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Cooking guides, articles, countries, wines, cheese, breads and local beers
Practical component guides sit alongside articles, drinks, pairings and country pages, while complete meals remain easy to find.
Mizithra
A Greek whey cheese made fresh and soft or dried for grating.
Ricotta
A soft whey cheese used in both savoury and sweet Italian cooking.
Burrata
A pouch of mozzarella filled with cream and stracciatella curds.
Caciocavallo
A pear-shaped southern Italian cheese traditionally hung in pairs to mature.
Gorgonzola Dolce
The softer, sweeter style of Gorgonzola with gentle blue veining.
Grana Padano
A widely used Italian hard cheese similar to Parmesan but generally milder.
Kefalotyri
A hard Greek cheese often fried as saganaki or grated over pasta.
Parmigiano Reggiano
Italy’s iconic hard cheese, aged for depth, grain and savoury intensity.
Pecorino Romano
A salty sheep’s milk grating cheese central to Roman pasta dishes.
Pecorino Toscano
A Tuscan sheep’s milk cheese that ranges from young and soft to firm and nutty.
Robiola
A family of soft northern Italian cheeses, often mixed-milk.
Scamorza
A firm mozzarella-like cheese often sold smoked and excellent for melting.