Top 10 Iconic Italian Cheeses

[@JanOlovEriksson]

Where I live in Sweden, most people think the the only Italian cheeses that exists is mozzarella and parmigiano. Thanks to you I learned more about Italian cheeses. My favorites are mozzarella, provolone and pecorino. My favorite pasta is Cacio e Pepe, which I can get at one good restaurant in Stockholm. And I also developed, not my idea of course bur inspired by you, my own lasagna. It is the southern variant with no bechamel. Three cheeses. Mozzarella, pecorino and provolone.

[@vincenzosplate]

This is so interesting. Wonder why other cheeses are not popular in sweden. Glad you can find a great cacio e pepe. It is a simple 3 ingredients dish but could be one of the most difficult to make

[@JanOlovEriksson]

@@vincenzosplate I think other cheeses would be popular if they were more known. 😉

[@BillHicks420]

I went to an Italian restaurant here in Norway, ordered carbonara. SO disappointed. It was gloppy, messy, with soft bacon. Just horrible! Thankfully I learned on this channel how to do it properly!

[@blackbeltjazze]

@@JanOlovEriksson where do you find this? I like to try it! 😃

[@sO_RoNerY]

Where I live in, I know cheese is made from female cows and female sheep that were once pregnant. Now that they have delivered their baby, they produce milk to feed their baby. But now they have two babies to feed. Their baby (hopefully and haven’t been murdered/slaughter for meat) and humans. Which to me is so weird that humans drink and eat female milk. Especially when the milk has cow and sheep DNA, blood and other stuff.

[@marcydrake9159]

A list of Italian cheeses without Gorgonzola makes me sad. 😢 There are so many varieties to choose from in Italy. It deserves a spot on the list.

[@adofonconi9753]

Wait? No gorgonzola?

[@keithsweat7513]

always the blues! Gorgonzola, Stilton, Roquefort, Cashel... Strong, with tomatos, olives and cherry peppers, a bunch of wine and im in heaven

[@dottemar6597]

Same here. What's your go-to wine? I've always been a sucker for the German sweet whites, but wanna discover more.

[@vincenzosplate]

You're a pro at enjoying cheese 😊

[@fransbuijs808]

Dammit, I'm so addicted to this channel that I can even watch the man eat cheese for 16 minutes.😊 Favourites? Pecorino Gouda Roquefort

[@vincenzosplate]

Aw thank you so much for your support my friend! Messages like yours are my biggest motivation to keep doing what I do!

[@maxpowers9129]

Cheese has always been a confusing topic for me. A recipe will call for a cheese that I have never heard of, then when I look up alternative cheeses, I will find several other cheeses that I have never heard of. I think it's because nearly every country has their own versions of similar cheeses that it's almost impossible for the average consumer to know most of the cheese options out there. At least I am starting to understand Italian cheeses better because of this channel. That has been a great help. Thank you for your hard work.

[@bobbicatton]

Smoked Gouda is my favorite snacking cheese, and Gorgonzola is my favorite on salad. This was a good day for you tasting all those delicious cheeses!👍😊

[@JRyan-dz4fd]

Anything can be a "snack" to me 😛 I like Gouda ( smoked or not ) on a grilled cheese sandwich or the Fontina cheese that was mentioned.

[@vincenzosplate]

Any excuse is a good one to have some delicious cheeses! Thank you for sharing your favorites!

[@mountaverage2706]

I was quite surprised Gorgonzola didn't make the list!

[@PaulRobertRuscio]

Unbelievable!!! The best cheese.

[@Lou_Snuts]

@@mountaverage2706 Gorgonzola Dolce is great with pears.

[@al1976-v7m]

Also Scamorza!

[@alexandrekassel3794]

And mascarpone

[@vincenzosplate]

Maybe I'll make a second video 😊

[@NIKOLAP7]

Thank you so much for this video Vincenzo. In one village in my country (North Macedonia) there is a guy who makes Burrata. A lot of people from the eastern part of North Macedonia worked in Italy as guest workers.

[@vincenzosplate]

You're welcome my friend! Glad you enjoyed this video!

[@kylepaup]

I don't think any of your videos has made my mouth water more than this one

[@WorldsGreatestRingAnnouncer]

Pecorino Romano is also Lactose-free. It’s also the oldest mainstream Italian cheeses. The Roman Legionaries were issued blocks of it because it needed very little refrigeration and it was full of salt.

[@politeaf740]

Any cheese that's been aged long enoght is lactose free

[@RocRizzo]

Scamorza is one of my favorite cheeses. Thanks for introducing folks to all these fine Italian cheeses, and keeping Scamorza a secret. That means there is more for us Scamorza lovers! I also like a nice sharp cheddar.

[@vincenzosplate]

Thanks for sharing your favorites! Stay tuned for more videos like this!

