One of the first Italian cheeses to find its way into German kitchens is Parmesan—or “Parmigiano Reggiano,” as it’s called in Italian. After all, an authentic Italian pasta dish is always topped with a little freshly grated Parmesan.

Parmesan has been produced for more than 900 years and soon became popular beyond the borders of its region of origin, Parma. As early as 1344, Giovanni Boccaccio—presumably in Florence, 200 kilometers from Parma—wrote in his *Decameron* about “grated Parmesan cheese with macaroni and ravioli.” By the 16th century at the latest, Parmesan was being exported throughout Europe. Because other cheese makers were also trying to imitate this aromatic cheese, the Duke of Parma granted a protected designation of origin in 1612, specifying “Parma” as the region from which the cheese originated.

Parmesan is a hard cheese, known in Italian as “grana,” which has a very long aging period of up to three years. This aging process results in a high dry matter content, making it particularly easy to grate—and giving it a strong, intense flavor. Sometimes small white spots form on the cut surface of Parmesan. These are known as “tyrosine crystals”: They are a sign of quality and indicate the long aging period of the Parmesan. This is because the protein contained in the cheese breaks down during aging, causing the white spots to form.

Another well-known Italian cheese is the hard cheese Grana Padano and the tangy Pecorino, which pairs exceptionally well with braised eggplant, for example. Grana Padano is a similarly crumbly hard cheese, but it has a different flavor.

Italian hard cheeses are characterized by their long aging period and firm texture. They are used, for example, as grated cheese or to enhance the flavor of homemade pesto.

There are also sliced cheeses in Italy, such as the mild Bel Paese (“beautiful country”), which is comparable to a German butter cheese. Although it is known in this country, it is not as widely available as Italian hard, soft, and fresh cheeses.

This mild cheese is ideal for gratinating vegetable dishes, which is why the savory, aromatic Provolone is becoming increasingly popular. It is usually sold as a round, oval, or pear-shaped cheese tied with string. It is coated with a smooth, yellow paraffin layer. Provolone contains calf rennet—enzymes from a calf’s stomach—which are traditionally used in cheese production. For “Tipo piccante,” however, rennet from sheep or goats is used. Provolone is also available in a smoked variety.

With a ripening period of just one to three days, mozzarella is almost considered a fresh cheese. It is produced using a special manufacturing process called “Formaggio a pasta filata.” In this process, the curd is broken up, acidified, and stretched into long strands. Formaggio a pasta filata therefore translates to “cheese made from spun dough.”

Mozzarella is made from cow’s or water buffalo milk—and is now produced in many regions around the world. The buffalo milk variety has a richer flavor and a more pronounced filata texture. Mozzarella is ideal for gratin dishes because it melts beautifully and has a mild, slightly salty flavor of its own.

But mozzarella isn’t just popular for gratin dishes. It’s also a must-have for the Italian classic Insalata Caprese. In our recipe, we’ll show you three delicious variations of this classic dish.

Burrata is a special type of mozzarella produced in the Apulia region. Burrata consists entirely of the spun curd. Unlike mozzarella, burrata has a firm exterior and is filled with stracciatella cream. Stracciatella cream, by the way, is simply a mixture of cream and cream cheese.

Mascarpone and the slightly sweet ricotta, two types of Italian cream cheese, are typically used in the preparation of Italian desserts and pasta fillings. Italian mascarpone is especially essential for the delicious tiramisu. In Italy, cream cheese is not eaten as a spread on bread, as is customary in Germany.

Scamorza, which captivates with its appetizing shape and color, is also a filata cheese. For aging, however, it is often braided into a plait or shaped into its characteristic pear shape, and is frequently smoked as well. It is usually sold in a two-pack tied with string. Scamorza has a dark yellow to brown rind, but the cheese itself is light in color. It’s great for gratin dishes, but can also be grilled.

One particularly flavorful Italian cheese specialty is worth mentioning: the extremely popular Gorgonzola, which has many fans thanks to its delicate green mold—whether on pizza, in pasta sauce, or as a finishing touch to a dinner served with crusty bread and fruit. The taste of Gorgonzola is usually much milder than its smell. This cheese also has a DOP designation—and has had it since 1955. Only cheese from specified areas of origin around the town of Gorgonzola in Lombardy may bear the name “Gorgonzola.”