The Italian cheesescape is far vaster than Parmigiano ... but chances are you've encountered this cheese whose name translates to "milk flower." "Fior di Latte is cow milk mozzarella," explains ...

They are sometimes called "fontel" or "fontinella" -- names that suggest that they're not classic fontina cheese, but rather a non-DOP variation of the form. These Italian-style fontina are harder ...

To see first hand how it is made, we went to Caseificio Andriese cheese factory in Bari, south Italy. It all starts from blocks of curd which are called "cagliata" in Italian: these come from milk ...

and the Parmigiano-Reggiano cheese that was eaten in Italy 100 years ago and earlier – a smaller wheel with a black rind – is now only made in Wisconsin. The shift in the Italian culinary ...