Parmigiano Reggiano

Country of Origin: Italy
Make no mistake, this is not Kraft parmesan cheese. Like mozzarella, the real thing is nothing like that bottled powder you find on the shelf. Parmigiano Reggiano is the original parmesan cheese made in the Parma and surrounding regions of Italy. Only cheese made in this region is allowed to bear this name. If it says parmesan, be assured it did not come from Parma! This cheese is classified as a hard cheese. It is dry and crumbly in texture, and it's flavor is full, rich, nutty, and earthy all at once. It is very complex, perhaps due to it's long aging time- at least 15-18 months. It is made in huge wheels. If you are lucky enough to find the real thing in your store (I actually found it in the deli section at Wal-mart), it will probably be a small wedge with the name stamped on the outer rind. It is fabulous!
Photo credit: blogs.govexec.com

Applewood-smoked Provolone

Country of Origin: Italy (provolone itself, the smoked variety came from Wisconsin)

Have you ever noticed what great cheese those Italians make? This was our favorite cheese thus far. It was very smoky with great depth of flavor. It's smell and flavor brought back memories of a campfire. We loved it- including the kids. Lauren and Matthew's favorite.

Photo credit: amazon.com

Mascarpone

Country of Origin: Italy
Mmmm...fresh, sweet, so creamy, delicious! A bit like cream cheese, except sweeter, creamier, and way better! Mascarpone is one of those cheeses that I've often seen in recipes and forever wanted to try. It is the cheese used in tiramisu, as well. It is a fabulous dessert cheese, with a taste like very thick cream. We mixed it with a little honey and ate it with pears, and it's also delicious spread on toast with a little jam. The adults and Matthew loved it, the little kids didn't.
Photo Credit: cdn-write.demandstudios.com

Mozzarella Fresca

Country of Origin: Italy
The first cheese we decided to try was fresh mozzarella. It was originally made with water buffalo milk (and called Bufala Mozzarella) but is now typically made with cow's milk. In case you have never had it, this is a completely different cheese than the mozzarella balls or bricks you buy wrapped in cellophane at the grocery store. It is much softer in texture, sort of similar to cottage cheese (without the liquid). You will find it with the specialty cheeses in the service deli at your grocery store, packed in a tub with water. It is delicious in Caprese Salad- slice the cheese and garden-fresh tomatoes, layer them on a dish, sprinkle with salt, fresh sliced basil, and a drizzle of olive oil. The kids didn't like it much, probably due to the texture. Needs a sprinkle of salt.
Photo credit: life123.com