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​Cheese of Italy
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  The History and Origin of Italian Foods 
​

Italian cheese has a rich and fascinating history that dates back to ancient times. Here are some key points:

1. Ancient Beginnings: The origins of Italian cheesemaking can be traced back to ancient pastoral communities. These early settlers discovered that transforming animal milk into cheese was an effective way to preserve it and create diverse flavors and textures[1].
   
2. Medieval Innovations: During the Middle Ages, cheese production in Italy became more sophisticated. Monks in medieval monasteries played a significant role in developing techniques to produce long-lasting cheeses. This period saw the creation of some of Italy's most beloved cheeses, such as Parmigiano-Reggiano[2].
   
3. Regional Specialties: Different regions in Italy developed their own unique cheeses, each reflecting the local terroir and traditions. For example, Mozzarella di Bufala Campana from Campania and Gorgonzola from Lombardy have distinct characteristics tied to their origins[1].
   
4. Cultural Significance: Cheese has always been an integral part of Italian cuisine and culture. It was a staple food for many, especially in rural areas where milk was primarily used to make cheese rather than consumed directly[2].
   
5. Modern Day: Today, Italian cheeses are celebrated worldwide for their quality and variety. They continue to be a symbol of Italy's rich culinary heritage and are enjoyed in countless dishes and forms[3]. 🧀
   

References
[1] The Heritage and History of Italian Cheeses - I Love Imported Cheese
[2] History of CHEESE in Italy - The Middle Ages - Life in Italy
[3] A Brief History of Italian Cheese

​US import cheese license holders USDA Italian-typeItalian Cheese A-Z

​Protected Designation of Origin PDO-DOP Cheeses from Italy
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​​PROVINCES              347 dairies
BOLOGNA            
PARMA                       147 dairies      
REGGIO EMILIA   
MODENA             
​MANTOVA             

Quality Labels of Italy

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​Emilia-Romagna cheeses

​Cheeses by Italian Province

• Abruzzo cheeses​
• Basilicata cheeses
• Calabria cheeses
• Campania cheeses
• Emilia-Romagna cheeses
• Friuli-Venezia Giulia cheeses
• Lazio cheeses
• Liguria cheeses
• Lombardia cheeses
• Marche cheeses
• Molise cheeses
• Piemonte cheeses
• Puglia cheeses
• Sardegna cheeses
• Sicilia cheeses
• Toscana cheeses
• Trentino-Alto Adige cheeses
• Umbria cheeses
• Valle d'Aosta cheeses
• Veneto cheeses

Auricchio cheese has a rich and fascinating history in Italy, dating back to 1877. Here's a brief overview:

Origins: The story begins with Gennaro Auricchio, who founded the company in San Giuseppe Vesuviano, near Naples. He created a special rennet that gave his Provolone cheese a unique and unmistakable flavor[1][2].

Expansion: By the end of the 19th century, Auricchio Provolone had established itself both in Italy and abroad. To meet the growing demand and address milk shortages in Campania, the company expanded to the Padana Plain, particularly Cremona, where they found abundant dairy cattle[1][2].

International Reach: Auricchio Provolone crossed the ocean with Italian migrants, becoming a symbol of their homeland in the United States, especially in Little Italy[1][2].

​Modernization: In 1949, the company moved its headquarters to Cremona and concentrated production at the factory in Pieve San Giacomo. Despite economic challenges in 1992, the Auricchio family regained full control of the company and continued to grow through acquisitions[1][2].
Today, Auricchio is renowned for its Provolone and other dairy products, maintaining a legacy of quality and craftsmanship[1][2].
Do you enjoy Italian cheeses?

