From DOP favorites like Parmigiano-Reggiano and Pecorino Romano to lesser-known hidden gems like Piave, these are the Italian cheeses every cook should know, as recommended by a cheese educator.

Parmesan is not the same as Grana Padano. The differences begin even before cheese production – with the milk: For Parmesan, the milk must come exclusively from cows in the vicinity of Parma and ...

Although no cheese can truly duplicate the near-nutty, crystal crunch of an excellent Parmesan, pasta's best friend sure does invite a lot of comparison. Broadly familiar all the way from the cheap ...