Introduction: Is Italian cheese pasteurized? This sheep’s milk cheese is an Italian classic. It is mixed with morning and evening milk in October and July. Once formed, the cheese curds are cut into rice-sized grains and reheated before being extruded, cut into pieces, and then packed into molds and pressed. Each pressed round is stamped with the DOP mark and dried brine several times.
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Is Italian cheese pasteurized?
Yes, Italian cheeses are pasteurized. Different types of Italian cheese that are pasteurized are given below.
Ubriaco Italian cheese
Ubriaco is a unique Italian cheese from Treviso in the Veneto region. Cheese is traditionally made from cow’s milk. It is left to age, and during the last few months of aging, Ubriaco is distilled into dry and sparkling Prosecco wine with the seeds, skins, and water left over from the winemaking process.
When fully matured, Ubriaco has a soft texture that becomes firmer and more brittle with further aging. Its aroma is floral, while the flavors are rich, rich, and fruity. The cheese was believed to have been produced during WWI when local farmers hid it from soldiers by storing it in wine barrels.
Gorgonzola Dolce is a traditional Italian type of Gorgonzola cheese. Beneath its natural moldy rind, the texture is creamy, with blue veins running throughout the paste. The cheese is made from pasteurized cow’s milk and left to age for at least 45 days before consumption.
The aroma is light and milky, while the flavors are creamy, mild, sweet, and buttery, unlike Gorgonzola Picante cheese. Gorgonzola Dolce is recommended to be paired with Vin Santo or Champagne.
Mozzarella di Bufala Campana
Although many buffalo mozzarella slices of cheese are made from a combination of buffalo and cow’s milk, to be labeled as such, true mozzarella di buffalo campana must be made from 100% domestic water buffalo milk and come from Campania or neighboring Lazio. , must come from Apulia.
Buffalo mozzarella is always packed in brine. It has a mild but slightly sour flavor and is good with various Italian antipasti dishes, especially classics like Caprese salad.
Stracchino Italian cheese
Stracchino is a kind of white Italian cheese made from cow’s milk. The cheese is so named because it is similar to the Italian Pecorino Romano but has a better flavor. The cheese is made in Piedmont, Italy. It is stored in a cool cellar. These are beautiful-looking cheeses that are very tasty. It is a beautiful cheese with great taste.
Stracchino, a creamy Italian cheese from Modena, is a delicious cheese made from cow’s milk. It’s a versatile cheese that’s delicious or can be used in pasta sauces and pizzas.
Burratta Italian cheese
Burrata, which means buttered, is an artisan cheese from the Puglia region of southern Italy, specifically the provinces of Bari and Barletta-Andrea-Trani. The cheese is believed to have been created by a cheesemaker, Lorenzo Bianchino Chiappa, who had the idea of making a shell out of stretched strings of mozzarella and filling it with rich, rich cream and tiny, leftover bits of mozzarella. The cheese is made by hand from cow’s milk, rennet, and cream—full of pieces.
Taleggio Italian cheese
This mild-flavored cow’s milk cheese has a soft and creamy texture, intense aroma, and fruity taste. Taleggio is made in square blocks and has a strong smell that becomes more pronounced as the cheese ages. Its thin skin is pink to orange and can develop edible molds as it ages.
Although it can be eaten on its own, Telugu is also used in cooking due to its pleasant melting properties. Historically linked to the alpine valley of Val Taleggio, from which it accepts its name, Taleggio cheese has been about since Roman times.
Scamorza Italian cheese
Scamorza is an Italian pasta flata cheese made from cow’s milk. Its texture is semi-soft, healthy, and leathery, while the flavors are milky and smoky. The cheese is shaped into two related balls, one shorter than the other. These two balls of cheese are bound together to ripen for two weeks, and this process gives the cheese its name, which means to head.
Often compared to mozzarella, Scamorza tastes creamier and sweeter than mozzarella and is also drier. It is recommended for baking as it melts well or can be used to top pizza or lasagna. Scamorza can also be smoked and is then called Scamorza ascomata.
Mascarpone Italian cheese
Mascarpone is a cheese from the Italian region of Lombardy, characterized by its high-fat content, ranging from 60% to 75%. Its texture can be smooth, creamy, or buttery, depending on the production process, while flavors are sour, sweet, rich, and buttery.
It is an essential ingredient in desserts such as cheesecake, zabaglione, and tiramisu. Mascarpone is often combined with coffee or cocoa, although it can also be used in savory dishes with mustard, fresh herbs, or anchovies.
Tomino is an Italian cheese that originates from Piedmont. It is made from cow’s milk and has a compact and soft paste inside, which is pale yellow. Paneer is small and round. When fresh, it has a pleasant, milky aroma with bitter notes, and its characteristics become stronger when mature.
The taste is delicate and slightly sweet. Tomino is recommended to be served as an appetizer, preferably grilled and paired with vegetables.
Conclusion: Is Italian cheese pasteurized?
Depending on its period, this Italian cheese is available in two varieties. Aged for about two months, Gorgonzola Dulce is quite soft, creamy, and mildly flavored with butter, sour cream, and a less pronounced lactic tang, while Gorgonzola Picante is a firmer, rawer version and ages less. It should take—three months to develop its strong, pungent taste.
First produced in 879 AD in Lombardian Gorgonzola outside Milan, this blue cheese is made from cow’s milk. It is distinguished by green or blue marbling. To induce blue veins, milk is inoculated with penicillin spores.
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