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Formaggio- Käse Glossario dei menu | Speisekarten-Glossar Formaggio | Käse bocconcini di mozzarella . kleine Mozzarella-Bällchen, F meistens aus Kuhmilch, die oft ormaggio - in Salzlake angeboten werden Bonassai . Nuoro, Santa Maria la Palma, Sinnai (Sardegna/Sardinien); K Schafsmilch; Reifezeit: 20–30 Tage. äse Boves . Boves und Umgebung (Piemonte); Kuhvollmilch; Eigennamen . werden groß geschrieben, während Reifezeit: max. 20 Tage. allgemeine Bezeichnung klein Bra duro dop . Cuneo, Torino (Piemonte); geschrieben werden. Kuhmagermilch, manchmal kleine Schema für Käsesorten . Herkunft; In der Regel Anteile von Ziegenmilch; Ortschaften oder Städte, Reifezeit: 6 bis 12 Monate. aber auch geographische Angaben. Bra tenero dop . Cuneo, Torino (Piemonte); (Region) Die italienischen Regionen Magermilch; Frischkäse ohne entsprechen strukturell den deutschen Reifezeit. Bundesländern; Rohmaterial; Reifezeit. Branzi . Branzi und Umgebung dop - Denominazione (Lombardia); Kuhvollmilch; d’origine protetta . mit staatlich geschützter Reifezeit: 2–7 Monate. Herkunftsbezeichnung brie (formaggio morbido con crosta fiorita) . Sammelbezeichnung; A sehr weicher Weißschimmelkäse brôs (crema di formaggi Ambra di Talamello . Talamello (Marche/Marken); fermentati, aromatizzati) Käsecreme aus fermentierten Schafs-, Ziegen- und Kuhmilch; und gewürzten Käsesorten Reifezeit: ca 4 Monate. Burrata . (Puglia/Apulien); Kuhmilch; Asiago d’Allevo dop . Vicenza, Treviso (Veneto/Venetien); Kuhmilch; Frischkäse. Reifezeit: 6–12 Monate. Burrino in corteccia . (Campania/Kampanien); Asiago Pressato dop . Vicenza, Treviso Kuhmilch; Reifezeit: 2 Monate. (Veneto/Venetien); Kuhmilch: Butirro . Cosenza, Catanzaro Reifezeit: 2 Monate. (Calabria/Kalabrien); B Kuhmilch; Frischkäse. Bagoss . Vallata del Caffaro, Val Camonica, C Val Trompia, Val Sabbia und Caciofiore . (Puglia/Apulien); Kuhmilch. Val Dorizzo (Lombardia); Cacio di forma di limone . Val Metauro, (Marche/Marken); Kuhmagermilch; Schafsmilch; Reifezeit: 4 –10 Tage. Reifezeit: 6 –12 Monate. Caciocavallo di Agnone . (Molise); Kuhmilch; Frischkäse. Bernardo . Clusone (Lombardia); Caciocavallo podolico . (Campania/Kampanien); Kuh- und Ziegenmilch; Frischkäse. Kuhmilch; 3–36 Monate. Bettelmatt . Como, Varese, Novara (Piemonte); Caciocavallo palermitano . Palermo, Trapani, Godrano, Kuhvollmilch und Magermilch; Cinisi (Sicilia/Sizilien); Kuhmilch; Reifezeit: 40 bis 50 Tage, Reifezeit: 3–12 Monate. manchmal auch ein Jahr. Caciocotto . (Basilicata); Schafs- und Kuhmilch; Biancospino . Tertenia, San Nicol Gerrei, Frischkäse. Nurri (Sardegna/Sardinien); Ziegenmilch; Reifezeit: 15–30 Tage. Caciofiore aquiliano . (Abruzzo); Kuhmilch; Frischkäse. Bitto dop . Sondrio, Bergamo Caciogargano . Foggia (Puglia/Apulien); (Lombardia): Kuhvollmilch und Schafsmilch; Frischkäse. Ziegenmilch; Reifezeit: Cacioricotta campana . (Campania/Kampanien); 3–24 Monate. Ziegenmilch; Reifezeit: 4 Monate. 