2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Italy is a country rich in a variety of pasta - the classics of this national cuisine, as well as an interesting range of quality cheeses. Depending on the regions, Italy offers different types of cheese, which are produced and consumed in various ways.
Of course, one can get completely lost in all this wide choice, so today we will introduce you to the strangest cheesewhich are produced in Italy. To dare to try them, you must have a truly adventurous spirit.
Kasu Marzu
This variety is extremely popular on the Italian island of Sardinia. Kasu Marzu is made from sheep's milk, and in translation its name means rotten cheese. If you are wondering why it falls into the ranking of cheeses created for extremists - there are larvae in its composition.
In fact, Kasu Marzu is made from the local Pecorini Sardo sheep's cheese, but is left to ripen more than normal. Local fly larvae are added to it. The acid from their digestive system breaks down the fat of the cheese, making the final product soft and liquid.
When ready for consumption it already contains thousands of larvae. Cheese is eaten only if they are alive, because when they die it becomes dangerous to eat. Some people clean the cheese from worms before eating it, others do not. However, they close their eyes before eating it, because small creatures can jump to a height of 15 cm.
Pecorino
The homeland of this cheese is again Sardinia. Pecorino is a hard cheese with a history that can be traced back to the 11th century. It is considered to be the oldest type of cheese in Italy.
The product is made entirely from sheep's milk. To get it, the sheep are milked twice a day - morning and evening. Each sheep gives only two liters of milk per day, and only from December to the end of June. It is natural for the animals to stop giving milk from July to December, so no cheese is made during this period.
The milk is carried to Gilavan in aluminum tires. This variety has an extremely strong and heavy smell, which is not tolerated by all lovers of dairy products.
Taleggio
Its history dates back to the tenth century, when shepherds left it in caves to mature and then washed it with salt water. In more recent times, the conditions of the caves are only "imitated".
In fact, this cheese is mostly repulsive with its appearance, which differs from the smell, which many define as tolerable, even pleasant.
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What Are Hard Cheeses
Under the name hard cheese of course cheeses whose ripening process is very long - from 2 to 8 months. These are the Swiss, Russian, Kostroma, Dutch, Poshekhon, Cheddar, Comte, Soviet, Gouda, Emmental, Cantal and Radamer cheeses. There are several factors that testify to the durability and maturity of these cheeses.
The Unknown Italian Cheeses
Every region in Italy is proud of the types of cheese it produces. Each cheese has its own taste and method of production. But one of the cheeses is produced in a really specific way - this is Ubriaco, known among Italians as drunken cheese.
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Italian cuisine has become popular all over the world with its many types of pasta, variety of pizzas, delicious bruschettas and last but not least, with its quality cheeses. In different regions of Italy you can try different types of cheese, which are prepared in a typical way and can be combined with a variety of products.
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