A Few Italian Cheeses

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By Countess Morphy

Published 1935

  • About
The number and variety of cheeses made in Italy is almost as great as those made in France, although comparatively few are imported to England. The best known in this country are Parmesan, Gorgonzola and, of recent years, Bel Paese, which has become very popular.
Lombardy is one of the great cheese-producing districts of Italy, and some of the finest quality of cheeses come from there.

Gorgonzola. This famous cheese, although originating from the town of Gorgonzola in the province of Milan, is extensively made in Lombardy as well as in other parts of Italy, while an inferior kind is made in several other countries. It is made from whole milk and there are two varieties of it: Green Gorgonzola, of a soft buttery consistency, tasty and hot, of a yellowish-white colour, and green-veined as a result of having been treated with the mould penicilium glaucum; White Gorgonzola or Pannerone is made more especially in Lower Lombardy. Of the same texture and consistency as the other, it is sweeter and not so hot and is not treated with a mould.