Is Parmeggiano-reggiano Okay As A Dessert Cheese, And If Not What Italian Cheeses Are?
Filed in Category Italian Cheeses
Marscapone or riccotta are probably the most commonly used Italian cheeses for dessert.
Here’s a simple yet elegant recipe:
Ricotta with Honey and Pears
You could use your favorite fruit or a combination of fruits.
Serves 6
2 cups fresh Italian ricotta cheese
6 tablespoons honey (flavored honey can be used)
1 teaspoon vanilla extract
4 pears, such as Anjou or Bartlett
2 teaspoons fresh lemon juice
finely chopped hazelnuts for garnish
Blend ricotta, honey and vanilla extract in food processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours.
Just before serving, slice pears lengthwise into wide sections; gently toss pear slices in a small bowl with lemon juice.
Divide ricotta mixture among 6 wineglasses. Top with pear slices, garnish with hazelnuts and serve.
10 Comments so far
Yes, it is. There’s no limit to the enticing flavors and interesting textures of Italian cheeses or the many ways they can be used. Either soft and luscious like marscarpone, mild and mellow like Parmigiano-Reggiano or zestfully pungent like Gorgonzola, Italy produces some of the finest cheeses in the world today. It is difficult to imagine Italian cuisine without cheese, whether it is being served on a cheese plate, mixed into pasta or risotto, or fashioned into a dessert.
A cheese course can be a platter of carefully chosen cheeses, a selection of cheeses from a classic French cart, or even a single great cheese. More often today it is served as a pairing—that is, accompanied by other foods such as these classic trios: Parmigiano, honey and walnuts; Mascarpone, pears and hazelnuts; Gorgonzola, figs and pine nuts. Italian cheeses also work well in conjunction with other earthy treasures such cured olives and hearty, whole-grain breads. These classic, savory-sweet combinations allow for stunning results and sumptuous wine pairings.
The people that said ‘no’ have obviously never had chunks of parmesan and strawberries drizzled with 40 yr old real Modena BALSAMICO! yummy. Yeah, maybe it doesn’t meet the American definition of dessert (reeeeaaaallly sweet) but it is decadent. Yep, believe it – strawberries. The old aged balsamico is thick and syrup like, and not acidic like young vinegar. Try it!
It could be, but Pecorino would be better. Pecorino and pears is a traditional Italian favorite when pears are in season.
Also the ricotta ideas that some gave you are great. A lot of Italians just scoop a big bit of ricotta on the plate and drizzle heated honey over it- nothing more needed.
Depends on what you mean by dessert cheese.
If you are looking for a cheese to serve on a cheese platter in a traditional cheese course then absolutely yes.
if you are looking for a cheese to use in making a sweet dessert then no.
Ricotta cheese is also used for a Dessert by adding enough sugar, vanilla ….beat to ‘smooth’ consistency. It can be used as a Filling or Topping…add choc chips or fruit as a dessert filling also.
Italian Cannoli’s are a Favorite! (Stuffed Pastry Shells)
No,it’s way too dry for that, really only good for grating or shaving.
Having said that you could try figs halves with a shaving of parmesan on top, at the end of the meal, when the cheeseboard is usually brough out.
To use it on a cheese plater with fruit & crackers- absolutely
To use it in a dessert such as cakes, pudding or something sweet – then no, you can use mascarpone or ricotta & I’m sure there are others.
Ricotta is a very good dessert cheese when you add certain ingredients. And Mascarpone ,Grana Padano are also good cheese’s.
Fontina, Mascarpone, Ricotta.
You can add Gorgonzola to a fruit platter.
no and marscapone cheese is. (tiramisu dessert)