13 Cheeses that start with P


Here’s a list of cheeses that start with the letter P.

1. Parmesan

Parmesan is a hard, granular cheese that is made from cow’s milk and is aged for a minimum of 1 year. The name “Parmesan” is protected by the European Union and is only allowed to be produced in certain regions of Italy, specifically Emilia-Romagna, Lombardy, and Piedmont. Parmesan is produced using traditional methods, including the use of copper vats and specific strains of bacteria. The curd is then shaped, salted, and aged for at least 12 months, although some Parmesan can be aged for up to 24 months. The result is a cheese with a complex, nutty flavor and a granular texture.

Parmesan is considered a grating cheese and is mostly used as a topping for pasta dishes, soups and salads. The cheese has a hard and granular texture, which makes it perfect for grating. The cheese is also high in protein, calcium and other nutrients, making it a healthy addition to many dishes. Parmesan can also be enjoyed as a snack, shaved or grated over salads, soups, or as an accompaniment to fruit and nuts. It also pairs well with a variety of wines such as Chianti, Barolo or Pinot Noir.

2. Pecorino Romano

Pecorino is a hard, salty sheep’s milk cheese that is popular in Italy. It can be aged for different lengths of time, with the younger versions being used for grating and the older versions being used for slicing. Pecorino is a traditional Italian cheese that is made from the milk of sheep, which graze on the Mediterranean pastures. The name “Pecorino” is derived from the Italian word “pecora” meaning sheep.

Pecorino Romano is one of the most famous varieties, it is produced in the Lazio and Sardinia regions of Italy. It has a strong, salty flavor and is often used as a grating cheese, similar to Parmesan. Pecorino Toscano, is another variety made in Tuscany and is milder in flavor and less salty.

Pecorino can be enjoyed on its own, grated on pasta dishes, or used in recipes like Pecorino risotto, or as a topping for bruschetta, salads, or soups. Pecorino is also a great complement to wine, it pairs well with red wines such as Chianti and Sangiovese, and white wines such as Vermentino or Vermentino di Sardegna.

3. Provolone

Provolone is a semi-hard cheese that is made from cow’s milk. It has a mild flavor when young, but becomes sharper and more pungent as it ages. The aging process can range from a few months to a few years. Provolone is a traditional Italian cheese that is made in different regions of Italy such as Lombardy, Veneto and Campania.

Provolone is shaped like a pear or sausage and is usually hung to cure by a string. There are two main types of provolone: Provolone Dolce (sweet) and Provolone Piccante (sharp). Provolone Dolce is aged for a shorter period of time, it has a mild and slightly sweet flavor, while Provolone Piccante is aged for a longer period, it has a sharper, more pungent flavor.

Provolone is often used in sandwiches and as a topping for pizzas, but it is also delicious as a snack or as part of a cheese platter. It also pairs well with cured meats, olives, and bread, and it can also be melted on a sandwich or in a dish like pizza or lasagna. Provolone pairs well with red wines such as Barbera or Aglianico, and white wines such as Soave or Pinot Grigio.

4. Paneer

Paneer is a type of Indian cheese made from cow or buffalo milk. It is a fresh, unaged cheese that is soft, white and has a crumbly texture. It is a staple ingredient in many traditional Indian dishes and is known for its versatility in cooking. Paneer can be made at home by curdling the milk using lemon juice, vinegar or yogurt, and then pressing the curdled milk to remove the whey.

Paneer is a popular ingredient in dishes like Palak Paneer (spinach and cheese curry), Paneer Tikka (grilled cheese skewers), and Matar Paneer (peas and cheese curry). It can also be used in sandwiches, salads, and as a topping for pizzas. Paneer is a good source of protein and calcium, and it is also easy to digest.

Paneer has a mild taste and is versatile in cooking, it can be fried, grilled, sautéed, or even eaten raw. Paneer pairs well with a variety of spices like cumin, coriander, ginger, and garam masala, and it also goes well with vegetables like peas, bell peppers, and tomatoes.

5. Pont l’Eveque

Pont l’Eveque is a soft, creamy, surface-ripened cow’s milk cheese from Normandy, France. It has a strong, pungent aroma and a tangy, nutty flavor. It is one of the oldest cheeses in France, dating back to the 12th century. The cheese is made from raw milk and is shaped into small, square-shaped wheels. The rind is washed with brine and is aged for at least 4-8 weeks.

The cheese is named after the village of Pont l’Eveque in Normandy, which is where it was first produced. It is a protected cheese, which means that only cheeses produced in this region and following traditional methods can be called Pont l’Eveque. The cheese is typically served as a table cheese, and it can be paired with a variety of breads, crackers, fruits, and nuts. It also goes well with white wine, particularly those from the region such as Cider or Calvados.

It is also used in cooking, particularly in dishes like Tarte Normande, which is a traditional French apple tart that is topped with slices of Pont l’Eveque. It also can be used in sandwiches and as a topping for pizzas.

6. Panela

Panela is a fresh, unaged cheese that is made from cow’s or goat’s milk. It has a soft, crumbly texture and a mild, slightly tangy flavor. It is often used in Mexican cuisine and can be eaten as is or used in dishes such as quesadillas, tacos, and enchiladas. Panela is also known as “queso fresco” or “fresh cheese” in Spanish.

The cheese is made by heating the milk to a certain temperature, adding a starter culture and rennet, and then allowing the curd to form. The curd is then drained and pressed, resulting in a cheese that is ready to eat within a few days.

Panela is a versatile cheese that can be used in a variety of dishes. It can be crumbled over salads, soups, and tacos or it can be fried or grilled to make a delicious topping for tacos, sandwiches, or tostadas. It can also be melted over enchiladas, quesadillas, and burritos. It pairs well with the traditional Mexican flavors such as cilantro, lime, and chili peppers.

