Formaggi italiani vendita online

Italy is the main cheese-producer in the world; the Italian word for cheese is formaggio, which comes from the Greek word formos, the old basket where the curd was put in order to give the cheese its shape. In Italy cheese only became important during the Middle Age, before that cheese was considered food for the poor. Italian cheese changes according to the region of origin. Since antiquity the most famous one has always been the Parmigiano Reggiano, the aged cheese perfectly enjoyed on its own or in a variety of dishes. Other aged cheeses are the Asiago from Veneto, the Caciocavallo and the most famous sged cheese is the one from the podolica cattle breed, Grana padano and Pecorino, the latter is produced in several regions. Regarding fresh cheeses, some of the most famous are the traditional Burrata from Puglia, cow's milk mozzarella and buffalo mozzarella, both are delicacies from Campania, and the Gorgonzola from Lombardy. Today Italian cheeses can have two designations: DOP (Protected Designation of Origin) and I.G.P. (Protected Geographical Indication).