[@kreedi7758]

Don't know if I said this yet, but grazie Vincenco. Because of you, whenever I'm in the mood to eat some Italian food, I put the effort to make it the authentic way. My Alfredo's still my strongest Italian dish. I'll expand beyond that, pizza, and bruscetta some day!

[@vincenzosplate]

Messages like your are my biggest motivation to keep doing what I do! Thank you so much for your support my friend😊

[@josephpanzarella1417]

My favorite cheese is Ricotta. I grew up eating it in lasagna, manicotti, stuffed shells, as well as the filling for that very special dessert, cannoli. It's equally good as both a sweet and savory cheese. And, it can take the very simplest pasta dishes, such as pasta with passata, and raise it to the next level. I can remember being in my grandmother's kitchen and taking cooked rigatoni and dipping it into a tub of ricotta and eating it just like that. Heavenly memories!

[@Golden_Mustang]

Ricotta is my favourite as well! We always had it available at home because it was also my parents’ favourite. I loved having it with pasta and also inside cannolis. Yum!

[@PascalFelten-k3k]

Joseph, time is running and we have the memory, often thru the dishes, of our childhood ! God bless these happy moments !

[@vincenzosplate]

Thanks you for sharing these heartwarming memories with me! Enjoy your favorite Italian cheeses my friend!

[@Mircosan]

Ricotta for best cackes as cannoli siciliani or pastiera napoletana...

[@oviwkd]

Very informative video, I’m looking forward to taste Taleggio! ❤

[@vincenzosplate]

Happy you think so! Enjoy all the delicious cheese 😊

[@ohger1]

I use Romano instead of salt on so many foods, including French Fries... I don't know if low-moisture mozz is an Italian creation or Italian-American creation, but it's good in many dishes. In the summer, we make fresh tomato, basis, low-moisture mozz cubes, bowtie pasta, and olive oil with a splash of vinegar for a light dinner. Love it.

[@vincenzosplate]

Wow it sounds divine my friend, I must try it!

[@gaetanoflorio6277]

There are two types of ricotta cheeses available. One is the traditional dry style made with whey and a portion of milk. This styel is firmer and preferred to be used in pasty, for torta di ricotta, cannoli, etc, the otger style, being creamier ,is made using full cream milk, no whey, therefore easier to spread. Remember, ricotta means "Re-cooked," so the traditional one is made with leftover whey from cheese making, like reggiano, where 750ltrs of milk is used to make a 35kg wheel. The keft over whey is eother fed to pogs for prosciutto making or ricotta. I love my cheeses and prosciutto 🇦🇺🇮🇹

[@mirki-njegush]

Yup. Traditional ricotta its not even cheese its half cheese to be honest 😃😃😃, but on the other side that ricotta salata (salty ricotta) ... Wow. What a taste. Luv it. And then scamorza afumicata mamma mia... luv it. Then also cacciocavallo but not just any, only rhose good ones. Etc etc. My middle name is chessy. 🤣😂

[@helenswan705]

this is most interesting! But it would be more interesting if I could understand it! Please check and edit your spelling

[@mirki-njegush]

@@helenswan705 italians will understand for the others its not even possible to explain.

[@gaetanoflorio6277]

OMG, I should read my post before hitting send. Atrocious spelling....late night posting, not my strength 😅😅😅

[@gracerosella]

I had a buffalo mozzarella in Naples, I don't have the words to describe how wonderful the experience was....

[@vincenzosplate]

You know what the real deal is my friend 😊

[@experiencefloridawithjulie4568]

My favorite Italian cheese? Asiago, Pecorino Romano, Parmigiano Reggiano, Gorgonzola, Ricotta, Fontina… You know what? I just love Italian cheeses!! 🧀 ❤️ 😋

[@nickrizzi4927]

Thank you to finally add Fontina to comments!

[@vincenzosplate]

hahaha I know it's difficult to choose only one favorite!

[@theamazingfreak]

Pecorino Romano, I love it. I will eat slices of it, and so do my kids. Che buono. Thanks, Vincenzo for a great video. I have never tried Asiago so I will have to find some now.

[@vincenzosplate]

Oh you're a pecorino fan like myself! 😁 It's the best dry cheese to have ever existed 😊

[@aycanseveral3704]

For pasta pecorino,for sandwiches burata, to eat for breakfast or on pizza mozzarella, ricotta , For breakfast and tiramisu mascapone I love cheese and I agree about burata it's something else very special I'm going on Amazon italia to look at other pecorinos thanks Vincenzo God bless you and your beautiful family Grazie 🙏

[@Paul_Vaughan]

After following your recipes I have developed a taste for Pecorino Romano. However, after stopping in at Il Maritozzo Roso in Rome, I fell in love with with Stracciatella. The 22 hour flight is worth it for a Maritozzi filled with Stracciatella anchovies and radicchio

[@vincenzosplate]

I am so happy to read this Paul. You are now official a Pecorino ambassador 🤣stracciatella is soooo good. Its sad not many people knoe about it. Those maritozzi must have been awesome and memorable. Hope to see you soon

[@krissanderson5004]

I really enjoy gorgonzola. I think because my father was Danish ancestry and liked Danish blue cheese, so l was used to eating this kind of strong cheese. I really enjoy it on pizza with some fresh mozzarella.

