Italian CHEESE Explained: The Different Types and How to Use Them

#cheese #italiancheese #parmigiano
Italian CHEESE Explained | The Different Types of Italian Cheese
Italian food uses a lot of cheese, but all the different varieties can get confusing. What makes "mozzarella di bufala" so special? Is "provola" just a different name for "provolone?" And what the heck is "fior di latte?"
In today's video, Eva introduces me to all of the basic Italian cheeses and explains the difference!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
00:00 Introduction to Italian Cheese
01:02 Ricotta
03:35 Mozzarella
07:07 Burrata
10:06 Provala & Provolone
12:27 Asiago
14:25 Pecorino
16:41 Gorgonzola
18:04 Parmigiano-Reggiano & Grana Padano
22:49 The CHEESE WHEEL
23:09 Pasta al Provolone
25:29 Ciao for Now!
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PASTA AL PROVOLONE RECIPE: www.pastagrammar.com/post/pas...
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[@PastaGrammar]

What's YOUR favorite Italian cheese?

[@notLura]

Yes.

[@claudioferraro1652]

Of course

[@demoneyeslaharl]

Who is the blasphemer that doesn't like ALL Italian cheese?

[@user-tc1ol9if5j]

Parmigiano Regiano and young Gorgonzola are the most favorite of mine.

[@dennistafeltennis1190]

Gorgonzola y Mascarpone

[@MrGilRoland]

18:38 translation of Eva’s look: “Honey, the first rule about Pasta Grammar is that you don’t talk about French cuisine. The second rule about Pasta Grammar is that you don’t talk about French cuisine”.

[@xavieraulestia8099]

you took the word out of my mouth lol... my boy Harper is about to get beat up ... word of advise my guy ... "No Frenchy"

[@grigorimonaselidze1423]

I've had such a pleasant giggle over her reaction 😂

[@poppinsmannered2999]

The thing with cheese is that the bacteria that ferment the milk are different in every place in the world, and if you try to make a certain cheese somewhere else it will not taste the same, because even if you are able to cultivate those bacteria and transport them to that other place, they will quickly adapt to the climate differences and change genetically. It's might taste similar, but never the same, and the fermentation process will not be as optimised as it is in its original place after centuries of making it. That is why it is always better when it is authentic. That difference is true even between regions in Italy, and they do not even try to make parmigiano out of its original region. It is not just the value of tradition, there is science behind.

[@rlarocca1]

I agree, but the main problem is that here in the US, we have to pasteurize everything by law. We even pasteurize our beer. Then, we kill most bacteria’s and yeast.

[@amandasmith1473]

Fact: The bacteria that turns milk into cheese feeds on lactose and is the reason why a lot of cheeses are very low in lactose or lactose free, which is why a lot of people with lactose intolerances can eat cheese.

[@slkonnaris8477]

Wow that is amazing. How fascinating! I never would’ve thought of that - thank you for sharing the insight!

[@mijp]

@@rlarocca1 you can't pasteurize cheese, only the milk.

[@rlarocca1]

@@mijp seriously?

[@giovannipazienza8263]

"I don't like that exemple" "it's a French exemple" such an italian thing to say! Thank you Eva for a huge laugh!

[@shitouze]

I'm french and I laughed so hard

[@giovannipazienza8263]

@@shitouze cause you understand the rivalry between italian and french people 🤣

[@papaechozulu3737]

That was good. Harper should use American Bourbon as an example.

[@christinamarie589]

I laughed at this too 😂🤣

[@jeannejc1963]

@@shitouze Moi aussi!

[@kenmiller3727]

Fun fact: the crunchy bits in parmeggiano and other hard aged cheeses aren’t salt they are crystallized amino acids.

[@nodutis]

thanks, I wanted to point that out, but before doing so I searched for this comment!

[@maryjoeckenrode7307]

I love all formagio

[@ladyGodiva441]

Which makes it even better!!! 🤗

[@deansusec8745]

umami

[@davideghirelli5856]

It's MSG umami flavour

[@teetrevor]

While Eva’s cooking and instruction on all things sacredly Italian is the core of the channel content, no less praise is owed to Harper’s phenomenal videography and editing, and his on screen presence. Now there’s a perfect recipe for a thoroughly enjoyable channel!

[@carlkurtz1410]

Real parmagiano regiano (yes I know, my spelling is atrocious) was my daughter’s first real cheese. When Jannie was 3, her brother needed extensive dental & oral surgery work, so once a week, while her brother was seeing the oral surgeon, I’d take Jannie down the street a couple of blocks to a local wine shop that specialized in Italian wines (in fact I believe they were the ones that introduced me to valpolicella wines , especially the amarone della balpolicellos). They were setting up for a wine & cheese tasting one visit and the owner offered Jannie a small bite of it. To the surprise & delight of all the ladies there, Jannie gobbled it up like it was the best thing she had ever tasted! By the time we left, Jannie had probably eaten almost a half pound of it, & I was informed that I was not allowed to return unless Jannie was with me.

