Italian Meats 에서 Cheese 로 마감을 한다는것을, " 당신을 Strong (여기서 말하고 있는 Strong 의 뜻은 변강쇄 라는 말로 쓴다)

얼얼하고, 매카한 자극성이 강한 Cheese 를 Desserts (bolt chaactor and aroma) 내어 놓으며 하는 우스게 소리 인 것이다.

이런 이유만은 아니겠지만, 그들 Italian 들은 주저함 없이 그들 식사의 마즈막 으로 Cheese를 빼놓지 않고 내어 놓는다.

Pasta, Rice, 그리고 Soup 의 맛을 돋우기 위하여, Cheese 로 여러가지 방법을 시도 하면서 애정을 쏟고 있다. 이것은

Meat 나, Vegitable, Egg 를 조리할 때도 마찬가지 이다. 그ㅐ서인가, 그들 음식조리에 Cheese 를 빼 놓는다는 것은 어불성 이다.

또 Italian 들은, 심심치 않게, Cheese 만으로  One course 의 Menu 를 짜거나, Full course Meal 때에 한자리를 차지하게도 한다.

One course meal 때에는, 겉이 딱딱하고 속은 연한  이태리 빵( Crust pieace of Italian bread ,웬만한 식당에서 여러분이

자주보는 빵)과 Glass of wine 을 내어 놓는데, 특히, 계절에 마추어 나는 신선한 과일( 수분이 100% 인 Pears, Plump grapes,

Golden fleshed Peach) 에 Cheese 를 같이 내어 놓으며, 이것을 정말 자랑스럽게,  자부심을 갖이고 하고 있다.

그것도 그럴것이, Italian 이라면 누구나 알것이, 주인장이 아침 일찍 채소시장에 가서 재료들을 구입했다는것을 말해 주는

 것이기 때문이다. ( 이태리 어느고장에도 이런 시장이 서고 있는데, 맛있는것에는  고생을 마다 않고 찾아 다니는 그들의

습성을 알고있기  때문이다.)

간단한 음식 하나를 만드느데도 온갓 정성을 다 하며 맛을 내려고 애쓰는 Italian 들의 로망스,  Romantic 하지 않은가 ?

우유한잔, 커피한잔, 빨 한쪼각에, Boldcharactor with aroma 한 Cheese 를 곁 들여 보라, Italian breakfast 의 로망을 알게 될것이다.

" Fancy Italian Breakfast  dish "

Chunk of cheese and some fruit, or spread bread( 손으로 뜯어 먹는 빵) ( or toast) with  Ricotta and springkle it with salt and Pepper,

drizzle it with honey.

어덯습니까 ? 구미가 땡기나요 ?

" Table cheese "

Cheese thats served it self rather than baked in or sprinkle on food. 밀봉해서 두었다가, 실온으로 하여 내어 놓는다.

이제 이태리의 대표적인 Table cheese ( USA 에서 구입가능) 몇가지를 소개 해 보겠다.

Cheese                    Personality profile                                                                       

Asiago                    Semisoft and buttery mild when aged for a few months, aged longer, its grow formar and more assetive.

                                 light yellow with a slightly grainy texture.      

                                용도 : Serve as a table chese when young, good with fruit for dessert. use for aging when mature.

Bel Paese               Soft, delicatly flavored cheese developed inthe 1920s by an enterprising cheesemaker.

                                용도 ; Table cheese, good for snacking any time.

Fontina                  A magnificent. firm cheese with a sweet. nut like flavor. originaly from the valle d Aosta in northern Italy.

                                용도 ; Table cheese. delicious for dessert . also noted as a cooking cheese melted for Fonduta( cheese 

                                           souce and dip)

Gogonzola            Wonderfull blue - veined cheese named after its town of origin near Milan. Semisoft, its has a well developed

                               personality after a more 3 months of aging, when aged up to a year, its positively demanding.

                                용도 ; Classic table cheese served for dessert. Try it with pears for a delicious duo.

Mozzarella            Often made from water buffalo milk in Italy. but the domestic version is made cowws milk .Usually partially

                               skimmed. Italian imports are more tender. less rubberly than domestic types .

                                용도; On pizza, in lasagne. Mellow buffalo milk mozzarella can be served as a table cheese.

Parmesan              This hard gratung cheese is the best known of Italys grana(grainy)cheeses. Made from skim milk.

                               its can vary widely in saltiness and quality. Parmigiano Reggiano , Italys most famous grana cheese.

                               is produced only in a small area in northen Italy. the grated Parmeson sold in silindrical containers

                               in the USA can not compare with freshly cut or grated Parmeson.

                                용도; Fine Parmesan that is freshly cut and not overly dried can be served as table cheese, For dessert

                                 with dry figs, for instance . Otherwise, freshly grated or sheredded Parmesone is used in many

                                 Italian dishes, From pasta, rice, to ravioli filling and minestrone.

Pecorino               Cheese from sheeps milk. (see Romano cheese)

Provolone            A firm but delicate cheese when young. growswith aging . Provolone is usually smrked. in Italy its often

                              formed into Little pigs, and other shapes.

                               용도; Table cheese. also great in a salami sandwich.

Riccotta                Italian corttage cheese. but sweeter, more moist than domestic cottage cheese. and without

                              well defined Cheese cake recipes using this fresh cheese date back to Roman times.

                                용도 ; Filling for stuffed pasta, sweetend with Marsala for dessert. in cheese cake.

Romano               Sharp, salty , haard cheese known as Pecorino Romanoin Italy. more pungent than Parmesan is made from

                              sheeps mlik.

                                용도 ;  On pasta, in cooking, wherever you would use Parmesan but want a little more emphasis.

                                 as with Parmesan, this cheese is best when freshly grated.

Taleggio              Aromatic, soft, creamy cheese with mild but distingtive flavor. Made from cows milk.

                                용도 ; Table cheese. good after salad or with grapes for desert.

Teleme                 Semisoft to soft, versatile domestic cheese. good substitute for Fontina.

                                 욘도 ; Table cheese. soften at room temperature to spreading consistency, use in recipes that

                                 call  for mild   runny cheese.  

대략 이정도로 Italians Table cheese 를 그 용도와 함께 소개 하였다.다.  .                                                                                                                                      

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