How can you resist to cheeses of Emilia Romagna?

Forme di Grana | Enjoy Food & Wine
Written by EFW Staff

Discovering the DOP products of Emilia Romagna: not only Grana Padano and Parmigiano Reggiano

When we talk about DOP cheese from Emilia Romagna, we immediately think about Grana Padano and Parmigiano Reggiano, forgetting that there are other products!

Cheeses from Emilia Romagna: Provolone Valpadana DOP

Provolone | Enjoy Food & Wine

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This stringy cheese comes probably from the south, but its working has spread in many other Italian regions.
The word Provolone, is often substituted from traditional local names which refers to the various shapes and dimensions, as for instance spherical, cylinder or pear-shaped.

It can be made of two main types: sweet and spicy
It is a table cheese that can be used also to prepare numerous recipes.

Cheeses from Emilia Romagna: Casciotta di Urbino DOP

The word caciotta is used in central and southern Italy to define the dairy production of the shepherd peasant. Casciotta di Urbino is a cheese of sheep’s milk (3/4) and partially of cow’s milk (1/4), it has a cylinder shape of small size and the dough is compact with a sweet taste. It is ate mainly with mountain bread paired with fava beans, cold cuts, margarine, ham or Ciauscolo di Loreto.

Cheeses from Emilia Romagna: “formaggio di fossa DOP”

Fossa e formaggio | Enjoy Food & Wine

The cheese has this name because its seasoning take place in underground spaces called “fossa” (in English, pit). The pits are three meters deep and they have been dug in the tuff of Sogliano al Rubicone, in the province of Forlì-Cesena, probably to prevent the cheese to be stolen by the soldiers during the XVIII century.
The pits are disinfected turning a fireplace on and afterwards, the walls of the pit are covered with fresh straw and the cheese season inside bags of white tissue.

Bags are took of the pits the 25th November, the day of Saint Catherine.

Cheeses from Emilia Romagna: squacquerone DOP

Squacquerone is a fresh and creamy white cheese with ancient origins. The name founds its origins in the dialect squaquaron, and it is often used for the stuffing of the famous piadina.

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EFW Staff