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Italian Cheese Varieties

George W. Reinbold, Chas. Pfizer & Company, Inc., New York, New York

University of Illinois, Urbana

ABSTRACT

Italian cheese production has developed rapidly in the United States, especially since World War II. As stated in the preface, domestic Italian cheese varieties have increased 150% in the past decade, which represents a much greater production increase than for any other segment of the natural cheese industry.

Italian Cheese Varieties is the first in a series of cheese monographs to be published by Chas. Pfizer & Company, Inc. This is a forty-three (43)-page hard-back booklet with a short section devoted to some interesting historical accounts of the development of some of the most important varieties well known in the United States. This section is followed by others devoted to the discussion of the following Italian cheeses: Parmesan, Provolone, Mozzarella, and Pizza cheese, Romano, Asiago, Gorgonzola, and Ricotta. The last two sections in the book describe cheese defects and starter culture.

Although the discussions are brief, one with basic cheese manufacturing experience, by reading the booklet, can secure important suggestions for making the different italian varieties.