[@undomiel466]

I did the same as a child, parmigiano is a children-friendly cheese

[@MatsuriAndGaara281]

Omg, this is the sweetest story about Parmigiano Reggiano I've ever heard!

[@Galexlol]

Parmigiano is lactose free and children love it :) amazing story

[@bonogiamboni4830]

@@undomiel466 same, my grandpa used to leave out wedges of parmigiano on the table and he would often come back and find teeth marks on it and parts of it missing for some weird and unexplained reason.

[@undomiel466]

@@bonogiamboni4830 it must have been a little mouse in the house! ;)

[@DonatoFaruolo]

They said Charles De Gaulle pronounced that it’s impossibile to govern a country with 256 kind of different cheeses like France. In Italy we have 487.

[@jefferydebbink282]

Wisconsin makes over 600!

[@DonatoFaruolo]

@@jefferydebbink282 Maybe you mean different brands or recipes? I mean totally different kind of cheese.

[@Shadowman4710]

Which explains why Italy has had 100 governments since WWII.

[@DonatoFaruolo]

@@Shadowman4710 Exactly.

[@davidsiegel9847]

@@Shadowman4710 Yet Italy is a happy county, the people live longer than Yanks, and Italy is still a trillion dollar Plus economy, and one of the richest countries in the world. Very accomplished despite, yes, many problems as well. Best food in Europe, which is itself a continent bursting with great food. Cheers!

[@abrielrobertsson4160]

Those are not salt pockets in the parmigiano. Those are hardened proteins that appear in cheeses which are aged for a very long time.

[@somegeezer]

They're amino acids. Some of the building blocks of porteins. But also calcium lactate is very common. Literally a salt.

[@JS-fd8ey]

As I stated previously, it's actually crystallized calcium. Cheese itself is by definition a hardened milk protein. However, after a significant aging process, calcium crystals will form in the structure of the cheese as the moisture slowly evaporates.

[@NapsAndNoodles]

@@JS-fd8ey Specifically, they're tyrosine (the amino acid) and calcium lactate crystals. ;)

[@JS-fd8ey]

@@NapsAndNoodles indeed

[@Gunslinger1875]

Because of Pasta Grammar, parmigiano reggiano is my favorite. My pasta dishes have gone far beyond my expectations. My friends and family now beg me to cook Italian for them. Thanks You two!

[@lovesalt8613]

that is so cool!!

[@abbyz6614]

Same! I cannot go back to the typical grated Parmigian in stores

[@groovytuesday6883]

Eva's Italian lilt is getting stronger now she is home lol

[@HunniRoze]

Lilt?

[@thedoctress6440]

@@HunniRoze accent is what they mean

[@KenNakajima07]

I wonder if chef alfredo is improving his italian

[@lwcarr3879]

@@thedoctress6440 No, they specifically mean the up-and-down nature of her speech, hence lilt

[@whocares0692]

@@KenNakajima07, I don't think it is !!

[@pjfuscoonthenews1693]

How can you not love Eva? She is so happy and proud to show Harper the joys of real Italian foods. I love when she flourishes her hand. I can remember my grandfather expressing his delight with something my grandmother made in the same way.

[@antoniob.9396]

An interesting characteristic of the Parmigiano Reggiano is, that it is a lactose-free cheese And precisely in the production process lies one of the main qualities of Parmigiano Reggiano. The high digestibility is also due to the fact that Parmesan is essentially a lactose-free cheese. The addition of lactic ferments to milk, during the early stages of the production process, causes fermentation and therefore the disappearance of lactose and galactose, from the very early stages. Any piece of Parmesan that arrives on Italian tables has a lactose content of less than 0.01%: the percentage required by the Italian Ministry of Health to be able to declare on the label that this dairy product is naturally lactose-free. For this we can say that not only Parmigiano Reggiano DOP 24, 30, 36, 40, 48, 60 and 72 months, but also the one with a minimum maturation of only 12 months, is a completely safe cheese for those suffering from lactose intolerance.

[@supertobino]

true. but: it is not vegetarian due to its specific use of rennet...

[@TheHatchetwoman]

Generally speaking, the more aged a cheese is, the less lactose it's likely to have, especially if it's a harder cheese. That's why aged cheese isn't sweet -- the lactose has been broken down by enzymes over time. Try to find a harder cheese that's been aged at least 6 months.

[@Cookie-tv2bb]

Being a 14 yr old British, Italian food enthusiast, i knew most of what was in this video but sure am i excited for elementary level haha

[@frank_87it]

Hi Harper, actually the traditional mozzarella for pizza is the fiordilatte. The main reason is that the bufala one releases way more liquid when put in the pizza oven! Hello from Campania ^^

[@capoeirastronaut]

Really high quality buffalo mozzarella, especially the unpasteurised kind, it would be criminal to cook. Just cubed with tomato & basil & excellent olive oil.. 😊

[@dorianleakey]

by liquid, do you mean fat?

[@nicoladadda4120]

@@dorianleakey not only fat but also serum, we call it latticello.

[@dorianleakey]

@@nicoladadda4120 Thanks.

[@marioguidotomasone1265]

Right, but many places serve pizza bufalina with a mix of mozzarella di bufala e fiordilatte. And of course it's delicious

[@joaquinwaxmagbanua6826]

I love how the videos in Italy are so real! Like everything is rustic no fancy plates, props, its just the real Italian experience! I love you guys! Keep doing what you do!

[@yodark2tee]

You can tell Eva is so happy getting her homelands quality ingredients instead of America's version. She's so content not having to hunt for it. I can truly relate with this. Enjoy Eva and Harper.

[@Njbudesa]

I loved Eva’s air quotes when she said our US “Italian Cooking.” 😂 Also I miss the delicious provolone I had in Italy on my piadine!

[@Galexlol]

I'm italian and I'm allergic to provolone but i don't like so it's fine lol glad you enjoyed piadine

[@robertoegosum1501]

If I don't go wrong, the only cheese allowed on piadina is squacquerone.

[@Galexlol]

@@robertoegosum1501 nah they use any cheese you want, just has to be soft and melty

[@lgrillo]

I love this couple so much. She is quintessential Italian. She uses her hands while she talks. She even uses her hands when HE talks! XOXOX

[@beab2804]

Once this Covid situation will be over, I invite you all to the event called “Formaggio in Villa” in the Veneto region. The best of Italian cheeses on display, something not to miss for the cheese lovers.

[@PastaGrammar]

That sounds amazing 🤤

[@marcpavia5202]

Or also Cheese in Bra'. A bit far away but it s heaven for us lovers of milk ...

[@stironeceno]

If you ever in Milan Try ' Peck ' in the center of the City . no place like it , the best of the best .

[@marcpavia5202]

@@stironeceno a bit expensive but it has an amazing choice...I live in Milano

[@stironeceno]

@@marcpavia5202 , If you want the best you have to pay for it . In che zona abiti a Milano ? .Abitavo a Milano anni fa .

[@2112splunge]

The best day is when there is a new Pasta Grammar video. The second best day is when I have time to watch older Pasta Grammar videos.

[@kevindunn2663]

I love the shade Eva throws at the French and American “Italian” cooking

[@katemorgan4690]

It’s French and American cooking. It’s probable time to stop calling it Italian if an Italian says it’s too different.

[@cjaquilino]

American Italian cooking is…Italian American cooking. But even Italians disagree even amongst themselves on cooking.

[@katemorgan4690]

@@cjaquilino Right. Italo-French-American cooking is not even in the argument of Tuscan vs Bolognan methods, it’s something else entirely. “How French Cajun or California Fusion did you get from a Chicago and New York standard and how “St. Louis and Cleveland New Factory Farm Kosher Jewish (Provel Cheese and Sarah Lee Poundcake) did we make it, aren’t even relevant American arguments anymore.

[@Ju-bj3ko]

France has enough good cheeses. Even little Belgium has its abbay cheeses. We don't really care about the italian whiners.

[@markarpiu5557]

Isabella DeMedici taught the French how to cook and food ethic. The french were still using their hands prior to Isa marrying Louis IV and teaching them to use forks and knifes...P.S. Marzupan was also brought by Isa and named after one of her Chefs named Marzupane.

[@rdm_bk6138]

I love how the Italian anthem started playing for the Parmigiano and the Grana!

[@TheromaB]

Dear Harper, there is something in Italy that we call “panza”...i’m watching you 😂

[@ieily]

No vabbè sto morendo dalle risate 🤣 Dai che è giovane il caro Harper ha tempo di badare al colesterolo 😂🎉🇺🇸🇮🇹

[@michaelmueller9523]

@@luiswolmermariani198 Man...pança is Portuguese from Portugal. Since Portuguese is also a Latin language...it sounds similar to Italian...as many other words...

[@bartofilms]

Mio Zio Mario mi ha spiegato cosi': 'Uomo di Panza... Uomo di Importanza!'.

