Feta
Pasturization: Pasteurized
Rennet: Microbial
Type of Cheese: Semi-Soft
Blurb: Feta is a crumbly, salty cheese that is a staple in Greek cuisine. It is commonly used in salads, pastries, and as a table cheese.
Year of Invention: 850
All Results sharing Italy as Country (4 Results)
Mascepone
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Fresh
Blurb: Mascarpone is a rich, creamy Italian cheese made from cream and citric or acetic acid. Known for its velvety texture and mild, slightly sweet flavour, it is commonly used in desserts like tiramisu and cheesecakes.
Year of Invention: 1600
Riccotta
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Soft
Blurb: Ricotta is a soft, slightly grainy Italian cheese made from the whey left over from producing other cheeses, typically cow, sheep, or goat milk. Its name means "recooked," referring to its production process. Ricotta has a light, fresh taste with a mild sweetness and a creamy, slightly lumpy texture.
Year of Invention: 1764
Buffalo mozzarella
Pasturization: Unpasteurized
Rennet: Vegetable
Type of Cheese: Semi-Hard
Blurb: Mozzarella made from the milk of the Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno.
Year of Invention: 1993