Castelmagno is a cheese of ancient origin. It has been made since the year 1000 and gets its name from the area in which it is produced. The quality of the cheese is determined by the quality of the pastures where it is made.
Taleggio is a soft, table cheese produced predominately in Lombardy with a couple of cheese-makers working outside the region, in Novarese and Treigiano. The cheese’s name comes from the Taleggio Valley in the province of Bergamo.
There has been a lot written about ricotta, a cheese that has been made for centuries. There are even sources from the Roman age that document the use of residual whey – left over from making other sheep’s milk cheeses – to make ricotta.
Burrata is a cheese with a fairly recent history. It was first made at the beginning of the 1920s in the area of Andria on the farm of the Bianchini family (which was later converted into a burrata production facility).