Pictured Above: Founder Dori in Emilia-Romagna with Parmigiano-Reggiano
The Italian cheeses that make everyone blush with excitement. Their nutty, rich and salty flavors intensify any dish that comes into their path. Here’s a little break down of each of the hard Italian cheese…
Parmesan: This hard, dry cow’s milk cheese has a sharp, somewhat sweet and nutty flavor. It may be aged less than a year and comes in many varieties all over the world.
Parmigiano: For a cheese to be classified as Parmigiano-Reggiano, it must come from particular regions of Italy and contain only certain approved ingredients. Parmigiano-Reggiano is also aged at least one year and up to three years.
Pecorino: At first glance, Pecorino may seem similar to Parmesan and Parmigiano, but it’s far from identical. These cheeses are made with sheep’s milk, giving it a more grassy and earthy flavor. The name “pecorino” derives from “pecora” which means sheep in Italian.
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