A Guide To Italian Cheeses

Italian cuisine is incomplete without its diverse range of cheeses, each with unique flavors and textures. At La Fontana, we celebrate these cheeses, which form the soul of many Italian dishes.

Mozzarella: Versatility in Creaminess

‍Mozzarella, especially the buffalo variety, is a staple in Italian cooking. Used in everything from salads to pizzas, its creamy texture and mild flavor make it a versatile choice. Our Caprese salad, featuring fresh mozzarella, is a testament to its delicate yet distinct taste.

Parmigiano-Reggiano: The King of Cheeses

‍Aged for years, Parmigiano-Reggiano adds depth and nuttiness to dishes. At La Fontana, we use it to enhance pastas and risottos, bringing an element of umami that is unmistakably Italian.

Pecorino Romano: A Sharp Delight

‍This sheep's milk cheese, known for its sharp and salty flavor, is often grated over pasta dishes. In our kitchen, Pecorino Romano brings a bold flavor profile that contrasts beautifully with milder ingredients.

Exploring Italian cheeses at La Fontana is more than a tasting experience; it's a journey through Italy's rich cheese-making tradition and its pivotal role in Italian cuisine.