68 69 Glossario dei menu | Speisekarten-Glossar Formaggio | Käse Cacioricotta Caprino degli Alburni . Monti Alburni (Campania/ caprino fresco . (Abruzzo); Schafs- und Kampanien); Ziegenmilch; Ziegenmilch; Reifezeit: 2–4 Tage. Reifezeit: 4–5 Tage. Cacioricotta fresca . Lenola (Lazio/Latium); Caprino di Demonte . Valle Stura (Piemonte); Kuh-, Schafs-, Ziegen- und Ziegenmilch; Reifezeit: 30–50 Tage. Büffelmilch; Frischkäse. Caprino di Rimella . Valsesia, Rimella (Piemonte); Cacioricotta . (Basilicata); Schafs- und Ziegen- Ziegenmilch; Reifezeit: 2 Monate. milch; Reifezeit: 0 –4 Monate. Caprino fresco . Farra di Soligo (Veneto/Venetien); Cacioricotta . (Puglia/Apulien); Ziegen- oder Ziegenmilch; Frischkäse. Schafsmilch; Frischkäse. Caprino ossolano . Domodossola, Varzo, Val Vigezzo Caciotta al tartufo . (Umbria); Kuh- und Schafsmilch; (Piemonte); Ziegenmilch; Frischkäse. Reifezeit: 5–20 Tage. Caciotta campana . Bussento, Mingardo Caprino stagionato . Farra di Soligo (Veneto/Venetien); (Campania/Kampanien); Ziegenmilch; Reifezeit: 12 Monate. Schafsmilch; Reifezeit: 3 Monate. Caprino stagionato . Montopoli Sabino (Lazio/Latium); Caciotta di latte caprino . Sant’Ambrogio Valpolicella Ziegenmilch; Frischkäse. (Veneto/Venetien); Kuh- und Caprino stagionato . Val Cilento (Campania/Kampanien); Ziegenmilch; Reifezeit: 1 Monat. Ziegenmilch; Reifezeit: Caciotta di pecora . Sant’Ambrogio Valpolicella 1–12 Monate. (Veneto/Venetien); Caprino . Montegalda und Sant’Ambrogio di Kuh- und Schafsmilch; Valpolicella (Veneto/Venetien); Reifezeit: 1 Monat. Ziegenmilch; Reifezeit: 15 Tage. Caciotta genuina romana . (Lazio/Latium); Schafsmilch; Carnia dolce . Comelico (Veneto/Venetien); Reifezeit: 10 Monate. Kuhmilch; Reifezeit: 12 Monate. Caciotta misto pecora . Padova und Pergolotte di Cona Carnia/Cuc . Karnische Alpen, (Friuli/Friaul); (Veneto/Venetien); Kuh- und Kuhmilch. Schafsmilch; Reifezeit: 1 Monat. Casalina . Treviso (Veneto/Venetien); Caciotta sarda . (Sardegna/Sardinien); Kuhvollmilch; Reifezeit: 2 Monate. Schafsmilch; Reifezeit: 20–30 Tage. Casareccio di Gorreto . Gorreto (Liguria); Kuhvollmilch Caciotta toscana . Maremma (Toscana); Kuh- und Reifezeit: 1 Monat. Schafsmilch; Frischkäse. Casatella romagnola . (Emilia-Romagna); Kuhmilch; Canestrato . (Sicilia/Sizilien); Kuh- und Reifezeit: 1 Monat. Ziegenmilch; Reifezeit: Casatella trevigiana . Treviso (Veneto/Venetien); unterschiedlich. Kuhvollmilch; Frischkäse. Canestrato pugliese dop . Foggia, Bari (Puglia/Apulien); Casatta nostrana . Cortero Golgi, Campovecchio Schafsmilch; Reifezeit: (Lombardia); Kuhvollmilch; 2–10 Monate. Frischkäse. Cansiglio . Cansiglio (Veneto/Venetien); Casciotta di Urbino dop . Pesaro, (Marche/Marken); Kuhvollmilch; Reifezeit: 1 Monat. Schafs- und Kuhmilch; Caprino a pasta cruda . (Sardegna/Sardinien); Reifezeit: 15 –30 Tage. Ziegenmilch; Reifezeit: 3–6 Monate. Casera . Valtellina (Lombardia); Caprino al Kuhmagermilch; Reifezeit: pepe di Bagnolo . Bagnolo e Barge (Piemonte); 2 Monate. Ziegenmilch mit geringen Anteilen Casiello . Aliano, Gallicchio, Corleto Perticara, von Kuhmilch; Reifezeit: Guardia Perticara, Armento, wenige Tage. Missanello (Basilicata); Caprino da grattugia . Pieve di Teco, Ortovero, Ziegenmilch; Reifezeit: 4 Monate. Valle Argentina, Cosio di Arroscia Casolèt . Val Camonica (Lombardia); (Liguria); Ziegenmilch; Kuhmagermilch; Reifezeit: 1 Jahr. Reifezeit: 2-12 Monate . 