若法国饮食中的奶酪只是餐前或餐后的点缀，那么意大利的奶酪则是美食中不可或缺的一部分。
If French cheeses are best served preceding or culminating a meal, Italian cheeses are often woven into the fabric of dinner (or breakfast, or lunch).
Parmigano-Reggiano（帕玛森奶酪中最好的一种）是无处不在的奶酪之王，通常在磨碎后被用于新鲜意面之中，或切片与芦笋同食，或拿来搅拌芝麻菜和柠檬；里科塔（Ricotta）是优质橄榄油的完美搭配，他们的组合可以与硬皮面包搭配，也能用于烘烤宽面条和芝士蛋糕；托斯卡纳的佩科里诺（Pecorino）能让沙拉增色不少；阿齐亚戈（Asiago）则适合与各类面包搭配；马苏里拉（mozzarella）则是为披萨而生。
Parmigano-Reggiano, the King of Cheese, is ubiquitous grated over fresh pasta, or slivered atop asparagus, or tangled up with peppery arugula and a squeeze of lemon. Ricotta is for drizzling with good olive oil and scooping up with crusty bread, or baking into lasagna, or cheesecake. Wedges of Pecorino Toscano are perfect salad bedfellows; Asiago is at home in many a gratin; and mozzarella was made for pizza (or vice versa?).
以下是一些不容错过的意大利奶酪。
Hereunder are some beloved Italian cheeses that ought to be part of your repertoire.
戈贡佐拉/Gorgonzola
原产地：伦巴第
Region of Origin: Lombardy
食物搭配：适合与阿玛瑞恩或者巴罗洛等意大利红酒搭配，或者与Moscato等甜白葡萄酒也可。这款奶酪同时也适宜拌于沙拉中，或者以梨和无花果为原料的甜品。
Serve: With a ballsy Italian red like Amarone or Barolo; or with a dessert wine like Moscato d'Asti. A great salad cheese, a close friend of pasta, and a fine dessert with pears or figs.
佩科里诺（托斯坎纳）Pecorino Toscano
原产地：托斯卡纳的所有地区
Region of Origin: Tuscany—and all over Tuscany, from Siena to Prato.
食物搭配：适合与沙拉或者优质的意大利熏火腿搭配；与橄榄或者基安蒂和布鲁奈罗等红酒搭配。
Serve: Serve alongside a salad and good prosciutto for lunch. Or pair with olives and a glass of Chianti or Brunello.
塔雷吉欧/Taleggio
原产地：伦巴第
Region of Origin: Lombardy
食物搭配：适合与苏瓦韦白葡萄酒搭配，或者巴巴罗斯科与巴罗洛等红酒
Serve: Great with a fruity white wine like Soave, or a big red like Barbaresco or Barolo.
芳缇娜（Aosta的）/Fontina d'Aosta
原产地：艾米利亚-罗马涅大区的帕尔马、瑞吉欧、摩德纳、博洛尼亚；伦巴第的Mantova
Region of Origin: Parma, Reggio Emilia, Modena, and Bologna in Emilia-Romagna; and Mantova in Lobardy.
食物搭配：与熟肉食以及水果搭配为宜
Serve: Perfect with a spread of charcuterie and fruit.
Parmigiano-reggiano（帕马森）
原产地：艾米利亚-罗马涅大区
Region of Origin: Emilia-Romagna
食物搭配：几乎所有食物和酒。
Serve: In everything and anything
马苏里拉/Mozzarella di Bufala
原产地：那不勒斯的南部和西部
Region of Origin: The area south and west of Naples
食物搭配：与多汁的番茄、罗勒叶、黑胡椒等搭配；也可与凤尾鱼和硬皮面包搭配。
Serve: With a juicy tomato, basil leaves, a glug of good EVOO, flaky salt, and a grind of black pepper. Or with anchovies and crusty bread.
波萝伏洛/Provolone
原产地：意大利南部的巴西利卡塔，但目前在意大利全国均由不同形状和风格的菠萝伏洛
Region of Origin: Basilicata, in Southern Italy, but now provolone is made and enjoyed throughout the country, in different shapes and styles.
食物搭配：可与冰啤酒加橄榄搭配。
Serve: A great sandwich cheese with broccoli rabe, or roast pork, or meatballs. Melt in omelets. Or serve with a cold beer and a bowl of olives.
阿齐亚戈/Asiago
原产地：从意大利的波河流域到阿尔卑斯牧场区域，位于阿齐亚戈高原与特伦托高地之间
Region of Origin: From the Po Valley to the Alpine pastures between the Asiago Plateau and the Trentino's highlands.
食物搭配：适合与意式腊肠、面包以及琥珀啤酒搭配。
Serve: A perfect munching cheese, especially with salami, good bread, and an amber ale.
罗比奥拉/Robiola
原产地：皮埃蒙特大区
Region of Origin: Piedmont
食物搭配：与普罗塞克搭配
Serve: With a glass of Prosecco! Salute!
当然我们只列举了几种，这并不意味着意大利的奶酪没有其他样式。作为奶酪王国，意大利奶酪的文化极为丰富，而奶酪的搭配与食用更是一种学问。
These are some famous Italian Cheeses; however, it doesn't mean that other Italy's cheeses aren't diverse, nuanced, and exquisite. Every type of cheese stand on its own, and how to match cheese with food is a kind of art.
