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The article focuses on Italian cheese and wine. Italy is home to hundreds of other, lower profile regional wine styles and grape varieties. More of the country's obscure and fragile cheeses, some of which, like buffalo mozzarella, are airfreighted to enable swift consumption, are making their way into the fridges and onto the dining tables. Marcarrini Moscato d'Asti is a fabulous apple-and-grape-tasting wine with a delicious light sherbet-like fizz and tingling acidity. Biemme Parmigiano Reggiana is moist and sweet with a delicious concentrated flavour.

The article reports on a wide variety of cheese which pair up with pink wines. The wine, 2004 Domaine Tempter Bandol Rosé pairs up with Chabichou du Poitou which is one of the many small goats' cheeses made in the Poitou region of south-west France. Another wine brand, 2006 Yering Station ED Pinot Rosé, pairs up with Guffanti Stracchino di Capra, which is a rare, seasonal, square-shaped cheese from the alpine slopes of northern Italy.

Provides information on Parmigiano Reggiano cheese in Italy. Distinction of Parmigiano Reggiano from other varieties of cheese; Details of the process in making Parmigiano Reggiano; Optimum age of Parmigiano Reggiano.

The article discusses the similarities and differences between the hard, grainy cheese Grana Padano and Parmigiano-Reggiano. It describes the history of hard cooked granular cheese in northern Italy's Po Valley and small artisan farm dairies' production of grana cheeses during the Middle Ages. The non-use of milk from cows fed on silage in Parmigiano-Reggiano is mentioned. The marking of each batch of cheese with its origin and date of production is also cited.

The article offers information on buffalo mozzarella. Based on the article, the cheese releases a sweet, milky whey with a distinctive mossy fragrance, followed by a slightly sour finish. Mozzarella originated in the Campania in southern Italy. Mozzarella di Bufala Campana is officially recognized as the original buffalo cheese.

The article features the Parmigiano-Reggiano cheese, the most expensive of all parmesan, the name used for a variety of hard grating grana cheeses. The Parmigiano-Reggiano cheese is produced from the raw milk of grass-fed cows within the regions of Modena, Parma, Reggio Emilia and parts of Bologna and Mantua in northern Italy. The different stages in the production Parmigiano-Reggiano cheese are discussed.

Presents information on pecorino cheese from Italy. Types of pecorino cheese; Basis of the names of pecorino cheese; Features of the cheese.

Discusses the Italian Gorgonzola cheeses, named after a village in Italy's Lombardy region. History of the cheese; Production process; Gogonzola cheeses commonly known in Italy; Description of the cheese; Estimated number of Italian Gorgonzola cheeses emulated by Australian cheesemakers.

Presents information on mozzarella made from milk provided by Asian water buffalos. History of buffalo mozzarella; Comparison of cheeses made from cow's milk and buffalo milk; Details on buffalo mozzarella from Campania, Italy.