Topics: Cheese, Milk, Campania Pages: 2 (282 words) Published: March 12, 2013

Sardinian cured prosciutto
Sardinian pork cheek
Flat unsmoked bacon
Cured sausage
Coppa, Capocollo and Soppressa
Beef Salumi: Bresaola

Abbamare – Sardinia; a semi-soft cheese made from a mixture of cows’ and sheep’s milk[1 Acceglio – from Piedmont; a fresh cows’ milk cheese made in the area of Acceglio(province of Cuneo)[2] Accasciato - a (usually mixed) sheep and cow's milk cheese from Tuscany Boschetto al Tartufo – a cheese incorporating pieces of white truffle[28] Brebiblu – Sardinia; a modern, soft, ‘blue’ (really green) sheep’s milk cheese inoculated with Penicillium roqueforti, made by Argiolas Formaggi in Dolianova (Province of Cagliari)[31][32] Mozzarella is an Italian Traditional Speciality Guaranteed (TSG)[2] food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means "to cut"): * Mozzarella di Bufala (buffalo mozzarella), made from domesticated water buffalomilk * mozzarella fior di latte, made from fresh pasteurized or unpasteurized cow's milk * low-moisture mozzarella, which is made from whole or part skimmed milk, and widely used in the food-service industry * mozarella affumicata (smoked mozzarella)

Provolone is an Italian cheese that originated in Casilli near Vesuvius, where it is still produced in various shapes such as 10 to 15 cm long pear, sausage, or cone shapes.  Bra Medio Tenero – This cheese is aged for six months in cellars within the Italian province of Cuneo in Piedmont. Brinata (Sheep’s Milk Brie) – Made from select, pasteurized sheep’s milk. The cheese has a soft smooth texture and is covered by an edible white mold rind. Brinata has more moisture than a typical brie. This cheese originates from Tuscany.
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