Its history in Italy and the United States underscores an important fact about mozzarella cheese: Although they all share the name “mozzarella,” there are actually several different varieties of the beloved Italian cheese, each with its own unique characteristics.
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Holiday celebrations will look and feel different for most people this year due to the pandemic and evolving restrictions in many U.S. states and around the world. Smaller family gatherings, fewer (if any) restaurant buffets and other eating-related adjustments won’t stop people from enjoying their favorite traditional holiday foods—including macaroni and cheese, gratins and other rich, satisfying dishes—however.
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Cheddar ranks as Americans’ second most-loved cheese variety. What do operators need to know about this variety of cheese in order to keep that love strong? Find out here:
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Tart, salty, and pleasantly mild, goat cheese is a winning addition in recipes across the culinary spectrum—from appetizers (like these tamales with pulled smoked chicken) to dessert (Fig and balsamic ice cream, anyone?).
It’s easy to overlook ricotta. Mild, fluffy and slightly sweet, the Italian cheese is most closely associated with lasagna, where it’s typically blended with mozzarella and Parmesan. (The same mixture figures prominently in ravioli, manicotti and cannoli as well.) Indeed, for both professional chefs and home cooks, ricotta often plays a supporting (rather than starring) role.