Styles
Here are some of the most popular hard Italian-style cheeses in Australia, both imported and locally produced.
Parmesan
Outside Europe, the term Parmesan has evolved as a generic term referring to cheeses made in the same style as Parmigiano-Reggiano.
Parmigiano-Reggiano is the original Parmesan, made exclusively in Italy under strict guidelines. Made from cow’s milk, it is aged for a minimum of 24 months and prized for its depth of flavour and sweet, nutty overtones.
Grana Padano is also Italian and although aged for a minimum of 18 months is still a full-flavoured choice.
Australian Parmesans are aged for at least 12 months and usually have a fresh, zesty flavour.
All these varieties are available under the South Cape brand in your local supermarket, so try them out to find your favourite.
Pecorino
Pecorino is a hard cheese traditionally made from sheep’s milk it has a strong, sweet almost fruity flavour.
Pecorino Pepato is a pecorino with the addition of black peppercorns that provide a welcome burst of peppery flavour.
Chilli Pecorino has been flavoured with fiery, red chillies to add a real kick of flavour.
Romano
Romano can be made from sheep’s, goat’s or cow’s milk and although similar in texture to parmesan and pecorino, often has a sharp, tangy flavour.
