Italian cheese from LombardyGorgonzola Dolce Italian cheese, The best of Lombardy
As the industrial region of Italy, par excellence, Lombardy is also proud of its rich Italian cheese production, located in numerous alpine pastures and in part on the fertile plains, where century old traditions are still in use. With over a century of history, Lomabardy cheese is still enjoyed today at dinner tables throughout Italy. Italians are true traditionalists, both at the table and in life. Looking back at the country's long cultural and culinary history, one will find out how fond Italians are in the delicacies found on their dinner tables. Especially if a food is tasty and well pleases the palate before filling the stomach. Cheese has a long and important role in many restaurants in Milan. As a meal course, cheese is served as a ‘third course’ before desserts. Gradiscono un po' di forgaggio, i signori! (Would you like to taste some cheese?). It's a very common question in the most Milan restaurants Gorgonzola Gorgonzola I have tried several dishes of Italian gourmet that contained Gorgonzola. Obviously, it must have been the "dolce" (sweet) version. This is a very strong and sharp taste. I did not mind it at all in some recipes but the wife could not tolerate the overpowering taste. If you like authentic Gorgonzola, this is a delight. If you like authentic Blue Cheese, you absolutely should try this. This cheese perfectly matches with polenta. It's originally from small village of the same name Gorgonzola, in Milan district. Taleggio cheese
A very famous Lombardy soft cheese, with a highly distinct and sharp aroma. Taleggio is produced in mountain areas and is aged in caverns. It is flat cheese, and has an aging period of more than two months which gives it its "soul". The Taleggio is a cheese of very old origins, perhaps anterior to the 10th century. Some documents dated up to 13th century refer to the commerce and the exchanges concerning cheese, with other cheeses. Its origin area is the Val Taleggio, in the province of Bergamo. It melts well with risotto or on polenta and when spread on fresh crusty bread, it goes nicely with Italian red wines. Lombardy Quartirolo
A low-fat Italian cheese, produced in both fresh and mature versions, aged for forty days. It has a slightly tangy taste, which is more aromatic in the aged version.
Grana Padano
The hard Italian cheese, par excellence. The wheels come from Lombardy cheese producers, with varying aging periods (minimum one year). With its mild and delicate flavor, it is well suited to aperitifs and snacks. It goes with all pasta meals. 
Related pages
|
. Let's see together the most typical of Lombardy cheese you can be suggested to try! Here are some of the most famous 
is a dolce-style cheese, with a wet, fragile peel. It is round and creamy with a relatively mild, sweet flavor. Gorgonzola cheese "Piccante" is an aged version. 