[@MobileCanal]

@@michaelmueller9523 panza Is a local form for Italian "pancia". (Belly)

[@ICUFreely]

Once again, we have been schooled by Eva 😊 Definitely a teacher by heart and it’s great that she knows how to cook and bake, plus definitely great at sharing everything that she knows about her true Italian food, as well as, the regions they come from and information about how they’re made.

[@JZeverybody]

All these authentic cheeses can be found in Uncle Giuseppe's in N.Y. and N.J, USA. Can't live without them! Boun Appetito...

[@branc2658]

Don't forget that in Italy we have more than 500 different types of cheese.

[@garethjax]

i hope they stay enough time to try them all!

[@paolosardi67]

@@garethjax Unfortunately, as happens often with enogastronomic products, many cheeses can be found only "on site". You cannot find a good montebore or toma di Lanzo or taleggio in Calabria. You have to go where they make it.

[@garethjax]

@@paolosardi67 i know! That's my hope that they will be able to make a tour!

[@MC-rr5iz]

And mozzarella di bufala in Battipaglia area

[@mrn13]

Yes, just as in France and Spain.

[@catherineyork812]

I love all the Italian cheeses I've tried over the years. And, yes, bufala beats fior di latte, as ricotta di pecora beats plain ricotta though I'll always prefer gorgonzola piccante over dolce. The king of cheeses is, as you said, parmigiano reggiano - there's nothing like shaving off a few slices of parmigiano and savouring it alongside a glass of good red wine. But living in Rome, I love the salty pecorino romano as well as its more subtle distant cousin the grana padano. And recent tasty discoveries have been the Lombard quartirolo or the creamy crescenza or stracchino which are wonderful in pannini with assorted vegetables sott'olio or pickles (sott'aceto)

[@robertbeining141]

Oh God . . . you had me at "Cheeeeeese!" I am soooo envious. Thats for the great vid.

[@leonardoancillotti6633]

I love them :)

[@leifdehio2151]

Hi Harper, lovely video as usual from you guys. Fun fact, the crystals in aged Parmigiano Cheese are actually not salt but rather made from tyrosine and calcium lactate - byproducts of the aging process.

[@TheHatchetwoman]

Yes! Aged Gouda does this, too, as well as other cheeses!

[@giusepperusso7291]

Today's Sunday and I'm getting homemade cavatelli and ravioli. Saluti da Teggiano 👋👋

[@annschiraldi1751]

What time do I come over??😊😊

[@agushex]

"I don't like that example because is a french example" love it lol! xD Here in Argentina we don't have the majority of those cheeses, we have like our own cheese varieties which is a mix between a selection of Italian and French cheeses, for example we have Provolone and we have Roquefort instead of Gorgonzola, but if I have to say which is the cheese that I like the most that is from Italy or born from Italian cheeses is our "Provoleta" which is Provolone with a few spices like Oregano, Chili Flakes and some olive oil and then cooked in a small cast iron pan in the exact shape of the 1,5 cm thicc piece of cheese that is cooked in a parrilla so it gets a smoky flavour to it and it's cooked until the bottom is chard golden.

[@carolmerlini9971]

For Christmas, my grocer recommended a very, very aged Pecorino from Puglia. It was stunning to look at (a beautiful buttery yellow) and so delicious the Shepherd could have made it right there in the pastore and aged it under a rock.

[@drfrankm]

I love this video. My wife is from Argentina but from Italian family and I am Mexican American . She is a cheese-aholic. I lived for two years at one time in Southern Switzerland in Ticino and I would go to Como and Milan often to shop. Great cheeses to be found there. One of my favorite dishes was risotto served from a parmesan cheese wheel. The risotto would be placed inside a cheese wheel and then the server would use a big spoon to scrape the inside of the cheese wheel and scoop out the risotto so delicious.

[@krs48]

Need some good Italian wine and bread with all that cheese.

[@fabioborgogno8776]

Harper, welcome to paradise! You have tasted 0.1% of italian cheese 😂😂😂

[@lisca.2000]

Ho mangiato la burrata in Puglia, è stato come assaggiare un pezzo di Paradiso, incredibile

[@MobileCanal]

A me non piace il sapore di crema, preferisco il fior di latte, pugliese o molisano

[@playea123]

Slight correction: those bubbles or pockets on Parmigiano (also appears on other cheeses) is actually tyrosine crystals. Tyrosine is an amino acid not a salt. Great episode!!!

