Italian cheeses have their roots deeply embedded not only in the history of their country but of the continent of Europe as well. Therefore, in addition to representing the traditional aspect of the Italian as well as European cuisine which has been in vogue since the times of Julius Caesar and the mighty Roman armies they also reflect the culinary heritage of Italy throughout the world. Italian cheeses are used for a variety of preparations which not only glorify the tradition of Italy but also appeal to the taste of the people across the globe.

Mozzarella is one of the most popular Italian cheeses due to its incorporation in preparations of pizzas and different types of lasagna. This variety of cheese is a by-product of buffalo milk which is unique only to Italy, and its characteristics are that it is white in color and possesses a soft but chewy texture.

The region of Lombardy in Italy boasts of having given the world its only blue cheese named gorgonzola in form of two main varieties namely gorgonzola mountain and gorgonzola dolce. While the former serves as an accompaniment for white wines, soups and stews due to its sharp flavor, the latter is served with fruits and desserts because it is comparatively sweeter. The special feature of this cheese is that it is mild when it is young and becomes progressively sharper in taste as it becomes older.

The Mascarpone is one of the Italian cheeses which are used extensively in dessert preparations in lieu of the whipped cream due to the fact that it has a rich and creamy texture along with a mild flavor.

The list of renowned Italian cheeses is incomplete without the mention of the Parmesan which is a full flavored cheese consisting of a hard rind and is eaten after being matured for a considerable length of time. This Italian cheese is best enjoyed if grated or if cut into slivers but the fresh variety of this cheese is the best in terms of taste.

Scamorza belongs to the category of Italian cheeses which are served with fruits and prepared from unpasteurized cow%u2019s milk. They can be easily distinguished due to the shape which they acquire due to the process of maturation when the milk is hung by a string and left for a considerable period of time.

Pecorino Romano, Pecorino Toscano, Pecorino Sardo and Pecorino Siciliano are the renowned varieties of the Pecorino cheese which is a rarity due to the fact that it is prepared from ewe%u2019s milk. Although this cheese is salty to taste and requires a considerable period of maturation, it is a sought-after accompaniment for fruits and desserts.

Italian cheeses have been an inevitable part of the country%u2019s tradition and one particular variety which surpasses others in this regard is the Grana Padano. The main characteristics of this cheese are that it is prepared from unpasteurized milk, is pale yellow in color, is surrounded by a thick natural rind which is smooth as well as hard to touch and tastes like a pineapple.

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