Panino con Formaggio - One Sandwich - The Joy of Sandwiches (Page 2)

Sicilian pecorino DOP; peppercorns or saffron sometimes added.

Pecorino Sardo DOP (dolce or maturo); dolce is mild, maturo is sharp, granular.

Sharp, salty aged sheep's milk cheese DOP; the classic Roman pasta cheese.

Pecorino with pear slices; cheese course as sandwich.

Pecorino cheese with honey; sweet-salty combination.

Pecorino with fresh fava beans; springtime classic (also eaten without bread).

Local pecorino, sometimes with truffles.

Pecorino di fossa (cheese aged in pits, straw-wrapped); funky, complex, earthy.

Pecorino di Filiano DOP (aged in caves, sometimes in olive oil); intense.

Local Abruzzese pecorino on bread.

Chunks or slices of Parmigiano-Reggiano cheese; varies by age (12, 24, 36 months).

Mozzarella from Gioia del Colle DOP; high-quality, flavorful.

Fresh buffalo mozzarella DOP on bread; creamy, tangy, milky.

Monte Veronese DOP cheese (cow's milk, various ages); from Lessinia mountains.

Montasio DOP cheese (hard, aged, nutty); fresco, mezzano, or stagionato.

Grana Padano cheese; similar to Parmigiano but milder, different production zone.

Gorgonzola DOP blue cheese; dolce (sweet/mild) or piccante (sharp/crumbly).

Gorgonzola DOP (Novara is within the production zone); dolce or piccante.

Fiore Sardo DOP (smoked pecorino from the interior); smoky, intense sheep's milk cheese.

The controversial 'rotten cheese' with live insect larvae; illegal to sell, still made and eaten; strong, pungent, ammonia-rich.

Castelmagno DOP (blue-veined cow's milk cheese from Cuneo); crumbly, intense, rare.

Casera DOP cheese (semi-hard cow's milk); more available than Bitto.

Casciotta d'Urbino DOP (sheep and cow milk cheese); mild, mentioned as Michelangelo's favorite cheese.

Canestrato Pugliese DOP (basket-molded sheep cheese); sharp, crumbly.