Italians have been transforming the humble staple of milk into a vast array of gourmet ferments for centuries. Fiercely protected traditions, preserved via the globally recognised Denominazione di Origine Protetta (protected designation of origin or DOP) status are, in part, what make Italian cheeses so lauded. But it’s also the wide variety of textures and flavours that keep people in amore with formaggio. “Italian cheeses have become world-renowned because of their versatility. They’re not just a delicious table cheese, but they add so much to the culinary world and what we cook, especially in wintertime,” explains cheesemonger Anthony Femia, owner of Melbourne’s Maker and Monger. From grand wheels of Parmigiano Reggiano made to exacting standards, through to locally produced, hand-moulded spheres of mozzarella, Italian cheeses call upon tradition, expertly sourced dairy and perfect conditions to transform milk into individual culinary characters.
SOFT CHEESE + STRETCHED CURD CHEESE
BURRATA
Denne historien er fra August 2021-utgaven av Gourmet Traveller.
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Denne historien er fra August 2021-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
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Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
