Cheeses of Emilia-Romagna- The best Cheese in the world
The birthplace of Ferrari and Lamborghini, Emilia-Romagna is also home to some of the renowned varieties of cheese in the world. This cultural and historical place in Italy is famous for lip-smacking Italian cuisine and nothing beats the delicious aroma of cheese from Emilia-Romagna.
The cheese making tradition is almost 1000 years old in Emilia-Romagna, with both the production of milk and its transformation into cheese taking place in this region, thus making the process truly natural. The secret lies in the place of origin, the natural feed, the high quality milk with no additives, ingredients like rennet and salt and of course the expertise of traditional skills and knowledge of the cheese masters of Emilia-Romagna. The natural fermenting agents in the milk, give the cheese its particular flavour and texture which is fermented for a long age. Did you know that the fermenting period for some cheese varieties can last from 9 months to 24 months?
Emilia-Romagna is famous for the original “Fossa” cheese, the soft-ripened “Robiola” cheese, the hard Italian “Pecorino” cheese, the white fresh “Raviggiolo” cheese, the watery cheese “Squacquerone di Romagna” and the king of all cheese, “Parmigiano‐Reggiano” cheese.
If you want to take home authentic cheese from Emilia-Romagna, do check for the IGP or DOP trademark on the package before buying.
So, What’s your favorite Emilia-Romagna cheese?