I can only admire how great Chef´s combine tastes and reveal on a plate small masterpieces.
So here we go with a set of 4 stamps about cheese. I guess these could go great with an Italian pizza (Am I getting hungry?).
Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. Today it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Under Italian law Gorgonzola enjoys Protected Geographical Status. Gorgonzola may be eaten in many ways. It may be melted into a risotto in the final stage of cooking, or served alongside polenta. Pasta with gorgonzola is a dish appreciated almost everywhere in Italy by gorgonzola lovers. Because of its distinctive flavor, it is frequently offered as pizza topping.
Parmigiano reggiano is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, andBologna (all in Emilia-Romagna), and Mantova(in Lombardia), Italy. Under Italian law only cheese produced in these provinces may be labelled "Parmigiano-Reggiano", while European law classifies the name as a protected designation of origin. Uses of the cheese include being grated with a grater over pasta, stirred into soup and risotto, and eaten in chunks with balsamic vinegar. It is also a key ingredient in alfredo sauce and pesto. Slivers and chunks of the hardest parts of the crust can also be employed as an ingredient in soups (to which they add a subtler flavour) or even be slowly chewed until soft; Italian mothers have fed parmigiano crusts to their children for generations, trusting in their high calcium content to help them develop stronger teeth and bones. One traditional use of a whole Parmigiano round is to use it as a serving pot. On special occasions, when one has dozens of guests to serve the whole head is used up and thoroughly hollowed out so that the bare crust remains, steaming pasta can then be poured in it and served from therein.
Mozzarella di Bufala Campana is a mozzarella made from the milk of the domestic water buffalo rather than from cow milk. In Italy, the cheese is produced in areas ranging from Rome in Lazio to Paestum (near Salerno) inCampania, and there is a production area in near Foggia, Puglia. It is an Italian trademark. Generally, buffalo mozzarella is enjoyed with pasta, calzone, vegetables, salads, on pizza (a low moisture content buffalo mozzarella is preferred), on grilled bread, or by itself accompanied by olive oil.
Ragusano is one of the most favorite Italian cheeses produced in Sicily. The cheese usually has a shape of a brick and it is made from unpasteurized cow's milk. This cheese is most commonly considered a cooking cheese and is quite salty and flaky. It can be served in a number of dishes, but is best suited to mild dishes as these balance out its saltiness. It pairs well with mild, sweet
wines and dark beers such as stouts and porters.
So if you like cheese, these stamps are great, though you cannot use them in a recipe to get this result:
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| Aubergine Parmigiana |
Title: Made in Italy - fromaggi (cheese)
Date of Issue: 25 March 2011
Country: Italy
Denominations: 4 x 0,60 euro
Source: http://www.ibolli.it
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