| What do the words Provolone, Parmesan and Ricotta | | | | it is aged for approximately 12 months before it is |
| bring to mind? For many people, they immediately | | | | ready for use. Parmesan cheese can be purchased |
| conjure up images of Italian food. All of these cheeses | | | | already grated and ready to use or in a block that is |
| are popular in a number of Italian dishes, everything | | | | ready for grating just before use for a fresher taste. |
| from spaghetti to lasagna, chicken Parmesan to pizza. | | | | Ricotta cheese is actually a by-product of the cheese |
| What do you look for when purchasing these cheeses | | | | making process, it is made from the whey that is left |
| on your own? | | | | over. The Italian version is most often made of sheep |
| Provolone is a semi-hard cheese that is made of | | | | milk, although can also be made from water buffalo |
| whole cows milk. It is generally aged for 4 months (for | | | | milk; either of which produces a nutty, sweet taste. |
| a mild taste) before it is ready to eat and comes in a | | | | While the Americanized version is made of cows milk |
| variety of shapes, from watermelon to sausage and | | | | and tends to be watery and have a more plain taste |
| pear forms. This is a multi-use, generally mild cheese | | | | than its European counterpart. Either way, this cheese |
| (much like mozzarella) that is good in a wide variety of | | | | is great for dishes that require some moisture to avoid |
| dishes where the cheese is meant to compliment and | | | | drying out. |
| not to take center stage. | | | | Italian cuisine is full of exciting, robust and tasty cheese |
| Parmesan cheese is a hard, unpasteurized cheese. It is | | | | choices. These are only the tip of the iceberg. A visit |
| generally used as a topping for dishes as opposed to | | | | to a local Italian restaurant or a cheese shop will allow |
| a main ingredient. It tends to have a salty taste, as salt | | | | you to see, taste and experience these and many |
| is the only additive during the cheese making process. | | | | more choices for yourself. |
| This type of cheese also tends to be a little sharper as | | | | |