Italian cheeses

Buffalo mozzarella is a white, creamy pasta filata cheese produced in the places indicated in the production specifications.

Scamorza is a pasta filata cheese, originally from the Campania region, although it is produced throughout the south, in some regions of central Italy and beyond. It is one of the tastiest cheeses and is often used in cooking, precisely because of its strong and decisive taste. Moreover, if it is used in hot dishes it melts easily, giving a decidedly appetising and stringy appearance.

Low-fat cheeses are defined as all those products that have less than 200 calories per 100 g; products that exceed 300 calories are not counted among low-fat cheeses. Cheeses with less fat are usually fresh and unripened; in contrast, very ripened or medium ripened cheeses tend to be higher in calories.

Burrata is very similar to buffalo mozzarella on the outside, but inside it contains a filling of cream and pasta filata, better known as stracciatella. This fresh, soft and tasty cheese can be eaten cold with salads and Parma ham or it makes an excellent ingredient for other recipes.

Pecorino is a term that does not indicate a cheese typical of a specific geographical area; rather, it refers to the use of sheep's milk in its production. Historically, pecorino has a Mediterranean origin, but over time it has spread elsewhere. The most important difference between pecorino and Parmigiano Reggiano or Grana Padano, which are made from cow's milk, lies in the percentage of fat and casein. These two substances are present in sheep's milk in more than double the percentage of cow's milk.