Cheese and charcuterie
13 entries
AI illustration Comté
French cuisine
Hard cheese from the Jura mountains, made from raw milk of Montbéliarde and French Simmental cows.
AI illustration Gorgonzola
Italian cuisine
Blue cheese from Lombardy and Piedmont – creamy dolce or firmer, sharper piccante.
AI illustration Grana Padano
Italian cuisine
Hard cheese from the Po Valley: silage and lysozyme allowed, on sale only after nine months.
AI illustration Guanciale
Italian cuisine
Salted, spiced and aged pork cheek and jowl – the rich base of carbonara, gricia and amatriciana.
AI illustration Le Gruyère
International
Swiss PDO hard cheese from raw milk; French Gruyère PGI is a separate cheese with holes.
AI illustration Mascarpone
Italian cuisine
Creamy Lombard cheese made from cream set by acid and heat, without rennet – the base of tiramisu.
AI illustration Mortadella Bologna
Italian cuisine
Finely ground pork sausage studded with cubes of jowl fat, slowly cooked in dry hot air.
AI illustration Mozzarella
Italian cuisine
Fresh stretched-curd cheese – buffalo PDO from Campania, or cow’s-milk fior di latte.
AI illustration Pancetta
Italian cuisine
Salted and spiced pork belly – flat tesa, rolled arrotolata or smoked affumicata.
AI illustration Parmigiano Reggiano
Italian cuisine
Hard raw-milk cheese from hay-fed cows, made without additives and aged for at least twelve months.
AI illustration Pecorino Romano
Italian cuisine
Hard cheese from whole sheep’s milk, today mostly from Sardinia – the salty bite of Roman pasta.
AI illustration Prosciutto di Parma
Italian cuisine
Dry-cured pork leg from the hills of Parma, salted only with sea salt and aged for at least 14 months.
AI illustration Ricotta
Italian cuisine
Delicate dairy product made from whey, not strictly a cheese – cannoli filling and zeppole batter.