[@springbloom7582]

Hi Vincenzo - My favorite cheese is Parmigiano Reggiano! I just bought a huge rind of that cheese! I’m so excited to use it to make an incredible pasta dish!

[@vincenzosplate]

I hope you enjoy it to the maximum my friend!

[@springbloom7582]

@ I will! I am actually making pasta with meatballs today and using the cheese from the rind that I bought! I am so excited!

[@benzinapaul7416]

Of the ones you have chosen I would pick Taleggio, Asiago and Parmigiano. Scamorza is another favourite of mine too

[@vincenzosplate]

Thanks for sharing your favorites!

[@MrChrilify]

I missed one of my favorites, the Scamorza, which is so nicely smoked and delicious. Great video, I need to eat some Cheese now.

[@dottemar6597]

Not all Scamorza is smoked, some is just dried. You can see the difference whether brown or white at surface. They are a must at my antipasto or cicchetti.

[@vincenzosplate]

Maybe I'll make a second part and feature more Italian cheeses 😊

[@60frederick]

Greetings from Switzerland 🇨🇭, the country of more than 700 different cheeses. Only France has about 1000 different cheeses. Don’t forget the cheese of Switzerland helping the Italian cuisine: lo Sbrinzo! It is even exported to the Pope in Rome. Thank you very much, Vincenzo, for sharing your cheese video with us.

[@MadMaxine1979]

I've tried all of those (& we've made most of them) except Fontina.... Dad said the last time he saw it was when we were still living in Sydney over 20 years ago. 16 years on the Gold Coast, never saw it & now we're west of Toowoomba so there's no chance of getting it 😂🇮🇹💖

[@vincenzosplate]

Which of the cheeses featured is your absolute favorite?

[@MadMaxine1979]

@vincenzosplate I can't pick one... parmigiano reggiano & mozzarella.

[@Redsoxking]

Great video Vincenzo!

[@vincenzosplate]

Happy uou enjoyed it! Stay tuned for more 😊

[@zoomzoom530]

Thanks for the nice vid. It is worthwhile mentioning that the light spots on aged Parmigiano Reggiano are crystals of the amino acid tyrosine, not mold...

[@vincenzosplate]

Thanks for sharing this information!

[@scotthahn6666]

Chef Vincenzo, wonderful educational cheese video! I am very jealous that You were eating so many great cheese choices in one sitting...lol! My Sicilian/American friends value good quality Italian cheese and extra virgin olive oil above most things! Keep up the great work, Chef! Bellisimo! ❤

[@vincenzosplate]

Thank you so much! I’m glad you enjoyed the video! 😊 It’s true that nothing beats good Italian cheese and olive oil. Your Sicilian/American friends have excellent taste! Grazie for the support!

[@geraldgiannotti8364]

Vincenzo, it is near Christmas time. Do you think you could do a video on how to make an authentic Southern Italian Baccala Salad? I did not see one in your video archives. Io voglio questo piatto assai! Mille Grazie!

[@vincenzosplate]

Thank you for giving me an excellent idea! I'll see what I can do, in the meantime I hope you enjoy the content 😊

[@geraldgiannotti8364]

@@vincenzosplate Vincenzo......This is my favorite channel! You are the Best!

[@grapplehoeker]

Ciao Vincenzo! I'm an ex-pat Brit, living in the Netherlands... I love cheeses from all over the world. I really miss Cheddar the most and strangely (or perhaps, not so strange), the supermarkets here do not stock Cheddar, or any of the hundreds of varieties of British cheeses, while they do stock cheeses from all over Europe. This has been so for more than the 20+ years I have been here and so, this omission from the stores cannot be attributed to Brexit . There are good Dutch cheeses, but none of them can hold a candle to Cheddar. Now that I've got that off my chest.... my 3 favourite cheeses are Cheddar, of course, Camembert and Pecorino! Saluti!

[@psibiza]

It's actually hard to find high quality cheddar in continental Europe. When European people hear "cheddar" most think of the cheap US style supermarket cheddars that goes on burgers. I live in Munich, Germany and in Spain. I know 2 shops in Munich that have great cheddars - and the last great cheddar I had in Spain I brought myself from England.

[@sheepewe4505]

What I love about Italian cheeses over other nation's cheeses is all the differant dishes they can be incorporated into, as well as just eaten on their own. Mozzarella di bufala ❤❤❤ can be used for pasta, pizza, sandwiches, salade, or just as it is with bread, olives etc.