70 71 Glossario dei menu | Speisekarten-Glossar Formaggio | Käse Castelmagno dop . Castelmagno, Cuneo formaggio affumicato . Räucherkäse (Piemonte); Kuhmilch; formaggio alla piastra . Käse vom Grill Reifezeit: 2–5 Monate. formaggio alle erbe . Kräuterkäse Casu Axedu . Ogliastra (Sardegna/Sardinien); formaggio alle noci . Walnusskäse Schafs- oder Ziegenmilch; Frischkäse. Formaggio caprino di alpeggio . Valle Argentina (Liguria); Cavrin di Coazze . Valle di Fiume Sangore, Ziegenmilch; Reifezeit: 3 Monate. Chiaverano (Piemonte); Kuh- und Ziegenmilch; Frischkäse. formaggio da spalmare . Streichkäse Comelico . Santo Stefano di Cadore Formaggio del Gleno . Val di Scalve (Lombardia); (Veneto/Venetien); Kuhmilch; Kuhmagermilch; Reifezeit: 12 Monate. Reifezeit: 12 Monate. Formaggio di alpeggio Crescenza . (Lombardia); Kuhmagermilch; di Triora . Triora (Liguria); Kuhmagermilch; Frischkäse. Reifezeit: 12 Monate. D Formaggio di caglio . Como (Lombardia); Kuh-, Ziegen- Dolce sardo . Arborea, Santa Maria la Palma und Schafsmilch; Frischkäse. (Sardegna/Sardinien); Kuhmilch; formaggio di bufala . Büffelkäse Reifezeit: 15–20 Tage. formaggio di capra . Ziegenkäse Dolcezza d’Asiago . Asiago (Veneto/Venetien); Kuhvollmilch; Frischkäse. Formaggio di capra a pasta fresca . Medio Agri Sauro, Scanzano Jonico, Dolomiti . Mezzano Predazzo Stigliano (Basilicata); Ziegenmilch; (Trentino Alto Adige/Südtirol); Frischkäse. Kuhvollmilch; Frischkäse. F Formaggio di fossa . Sogliano al Rubicone (Emilia- Romagna); Ziegen-, Schafs- und Fior di latte lampano . Sorrento (Campania/Kampanien); Kuhmilch; Reifezeit: 3 Monate. Kuhmilch; Frischkäse. Formaggio di Menconico . Val Staffora (Lombardia); Kuh- und Fior di latte . (Molise); Kuhmilch; Frischkäse. Ziegenmilch; Reifezeit: 20–40 Tage. Fiore sardo dop . (Sardegna/Sardinien); formaggio di pecora . Schafskäse Schafs- und Kuhmilch; formaggio duro . Hartkäse Reifezeit: 2–8 Monate. formaggio erborinato . Blauschimmelkäse Fodòm . Livinallongo (Veneto/Venetien); Kuhmilch; Reifezeit: 3 Monate. formaggio fresco . Frischkäse fonduta di formaggio . Käsefondue formaggio fresco Fontina dop . (Valle d’Aosta); Kuhmilch; alle erbe aromatiche . Frischkäse mit Gewürzkräutern Reifezeit: 3–8 Monate. formaggio fuso . geschmolzener Käse Formaggella del Bec . Canzo, Dongo (Lombardia); formaggio grattugiato . geriebener Käse Ziegenmilch; Reifezeit: 40–60 Tage. formaggio morbido . Weichkäse Formaggella . Lombardia; Kuhmagermilch + formaggio olandese . holländischer Käse Ziegen- und Schafsmilch; Formaggio salato . Val d’Arzino, Spilimbergo, Reifezeit: 2 Monate. (Friuli/Friaul); Kuhmilch; Formaggetta di Bonassola . Bonassola (Liguria); Kuhvollmilch; Reifezeit: 2 –6 Monate. Reifezeit: 2 Monate. formaggio semiduro . Halbhartkäse Formaggetta di mucca . Pieve di Teco, Molini di Triora, Formaggio semigrasso Cosio di Arroscia (Liguria); d’alpe . Bormio, Livigno (Lombardia); Kuhvollmilch; Reifezeit: 2 Monate. Kuhmilch; Reifezeit: formaggio . Käse bis zu zwei Jahre. formaggi al carrello . Käse vom Servierwagen formaggio sottolio . in Öl eingelegter Käse formaggi assortiti . gemischte Käseplatte formaggio stagionato . reifer Käse formaggio a crosta fiorita . Weißschimmelkäse formaggio vaccino . Käse aus Kuhmilch 72 73 Glossario dei menu |
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