[@jakesmith2341]

Yeah, but calcium lactate is. Technically, it's amino acid crystals and calcium salt crystals suspended in a hardened protein/fat lattice. Talk nerdy to me :)

[@mauriziocosta8416]

Provolone was born from the Auricchio family (Neapolitan) in Cremona (Lombardy) from which the sweet provolone comes, curdled with veal rennet, and the spicy provolone obtained from sheep rennet.

[@MobileCanal]

Ok, but provolone Is a variation of caciocavallo, One of more ancient cheese in Italy, from the South of country.

[@shredead]

Living in America and having a strong passion for home cooking I'm reminded by videos like this that I will never learn 1% of everything there is to know about all of the international cooking styles I'm interested in. So bittersweet but also beautiful to wrap my mind around that. Thank you for sharing and cheers 🥂

[@shredead]

Also he kinda reminds me of Topher Grace in a good way

[@MsJavaWolf]

As "The Lion King" said: there is more to do, than can ever be done. More to see, than can ever be seen.

[@ICUFreely]

I can see the cheese wheel becoming a trend, like: “Honey, what do you want for dinner?” “I don’t know” “Let’s spin the cheese wheel.” The possibilities are endless.

[@alwaysbored47]

I've been watching a bunch of Italian cheese making videos...and this was recommended earlier than usual

[@toecutterjenkins]

I've had both provolone in NY. I didn't know the different names just called them soft and hard . The soft for cooking or sandwiches the hard more for eating with sopressata as a snack.

[@greenmachine5600]

Quite common in delis, but I recommend trying local new york and American cheeses instead.

[@capwillard9156]

I'm watching this while eating "casizolu", cheers from Sardinia. Ps I still remember the day I ate the bufala from campania...

[@justinabaya6622]

Love the consistency of waking up every Sunday to a new pasta grammar video.

[@82ndSbabba]

I have lived in Texas for 3 months. As an italian, when living abroad, especially in the US, I was missing two things more than anything else: italian cheese and italian bread. Cheese in the US always look like it's been extruded by a machine and bread is generally awfully soft and moist. Harper you are one lucky guy: your american friends will for sure be jealous!

[@greenmachine5600]

Go to local cheese places in the US. Much better cheeses, Try out Teleme, Red Hawk, Humboldt Fog, Kunik, and Pinconning cheese. These are some of the best cheeses in the US in my opinion. There are many more but those are some of the best. If you like blue cheese try out Maytag blue cheese.

[@karlm1495]

You have to taste Buffalo ricotta as well! Here in the south of the Latina province there is a great production of buffalo milk cheese, ricotta and "buffalo blue cheese similar to gorgonzola" are real game changers xD

[@alessandraixodidae5062]

And the buffalo meat too. Delicious!

[@undomiel466]

I was born in that area but I never found buffalo gorgonzola, could you please tell me where do you get it?

[@rooooooby]

I had it in a cannolo in Sicily and I found it to be too gamey that I didn't finish the cannolo.

[@aquamondIII]

one time tried the goat milk ricotta and found it too gamey for me

[@mayorc]

@@rooooooby Well, I'm sicilian and I can agree, cannolo should be creamy an sheep ricotta is enough for flavour, especially if you go for a basic cannolo, if you get cannolo with chocolate pieces or candy fruit buffalo ricotta would be overkill.

[@blindinglightshow8621]

We get real provolone here in NY, NJ, area. Its imported from Italy it comes medium and sharp sometimes extra sharp and there is tons of it. It tastes nothing like what they sell over the deli counter for sandwiches. Just wanted to let you guys know. So you should be able to buy it online. I'm surprised you can't get it up where you live in the States.

[@greenmachine5600]

True it is so good, Although i usually go for local American cheeses. Try out kunik(goat cheese) and local Cream cheese

[@jakesmith2341]

Thanks for the hot tip. Just ordered some. You guys are spoiled though, jussayin! NY, NJ, and half of Boston are basically Italy lite. I'll never forget the amazing Italian hospitality I received in Winthrop- the food, the drinks, the loud laughter and dancing. I miss it. Good friends and good times, God bless. I don't even know where to get Italian in the rest of the country. It's been very disappointing since I've had the "real" Italian-american experience. Asides from the Famous Bistro in Owensboro, KY, my wife and I stay home and make her Nonna's recipes.

[@steevinator]

I live in North of France, and every month I harass the cheese shop vendor to make a special order to get italian cheese, they alays surprise me with the best pecorino sardu and pecorino pepato from Sardegna, mozzarella di Bufala campana, gorgonzola, mascarpone, Parmiggiano Reggiano, Burrata. I am planning to order sheep and goat ricotta, if they can't get any, I will order a cheese from Corsica named Brucciu, it's sheep ricotta but with another name and made in an island located North of Sardegna, everybody talks about french cheese, and I love them but italian are so underrated! I am truly in love with italian cuisine. I got the book written by Pelegrino Artusi, the Italian equivalent of Auguste Escoffier. Artusi showed the world how noble italian cuisine is and he also showed that Italy has the most beautiful culinary culture. As a french, I love french cuisine, but I am in love with italian cuisine, it drives me crazy.

[@rickp1269]

Okay Haper, I will tell you what my favorite meal is when I was stationed in Napoli. Fresh fava beans, with parmigianino regiano, caciocavallo cheese, homemade pancetta, pane carfone (found in Napoli), and vino di peppino (my first landlord in Fusaro, NA). Best meal of all time.😋

[@jammasterjay4298]

When I lived in Roma I would go to Sperlonga in the summer and every day at the beach I would eat mozzarella di bufala. Drive around the area and visit the families who made the cheese,smoked, and in all sorts of shapes like little animals.I felt like I was in cheese heaven!

[@mustaineforpresident]

Lucky guy! Lots of food in Roma, glad you enjoyed it. :)

[@undomiel466]

And that's nothing! I was born in Gaeta, very close to Sperlonga, and now I live in Turin (in the north of the country). There is so much more variety here! Northen Italy is the real cheese heaven

[@MobileCanal]

@@undomiel466 bah... She loves mozzarella di bufala "Campana", made only in the South... The best cheese in the world and you... compare mozzarella to camoscio d'oro, fontina..? 🤦

[@undomiel466]

@@MobileCanal I was born in the south ;) and trust me, in the North there are a LOT of cheeses that have nothing to envy to mozzarella. And fontina d'alpeggio is a very delicacy! The quality of the cheese is important too, not only the kind. Look out "Cheese", it's a fiera held in Bra last week.

[@undomiel466]

Gongonzola and mascarpone (mixed together) and burrata are my favourite cheeses!

[@debbiecameron3024]

Look forward to your videos every week. My mother is Italian so all these cheeses come and go from our home, love them all. Thanks for the recipe and buying all that cheese just to educate us more. Love all your recipes and your web page is so easy to look up what I am looking for.

[@lilacDaisy111]

The editing of the cooking is amazing! Love that you always do a recipe.

[@____-br6zz]

Man, Grana padano is my drug. I eat it even on its own, as an italian viewer i love this channel because it lets me see the pov of other cultures and countries

[@russcattell955i]

I love cheese too, I work in a French fromagerie, we only make goat's cheese. At home we eat sheep, cow, & buffalo cheeses also.

[@MobileCanal]

Ok... I think you know that we are on an Italian food Channel and we don't care at all about the french one.

[@nathanross5527]

I've looked up some of the cheeses mentioned in previous videos, and was very excited to watch this. Cheese is so great.

[@fruitsandspiceschannel2235]

Yummmm my favorite is Pecorino Sardo,Im waiting Eva to show us how to make Torta di Pasqua with various cheese that you have.

[@nivescorazza4019]

So hard to choose from all the delicious cheese but Gorgonzola is my top

[@greenmachine5600]

Try out Maytag blue cheese if you ever go to the US

[@nivescorazza4019]

@@greenmachine5600 I do cross border shop when they open again I will keep it in mind thank you

[@deoxyplasmic]

I've recently been watching different shows about how cheeses were made, including Parmigiano-Reggiano. This is something I never knew I needed, a real treat!

[@bluegrod]

Even when I know the info you are presenting I enjoy watching you guys....you two rock!!!

[@MennoY0uTube]

Watching these videos makes me appreciate all the good foods we get to eat in Europe even more!

[@Ardoxsho]

My Dad would have been 100 years old the other day. His favorite dessert was cow's milk ricotta with a light sugar topping. Try that at the end of a meal. The upscale version is with honey of course. I recommend you try out chestnut blossom honey if you can find it. It has a slightly bitter finish that is perfect with cheese. I don't know if it's available in Calabria. Sure quite popular here in the Northwest.

[@MrRobbyvent]

ancora meglio: ricotta+miele+caffe in polvere

[@MobileCanal]

Il mio di castagno? E che ti pensi che la Calabria sta sulla luna? E certo che ci sta.

[@MobileCanal]

@@MrRobbyvent ancora meglio, un cannolo siciliano con la crema di ricotta

[@Ardoxsho]

@@MobileCanal non credo che i castagni siano così comuni come nella regione dove vivo io -- ah poi certo vai all'Iper e trovi tutto dappertutto, questo sì

[@MobileCanal]

@@Ardoxsho certo, hai ragione, sull'appennino sono anche più comuni rispetto alla regione dove vivi. E ti dò un'altra informazione, sono più diffuse anche le nocciole. Ciao.