7. Piave

Piave is a semi-hard cheese from the region of Veneto, Italy. It is made from cow’s milk and aged for at least four months. It has a sweet, nutty flavor and a slightly granular texture. Piave cheese is named after the Piave river, which runs through the region where it is produced.

Piave cheese is produced using traditional methods, including the use of copper vats and specific strains of bacteria. The curd is then shaped, salted, and aged for at least four months. The cheese has a natural rind that is hard and straw-yellow in color, the paste is straw-yellow to gold in color, with small, evenly distributed eyes. Piave cheese is a versatile cheese that can be used in a variety of dishes, it can be grated over pasta dishes, soups, and salads. Piave cheese pairs well with a variety of wines such as Soave, Prosecco or Pinot Grigio.

8. Picodon

Picodon is a small, soft, unpasteurized cheese that is made from goat’s milk. It is produced in the Ardèche region of France and has a tangy, slightly lemony flavor. It is typically aged for around 8 weeks, during which time it develops a thin, edible rind. The cheese is small, usually weighing around 3-4 oz (100-125g).

Picodon is a protected cheese and can only be produced in the region of Ardèche, according to strict guidelines. It is considered a specialty cheese and is often served as an appetizer or as part of a cheese platter. It can also be used in cooking, particularly in dishes such as quiches, tarts, or as a topping for pizzas. It pairs well with a variety of breads, crackers, fruits, and nuts, and it also goes well with white wine, particularly those from the region such as Beaujolais or Côtes du Rhône.

9. Port Salut

Port Salut is a semi-soft cheese made from pasteurized cow’s milk. It is named after the abbey of Notre-Dame du Port-du-Salut in the Loire-Atlantique region of France, where it was first produced by Trappist monks. It has a mild, creamy flavor and a smooth, elastic texture. The cheese is made by heating the milk to a certain temperature, adding a starter culture and rennet, and then allowing the curd to form. The curd is then drained, pressed, and then aged for around 6 weeks.

Port Salut cheese is a versatile cheese that can be used in a variety of dishes. It can also be melted on a sandwich, in a dish like pizza or lasagna, or on a baked potato. It pairs well with a variety of breads, crackers, fruits, and nuts, and it also goes well with red wine such as Pinot Noir or Merlot and white wine such as Muscadet or Sancerre.

10. P’tit Basque

P’tit Basque is a semi-hard cheese made from sheep’s milk, it is produced in the Pyrenees region of France. It has a nutty, slightly sweet flavor and a firm texture. The cheese is made from the raw milk of the Lacha or Manech ewes, and it is aged for at least 90 days. It is a protected cheese, which means that only cheeses produced in this region and following traditional methods can be called P’tit Basque.

P’tit Basque is a versatile cheese that can be used in a variety of dishes. It can be enjoyed as a table cheese, in sandwiches, or in cooking. It can also be melted on a sandwich, in a dish like pizza or lasagna, or on a baked potato. It pairs well with a variety of breads, crackers, fruits, and nuts, and it also goes well with red wine such as Madiran or Irouleguy, and white wine such as Gros Manseng or Petit Courbu.

11. Provola

Provola is a stretched curd cheese that is made from cow’s milk, it is produced in Italy, particularly in the Campania and Sicily region. It has a smoky flavor and a soft texture. The cheese is made from the pasteurized or unpasteurized cow’s milk, it is shaped into a pear shape and is traditionally smoked using beech wood. The aging process can range from a few weeks to a few months.

Provola is a versatile cheese that can be used in a variety of dishes. It can be enjoyed as a table cheese, in sandwiches, or in cooking. It can also be melted on a sandwich, in a dish like pizza or lasagna, or on a baked potato. It pairs well with a variety of breads, crackers, fruits, and nuts, and it also goes well with red wine such as Aglianico or Nero d’Avola, and white wine such as Greco di Tufo or Fiano di Avellino.

12. Petit Billy

Petit Billy is a soft cheese made from goat’s milk, it is produced in the Loire Valley region of France. It has a tangy, slightly sweet flavor and a creamy texture. The cheese is made from the raw milk of the local goats. It is aged for a few weeks and has a white rind and a soft and creamy interior.

Petit Billy is a versatile cheese that can be used in a variety of dishes. It can be enjoyed as a table cheese or as a spread. It can also be melted on a sandwich, in a dish like pizza or lasagna, or on a baked potato. It pairs well with a variety of breads, crackers, fruits, and nuts, and it also goes well with red wine such as Chardonnay or Pinot Noir, and white wine such as Aligoté or Riesling.

13. Pecorino Toscano

Pecorino Toscano is a traditional Italian cheese made from sheep’s milk in the Tuscany region of Italy. It is typically aged for a few months, during which time it develops a hard, dark rind and a nutty, slightly sharp flavor. The cheese is made from the milk of local sheep, and it is shaped into a cylindrical shape. Pecorino Toscano is a versatile cheese that can be used in a variety of dishes, it can be grated over pasta dishes, soups, and salads. Pecorino Toscano pairs well with a variety of wines such as Chianti or Brunello di Montalcino, and it also goes well with traditional Tuscan dishes such as ribollita or pappa al pomodoro.


Simon

Simon is a food lover and passionate home cook with a talent for creating delicious, healthy meals. When he's not in the kitchen, he enjoys exploring new restaurants, cuisines, trying out new ingredients, and sharing his love of food with others. Simon has always been fascinated by the art of cooking and the ways in which food can nourish both the body and the soul.