Italy’s marquis cheeses hardly need an introduction. Thanks to our national love of pizza, mozzarella is one of the most consumed cheeses in the U.S. And Parmigiano-Reggiano is so beloved that we had to invent a new word for the fake stuff. (Don’t get me wrong — as a cheese educator, I’m passionate about American cheesemakers, but domestic Parmesan cheese is simply no competition for the real deal.)
These household names aren’t all that Italy brings to the cheese board, however. You might believe that all oozy, bloomy-rind cheeses are French, or that sturdy, savory wheels destined for fondue must come from Switzerland, but Robiola Bosina and Fontina would like to have a word with those assumptions.