[@WolfinMass]

Watching this video; I can smell/taste every cheese from memory that they are presenting The milky buffalo cheese is sooo delicious!!! I grew up in Trieste and Friuli regions... often overlooked are the cheeses from the foothills of the Italian Alps. If given an opportunity; MONTASIO cheeses (fresh/aged) is a, "must try"... you will not be disappointed!!!

[@Jeremycook_]

Your happiness is contagious and much appreciated now a days. Thanx guys

[@newdimension4731]

AS SOON AS LOCKDOWN IS OVER i'm flying to Italia to visit the villages and places where they make THE BEST FOOD so I can Shake the fork!

[@marioguidotomasone1265]

Well, that's impossible. You know, in Italy you can go pretty much everywhere, from Valle d'Aosta to Sicilia, and every single town or village will boost such an incredible quantitiy and quality of products and recipes you won't be able to explore them all. So, even if you just concentrate on a couple of things - let's say prosciutto and mozzarella, for example - you'll be obliged to visit Parma in Emilia , S. Daniele in Friuli, Mondragone and Battipaglia/Paestum in Campania - and that's just to start with, because some wiull argue that prosciutto form Toscana or Umbria i better tha Parma or S. Daniele, an other will say that cow mozzarela from souithre lazio is the real mozzarela a trumping the buffalo mozzarella from Campania. Let's narrow it down to just one, prosciutto. Even if you decide the best prosciutto is the Parma (and of course that will cause an uproar form S, Daniele) you'll be obliged to vist at least five places in teh area producing the stuff, each one proving to be just above outstanding and each one in a small village in a 12 km. radius from Parma.

[@johnsperka2253]

I have a reason to get a passport and learn to say- “feed me I’m starving” in Italian stolen from late great John Pinette

[@extremathule982]

@@johnsperka2253 😂😂

[@billmilano2418]

Just marry someone as gracious as Eva

[@vapsa56]

@@johnsperka2253 sto morendo di fame!

[@reaprendiendosiempre]

Mamma mia! Now Im craving for italian cheese! Very well explained, you both. Thanks.

[@fabriziobiolcati]

The magnificent Italian cheeses.... A small note to Eva, Asiago cheese is not just a brand, but precisely identifies the place of production which is precisely Asiago in the province of Vicenza on the Veneto Alps.

[@kathleensmith8365]

This is one of my favorite Pasta Grammar videos. So much information!

[@matteopertuttitoso]

EVA, we are famous for different kinds of bread and sausages as well. Make him taste some of them!

[@xtoni1036]

ciao Eva i`m From Calabria too...from San Giovanni in fiore. i think that the Cow ricotta that you show is industrial made. and is not much as god as the handmade. also ....i love the videos you booth made. sorry for the gramatic.

[@martinsjankovskis3045]

boungiorno! this is one of my favourite videos from you, packed with information and setting out plans for our next Italian trip!!! Grazie mille!!!

[@justpcozz]

I'm so happy I found you two on KZbin. My Mother and her family in Columbus, OH were taken in by a Sicilian family after their house burned down in the 1930's. I knew and best loved growing up, was the rich, red spaghetti sauce my grandmother and Mother learned to cook. As an adult, I met and married a man in Calif. whose family had emmigrated from Venice and Lombardy. I didn't realize until 1970, how Italy's pasta sauces are so different by region. I'm loving this series that I almost feel I'm in Eva's family home sampling cheeses with you two. A fun learning experience...molte grazia!

[@davideneri4515]

Harper, Eva, venite in Romagna a farvi una piada con lo squaquerone di San Patrignano, non rimarrete delusi!! 😘

[@Patriot-up2td]

Excellent episode as always guys. Learned (as always) so much more about Italian cheeses. Next, while you’re in the region, I would love to see a little review on your wonderful Southern Italian wines. Last night my wife and I enjoyed a few glasses of Primivito and Negramaro imported from Puglia thanks to Eva’s prompting, and they were delicious, complex, and so very different from each other! Cin Cin!!! (PS - Still cold here in New England. Enjoy the beautiful climate there in the south of Italy!)

[@LBean-us7nn]

Get all of these cheeses in Portland, Maine at Micucci’s on India Street. You will love this Italian market!

[@inocenciotensygarcia1012]

Thank you Eva and Harper for helping us understand more about Italian Cheeses. Now we know which one to use when we cook etc. Glad you made this video. I love you guys.👍🏼👨‍🍳❤️😊

[@cheapy2006]

Gorgonzola dolce. Leave it out to get to room temperature, then it spreads onto hot toast like butter!!! Yum yum yum 😋!!!!

