Sunday, 11 November 2012

Cheeses ( DOP in Italian )

To dedicate the Italian products (Protected Denomination of Origin) , Italian Post pleased to issue a set of four regular stamps in the "Made in Italy" series on March 25, 2011.  
The issue stamps are featuring  the dairy products , cheeses like : Gorgonzola, Parmigiano Reggiano, Mozzarella di Bufala Campana and Ragusano. In each of the illustrations, at the bottom on the right is the PDO trademark (Protected Denomination of Origin, DOP in Italian).

Click to enlarge
Mozzarella di Bufala Campana

Buffalo mozzarella  is a mozzarella made from the milk of the domestic water buffalo. Generally, buffalo mozzarella is enjoyed with pasta, calzone, vegetable, salad, on pizza , on grilled bread, or by itself accompanied by olive oil

Buffalo mozzarella is manufactured in many locations around the world. Some scientists believe that Italy and Bulgaria have the best dairy water buffaloes. In Italy, the cheese is produced in areas ranging from Rome in Lazio to Paestum (near Salerno) in Campania, and there is a production area in near Foggia, Puglia.

Click to enlarge

Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. 

Gorgonzola may be eaten in many ways. It may be melted into a risotto in the final stage of cooking, or served alongside polenta. Pasta with gorgonzola is a dish appreciated almost everywhere in Italy by gorgonzola lovers; usually gorgonzola goes on short pasta, such as penne, rigatoni, mezze maniche, or sedani, not with spaghetti or linguine. It is frequently offered as pizza topping.

Click to enlarge
Parmigiano Reggiano

Parmigiano-Reggiano  is a hard, granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna , and Mantova , Italy. 
Under Italian law, only cheese produced in these provinces may be labeled "Parmigiano-Reggiano", while European law classifies the name as a protected designation of origin.
Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes. Slivers and chunks of the hardest parts of the crust are sometimes simmered in soup. They can also be just roasted and eaten as a snack. The hollowed-out crust of a whole wheel of Parmigiano can be used as a serving pot for large groups

Click to enlarge

Ragusano is a semi-hard cheese made from pasta filata (pulled-curd). It is rectangular in shape and is sold at different stages of aging. 

It is made with whole milk from modicana breed cows, raised exclusively of fresh grass or hay in the provinces of Ragusa and Siracusa, Sicily. Ragusano DOP has a unique flavor and can be used in various Sicilian preparations.

In Sicily, the cheese, also called scaluni in dialect because it looks like step of a staircase, is considered a symbol of tradition and authenticity. It has been recognized as a product typical of Sicily since 1955 and in 1996 Ragusano received the DOP – Protected Denomination of Origin – recognition. 

No comments: