Cheese, aged and fresh

Dry, aged cow’s milk cheeses such as Parmigiano Reggiano or Grana Padano, and aged sheep’s cheese such as Roman pecorino, which can be grated, are often used in fillings, as well as on top of pastas and soups. Very fresh cheese such as ricotta and mozzarella are sometimes used in cooking as well. A slab of any cheese, a slice of bread and a glass of wine is already a meal, or at least an aperitivo, in Italy.