Hard Cheeses

• Some of the world's first hard cheeses had their start in ancient Rome, more than 2,000 years ago. Many monasteries and homes were equipped to make and age cheese. Cheeses were usually made from sheep's milk and fall under the broad category of pecorino cheese. Pecorino Romano is probably the most famous of all the pecorino cheeses, but it is not as well known as Parmesan. Under Italian law, only Parmesan made in specific areas of Italy can be labeled Parmigiano-Reggiano. Grana Padano is similar to Parmigiano-Reggiano, but while the recipe is the same, the flavor is distinctly different. Asiago is considered the second most famous Italian cow's milk cheese next to Parmesan. Nearly all Italian hard cheeses are traditionally grated over pasta dishes or salads or baked in entrees.

Mozzarella

• Mozzarella is one of the most familiar cheeses in the world. Italians make mozzarella from either cow or buffalo milk, and it comes either fresh in a salty or neutral brine or partly dried. Partly dried mozzarella can be used in pizzas or lasagnas. Italy's long history of making cheese keeps mozzarella makers fiercely loyal to their patrons, and fresh mozzarella ordered at the counter is usually made just hours before from the milk gathered from buffalo or cows at nearby farms. Mozzarella exported from Italy is a low-moisture variety and can be grated and stored for longer. Italy is no longer the only country that makes mozzarella. Americans have a deep love of the cheese, and many American cheesemakers now produce both fresh and partly dried mozzarella.

Semi-Soft Cheeses

• Many Italian cheeses come in both softer and harder or aged varieties. Two semi-soft cheeses, taleggio and fontina, date back to the 10th and 12th centuries, respectively. Though these and other semi-soft Italian cheese are now made in other countries, the ones made in Italy tend to be stronger in both aroma and flavor. Italian taleggio is still aged in the caves of the Lombardy region in the Italian alps. Bel paese is one Italian semi-soft cheese that is mild, so mild that it is sometimes served by itself as a dessert or snack cheese.

Other Cheeses

• Though France's Roquefort is by far the most renowned of all the blue cheeses, centuries-old Italian Gorgonzola is not far behind on the best-of-the-best list. Made primarily in northern Italy, the rich and flavorful cheese is commonly used in salads, melted in risotto or served on pasta or pizza. Two other traditional Italian cheeses, ricotta and mascarpone, are known the world over as creamy, white soft cheeses that are used in dessert and entree recipes. Both cheeses are commonly used in some of Italy's most appreciated desserts such as cannoli, cheesecake and tiramisu.