Choosing and Using Italian Cheeses
The secret to Italian cooking is understanding what a cheese adds to the plate beyond just a salty note. Whether it is adding structure to a sauce or a necessary lactic punch to a salad, the right cheese completes the work you have already put in.
Read the label for origin and grade.
Look for protected designation labels which ensure the cheese was produced using traditional methods in its home region. Avoid pre-grated bags if you want real texture.
- Microplane grater
- sharp paring knife
- cheese wire
What goes in.
- VariesParmigiano-Reggiano (aged 24 months)
- VariesPecorino Romano (sheep's milk)
- VariesFresh Mozzarella (cow or buffalo milk)
- VariesGorgonzola (dolce or piccante)
- VariesRicotta (fresh, strained)
Use a fresh wedge every time
Anti-caking agents in pre-shredded cheese prevent a smooth melt; always grate your own wedge to get the cheese to bind properly with the emulsified fats in your sauce.
The method.
Identify the primary function
Use hard cheeses for finish or thickening, semi-soft for melting, and fresh for moisture.
Assess the milk source
Cow milk provides a mild, nutty profile; sheep milk adds a sharp, aggressive tang that stands up to heavy tomato sauces.
Store for longevity
Wrap hard cheeses in parchment paper rather than plastic to allow the cheese to breathe and prevent mold growth.
When it doesn't go to plan.
Discard the rind of aged cheeses into your stock pot for an extra layer of depth.
Bring fresh cheeses to room temperature before serving to allow the fats to soften.
Never cook fresh ricotta at high heat, or it will turn grainy and release too much water.
The ones that keep coming up.
Can I substitute Pecorino for Parmesan?
You can, but expect a much saltier result with a sharper bite. Use half the amount of Pecorino compared to Parmesan.
How do I know if the mozzarella is high quality?
Check the liquid in the container; it should be clear. The cheese itself should have a slight sheen and a firm, springy texture.
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