At Russo’s New York Pizzeria and Italian Kitchen, we prioritize quality over convenience by adhering to Old Country-style cooking. Every bite bursts with authentic flavor. Taste the difference at Russo’s, where passion for quality shines in every dish.
As travelers who love discovering local food and culture, we’re thrilled to dive into Italy’s local artisan cheese renaissance. This cheese movement brings new life to rare, traditional cheeses across Italy’s diverse regions. Join us on an aromatic journey across the boot to uncover these unique creations. We’ll explore centuries-old cheesemaking methods still used today, what gives these cheeses their distinctive flavors, and tips for bringing a taste of Italy home with you.
The Italian artisan cheese renaissance is a culinary movement around rediscovering and elevating artisanal cheesemaking techniques that have been practiced for centuries in Italy. As cheese connoisseurs, we’re fascinated by how geography and tradition have influenced the diversity and flavor of styles across Italy’s 20 regions.
Some of the earliest known cheeses were made in Italy, with records of cheese production dating back over 2,000 years. But during the 20th Century, many small-scale cheesemakers went out of business or were bought out by large commercial producers. Thankfully, in recent decades, a new generation of cheesemakers has revived traditional practices and created unique, regional specialities.
From the rugged peaks of the Italian Alps to the sun-drenched hills of Sicily, each region boasts its own cherished cheeses reflecting the local climate, diet, and culture. In the north we discover hard-aged cheeses like Parmigiano Reggiano and Grana Padano, as well as the bold blue cheese Gorgonzola. Central Italy gives us Pecorino Romano, ricotta, and mozzarella. While in the south, fresh cheeses like burrata and buffalo milk mozzarella reign supreme.
To experience the full range of flavors of cheese in Italy, you should sample cheeses from small, regional producers. Look for cheeses made using locally sourced milk and traditional methods, aged and packaged by hand.
Regional cheesemakers have been reviving the traditional techniques that had been on the verge of disappearing for good. To craft these complex, full-flavored cheeses, they rely on time-honored methods passed down through generations.
Making cheese the traditional way takes patience and skill. Milk from local breeds of cows, goats and sheep is usually used, produced as nature intended. The curds are often hand-cut and moulded, then aged in special caves that provide ideal temperature and humidity. Some cheeses are aged for months or even years to develop their signature tang and crumbly texture.
Take Parmigiano Reggiano for example. This king of cheeses has been made in Emilia Romagna for over 800 years.
Huge copper vats are still used to transform milk into curds, then each wheel is aged for a minimum of 12 months. Or consider Pecorino Sardo from Sardinia, made from sheep’s milk and aged in caves. Its complex, musky flavors evoke the island’s untamed interior. And in Puglia, caciocavallo is still aged in special sacks, resulting in its distinctive shape.
Terroir – the land, climate, and environment where the cheese is produced – has an enormous impact on its flavor and quality. For example, the herbs and grasses that animals graze on impart distinct notes to the cheeses made there.
The geography in Italy is immensely diverse, and this variety is what allows for the range of cheeses across the country.
Production methods also differentiate traditional cheeses from standard fare. Artisanal cheeses are usually made from raw milk, and aged using time-honored techniques.
From creamy burrata in Puglia to sharp pecorino in Sardinia, cheese takes center stage in some of Italy’s best culinary delights. Let’s take a brief guided tour and uncover some of the tastiest traditional cheeses.
In the north, we find silky gorgonzola and crumbly Parmigiano Reggiano, as well as squacquerone, a spreadable cheese with a milky tang. Valle D’Aosta is known for fontina, great for melting, and Piedmont makes tangy castelmagno and robiola, with a creamy, earthy taste.
Central Italy boasts pecorino Romano, a salty sheep’s milk cheese, and mozzarella di bufala campana, made from water buffalo milk. Lazio has canestrato al tartufo, an aged pecorino with black truffle, and Umbria makes hard pecorino with black peppercorns.
In Tuscany, try creamy sheep’s milk pecorino or stracchino, similar to gorgonzola.. A guided food tour of Florence is a great way to explore the city where you’ll find an abundance of artisan cheese shops and markets overflowing with traditional Tuscan cheeses. These experiences offer a hands-on journey into the world of artisanal treasures.
In the south, Campania is renowned for mozzarella di bufala campana and mild provolone. Basilicata makes aged pecorino lucano and creamy caciocavallo, and Calabria has aged pecorino calabrese. Sicily has many unique cheeses like sharp pecorino Siciliano, creamy mascarpone, and ricotta salata, made from pressed, salted ricotta.
To experience the full spectrum of flavors in Italy’s artisanal cheeses, seek out small cheesemakers and affineurs (expert agers), visit local markets, and look for labels like DOP (Protected Designation of Origin), which certifies traditional production methods.
Check that the cheese has a natural, slightly moist rind and an interior that’s not too dry. For soft cheeses, make sure there are no cracks or tears in the paste. Hard cheeses should have an interior that’s slightly crumbly with small cracks throughout.
Proper storage is essential for maximum flavor and longevity.
Store your cheese properly in the fridge, wrapped in breathable paper or cheesecloth. Serve them at room temperature to maximize aroma and taste.
Soft cheeses will last 1-3 weeks with softies like burrata, buffalo mozzarella or stracchino needing to be consumed within a few days. Semi-soft cheeses last around 2-4 weeks, and hard cheeses 2-6 months or more.
Exploring Italy’s rich tradition of artisan cheesemaking has shown us the incredible range of flavors and techniques that can emerge from a single country.
We encourage you to join us in indulging in Italy’s diverse and wondrous world of cheese. With every bite of Pecorino Toscana, Parmigiano Reggiano, robiola and caprino we taste the passion of cheesemakers dedicated to their craft – the very reason why Florentine cheese is meant to be savored.
Buon appetito!
It's the perfect time to franchise Russo's New York Pizzeria and Italian Kitchen and we know the pizza business and what it take to fire up your first restaurant. With 50+ locations and growing, our franchisees have created success built on our flexible design starting 1,500 sq ft. We produce a higher average store volume (AUV $1.134M) than industry average by serving authentic New York-style pizza and unique menu items. Ask about available territories!
