array of desserts, such as Italian Tiramisu. It’s creamy and buttery, soft, and, to put it simply, delicious.

Asiago cheese: from fresh to aged varieties

Asiago cheese is made from cow's milk. The taste is best described as smooth, but only if you opt for a fresh one. Allowed to mature, this cheese develops a distinctive tang. Asiago cheese is semi-firm, has a delightful nutty flavour, and is great with soups, salads, and pasta.

Blue cheese: bold and flavourful

Blue cheese is a broad category. It covers any cheese which includes mould cultures when made. It’s the mould that creates the distinctive blue stripes. As you know, blue cheese tends to have a strong flavour. It’s best to use them in moderation, but they can be included in virtually any recipe.

Conclusion

There we have it, Italian formaggio in some of its many forms. All are delicious and worth trying to find your favourite. If you want the best possible experience, you need to choose genuine Italian cheese. Fortunately, that’s something we can help with.