Say Formaggio

Once upon a time, many moons ago, I promised to write a post about Italian cheese. The other day, after being baffled by the range of delights in my local French cheese shop, where I spent 30 euros on 5 smelly concoctions that I didn't even know the names of (to justify myself, mostly to my mother, I should say that I was going to a dinner party and had offered to bring the cheese course!), I decided that Italian cheese was a slightly more approachable subject than French. So here is the post – Formaggio for Beginners.

The two most famous Italian cheeses must be mozzarella and Parmesan. The best mozzarella is made from buffalo milk. Good mozzarella has a delicate, creamy flavour, but in the bad versions the taste quickly becomes bland. I've often been surprised by how good basic supermarket mozzarella can be, but it varies a lot, so experiment!

Parmesan is the matured version of Grana Padano. The name “Padano” comes from the Pianura padana, or valley of the Po river, where it's made. Interestingly but unrelatedly, the name La Padania was appropriated by the Lega Nord as a possible name for a separate northern Italy and the area sends sports teams to competitions for nations that are not officially recognised. Grana Padano cheese is common in Italy but in the UK, most people have heard more about Parmesan, the real version of which tastes nothing like the dry flakes we used to sprinkle from a tube on to spaghetti bolognese when I was a child in the 80s. Italians do sprinkle it on pasta, soup, risotto and pretty much any primi piatti that aren't made with fish, but you can also eat it in small chunks by itself or, even better, with slices of Parma ham.

Asiago is another one of my favourites. Like mozzarella, it's mild, so when it's good it's very good but when it's bad it can be tasteless, and you find it everywhere. It exists in an aged form, but I never tasted it.

Provolone is also common. It comes in two kinds, dolce and piccante. The texture is quite like Emmental and the dolce version tastes similar. “Piccante” means “spicy”, but it's not hot, it just has more of an aged flavour. I never particularly liked it either, but maybe that's just personal taste.

Mr A and I used to call Scamorza “penis cheese”. On reflection, this is pretty gross, but it was only because the first ones we ever saw did bear a striking resemblance to penises. Actually, it's a smoky cheese that tastes delicious and melts nicely on to pizza.

Toma and Taleggio are two creamy mountain cheeses. Most of the Taleggio I had was stronger than the Toma but the texture is similar. Like all the others, these are cows' milk cheeses. I'm not a huge fan of goats' cheese (caprino) and didn't come across much sheep's cheese (pecorino) but the different regional varieties of both could make up a blog post in themselves. Interestingly enough, when I looked up the origins of all the cheeses I ate regularly, they were all relatively local to Milan – mostly from Lombardy, the Veneto or Piemonte – so the shops and markets in the South might well sell a completely different selection. I plan to go there again eventually, and I promise to do some research!