References
[1] Our History - Auricchio
[2] Auricchio - Wikipedia
[3] Our Story: The Legacy of Auricchio Provolone Since 1877

BelGioioso Cheese has a rich history that began over a century ago in Italy. The company's roots trace back to the great-grandfather of BelGioioso President, Errico Auricchio, who founded a cheese company based on a philosophy of excellence. In 1979, Errico moved his family from Italy to the United States with the goal of continuing his great-grandfather’s legacy by crafting the best Italian cheeses in America[1][2].
Errico chose Wisconsin, known as "America's Dairyland," for its high-quality milk and dedicated farmers. He started the company in Denmark, Wisconsin, where he produced his first cheese, provolone, in a rented cheese plant[2]. Over time, BelGioioso expanded its product line to include a variety of specialty cheeses such as Mascarpone, CreamyGorg®, Italico®, and American Grana®[1].
Today, BelGioioso operates multiple manufacturing facilities in Wisconsin and produces over twenty-five varieties of cheese. The company remains committed to tradition, quality, and the artisan methods passed down through generations[1][2].
Do you have a favorite type of cheese from BelGioioso?

References
[1] Secret #1: History, Tradition, Passion - BelGioioso Cheese
[2] BelGioioso Cheese - Wikipedia
[3] The 9 Secrets of BelGioioso - BelGioioso Cheese

www.cnn.com/shows/stanley-tucci-searching-for-italy

Stanley Tucci "Searching for Italy"  Venice Italy. 

Season 2 episodes
2 E4 · London
May 22, 2022
Stanley Tucci explores how Italian immigration transformed the food scene in his adopted hometown of London; London is a culinary mecca where Italian food from every region gets a chance to shine.

S2 E3 · Umbria
May 15, 2022
Stanley Tucci visits Umbria, nicknamed "The Green Heart of Italy"; with the highest consumption of pork per capita, Umbria is a carnivore's dream; from wild boar hunts to black truffle farms, Stanley explores all Umbria has to offer.

S2 E2 · Piedmont
May 8, 2022
Stanley Tucci visits the region that made the dream of unified Italy a reality.

S2 E1 · Venice
May 1, 2022
Stanley explores the city's fascinating food culture due to its aquatic environment, as well as the countless influences from around the world throughout its vast and storied history.Follow along as Tucci travels across Italy to discover the secrets and delights of the country's regional cuisines.  CNN considers this set of episodes—on Calabria, Sardinia, Liguria, and Puglia—an extension of Season 2. The Calabria episode is called Season 2, Episode 5.

Season 3: New episodes on Puglia, Sardinia, Liguria, and Calabria.
www.italofile.com/searching-for-italy-season-3/#post
Season 1 episodes
S1 E6 · Sicily
Mar 21, 2021
Stanley Tucci visits Sicily. Here, Stanley tries a salty and crunchy sensation, tastes the grapes grown in the region's unique soils, and reflects on the nature of Sicilian hospitality.

S1 E5 · Tuscany
Mar 14, 2021
Stanley explores his former home of Tuscany; he participates in a wine bar crawl, celebrates the importance of the lowly loaf and samples dishes which use stale bread as the key ingredient.

S1 E4 · Milan
Mar 7, 2021
Stanley Tucci eats and drinks his way around Milan. Here, Stanley enjoys an aperitivo, feels inspired to make pizzoccheri, a noodle made from buckwheat, and enjoys classic Milanese veal chops and risotto.

S1 E3 · Bologna
Feb 28, 2021
Stanley Tucci explores Bologna, seen by many as the food capital of Italy. The region of Emilia-Romagna is home to a handful of globally renowned protected food products.

S1 E2 · Rome
Feb 21, 2021
Stanley heads to Rome in search of the famous four pastas, orders rigatoni all'amatriciana, samples carbonara and tries a selection of cheeses and sausages made from the sheep and pigs farmed in the region.

S1 E1 · Naples and the Amalfi Coast
Feb 14, 2021
Feasting on the best pizza in Naples on a whirlwind tour to find the freshest mozzarella and the best San Marzano tomatoes, and highlighting a spectacular dish of spaghetti and courgette.
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TOMATO, PRESERVES & SAUCEs​Italian pasta exports are skyrocketing even i

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