The amazing history of Italian cheese has started more than 2000 years ago when the Romans have made their experiments with different kinds of milk. Their efforts were so unwearying that most kitchens had special rooms where only cheese was made. They have tried different processes and ingredients that has resulted in a variety of cheese sorts. After the Roman Empire has fallen, the cheese making has been concentrated basically in the monasteries where the monks continued the perfection of the Italian cheese.
Some people say the French cheeses are best before and after the meal, and the Italian cheese is part of the meal itself — Parmigiano Reggiano grated over the pasta, Mozzarella melted in the pizza, Ricotta baked in lasagna, or Pecorino Toscano in the salad. The variety of Italian cheeses counts more than 300 sorts, not that much comparing to over 400 sorts of French cheese, but the King of Cheeses is still the Italian Parmigiano Reggiano! The other world famous Italian cheese brands are Pecorino, Grana Padano, Piave, Fontina, Gorgonzola, Taleggio, Cacio De Roma, Fontal, Ubriaco and many more.