Italian cheeses will still give French cheeses a head start!

Have you ever heard about Italian cheeses? It would be more correct to say wrong! Have you ever tried these masterpieces of Italian culinary art? - because, I think, there is hardly a person in the world who has never in his life heard at least one of the following names of the delights of Italian cheese making.

World-famous Italian-made cheeses are not inferior in popularity to those from France. They can even compete with them for first place.

After all, in the provinces of great Italy, cheese making traditions date back more than ten centuries! Since the times of the Roman Empire, recipes for preparing cheese products from those ancient times have reached us. Currently, more than four hundred types of cheese are produced in this European country. And many of these varieties have received the authoritative DOC mark.

When studying Italian cheeses, one sees a wide variety of types being prepared, rather than being limited to just one or two. Here is not the most complete list of the variety of their types:

1. soft;
2. semi-solid;
3. solid;

Now let’s look at the most recognized Italian types of this beloved delicacy. In subsequent articles in this section, read about:

1. Mascarpone;
2. Gorgonzola;
3. Mozzarella;
4. Parmesan;
5. Ricotta.

As always, we will describe in detail the technology of their production, taste, storage features, combinations with other products, and of course, the most important thing for us: the percentage of protein, fat and other useful microelements to make your verdict on the possibility or not of including the item in question product into your daily diet. In one word, we will answer the question: is it worth using it for athletes involved in fitness, bodybuilding and other variations of “iron sports”. Don't switch!