[@vincenzosplate]

Is mozzarella your number one favorite? 😊

[@thereccher8746]

A cheese my Nonna use to serve is Friulano cheese. It's technically Canadian-Italian, it's made as an homage to Friuli in the north-east tip of Italy. It's got a salty hazelnut flavor. Nonna use to make deep fried cheese curds with it. Check it out if you ever find it in Australia.

[@vincenzosplate]

Friulano sounds like such a special cheese, with its salty, hazelnut flavor! Nonna’s deep-fried cheese curds must have been amazing! I’ll definitely keep an eye out for it. Thanks for the tip

[@river777runner-c1q]

What about caciocavallo!? So many different regions have their own version! Also surprised gorgonzola didn't make the list - absolutely essential cheese in many different regions.

[@vincenzosplate]

There are so many Italian cheeses out there, maybe I'll do a second part 😅😊

[@spikeg.jr.4893]

Once you see all of these beautiful Italian cheeses, you finally understand why Italians don't like cream on Pasta! These cheeses (such as Burrata) have there own natural cream!

[@vincenzosplate]

You know what the real deal is my friend! 😊

[@LissaCrossen]

I have to agree with you, Chef, I love a burrata…especially with sun-dried tomatoes, arugula, basil and a great Olive Oil!

[@vincenzosplate]

In my opinion it's the best fresh cheese out there 😊

[@PascalFelten-k3k]

France is the land of cheese, as everybody said. In Europe, and maybe around the world the number two (in term of different type) is Italy. For me, a french guy, the king of cheese is parmigiano reggiano and because of your channel, I started to taste pecorino romano : so tasty on pasta, but delicious alone ! Thanks again, Vincenzo !

[@vincenzosplate]

You're welcome my friend! Happy to have turned you too into a pecorino cheese lover😁

[@seanrh4294]

The white spots in the aged Parmesan are not mold. They are simply salt crystals, mostly Sodium Chloride. When you bite down on one of those white spots, you can feel the crunch of the salt. It's a sign of Quality. ☺😋

[@vincenzosplate]

Thanks for sharing this very interesting information! Which cheese is your absolute favorite?

[@seanrh4294]

@@vincenzosplate My favourite by far is a cheese by the cheese maker "Jens Langkniv". Its a 20% fat (only) cave aged cheese. ( Dont confuse it with the less good 40%-45% fat version). Buy some for your show if you can get it. If you dont like it, it will at least be a funny video when you and the crew run away. If you have unwanted guests....offer them a sandwich with this cheese.They will be gone before your done making the sandwich ...haha

[@jimbrennan1181]

Apart from the classics my favorite Italian cheese is Moliterno al Tartufo. The Moliterno is great on its own but when you add in the truffles it transcends greatness!

[@calibanino]

Grazie Vincenzo! For me a good Asiago is in my top 3 cheeses in the world. Either a fresh one but also that slightly aged one that gives a little kick to the palate. Off the scale along with a Pecorino Romano drizzled with honey and crushed walnuts on top with a glass of vino novello in season.... perfetto!

[@Ramyapad19]

Thanks for this hopefully I can find everything in Singapore BTW cant wait to make your recipes soon for me

[@FredrikGranlundkayaker]

Maybe The Cheese Ark can help you?

[@vincenzosplate]

I really hope you do, and don't forget to give me your feedback😊

[@lilyhannshanns3484]

I like parmigiano and pecorino romano.❤❤❤

[@vincenzosplate]

The kings of all Italian cheeses😊

[@michellehicks2890]

OMG yes! I would like everyone of these. So fantastic!

[@biendereviere]

Dear Vincenzo, about a year ago I was diagnosed with lactose intolerance. I wondered if you know of any Italian cheese brands that also make lactose free version of Burrata/Mozzarella/Ricotta because I really miss a nice fresh cheese in my life… My dietitian told me a little trick: if 100g of cheese contains 0g of carbohydrates according to the package, it’s safe for me to eat without becoming sick afterwards. I can still carelessly enjoy pecorino and parmigiano and gorgonzola (luckily) As a lover of cheese and Italian cuisine I hope you can help me out 🤞🏻❤️‍🩹

[@VirginieCavalle]

There's no lactose in cheese. Lactose is the sugar of the milk, it goes away as the milk is transformed by bacteria to become cheese. It is possible to find some traces remaining in very wet brands of cheese (less than 10% of the milk lactose), but when eating dry cheese, it's mostly 0% lactose.

[@vincenzosplate]

Sorry to hear about your lactose intolerance! For lactose-free Italian cheeses, look for “senza lattosio” versions of mozzarella, ricotta, and burrata. Brands like Galbani and Latteria Soresina offer good lactose-free options.

