Even to those of us who aren’t fans of Italian food, the names of Italian Cheeses (at least a few of them!) are probably familiar. Mozzarella, Gorgonzola, and Parmesan are famous Italian cheeses, known by many people throughout the world. However, these three are just the tip of the iceberg in terms of Italian cheeses. Italy is the fourth largest cheese producing country in the world and there are estimates that Italy actually has over 450 varieties of cheese.

In this article, we will see very briefly the origins of cheese production in Italy followed by some examples of Italian cheeses belonging to different categories of cheese. 

Where it all began

Nobody actually knows where or when cheese production began. Milk was almost certainly consumed many thousands of years ago, ever since humans started domesticating animals. In the Biblical book of Genesis, for example, Abel, one of the first humans to have ever lived, is reported to have offered some of his flock as sacrifices to God.

Basic cheese is made by curdling milk using enzymes from animals’ stomachs. Animals’ stomachs themselves were used as storage and transportation containers for animal products. So more than likely, at some point in history people realized that milk being contained in animals’ stomachs was starting to turn into cheese.

Over time cheese production developed. People began to devise methods to extract rennet (the enzyme-containing substance in animal stomachs that curdles milk) and use it to make cheese. Gradually, different types of cheese were produced using variations on the basic method. As time went by people also discovered that by allowing the cheese to mature in different ways, also resulted in different types of cheese.

In any case, there are different ideas and claims about the origin and early development of cheese, but one thing is for sure, that by the time of the Roman Empire, cheese making was a well-spread art!

Roman Cheese Spread

Obviously, due to its size and high level of civilization the Roman Empire had many lasting effects on human society. Cheese was a popular food during Roman times and as a result, its consumption spread to many places, which had been conquered by the Romans and where previously cheese making was not so well-developed.

More so than this, cheese being a popular Roman food led to the discovery throughout Italy of many techniques that could be used to produce all sorts of different cheeses. Over the centuries these cheese making processes have been refined and added to, resulting in the modern-day diversity of types of cheeses available in Italy.

It’s all in a name

Classification of cheeses is a difficult business. One method used is based on the firmness of the cheese. In this case, soft cheeses refers to those that haven’t undergone a maturing process. The most famous example of this in terms of Italian cheese is mozzarella. This cheese is literally the product of the basic cheese making process and this is reflected in its name, which means ‘little cut’, as in a little cut off the curdled milk.

A variation on mozzarella is burrata. This is another Italian soft cheese, made in exactly the same way as mozzarella, except that it is filled with butter or cream. This then explains the name as in Italian burrata means ‘buttered’.

A final cheese worth mentioning in this category is Bocconcini. This cheese is in essence simply small balls of mozzarella. In Italian, its name simply means ‘small mouthfuls’. 

Moving on up the scale

The problem with the firmness scale as a measure for categorizing cheese is that firmness is a very subjective quality. There’s an obvious difference between something that is soft and hard. But in between, it’s hard to say if something is harder or softer. This in preciseness means that it is debatable where different cheeses go in the classification and different terms such as semi-soft, medium-hard, semi-hard are employed.

In any case, a cheese which is most certainly harder than mozzarella, but not hard compared to some other cheeses, is Gorgonzola. It is an Italian blue cheese, which means that it is matured in such a way as to allow mold to develop, thus giving the cheese a blue element to its color and a very distinctive flavor. The name Gorgonzola comes from a town near Milan, which claims to be the origin of this cheese.

Finally, we reach the hard cheese category, the king of which is Parmigiano-Reggiano. Quite possible you have never heard of this cheese, but actually, you probably have, just under a different name. Parmigiano-Reggiano is the true name for Parmesan cheese. In fact, according to European Law, the name Parmesan can only be used to describe Parmigiano-Reggiano, whereas in other parts of the world Parmesan is often the name for various different cheese that are approximations of Parmigiano-Reggiano. This is a very hard cheese, so much so that although it can be eaten on its own, it is usually added to pasta, soups or salads by grating. It has a strong flavor, so is a seasoning for these other foods. The name refers to Parma and Reggio Emilia, which are the two main areas of Italy in which it is produced.

Only the beginning

In this article, we have seen a little about the origins of cheese in Italy and we have very briefly become acquainted with a few of the most famous names in Italian cheese. There really are many more Italian cheeses, which we can discuss on another occasion. Just to mention a few in passing to whet your appetite before we close though:

Asiago, a semi-hard cheese, which is good for grating in its aged form and in sandwiches when fresh.

Caciocavallo is a medium-soft cheese produced in a manner similar to mozzarella except that the cheese is formed into balls and tied in twos after production. These pairs are then hung to dry and mature. This is possibly the origin of the name which translates as “horse cheese”, as the cheeses are saddled up and left to age. The cheese itself has a sharp taste.

Provolone is another cheese produced using the same method as mozzarella, except that the final product is semi-hard due to the cheese being left to age. For provolone dolce (sweet provolone) the aging process is two to three months and for provolone piccante (sharp or spicy provolone) the process is at least four months. This cheese has a claim to fame as it is the cheese used in the USA in Philadelphia Cheesesteak sandwiches.