In France, cheese is largely reserved for the end of the meal. In Italy, however, we take cheese with every course; rubbery mozzarella dressed in olive oil and basil for antipasti, creamy gorgonzola stirred into a risotto for mains; soft ricotta whipped together with pistachio paste and piped into a cannoli for dessert. So while the French might have achieved worldwide acclaim for the rich flavours and broad varieties of their cheese – we believe that Italian formaggio exemplify the true versatility of the food. Delicious on their own, and perfection when used as part of a dish.
At Diforti we’ve reached further than just our Sicilian roots to bring you some of Italy’s best known and most diverse cheeses. So at your next party, swap the fromage for the formaggio, and make the most of the Italian flavours.
Mozzarella di Bufala
What discussion of Italian cheese would be complete without referencing the most famous of them all, buffalo mozzarella?
Originating from the South of Italy, mozzarella is made from the milk of a buffalo and hand spun, giving it a light, tender texture and a mild, creamy taste – this cheese is traditionally un-ripened.
Try as you might, there’s no other cheese that truly compares to buffalo mozzarella – equally at home dressed atop slices of tomato in a classic Sicilian Caprese, melted on top of pizza or torn and stirred into a fettuccine dish; it’s a true Italian classic.
Scamorza
The classic shape of a scamorza cheese is a voluptuous, round body; tied tight around the neck with rustic string and a blooming, rounded head protruding from the top. It is this appearance which gives the cheese its name, derived from ‘cappa mozza’ to mean ‘severed head’.
Truly unique in appearance, scamoza is made with stretched and salted curd cheese which is dried and, unlike mozzarella, left to ripen for roughly 72 hours. It can also be smoked over flaming straw; giving it a deep and earthy flavour.
Gorgonzola
Blue cheese might polarise some parties – but we believe that no platter is complete without at least one blue variety. And no, we don’t mean ‘bleu’.
Gorgonzola is the most famous Italian blue cheese, and although robust in flavour, it is milder and less astringent than many other aged and blue cheeses. You can always tell Gorganzola apart by its unique and homogenous mould patterns. Unlike the speckled patches of blue you will see on many varieties, Gorgonzola’s blue is threaded, which is created by the insertion of metal rods during the ageing process.
Pecorino
We might take pride in our heritage, but Italians never let tradition get in the way of creating new and delicious dishes, and Pecorino is one of our favourite cheeses to experiment with.
A sheep’s cheese with a wide range of regional varieties, the classic Pecorino Siciliano is a pale and semi-hard cheese and it’s incredibly versatile. In the wide range of options we offer in our boxes, you’ll experience this rich and opulent cheese flavoured with olives, chilies and even pistachios, for a sweet and nutty finish. Of particular note is our Sfizio Nero, produced by rubbing the rind of the cheese with ground black pepper – this giving the rind a distinctive dark grey colour and the cheese a surprisingly spicy kick!
You’ll be amazed by the versatility and moreishness of Italian cheeses – whether you’re enjoying them on hard Italian crackers with a glass of rich Pinot Noir, or as part of a sharing platter with a party of friends, their creamy textures and full-bodied flavours are sure to tantalise your tastebuds. Don’t be afraid to experiment with different textures and combinations; you’re likely to find your tongue is much more open to new flavours than you think.