Cheeses, both soft and aged, are a very important part of the Italian diet and also have their place in Neapolitan cooking: some recipes are descended from very old Roman traditions. Starting from the freshest ones, the most used are:
* the ricotta di fuscella, very fresh and light, was originally sold in hand-made baskets. Commonly found now as a filling for certain pastas.
* the ricotta fresca, eaten both fresh, and as side ingredient (for instance, on top of pasta with Neapolitan ragù
* the ricotta salata, salty, slightly aged, typical of the Easter period
* the caciottella fresca, of Sorrento’s peninsula, with very delicate taste
* the mozzarella di bufala, fresh cheese made with buffalo’s milk, produced mostly on the region of Aversa and in the plain of Sele river.
* the fiordilatte, similar to mozzarella, but made with cow’s milk; it is best produced in the region of Agerola
* the provola affumicata, a fiordilatte with scent of oak wood smoke, light brown on the exterior, more yellowish inside
* the bocconcini del cardinale, or burrielli, small mozzarellas, preserved in clay pots, flooded into cream or milk
* the scamorze, white or smoked
* the burrini di Sorrento, small provolone cheese with a butter hart
* the provoloni, the caciocavalli of different aging

Some links to manufacturers and distributors –  Argiolas Formaggi (I) –  Arrigoni Valtaleggio (I) Boska Holland Buffel Olanda Caseificio Sociale Castellazzo Central Formaggi (I) Cheese Eredi Baruffaldi (I) Fabrelac Mozzarella (B) Formaggi Cerullo (I) Formaggi Italiani (I) Formaggi Picciau (I) Formaggio (I) Ganassa (I) Gorgonzola (I) Gra Com (I) Grozette Guffanti Formaggi (I) I Carrecini (I) Italiaanse Kazen (Wikipedia) Italian Made Cheeses La Tramontina (I) Laude Mozzarella Di Bufala (I) Mozzarella Di Tozzi Mozzarella Grootegast Mozzarella Online (I) Naturalia Parmashop (I) Parmigiano Reggiano (I) Parmigiano Reggiano Castellazzo (I) Parrano Pecorino (I) Pecorino di Pienza Pecorino Romano (I) Pecorino Sardo (I) Prima Donna Kaas Provolone Valpadana (I) Ravoska Sarda Formaggi (I) Trentin Grana (I) Zelf Kaas Maken


Pasta TomatoesOlive OilVegetables LegumesMozzarellaCheeseAnchoviesTartufo NeroChestnutsHazel NutsFigsTorroneWineLimoncello ____________________________________________________
USA: Wellington, Florida TEL(561)-422-3200  CELL(561)-312-7925
ITALY: Castel San Giorgio (SA) TEL(081)-009-2539  CELL(345)-328-9802 –


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