Discover the best smoked cheeses from southern italy

Italy is renowned for its rich culinary traditions and diverse regional specialties. One such delicacy that originates from Southern Italy is smoked cheese. The micro-environments found in this region contribute to the unique flavors and textures of the cheese produced here. In this article, we will explore the top smoked cheeses from Southern Italy, including Pecorino, Provolone, Caciocavallo, and more.

Pecorino: The King of Southern Italian Cheeses

Pecorino is undoubtedly the reigning king of Southern Italian cheeses, particularly in Calabria. Made from sheep's milk, Pecorino comes in various varieties, including aged options that are perfect for grating. It is known for its sharp and tangy flavor. In some parts of Southern Italy, families produce their own versions of Pecorino, using milk from their own sheep.

Provolone: A Calabrian Favorite

Another beloved cheese from Calabria is Provolone. This cheese can be enjoyed when young or aged, which enhances its flavor. Provolone is easily accessible in the United States and is commonly used in sandwiches and antipasti.

Caciocavallo: The Horse Cheese

Caciocavallo is a unique cheese that combines the characteristics of Provolone and Gouda. Despite its name, there is no connection to horses. Caciocavallo pairs well with fruits and can be grated when aged. You may have seen this cheese hanging in baskets at Italian specialty shops.

Incanestrato: The Spicy Cheese

Incanestrato is a spicy cheese that is often seen hanging in baskets at Italian specialty shops. It can be grated when aged or enjoyed fresh. The cheese offers a unique kick of flavor that adds depth to any dish.

Mozzarella: The Pride of Naples

When it comes to Mozzarella, the best in the world hails from Naples. This semi-soft cheese is made from water buffalo milk and is a true delicacy. Imported Mozzarella from Italy is a grand treat, especially when enjoyed raw with extra virgin olive oil, ripe tomatoes, and fresh basil. While cow's milk Mozzarella is more commonly found in the United States, the quality has significantly improved in recent years.

Provola: A Firmer Alternative to Mozzarella

Provola is similar to Mozzarella but has a firmer texture. It is often used as a substitute for Mozzarella in various dishes and can add a unique twist to recipes.

Ricotta: Creamy and Versatile

Ricotta is a beloved cheese known for its creamy and smooth texture. The name ricotta translates to cooked twice or re-cooked. Made from cow's milk, it can be enjoyed simply with a drizzle of olive oil and spread on toast. Alternatively, it can be used to create exquisite pasta dishes when combined with linguine, olive oil, and freshly grated Parmigiano Reggiano. It is recommended to seek out fresh Ricotta from a local Italian specialty shop for the best quality and flavor.

Scamorza: A Pear-Shaped Delight

Scamorza is a cow's milk cheese with a distinctive pear shape and a dark yellow exterior. This soft cheese can be enjoyed on its own or incorporated into various recipes.

Caprino d'Aspromonte: A Goat's Milk Delicacy

Caprino d'Aspromonte is a goat's milk cheese produced in the beautiful Aspromonte mountain region of Calabria. It comes in both soft and hard variants and is traditionally made fresh or aged. The name caprino derives from the word capra, meaning goat.

Burrata: Creamy Goodness from Puglia

Burrata is a fresh Italian cheese that hails from Puglia. It is made by combining mozzarella and cream, resulting in a luscious texture. The outer skin is mozzarella, while the inside contains a creamy substance. The name burrata translates to buttered in Italian. This cheese has gained popularity in the United States for its unique taste and texture.

Piacentino: A Sicilian Saffron Delight

Piacentino, also known as Piacintinu, is a Sicilian cheese made from sheep's milk. It is scented with saffron and studded with black peppercorns, giving it a firm and sharp flavor. The cheese is often used for grating and adds a vibrant touch to any dish.

Ragusano: A Creamy Cow's Milk Cheese

Ragusano is a cow's milk cheese produced in Sicily. It has a smooth, thin skin, creamy color, and no rind. As it ages, it becomes more suitable for grating and is often enjoyed grilled.

Vastedda della Valle del Belice: A Melting Delight

Vastedda della Valle del Belice is a DOP sheep's milk cheese from Sicily. It is renowned for its excellent melting characteristics, making it a perfect choice for various recipes.

The smoked cheeses from Southern Italy offer a wide range of flavors and textures that are sure to delight any cheese lover. From the sharp and tangy Pecorino to the creamy Burrata, each cheese has its own unique characteristics and culinary uses. Whether enjoyed on their own, grated over pasta, or incorporated into other dishes, these cheeses showcase the rich culinary heritage of Southern Italy.

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