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Article: Say (Italian) cheese, and the varieties are endless
- Article from:
- Chicago Sun-Times
- Article date:
- June 11, 2008
- Author:
CopyrightCopyright (c) 2008 Chicago Sun-Times, Inc. (Hide copyright information)
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Robiola. Ricotta. Parmigiano Reggiano. Buratta. Mozzarella di bufula. Caprino. Testun barricato. Gorgonzola dolce. Scimudin. Pecorino Romano. Ciabot. La Rossa. Formaggio di Fossa.
These are just a few of the Italian cheeses I have grown to love over the years.
I have always been a fan of cheese and have vivid memories of stopping at the local cheese store from a very young age. Back then it was Boursin, aged Cheddar and Brie. Little did I know how many varieties of cheese were available, especially from Italy.
It was eight years ago, when I traveled and worked throughout Northern Italy, that I became enamored with the world of artisan Italian cheese. It was formaggio di Fossa that had me ...