Italian cheeses.....7 down, 993 to go....

Before I dive into the Piave river here I want to say that my fear about gaining 700 pounds with this job is rapidly fleeting. It turns out small bites of cheese fills me up faster and longer than a full dinner! I mean it- I always save half of my tasting for James so he can taste too and I'm still totally full as if I had had a huge meal. Also this is a highly physical job. The cheese caves and the production room are going to get me very strong.  So that's how that French Paradox thing works...small bites of high protein and good fat.

Okay so on to Italia!!!!

I took a class on Italian cheeses on Tuesday and it was amazing and taught by the talented and lovely Erin Hedley. She was once an Artisanal intern just like me and was so kind to keep me super involved throughout the whole class. She also took time at the end of the class to give me some advice about my dream of my own cheese shop.

The major difference between Northern Italian cheese and Southern Italian cheese is the terrain. The Northern terrain is alpine and is better suited for cows. So as a general rule if you are eating a Italian cow's milk cheese it is most likely from the north. Southern Italian terrain is more of a grassy wetland landscape. It is better suited for sheep and goats. So again in general if you are eating an Italian sheep's milk cheese it is most likely from the South of Italy (and probably Tuscany).

The wines for this class were amazing. My favorite was the white of course although the cheeses paired best with the Primitivo (red).

1. Friuli Di Lenardo TOH! Da Uve Friulano Italy 2009.
2. Nero D'Avola Ajello Sicilia Italy 2007
3. Primitivo Liveli Cellino San Marco Italy 2008.

The cheeses and their Artisanal descriptions:

1. Pecorino Balze Volteranne- sheep milk
    I want my vegetarian friends to check this cheese out! This cheese was aged 5-6 months.

"This raw Organic pecorino from Tuscany is made with vegetable rennet of wild artichoke. It is aged in oak barrels for 60 days, the rind is then covered in oak and olive wood ash. The ash imparts a unique green olive flavor and long finish. This cheese is firm, toothsome (al dente!) and has a nutty texture."*

2. Pecorino Toscano Stagionato- sheep milk
    Love the salty crystals in this one. Also Erin mentioned this would be delicious with honey or heavenly
    on pasta.

"Pecorino Toscano Stagionato is a centuries old D.O.C. (or name controlled) table cheese from Tuscany. This Pecorino is sturdy and nutty with a hint of salt on the palate. Its pleasant and inviting nature appeals to cheese lovers and novices alike." *

3. Bra Tenero- cow milk
    Holy crap that is good creamy cheese. It was very hard for me to leave half for James on this one.

"Bra Tenero is a cow's milk cheese from Piedmont region of Northern Italy. The city of Bra is the self proclaimed capital of cheese in Europe. Bra Tenero, a younger and softer cheese than its cousin Bra Duro, has a semi-hard texture and a dense, slightly piquant flavor."*

4. Taleggio- cow milk
    so gooey and melty and wonderfully stinky.

"Taleggio is a semi-soft, salt solutions washed rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive when spread on fresh crusty bread."*

Side note- the definition of a Straca cheese is a mixed milk cheese.

5. Ubriaco Prosecco- cow milk
This should be paired with Prosecco and sweet dates or figs

"This raw cow's milk cheese is from the Vento region in Northern Italy, home to the Prosecco growing region and several superb sparkling and still wines. During the maturing process, it is covered by Prosecco grape must (skins), giving the cheese a sweet, delicate aroma of the wine and complex finish. Ubriaco is seasonally-produced and perfect during Autumn months while its flavor is a fresh, uplifting and subtle."*

6. Piave- cow milk
LOVE THIS CHEESE. It was a class favorite...so addictive and minerally.

"Piave is named after the river Piave, whose source is found at Mount Peralba in Val Bisdende, in the northernmost part of the province of Vento Italy. the land surrounding the ancient river is integral to the character cheese: it is where the milk is collected, the curd cooked, and the cheese aged until hard. Piave DOP has an intense, full-bodied flavor, reminiscent of Parmegiano Reggiano, which intensifies with age and makes the cheese absolutely unique."*

7. Gorgonzola Piccante, cow milk

"Gorgonzola Piccante, a formidable cow's milk blue cheese from the region north of Milan, is Italy's answer to Roquefort. Its rough, reddish rind protects a tender, light yellow, blue flecked paste that is firm, moist and buttery. The flavor is sharp and sweet."*

Erin went into some of the history of Italian cheeses. My favorite part was how she explained the blue cheese making process to the class. It seems if you want to make blue cheese you need a whole lot loaves of rye bread that have grown moldy, preferably in a cave. Then you grind that bread and mix it with the cheese mixture. Once the cheese has formed the cheese is stabbed with metal skewers creating holes and places for oxygen to enter the cheese and let the blue mold bloom. It sounds gross but you have to appreciate the cleverness of humans once you have tried the Gorgonzola.

* These descriptions are the official Artisanal definitions.