[@AllanNorstrand]

I love all Italian cheeses ! Mascarpone replaces cream cheese! Gorgonzola kicks Danish blue cheese’s butt. And the rest are just awesome 🎉

[@BillHicks420]

I use mascarpone when I can't find ricotta :) For pasta alla norcina!

[@AllanNorstrand]

⁠@@BillHicks420great replacement cheese it’s very sweet and pure cream 😋

[@profharvester-5940]

@@BillHicks420I normally use Mascarpone for desserts but it can replace other cheeses

[@BillHicks420]

​ @AllanNorstrand For sure! @@profharvester-5940 Very good use for deserts, but sometimes I find it pairs well for other, rich dishes, to create a nice balance.

[@drscience420]

Ohhh Vincenzo, this is my favorite video yet. I love getting fancy cheese boards for my dungeon and dragon games. I have tried all of these, except the taleggio....so now I must try that! My favorite cheese is brie, burrata, or sottocenere 🥰🥰

[@mdrakic]

As a super lactose intolerant person, watching this video has been a fantastic and amazingly painful yet pleasuring video to watch. All along while eating Cambozola for breakfast ❤

[@vincenzosplate]

I am so sorry for the pain. Were you able to eat cheeses before or have you always been lactose intolerant?

[@vincenzosplate]

Enjoy the Cambozola

[@mdrakic]

@vincenzosplate painful, in the comment, in a positive way 😁 And no, I've not been. Became after 20, and it took a while to figure out. Thankfully, there are pills nowadays, so it's not that painful to consume milk, cheese (mature cheeses have less lactose than young) or gelato. But, some things are worth the pain, especially Italian cuisine. No compromises

[@gaetanoflorio6277]

Reggiano and Grana padano is a start for you for lactose free cheese. A quick google search will tell you many other lactose free cheeses to eat, so you don't miss out 👍

[@mdrakic]

@gaetanoflorio627🙂7 thanks. Aware of it

[@jamesburrell677]

Different cheeses for different dishes but just for a nice cheese on its own I like Fontina. I just like the texture the flavor and the amount of flavor it's just little bit that makes you want another little bit that makes you want another little bit and I never get tired of it.

[@antoniotrivelloni9905]

I love to buy caciocavallo so I can use the rinds in my soups, stews or uso bucco sauce a day or two later. Luckily, in Detroit, we have plenty of authentic Italian markets!

[@vincenzosplate]

You're so lucky! Enjoy all the Italian products that you can find!

[@tomsite2901uk]

Taleggio is such a great cheese also for cooking. Make a Sauce with 4 cheeses to chicken and serve it with some fresh pasta. The slight winey tasting and slight tang from the Taleeggio is just so fitting. The other cheeses to use: Peccorino (best a relatively young one), Gorgonzola (young one again) and of course Reggiano. And my favourite ones: Regiano, Talegio..... we make it easy, all of the italian cheeses. Since i am in the lucky position to have had a shop for cheese and wine back in the 90s i tried a lot of them and i know a lot of them.

[@alexbennettbenefit366]

Love the video ❤

[@vincenzosplate]

Happy you enjoyed! 😊

[@dale1956ties]

Enzo my cheesy friend! I love Pecorio Romano but I'm going to try and find some Taleggio. You really made that one sound scrumptious. There's a Italian Market in the next town over, Kenosha, called Tenuta's that has a huge variety of cheeses. If they don't have it, nobody will.

[@exclibrion]

I am a huge cheese lover and when Ive been to Italy I got addicted to Asiago and Provolone. Aged cheeses like Pecorino are great, I just don't cook pasta often to use it properly and blue cheeses are sometimes "a hit or miss" situation in which at the one time I get a really good gorgozola and at the other time its too bitter(I guess its fake gorgonzola in this case). For sandwitches, I prefer to use Dutch cheeses like Gouda, Edam or Swiss cheeses like Emmentaller or - as I previously mentioned - italian Asiago and Provolone. But my favourite comes from my country of Poland which is called "Oscypek". This is a sheep cheese, smoked in a wood-fired smoking chamber. Mostly its served as it is or grilled for a few minutes so the center gets gooey and on the side they can give you a cranberry jam(yes I was skeptical too before I tried it) to dip it and its so amazing combination, its sweet, salty, smokey with a touch of sourness. This episode also reminded me to try "Mozzarella in Carrozza" the next time I visit Italy 😋.

[@ph01978]

At 0:59, Are you sure up to 72 months? In 2018 I brought back a parmigiano reggiano from Italy and it says 84 months. It was given to me by the boss of the company that flew me there for a 1 week job. He is not a cheap guy and took me out every lunch and supper to eat delicious food. The best week ever for my belly lol.

