Tasting Italian Cheese with the Cheese Importers

On Sunday, August 9 we learned all about Italian cheese with Cheese monger, Jimmy Fay.

Slow Food Boulder County | Jimmy Fay | The Cheese Importers

Welcome to A Taste of Italy! This handbook accompanies our guided tasting of nine traditional Italian cheeses, spanning five distinct regions. Inspired by the Slow Food philosophy of "good, clean, and fair" food, this journey will introduce you to the rich heritage and diverse flavors of Italian cheesemaking.

Parmigiano Reggiano DOP - Aging Comparison

Region: Emilia-Romagna (first cheese tasted)

Explore the official aging tiers of this celebrated cheese:

• Giovane (12 months): Mild and delicate.

• Vecchio (18-24 months): Nutty and more pronounced flavor.

• Stravecchio (30+ months): Intensely savory with complex aromas.

Did You Know: Before being branded, official inspectors tap each wheel with a hammer to listen for internal flaws, ensuring only the finest quality cheese reaches consumers.

Parmigiano Reggiano Classic DOP (Denominazione di Origine Protetta) from the Brown Cow

Region: Emilia-Romagna 

Made from the milk of rare brown cows, Solo di Bruna, an historic breed of Italian Brown Alpine cattle, dating back to the 16^th century. This raw cow's milk is aged for 12-24 months. This iconic “Undisputed King of Cheeses” offers a nutty and savory profile with a distinctive crystalline texture. Its complex flavor makes it a cornerstone of Italian cuisine.

Did You Know: Parmigiano Reggiano was first made by Benedictine monks in the 12th century, was mentioned in Boccaccio's Decameron, and is nearly lactose-free due to its long aging process.

Parmigiano Reggiano Vacche Rosse (Red Cow), 36 months

Region: Emilia-Romagna

Crafted exclusively from the milk of the rare heritage Reggiana Vacche Rosse (Red Cow) and aged for 36 months. This cheese boasts delightful notes of caramel and dried fruit, offering a deeper, more complex taste. This milk is higher in fat and protein, yielding a sweet, nutty and creamy flavor.

Did You Know: The Reggiana Red Cow breed was nearly extinct until the Catellani family dedicated themselves to its revival, preserving this unique cheesemaking tradition in 1991 when they founded the CVPARR (Consorzio Valorizzazione Prodotti Antica Razza Reggiana), cooperative to protect and revive the rare breed. The family began farming in 1936.

Bianco Sardo

Region: Sardinia 

Made from 100% raw sheep's milk and PDO protected, this cheese is aged for 8-12 months. It presents a firm texture with a distinct toasted corn flavor profile. This cheese is molded in traditional reed or wickers baskets. (en canestrato)

Did You Know: Bianco Sardo is believed to date back to the Bronze Age, making it one of Italy's most ancient cheese varieties.

Montegrappa

Region: Veneto 

This semi-hard cheese is made from pasteurized cow's milk and aged for 8 - 10 months. It has a golden hue, a nutty flavor, and a texture often compared to cheddar. It's a versatile cheese that shines when melted.

Did You Know: Named after the prominent Monte Grappa mountain in the Veneto region, this cheese is excellent melted in fondue dishes.

Pecorino Toscano DOP (Fresh)

Region: Tuscany

This full-fat sheep's milk cheese is aged for 2 months. It is soft and mild in flavor, showcasing the fresh, delicate taste of young sheep's milk cheese. A delightful introduction to Pecorino.

Did You Know: Historically, this fresh Pecorino was known as "cacio marzolino" because its production traditionally began in March.

Pecorino Toscano DOP, 8 month aged

Region: Tuscany

Taking the same Pecorino Toscano and aging it for 8 months dramatically transforms its character. The cheese becomes firmer, developing an intensely savory flavor, making it superb for grating.

Did You Know: Tasting this aged version side-by-side with the fresh Pecorino Toscano clearly demonstrates how time and aging can profoundly alter a cheese's texture and flavor profile.

Toma Piemontese (DOP)

Region: Piedmont 

Made from pasteurized cow's milk, Toma Piemontese was the first Toma-style cheese to earn DOP (Denominazione di Origine Protetta) status in 1996. It's known for its characteristic mild, slightly tangy flavor.

Did You Know: The roots of Toma-style cheesemaking in Piedmont trace back to Roman times, showcasing a long and rich history.

La Tur

Region: Piedmont 

A unique creation, La Tur is made from an equal blend of cow, goat, and sheep milk and aged for just 10 days. It features a soft bloomy rind and a buttery and tangy interior.

Did You Know: The cheese is named after a nearby medieval tower that overlooks the valley where it is produced.

Where Our Cheeses Come From

This map highlights the five regions of Italy where our featured cheeses originate: Emilia-Romagna, Veneto, Piedmont, Tuscany, and Sardinia. Each region's unique terroir influences the milk and ultimately the character of its cheeses.

Learn more about Slow Food and Italian Cheeses:

• Slow Food Foundation for Biodiversity: Dedicated to protecting the world's food heritage.

• Slow Food Presidia Project: Supports small-scale producers who are safeguarding traditional foods and techniques.

• Slow Food Cheese: A biennial international event held in Bra, Italy, celebrating artisanal cheese.

• "Italian Cheese: A Guide to Their Discovery and Appreciation" by Piero Sardo (Slow Food Editore): A comprehensive resource for exploring the vast world of Italian cheeses.