Cheese shops

In Italy there is a wide choice of cheese DOP, a Protected Designation of Origin, every region, every country, every valley has its cheese, its history and its flavors. Italy is rich in tradition, history and culture linked to the cheese that made it become a world leader in this field. A few words in general about the types of Italian cheeses: The cheeses are well known since the times of the ancient Greeks and Romans as food among the most important in the nutritional and for that reason are among the best reserves of calcium, which is essential for our body. In addition to calcium, cheese contains several nutrients including fats whose percentage increases in inverse proportion to the water content. The cheeses with higher percentage of water are therefore leaner and among them we can mention the soft cheeses such as growth, soft cheese, the soft cheese, the mozzarella and the mozzarella. Among the most calorie cheese nominate instead, mascarpone, cream made from milk, and those subjected to a long maturation, such as grain. Another distinction is commonly used when talking about cheese is among the sheep, the family that includes the Roman, Sicilian and Sardinian, and goats from the typical pungent taste like that of soft cheese. Special mention deserve finally, blue cheese, or those subjected to a specific treatment bacterial under which make their appearance streaks that characterize the Gorgonzola and Roquefort.