[@zapl80]

There's technically no upper limit. You can find old ones like that but after 6 years of aging it probably doesn't change that much. At some point the cheese is so dry there's nothing that evaporates anymore and it's just a rather stable brick of cheese you can keep around for a few more years

[@BakerVS]

Here's my go at a top 10: 1. Parmigiano (what else, it's amazing). Grana is similar, but a class below, imo. 2. Gorgonzola: a classic, though French roquefort (technically a pecorino) is just as good, though stronger. 3. Mozzarella (all kinds): a staple, especially in the south. 4. Pecorino (all kinds): a very big category, but a staple from Tuscany to Puglia. 5. Stracchino (+ squacquerone): fresh tangy cheese perfect for a piadina. 5.Taleggio: strong soft cheese, classic for 4 formaggi (though I prefer French brie or camembert). 6. Ricotta: I don't quite consider it a cheese, since it's a cheese byproduct, but it's a key ingredient in so many dishes. 7. Fontina (+asiago and montasio): cow cheeses from the alps. Perfect for melting (though personally I prefer the Swiss versions). 8. Scamorza: Mozzarella's dried and smoked cousin, perfect for an aperitivo. 9. Burrata: delicious, great with anchovies and a salad. I'm tempted however to include it with Mozzarella. 10. Provola/provolone: I don't know enough about these cheeses, but I know they're classics.

[@AmyLSchulte]

Cheese Party!! 🧀 Philadelphia!!

[@vincenzosplate]

It definitely was hahahah

[@regdrums1]

Great video thanks for the tour

[@vincenzosplate]

You're welcome!

[@catelynr5222]

Oh I’m wishing for a big piece of taleggio now (and all of these cheeses, really). I’d love to see a video of lesser-known Italian cheeses as well!

[@vincenzosplate]

That's a great idea! I'll start brainstorming right away.

[@catelynr5222]

@ Wonderful! I can’t wait to learn about it!

[@GuangtianGong]

Buffalo mazzarela looks super appetizing

[@vincenzosplate]

Oh you're in for a treat my friend, you have to try it!!

[@Belle-96]

Great video Vincenzo. Some of the cheeses on your list I never heard of. Definitely will go and try them. My favourite is the buffalo mozzarella 😊

[@vincenzosplate]

Glad to have inspired you to try some new delicious cheeses!

[@Lou_Snuts]

I was hoping that you would include "Montasio" which my family from Friuli uses to make a classic "Frico." Maybe next time? Better yet, how about producing a video featuring "Vincenzo's recipie" for Frico, featuring Montasio cheese?

[@sogniItaliani]

I can never have enough Montasio Eat it almost everyday Frico is just too delicious !

[@LinguaWise]

Carissimo, @vincenzosplate; I’m thinking of serving a cheese plate for Christmas after the traditional meal; would you slip in a pre-Christmas special session to show cheeses that would work well for a cheese plate, please?

[@vincenzosplate]

You just gave me an excellent idea my friend, stay tuned 😊

[@GuppyCzar]

Bravo chef! I love cheese! Rarely have I met a cheese I didn't like, but provolone is probably my favorite. The ultimate sandwich for me will always have provolone.

[@vincenzosplate]

Thank you for the support my friend! Makes me happy to hear that you enjoyed this video!

[@anthonyhargis6855]

Chef, you enjoyed that way too much. LOL Now I have to go out and buy some of these.

[@vincenzosplate]

haha I did! Which ones will you go for?

[@anthonyhargis6855]

@@vincenzosplate All of them that I can find in my area. You make them all sound great/delicious.

[@marcoformenti1232]

I love our cheeses! Big hugs from Venice! Mi hai fatto venir fame....

[@vincenzosplate]

Big hugs from Australia! I hope I also inspired you to go buy some delicious cheeses!

[@renaissanceman8687]

I do like a nice bit of Pecorino but my absolute favourite has to be a mature cheddar, the more mature the better with lots of ‘bite’. Probably Stilton for a celebration meal (Christmas, Birthday etc) 😋

[@vincenzosplate]

What about Italian cheeses, which one is your favorite?

[@renaissanceman8687]

@ probably Pecorino, I do like a strong flavoured cheese. I might see if I can hunt down some Taleggio after hearing your comments on it 😎

[@teamfuri2]

Hey vincienzo, could you make a video on the 10 most underrated cheese in italy ? would be a nice 2nd round

[@vincenzosplate]

Which cheeses would you like me to feature?

[@teamfuri2]

@@vincenzosplate actually i'm french so i can give you french underrated cheese in my opinion like "beaufort" a cousin of "compté" but not as poppular. But if you have idea to make people discover a bit less known italian cheese it would make a nice video in my opinion .

[@jezzermeii]

I've got to say that although I don't get it very often, I absolutely love Scamorza! It's like a stronger mozzarella/provolone and melts beautifully!

