Cheddar

What is Cheddar Cheddar is a food that is included among dairy products. It is a typical Anglo-Saxon cheese , with a relatively compact consistency, with an intense, sometimes acidic flavour , and a dirty white or orange color (if coloring additives such as annatto or E160b are added). Cheddar originates from the English village of Cheddar, Somerset; however, many similar cheeses are also produced elsewhere and can be found…

Castelmagno cheese

What is Castelmagno? Castelmagno is a typical Italian cheese (from the province of Cuneo), which has enjoyed Protected Designation of Origin (DOP) recognition since 1996 . Historically speaking, Castelmagno cheese as we know it today is at least 300 years old. Produced with raw whole or partially skimmed milk , mainly from cow’s milk, it has a white, semi-hard and slightly blue-veined texture ; the rind is yellow.…

Casera – Casera DOP

Things What is Casera? Casera is a cheese from Valtellina – province of Sondrio, Lombardy – made from partially skimmed cow’s milk , with semi-cooked texture and semi-hard consistency; “casera”, in the local dialect, means “dairy”. A dairy product in all respects, Casera belongs to the fundamental group II of foods : nutritional sources of proteins with high biological value , mineral salts and vitamins specific to milk…

Caciotta

Things What is caciotta? Caciotta is the name of a typical Italian cheese produced mainly in the center of the peninsula. The name “caciotta” derives from dialect – to indicate a small fresh cheese, less mature than pecorino – and can refer to products that are very different from each other; in fact, caciotte can be based on…

Caciocavallo cheese

What is Caciocavallo Caciocavallo is a food belonging to the group of milk and derivatives ; more precisely, it is a non- dairy cheese (because it contains little lactose ). Source of proteins with high biological value , calcium , phosphorus and riboflavin ( vitamin B2 ), caciocavallo falls into the fundamental group II of foods . From a product and technical food point of view, caciocavallo has the following characteristics: Italian cheese typical of the southern regions…

Burrata

What is Burrata Burrata is a fresh cheese of Italian origin – typical of the Puglia region – obtained from whole, raw or pasteurized cow’s milk . Burrata is characterized by an outer layer of solid mozzarella and a heart enriched with fresh cream or butter . The consistency is softer than that of mozzarella; even more inward.   Burrata is generally served alone, perhaps with a drizzle of oil , basil , some tomatoes and tasty anchovies . The temperature of the…

Brie

Generality Brie is a dairy food with a flowery rind and light mould ; of French origins, it is produced in the valley of the same name (Saine-et-Marne department), located about 50km from the capital (east). It is a soft cheese matured briefly and obtained from the processing of cow’s milk . The flowering of this product is attributable to the development (inoculation) of a…

Sea Bass: Nutritional Properties and Cooking

Generality What is Branzi cheese? Branzi is an alpine cheese, similar to the equally well-known Fomai de Mut. As a nutritional source of proteins with high biological value , vitamin B2 ( riboflavin ), phosphorus and calcium , Branzi belongs to the second fundamental group of foods . It is quite caloric and fatty , especially in the seasoned versions, and also rich in cholesterol and sodium . Produced with raw whole or partially skimmed milk , mainly cow’s milk…

Blue Stilton

Things What is blue stilton? Blue Stilton is a typical English blue cow’s cheese , made from whole and pasteurized milk , which takes its name from the village of the same name where it was produced for the first time in the 18th century. There are two different varieties of stilton: white, more delicate and less intense, blue, strong in…

Bitto – Cheese

What is Bitto? Bitto is a fatty , cooked and semi-hard Italian summer cheese, produced in Valtellina (Lombardy). It owes its name to the Bitto river, a stream that originates in Gerola Adda and after just 16 km (near Morbegno) flows into the Adda river. The Bitto production area includes various territories in the province of Sondrio (from the Spluga…