beyond mozzarella italian soft cheeses to try

[Roni_Fatima]

Been on a kick with Italian soft cheeses lately. Just stumbled across Marzolini, which is apparently one of the older Tuscan styles, and now I'm hooked on tracking down more that aren't the usual mozzarella/ricotta crowd. Anyone here making or aging Italian soft cheeses beyond the common ones? I'd love to hear about varieties worth trying in a home setup, especially if they've got a distinct texture or aging twist. Always feels like there's another regional style hiding out there waiting to be rediscovered.

 

[Emily88r]

If you like cheeses with more aging and texture, try Stracchino di Crescenza from Lombardy. It's creamy, easy to spread and works with cow's or buffalo's milk. Caprino fresco is also a good choice, especially if you have goat's milk. Gorgonzola dolce is a bit more challenging but you can make it at home if you have the right mold culture and can control the humidity. Do you use a wine fridge or have a special space for aging?

 

[b.fr0mag3]

Been on a kick with Italian soft cheeses lately. Just stumbled across Marzolini, which is apparently one of the older Tuscan styles, and now I'm hooked on tracking down more that aren't the usual mozzarella/ricotta crowd. Anyone here making or aging Italian soft cheeses beyond the common ones? I'd love to hear about varieties worth trying in a home setup, especially if they've got a distinct texture or aging twist. Always feels like there's another regional style hiding out there waiting to be rediscovered.

Yeah, I agree, so many regional Italian soft cheeses get overlooked! You might want to look into the Robiola family from Piedmont. I think it's a great step up in complexity. Another easy make with that texture twist is Stracchino. It's a quick, fresh cheese, and essentially Taleggio before the aging!

 

[Dennis]

Yeah, I agree, so many regional Italian soft cheeses get overlooked! You might want to look into the Robiola family from Piedmont. I think it's a great step up in complexity. Another easy make with that texture twist is Stracchino. It's a quick, fresh cheese, and essentially Taleggio before the aging!

I’ve been trying to learn more about Italian cheeses ever since I tasted a fresh Robiola at a farmers market last fall, it was unreal. How long does Stracchino usually take to set? And do you need a specific starter culture for it?