Italico

Product An aged cheese with an uncooked paste, Italico was created in 1940, following the adoption of a law that required the amalgamation of various types of cheeses made from cow’s milk.

Milk Whole cow’s milk. It is made throughout the year but the best type is produced with milk from cows grazing in fresh green pastures.

Origin It is a specialty of Lombardy.

Form and Dimensions 6 cm. (2 1/2 in.) in height, with a diameter of 20 cm. (8 in.) and a weight of 1.5-2 kilos (3 1/3-4 1/2 lb.). Characteristics In color, the cheese is an ivory tone that is virtually white. It is pliable and soft, while the flavor is delicate.

Types magro (lean): it is made from partly skimmed milk. The flavor is similar to the normal type but this version is more suited to special diets.

Consumption It is a tasty table cheese that should be consumed when it is fresh. With age, it acquires a slightly bitterish flavor.

Production The cheese is made with the output of two milkings (the morning and evening) and is not usually skimmed. However, the milk is first pasteurized. During the processing of the cheese, it is heated to a temperature of 35°-40° F. (95°-104° F.), the exact degree depending upon the season of the year. Liquid rennet is added to the heated milk and, following curdling, the curds are cut into large pieces. The whey is drained from the curds, which are placed in molds with trellis-type bottoms. The cheeses are left to drain for a time, then turned and, afterward, soaked in brine. They are drained again and left to dry before being ripened in refigerated cells for periods ranging from 20 to 40 days. During the ripening, the cheeses are turned and washed regularly. The cheeses are then inspected and those that do not meet production standards are discarded, while the rest are offered for sale. They are wrapped in tinfoil and surrounded by a paper-thin band of wood on which is glued the label and the name of the producing company.

Storage The cheese should be stored in the lower part of the refrigerator in paper or foil. It can also be kept in a hermetically sealed container.

Gastronomy Italico should usually be consumed alone. However, it can be used as the principal ingredient of a salad containing potatoes and flavored with oil, vinegar, salt, pepper and parsley. It can also be used to flavor pasta dishes, being melted over low heat and blended with a bit of butter before being mixed with the pasta.