Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffalos herded in very few countries such as Italy and Bulgaria. As a result, most of the Mozzarella cheeses available now are made from cow's milk.
An Italian Traditional Specialty Guaranteed (TSG) food product, Mozzarella cheese is not aged like most cheeses. It is eaten fresh and within few hours after it is made.
Fresh Mozzarella cheese is one of those easy-to-make-at-home cheeses used while making variety of recipes, including salads, meats, seafood, and vegetables.
Other types of Mozzarella:Mozzarella di Bufala, also known as 'buffalo mozzarella', is made from domesticated water buffalo milk.
Mozzarella Fior di Latte is produced from fresh, pasteurised or unpasteurised cow milk, while Low-moisture mozzarella is made from whole or part skimmed milk. And last, but not least, Mozzarella affumicata is a smoked variety of Mozzarella.

Mozzarella

Azienda Agricola Gritti Bruno E Alfio S.s. Societa Agricola

Pecorino is the name given to all Italian cheeses made from sheep's milk. It covers a wide variety of cheeses produced around the country, but specifically it refers to four main varieties of Pecorino, all of which enjoy PDO protection. These hard ewes’ milk cheeses from central Italy and the island of Sardinia have established a very good export market outside Italy.
Of these four, Pecorino Romano from Sardinia, Lazio and Tuscan Province of Grosseto is the most widely known outside of Italy. The remaining three mature PDO cheeses are Pecorino Sardo from Sardinia, Pecorino Siciliano from Sicily and Pecorino Toscano from Tuscany.
Pecorinos are traditional, creamery, hard, drum-shaped cheeses. They come in a variety of flavours determined by their age. Aged Pecorinos referred to as ‘stagionato’ are hard and crumbly in texture with buttery and nutty flavours. Young or ‘semi-stagionato’ and ‘fresco’ Pecorinos feature a softer texture with mild, creamy flavours. A good Pecorino will have smooth, hard rind that is pale straw to dark brown in colour. The rind will vary in colour, depending on the age of the cheese, and may include a protecting coating of lard or oil. Its compact interior is white to pale yellow in colour, with irregular, small eyes.
Today, this classic Italian cheese is available in many flavours including Pecorino Pepato spiced with black peppercorns or red chili. Pecorino is a preferred cheese in many pasta cheeses and an obvious choice in Italian regions where the cheese is produced. Also, it served as a good substitute for the expensive Parmigiano-Reggiano.

Pecorino

Consortium for the Protection of Pecorino Toscano

The Parmigiano Reggiano or Parmesan cheese as it is called in English is considered to be among the top cheeses by cheese connoisseurs. Today, it is produced by various producers. However, PDO designation states that for a cheese to be called as Parmesan, it has to be produced from cows grazing on fresh grass and hay.

Cheeses mocking Parmigiano Reggiano are called as Parmesan or Italian hard cheese by producers to avoid legal issues. Parmigiano Reggiano cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.

True Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste. Cheeses mocking Parmesan or inferior Parmesan may have a bitter taste. Parmigiano Reggiano cheese is mostly grated over pastas, used in soups and risottos. It is also eaten on its own as a snack.

Parmigiano Reggiano

Consorzio del Formaggio Parmigiano-Reggiano

Podravec

Appenzeller cheese has been produced for more than 700 years according to traditional craftsmanship in around 50 village cheese dairies. Regular care with the secretive herbal infusion gives this 4 to 5 months matured cheese specialty its unique spicy aroma. Each loaf is guaranteed free of artificial additives and genetic engineering.

Appenzeller Kräftig-Würzig

Appenzeller Käse

Sbrinz is an extra hard aromatic cheese made traditionally in Central Switzerland for hundreds of years. Since 2002, it has been awarded the AOP label, which makes it essential that the 32 selected valley and mountain dairies producing this cheese comply with the strict quality requirements. It is a full fat cheese containing 45% of fat in dry matter.
Sbrinz AOP is a 100% natural product since it made from first-class raw milk, rennet and salt without any additives. It takes extremely long time for the cheese to mature, a minimum of 18 months before it can be savored. The longer the cheese is matured, the more aromatic and spicy it tastes. It can be eaten in three different ways, depending on the age of cheese. At 18 months Sbrinz can be sliced or shaved into rolls. At the age of 24 months or even longer, Sbrinz develops its full flavour and is served as an aperitif or broken up into pieces (“Möckli”) on a cheeseboard. Last but not the least, grated Sbrinz with its spicy aroma is perfect for adding a finishing to many pasta, risotto or au gratin dishes. This versatile cheese is often used instead of Parmesan cheese in Swiss cuisine.

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