[@silvanapopa]

The way she looks at him... oh honey, may he never break your heart

[@billmilano2418]

He would be a total loser-I doubt Harper would, he knows what he has,

[@chihuahuasrule1175]

Loving this authentic Italian cheese tutorial! I feel like I'm taking a culinary class!😍👌...I want more!🙏🙏🙏🙏

[@sallybaldwin1603]

This is such a wonderful channel; thank you SO MUCH, Harper and Eva!

[@federicaf8583]

Eva make a special episode of strange combinations of chees and other thinks like parmigiano and pear, pecorino and jam... your housband will be crazy!!!

[@TheHatchetwoman]

LOL those combinations don't sound strange to me!

[@neddy97]

Hey just fyi the white crunchy pockets in aged parmesan are actually tyrosine crystals (so an amino acid that makes up proteins)... they actually come from the protein in the cheese that breaks down and then clumps together in crystal form, it's not the salt! That's why they are so amazingly umami 😋

[@lcg5790]

That was fantastically helpful plus it made my mouth water. Thank you.

[@BadWolf002]

You both are absolutely amazing. I think the whole "Wheel" in general is an amazing concept for an interesting concept for your videos. I love your creativity and also the knowledge you get from these videos. Thank you.

[@markcreemore4915]

How about that Sardinian cheese called Casu Martzu? I DARE Harper to try it!🤣

[@BigAndTall666]

Aka "maggot cheese"...

[@silviamic9295]

it's actually super good (and can be found more or less in various italian region, the difference is that Sardinians are literally devoted to that cheese ahahahaha), the maggot are so small that if you don't stare at them you don't even knew that you are eating them. a lot of people got tricked in that way hahaha

[@hika_ariel]

Kinda disappointed this didn't include scamorza, cacio cavallo or Piave (among my favourites!) but good job with the rest of them :))

[@nicoladadda4120]

This video is just the tier 1 of cheeses Italian production. I think they have presented the most known and accessibles for the rest of the world. To make an exhaustive presentation of Italian cheese I think they will need like 20 more videos.

[@hika_ariel]

@@nicoladadda4120 yeah I know I just hoped they were included anyway.. And I can't wait for more cheese videos

[@Roslyngal]

Sure- I missed scamorza too. Especially the smoked version, one of God’s own foods! The day I found a decent one down here in Melbourne (Australia) I just about cried! Hopefully it will make the list for ‘intermediate’ cheeses, next video!

[@michaelmcdermott209]

We have both Parmesano reggiano and Grana padano here in Michigan at Kroger. We love them both and also love pecorino and asiago. We often make pasta e burro with each of those.😋

[@caseykittel]

Thank you for correcting the misconceptions about italian food.

[@tony_25or6to4]

We grew up on aged imported provolone. The grandkids called it, "grandpa's stinky cheese". We ate shaved with imported pepperoni.

[@billmilano2418]

Fogitaboutit

[@meri5173]

Take a shot every time Eva cringes at comparison to Champagne wine 😅 A true Italian lol

[@peakmati]

Amazing video! I always learn so much with you guys!

[@mikesimon1041]

OH MY this is literally the best cheese 🧀 video i have ever saw! It explains everything about all cheese. You guys are awesome and i love your video's. You guys are so good together ❤ a perfect match.

[@rolandselfridge6767]

To be fair you need to try artisan cheeses from across the the United States, super market brands would never compare to anything in Italy but made by small cheeses maker's might.

[@LarryStrawson]

Agreed, small boutique farms making fresh goat, sheep and cow cheese across Canada and the US is amazing even after doing two tours of Italy

[@stevejobs180]

Recently discovered ur channel loving it so much Eva is so cute

[@rosettapstone]

Have I ever told you both how much I love your channel?... Oh yeah like 10 times.... Love it!!! Really cheers me up and has educated me on many things Italian. TY!!!

[@rudysmith6293]

Excellent presentation. Thanks!

[@teetrevor]

How about an episode where Eva spins the cheese wheel and cooks a dish every time, and doesn’t stop until she hits every spot on the wheel? 😉 (I can never get enough of Ea’s cooking)

[@AussieAngeS]

Ricotta cheese is my favourite cheese and my mother adds it to pasta 😍 it’s warm snd delicious

[@luissorsini]

My family does it too. It's such a quick and tasty recipe. MIx some ricotta with some pasta's cooking water, pepper and that's it. You have your lunch.

[@deanr3417]

Just made pasta with ricotta and lemon with spinach tonight! Good timing!

[@johannhunerjager9229]

Thankyou both for a great cheese overview! A wine exploration would also be wonderful. Thanks again!