...the cheese of all trades. Made in Italy from sheep milk, the name 'Pecorino' was derived from 'Pecora', which means sheep in Italian. So like the name, this typically aged cheese embodies a taste actually quite sheep-like and salty, and is heavier on the stomach but in a good way. Pecorino is easy to grate and due to its density, makes the ideal touch for a final meal or alternatively, alongside a glass of rich red wine. Entirely, Pecorinos attain a Protected Designation of Origin (PDO) where each type belongs to the region it's made in. So, you can either have Pecorino Toscano, Pecorino Sardo, Pecorino Siciliano or Pecorino Romano.
Can you spell Dolce and Piccante? From Lombardy, Italy, Gorgonzola is one of the first-born blue cheeses the world has ever known, and is actually attached to a genesis love story. And so the tale tells, a love-struck Romeo accidently left his curds to drain during the night and without wanting to upset the love of his life, he tried to hide his mistake by mixing the curds, and that’s actually how we ended up with this bluey-white and paste-appearing yet utterly delicious cheese that is Gorgonzola. This PDO cheese has two types that are Dolce and Piccante, each having a milky-sweet taste with a creamy texture with slight spice, and for whichever you choose, Gorgonzola makes the perfect accompaniment to figs, inside a pasta bowl or as a delicate paste for your bread.
3. Grana Padano
Simply better with age and fit to sit among the royal cheeses, Grana Padano comes from the Province of Ancona's Chiaravalle, Italy where it was first made in the 12th century by Cistercian monks. Known for its blended taste of both grainy ('Grana') and powerfully sweet, Grana Padano is routinely made in five regions situated in Northern Italy, each north of the Po River, which is why it's also called 'Padano', to represent the Po River valley. This sweet cheese attains its unique blended taste as the result of only using semi-skimmed milk, while having an overall hard feel, and the older it is, the more grainy and flaky its surface becomes. Though the beauty of having such, is that you can enjoy this cheese by simply eating it alone or otherwise, grated over your next meal.
4. Mozzarella Fresco
Otherwise known as Fresh Mozzarella, Mozzarella Fresco is a much softer cheese by comparison, and is typically consumed in slices or balls of a similar appearance to egg whites. This cheese is all white with a lighter texture being more moist and soft than average Mozzarella, while packing an entirely smooth and creamy milky flavour. Mozzarella Fresco reigns from Campania, Italy, is mild and is typically served as it should be which is soft, mild and brined; ideal for snacking alone or with crackers, mixing into salads, alongside olives and tomatoes or with your favourite sparkling wine.
And for keeping it cheesy the right way, treat yourself to modern Italian cuisine at restaurant Baritalia, where authentic Italian food and seasonal favourites meet the best European influences for presenting a contemporary mouth-watering menu with both vegetarian and gluten free options available. Situated in the heart of Surfers Paradise, Baritalia offers a pure taste of Europe where customers are invited to relax in an alfresco setting as they enjoy either an exquisite breakfast, lunch or dinner, catch the afternoon sun with a glass of fine Italian wine, or to simply have an ice cold one in a chilled environment. Salute!