If you’re a cheese lover (and who isn’t?), you’ve probably noticed the incredible range of textures, flavours, and varieties available. Cheese is a world unto itself, offering something for every palate, from mild and creamy to sharp and pungent. With so many options to explore, we’re diving into the types of cheese you’ll encounter, especially those with roots in Italian cheese-making traditions. Whether you’re serving a cheese platter for friends or finding the perfect pairing for wine night, knowing your way around different cheese types will elevate your culinary experience.
Italian cheeses, in particular, are renowned for their unique textures and rich flavours. These types of Italian cheese bring an extra layer of authenticity and tradition to any cheese board. Let’s journey through the delightful variety of cheese types, learning what makes each unique and discovering how best to serve them. You’re bound to find a few new favourites to add to your cheese repertoire.
Fresh cheeses are young, soft, and typically have a high moisture content, which gives them a light, creamy texture and mild flavour. They are often unripened and made to be enjoyed soon after production, which is why you’ll find them in the fridge rather than the cheese cave. These cheeses work wonderfully in salads, pasta, and desserts.
Examples include Ricotta and Mascarpone, two classics in Italian cuisine. Ricotta is light and fluffy, with a slightly grainy texture, ideal for dishes like lasagne, caprese salad, or as a topping on bruschetta. Mascarpone is smooth, rich, and has a slightly sweet flavour, making it perfect for desserts like tiramisu or as a creamy addition to pasta sauces. This cheese’s luxurious texture also shines when paired with fresh fruit, honey, or used as a spread on crusty bread. Fresh cheeses are also incredibly versatile—they pair well with fruit, honey, and fresh bread for a light, summer-y snack.
Soft-ripened cheeses are known for their creamy interiors and thin, edible rinds, which are often white and slightly fuzzy. These cheeses ripen from the outside in, meaning their centres stay soft while the rind develops a mild, earthy flavour. Over time, they become more flavourful, transitioning from mild and buttery to slightly pungent as they age.
The most famous Italian examples of soft-ripened cheeses are Robiola and Stracchino. Soft cheeses like these are best served at room temperature, allowing their creamy textures and delicate flavours to fully develop. Robiola pairs beautifully with crusty bread, honey, and fresh fruit, making it a delightful choice for an appetiser platter. Stracchino, with its mild, tangy taste, is perfect spread on bread or paired with olives and herbs. Both cheeses are versatile and can be used in cooking, too—try warming Robiola slightly for a richer, melt-in-your-mouth experience or adding Stracchino to pizza and panini for a creamy, savoury touch.
Semi-soft cheeses offer a little more structure than soft cheeses but are still smooth and easy to slice. These cheeses have a higher moisture content than harder varieties, giving them a mild, buttery flavour that pairs well with a range of foods. They’re also fantastic for melting, making them a popular choice for sandwiches and baked dishes.
Examples of semi-soft cheeses include Fontina and Tuma. Fontina, a classic Italian semi-soft cheese, has a mild, nutty flavour and smooth texture, making it ideal for melting in fondue or on pizza. Tuma, a fresh Italian curd cheese, has a slightly firmer texture than other fresh cheeses and a gentle, creamy flavour that complements many ingredients. These semi-soft cheeses pair wonderfully with fruits like apples and pears, adding a subtle sweetness to the creamy profiles. They’re also excellent with cured meats and crackers, creating a well-rounded, crowd-pleasing cheese board. Semi-soft cheeses bring a versatile, creamy element to any platter, perfect for those seeking mild yet flavourful options.
Semi-hard cheeses have been aged longer, giving them a firmer texture and more concentrated flavour. These cheeses are still sliceable but hold their shape well, making them ideal for grating over dishes or cutting into cubes for a cheese platter.
Classic Italian semi-hard cheeses like Asiago and Provolone bring rich flavour and versatility to any meal. Asiago has a nutty, slightly sweet flavour that deepens with age, making it perfect for grating over pasta or adding to a cheese board for a hint of complexity. Provolone, with its smooth, slightly tangy profile, pairs beautifully with robust cured meats and adds depth to charcuterie boards. Both cheeses melt exceptionally well, making them ideal for enhancing sandwiches, burgers, and creamy sauces. Their savoury, full-bodied taste also complements olives, sliced meats, and nuts, making them perfect choices for a hearty, flavourful platter.
Hard cheeses are aged the longest, resulting in a dense, crumbly texture and strong flavour. These cheeses often have a granular feel and can be quite sharp, making them ideal for grating or shaving over dishes. Hard cheese varieties are low in moisture, which intensifies their flavours and gives them a concentrated, robust taste.
Parmesan and Pecorino Romano are beloved hard cheeses in Italian cuisine, often grated over pasta or salads. Parmesan, in particular, is salty and slightly granular in texture, while Pecorino Romano has a distinct tangy flavour. Pair these cheeses with crusty bread, figs, and a good glass of red wine for a sophisticated tasting experience.
Blue cheese is defined by its blue or green veins, which are created by adding Penicillium mould during the aging process. This type of cheese has a unique flavour profile, ranging from mildly tangy to intensely sharp and pungent. Blue cheeses are typically creamy but can be crumbly or spreadable depending on the variety.
An example of Italian blue cheese is Gorgonzola, which is a renowned for its strong, earthy taste and pairs beautifully with honey, walnuts, and pears. Blue cheese adds a bold element to salads and pairs well with sweet fruits, making it perfect for those who enjoy adventurous flavours. Its robust profile balances beautifully with sweeter and milder accompaniments.
Washed-rind cheeses are a category all their own. During aging, these cheeses are washed in brine, beer, or wine, which encourages the growth of bacteria that produce a characteristic reddish-orange rind and a strong, pungent aroma. Inside, washed-rind cheeses are often creamy, smooth, and surprisingly mild despite their scent.
Taleggio is a classic example of washed-rind cheeses of Italian origin. These cheeses are perfect for those who enjoy complex, bold flavours. Washed-rind cheeses are wonderful with crusty bread, chutney, or even caramelised onions, as they balance out the richness of the cheese. Their distinctive aroma and flavour profile make them a standout choice for cheese lovers looking to try something unique.
Floridia Cheese brings the heart of Italy to Australia with a range of handcrafted Italian cheeses that are made using traditional methods and high-quality ingredients. Whether you’re drawn to the smooth, creamy textures of soft cheeses or the rich, aged profiles of hard cheeses in Australia, we have something for every cheese enthusiast. From fresh mozzarella to rich burrata, our products reflect the authentic flavours of Italian cheese-making.
Looking to add exceptional cheeses to your table? Floridia Cheese offers an artisan selection that showcases the best of Italy’s cheese-making heritage. Our commitment to quality means you’ll enjoy the finest types of Italian cheese that can elevate any meal or gathering. Reach out to us today at +61 3 9464 2600 or send an email to info@floridiacheese.com.au.
Uncover the art of Italian cheese-making with Floridia and bring a taste of tradition to every bite!