[@vincenzosplate]

It's such a delicious cheese 🤤

[@arpadvarga3475]

Mmmmmm yum yummy ❤ Yesterday kiddos asked for tomato pasta. I grated a lot of pecorino...... OMG it's so simple so yummy 🤤😋❤

[@vincenzosplate]

That's the beauty of Italiaj recipes my friend, they are simple but full of flavors 😊

[@arpadvarga3475]

@vincenzosplate thanks for all the inspiration and the magnificent recipes! Keep going 😀

[@alexbennettbenefit366]

Love the video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest all thos Cheese looks so yummy and delicious my favourite would be the parmigiano reggiano but I will try the others too you can never go wrong with cheese 🤤

[@vincenzosplate]

Parmigiano is for sure the king of all Italian cheeses. In which recipe do you love it more?

[@alexbennettbenefit366]

@@vincenzosplateon a few pasta recipes

[@blakepowers2342]

My favorite cheese is Burrata, I also love Pecorino Romano, Parmigiana Reggiano, Mozzarella and Provolone

[@vincenzosplate]

Excellent taste I must say!

[@sandramonk1]

Feta is my favourite, Kikorangi (a New Zealand creamy blue) and Stilton treat indulges. Parmigiano or Pecorino are always in the fridge. Edam and processed smoked slices (my guilty pleasure) for everyday use.

[@vincenzosplate]

You are so sophisticated! I'm impressed with your diverse selection of cheeses!

[@sandramonk1]

@vincenzosplate ❤

[@JokerInfinityWar]

Vincenzo, I have a video idea I would be interested in! A video about classic Italian holiday desserts/pastry/biscuits for Christmas. I have recently bought Tre Marie Panettone and it’s much better than what I can find in my local supermaket. Ty for another entertaining video Edit: if it’s too late for Christmas you could do it another time

[@vincenzosplate]

Stay tuned my friend, more content about the holidays is coming

[@harleysrocknrollchat]

I love Burrata. It goes on pasta, in salads, in a sandwich, on its own. Beautiful cheese to make love to the food.

[@vincenzosplate]

The best fresh cheese in my opinion

[@davoap1268]

I know I havent tried many cheeses in Italy. But Pecorino remains my favourite.

[@vincenzosplate]

Pecorino is the love of my life for sure!

[@laxur1312]

Brilliant as always Vincenzo, thanks for the commentary. You should review Epicurius's Fettucine Alfredo at some point. I think chef Frank redeems himself there. E ora si mangia!

[@pupulique]

That’s it? But Gorgonzola??? By the way, pecorino Toscano is something, so delicate and rich, not for only pasta use at all. Burrata (if from Puglia) is a piece of a paradise. Thanks Vincenzo, it was a great guide over the cheeses I should have looked closer. Cheers from Moscow, where it’s all prohibited right now. But I know some places, God bless those people😅

[@vincenzosplate]

I’m so glad the cheese guide helped you discover some new ones. It’s tough in places where options are limited, but it’s great that you know where to find the good stuff! Cheers to those hidden gems, and stay safe in Moscow!

[@lankytor6396]

My favorite cheese is either Jarlsberg, Emmentaler or Fontina. They’re easy to find in the states and all cows milk. It’s so many different varieties of cheese and I can mention so many more, I love cheese in general and those ones came to mind. The important thing is having access. When I was little we didn’t have access to so many varieties 😉

[@robertallison9653]

That Buffalo mozza look amazing!

[@hansdampf4055]

That was very interesting! Thank you for this culinary tour. The ricotta reminded me that I still have a dish on my list to cook at home: "Panzerotti with ricotta and spinach" 👍

[@vincenzosplate]

Mouthwatering! I think I'll also cook some :)

[@hansdampf4055]

@@vincenzosplate A clip perhaps?

[@damiengalanaud3817]

My favorite cheese is called “fromage rouge” aka “fromaggio rosso” or “red cheese”. It is a cultural oddity: it’s an Edam cheese, produced in Holland but processed as Parmigiano Reggiano, making it dry and crumbly instead of soft. In Nice/Nizza we use it on pasta instead of parmigiano. While it is a Dutch cheese, basically you can only find it in Nice and in south western France.

[@VirginieCavalle]

It's aged Edam, very dry and very tasty. Expensive too !

[@vincenzosplate]

Nice and southwestern France sound like the perfect spots to enjoy it! 😋

[@sbodrillo]

Chef, tough picking just 10 Italian cheeses! Please make a video about lesser-known varieties - including Monte Veronese - we use this local gem, fresh or aged, in our Amarone risotto. You'll love it. Buona continuazione!

[@vincenzosplate]

Great suggestion! Monte Veronese would be an amazing addition to a lesser-known cheese video fresh or aged, it’s perfect for that Amarone risotto! I’ll definitely keep it in mind. Buona continuazione to you as well, and thanks for the awesome tip! 😊

[@eyedocduncan]

Asiago is my favorite. I first tried it in the city of Asiago when I was stationed in Vicenza. Fortunately, I can get it locally. I eat the giovane version not the vecchio.

