ITALY

The mountainous terrain at the foot of the Italian Alps lends itself to pastures rather than fields, so cheese has been a staple for centuries. The sheep, goats and cows that graze there produce the milk that goes into Parmigiano-Reggiano, pecorino, asiago and gorgonzola cheeses. With their variety of textures and tastes, northern Italian cheeses complement northern and southern dishes alike.

Primary location: Mineola United States