Traditionally produced in the Sicilian province of Enna which is nestled in the lush Dittaino Valley, Piacentinu Ennese is a pressed, hard cheese made with raw, whole sheep’s milk, with the addition of saffron and black peppercorns.
The flavor of this cheese ranges from mild and slightly sweet to medium piquant and slightly pungent, depending on its age, and it has a pronounced aroma of saffron. Piacentinu Ennese is enjoyed either as a table cheese or used as an ingredient in preparing various recipes such as herb-stuffed lamb meat called Ciarbiduzzo Abbuttunàtu, a typical dish from Enna.
It's also fantastic for grilling and often used with bucatini pasta.
Branzi is an Italian cheese made from Bruna Alpina cows’ milk. The cows graze on herbs and grass growing in the small village of Branzi in Bergamo, hence the name of the cheese. Although it was produced only during summer in the past, nowadays it's made all year round.
It is typically aged for 4-6 months, during which it develops a compact texture and an intense flavor with hints of grass and hay. Pair it with full-bodied red wines, honey, pears, and black rye bread, or place Branzi over a slice of piping hot polenta until it melts.
Pair with
Trentingrana is an Italian Grana cheese hailing from Trento. The cheese is made from raw cow's milk and it ages for 22 months. The rind is thick and dark yellow in color, imprinted with the word Trentino on each wheel. The texture is hard, grainy, and compact, while the flavors are sweet, rich, and full.
The aftertaste is floral and delicate, with herbaceous and grassy hints. The cheese has been produced since 1926. It's recommended to eat it as it is or grate it over pasta. Trentingrana can also be used in salads and served with fresh fruit. Pair it with sparkling white wines or full-bodied red wines.
Named after its town of origin, Bra is a sheep, goat and cow's milk cheese produced in the mountainous Piedmont provinces of Cuneo and Villafranca Piemonte in Turin. Bra is often used as a grating cheese and it is available in three varieties: Tenero (tender, soft), Duro (hard), and Bra d'Alpeggio - the Alpine version of Bra produced only during summer pastures and the most prized one.
Bra has an intense aroma and quite a piquant flavor which becomes even more pronounced as the cheese ripens.
Produced on Sicily and Sardinia, Primo sale is an Italian cheese made from sheep's milk. Its texture is crunchy, with irregular eyes, while the aromas are pungent and the flavors are herbaceous, slightly tangy, and milky. It is believed that primo sale was mentioned in Homer's Odysseus as the cheese made by Cyclops.
The name of the cheese means first salt, referring to the early stages of its maturation. In Sicily, before the cheese is salted, it is called Tumazzu, and after the first salting it's called primo sale. After the maturation, it is called Canestrato, although some sources claim that it might even be called Vastedda.
Pair with
Caprino is a goat’s milk cheese made throughout Italy - the name derives from the Italian word capra, meaning goat. It the region of Molise, it is produced mainly around Montefalcone del Sannio, in the province of Campobasso. Made from raw milk, it is dry-salted and left to mature for at least two months, but that period can be prolonged.
The crust is hard and straw-colored, while the interior remains white, soft, and moist. It is usually served as a table cheese, while the aged version can also be grated over pasta dishes.
Pecorino pepato is an Italian variety of Pecorino hailing from Sicily. The cheese is made from raw sheep's milk and ages from 2 to 4 months. Underneath the natural rind, the texture is flaky and creamy, dotted with black peppercorns that run throughout the paste.
The aroma is spicy, while the flavors are salty, tangy, lemony, and peppery. Pecorino pepato is often used as a table cheese, but it can also be grated over salads, polenta, or risotto. If eaten as it is, serve it with fatty cured meats and a glass of bold red wine on the side.
Pair with
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