[@nautilusshell4969]

Favourite cheese - scamorza affumicata, but also love gorgonzola and asiago

[@vincenzosplate]

Thanks for sharing!

[@TimJensen-ck3xj]

A cheezy viedeo... you got me! Che bello!!!

[@vincenzosplate]

Glad you enjoyed it 😊

[@MomsterGirl]

Parmigiano is the king of cheeses, cannot be beat!

[@davemustaine7481]

yes, there is a reason why it is so popular

[@vincenzosplate]

I completely agree!

[@EridanuS86]

That Taleggio looks mesmerizing. It's strange how one's taste in cheese changes when one approaches forty anyway. I used to like sweeter and easier-to-swallow cheeses, but now I'm a fan of spicier blue cheeses and camembert, which are considered smelly!

[@vincenzosplate]

You're right, with the passing of time our taste on food changes a lot!

[@stephengardiner9867]

It is very difficult to choose a favorite. I would guess that one called pecorino pepato was my favorite at one time but I cannot find it any more. Now I would say a sliver of Parmigiano or possibly one of the blue-veined cheeses. Gruyere (or very similar types) and Asiago are up there as well. I was never partial to Brie or similar (when they were "in vogue") as they seemed too mild and the absolutely runny consistency of some was a bit-off-putting. I recall trying a dish of grilled asparagus with brie on it! Asparagus is a strong flavor and the bland brie served more as a glue than a flavor component! Much later I tried grilled asparagus with shavings of Parmigiano. What a difference! The strong asparagus needed a strong cheese to balance it. In a way, it is like an answer I read that was uttered by someone who asked a photographer "What is your favorite camera?". The answer... "The one that shooting with at any given time"!

[@vincenzosplate]

You're absolutely right-pairing flavors is everything! Parmigiano with grilled asparagus sounds like a perfect match, balancing bold with bold. Pecorino pepato is a gem; I hope you find it again someday! And that photographer's answer is a great perspective-cheese (like cameras) is all about the moment. 😊

[@13monokeros]

I really want to see you trying Greek cheeses.. it should be easy to find in Australia(feta, graviera, kaseri, kefaloturi and so many more) and compare them to Italian cheeses !

[@tomz6594]

I just made a burger yesterday with beef, Mozzarella, and Estratto. Very tasty and rich burger. I often use Italian ingredients to improve American dishes 😊

[@vincenzosplate]

The combination sounds divine my friend!

[@TheZeal04]

My go to cheese is usually Manchego for straight up eating it sliced with a variety of things, but I probably go through more parmigiano with pastas/ adorning soups etc...

[@vincenzosplate]

Thank you for sharing your favorites! Enjoy them to the maximum my friend!

[@antoninsebera152]

In Czech Republic we have mostly Eidam. Fat low quality little bit yellow xheese. We are putting it to everythig.😂 It cost like 10 Eur 1 kilo. For 10 Eur you will have like 100g of parmigano here.

[@marcelhandsome6042]

Other world-class Italian cheeses that didn't make the list are Stracchino and Bel Paese.

[@vincenzosplate]

Both very delicious 😊

[@thomaslunde5014]

I have a video suggestion for you to make Vincenzo, Top 10 breakable pastas

[@vincenzosplate]

The answer is simple: there are no breakable pastas

[@anthonygm85]

I gotta say provolone, love it in sandwiches, on pizza, by itself, using it in a cheese mixes, I mix provolone and dry mozzarella for pizzas just a versatile chesse

[@vincenzosplate]

hahah you really love it! Thanks for sharing your favorite though!

[@FredrikGranlundkayaker]

My favourite cheese is Svedjan Ost Gårdsost. I'm a little bit biased since it's made by two of my former classmates from gymnasium/high school, but they have won the Swedish championships in "food craft" for that type of cheese 5 or 6 times so I'm not alone. Now, I have to get some Fontina to make a traditional polenta concia to serve with my next stracotto/spezzatino/stufato.

[@amsterdam8486]

Chef, if you're held hostage, put a blue shirt. To hear you put Parmigiano before Pecorino almost shocked me ha ha I've discovered the Fontina recently from an italian restaurant that specialises in Italian sandwhiches in France, and it reminded me a bit of the raclette cheese but a bit more smoked and solid, very pleasant and really brings the meal to an other level; I'm sure it would be lovely in burgers or other dishes that need some slightly melted/soft-warm cheese..

[@vincenzosplate]

Hahah well pecorino has my heart for sure, but parmigiano is less salty and has a mild taste 😊

[@Stormvogel262]

For me pecorino romano is number 1. I love the salty nutty flavour.

[@vincenzosplate]

I adore pecorino romano! If I could I would put it in my coffee!

[@Andinus3000]

I don't think I have a favorite cheese, but my favorite non Italian cheese is probably well-aged super sharp Cheddar.

[@vincenzosplate]

What about the Italian ones?