Now one thing these Italians can do really, really, really well is make delicious cheeses. They're up there of my all-time favorites. I split them into two groups: hard and soft. I know that sounds simple, but it's a good way to work it out.
Parmesan is the old-time bity, salty flavor, which you can grate, you can shave into salad, you can sprinkle all over some pasilla pepper and stick it into the oven and turn it into a crispy. You can do so many things with it.
帕馬森是舊式的帶有咬勁、帶有鹹味的風味，這你可以磨碎、你可以削到沙拉上，你可以灑滿一些 pasilla 辣椒並把它放進烤箱，把它烤到酥脆。你可以用它做出許多菜餚。
Another slightly more affordable variety of the Parmesan is the Grana Padano. I also love it. It's a very similar cheese. And like I said, it's a little bit cheaper, so it's definitely the one to check out.
另外一種有一點點更能負擔得起的帕馬森種類是 Grana Padano。我也很喜歡它。那也是一種非常類似的起司。就像我說的，那有便宜一些些，所以絕對是要試試看的一種起司。
Pecorino is another beautiful, salty, hard cheese that you can serve just as the cheese or you can incorporate into so many dishes. Delicious!
Now when it comes to soft cheeses...I'm just gonna savor that for a minute, beautiful Pecorino.
When it comes to soft cheeses, mozzarella is the one that we all think of. When you're getting in this hard variety like this...I'm gonna break into it for you. Have a look at that beautiful stringy texture. This one is designed more to cook with, so if you're making a pizza or if you're gonna sprinkle some over your pasta, this is the one to go for.
And then of course, you can get the fresh mozzarella, which is usually made out of buffalo milk, which has got that beautiful vibrant white sort of color. And if you break into it, you see it's also got that beautiful stringy texture. They're really nice and soft. Okay, so this one is great to eat fresh.
Another one is the burrata which is full of mascarpone, but there's also the mozzarella shell,
a lot more expensive and, you know, a little bit more nish. I think the mozzarella's just as good and just as tasty.
And then there is the ricotta. Ricotta, you see, comes in these little cups. You just pick off. And another one that's great to serve fresh but really, really good through pastas or any kind of dishes... Look at that, it just crumbles up, just like that. You can even see this in cheesecake.
Now don't let me forget this little guy—the bocconcini. It's like the little cousin of the mozzarella. They're literally just small, little mozzarellas. They're made the exact same way. Beautiful stringy texture. They can get a little bit firmer. I actually like using them on skewers if you're gonna stick them on the barbie for a quick couple of minutes with a little marinating of olive oil and some fresh herbs.
And of course, fresh like that, just serve with some tomatoes and just simple summer veggies. They're good with peaches. They're so, so versatile and they're good just like that. I love these tiny cheeses. So go ahead and experiment with it if you haven't tried them before.
- 「選擇」- Go For
This one is designed more to cook with, so if you're making a pizza or if you're gonna sprinkle some over your pasta, this is the one to go for.
- 「摘除、拔掉」- Pick Off
Ricotta, you see, comes in these little cups. You just pick off.
- 「去做、開始」- Go Ahead
I love these tiny cheeses. So go ahead and experiment with it if you haven't tried them before.