A variety of cheeses can be used in an antipasto platter.
Antipasto platters are a traditional Italian dish. Rustic and simple, yet elegant, this dish is an excellent appetizer. Made of cheese, meat and vegetables, the ingredients themselves must be of the highest quality, since they stand alone. Choose cheeses with superb flavor and texture for the best antipasto you can serve your guests.
Mozzarella
Fresh mozzarella can be sliced thick or thin and layered with the many meats of the platter. Bocconcini, or small balls of fresh mozzarella cheese, are also used. Mozzarella is generally packed in a liquid brine and has a soft, rubbery texture. It can also be served alone or with fresh basil and tomatoes.
Provolone
Deli-sliced provolone works well with the sliced meats of the Italian dish. Provolone cheese can have a flavor ranging from mild to sharp, depending upon the length of the aging process. Mild provolone cheese aged for up to three months and has a hard rind. This is the variety usually seen in an Italian antipasto platter.
Parmigiano Reggiano
Parmigiano Reggiano is a traditional, hard Italian cheese. It is sold in round drums and has a strong, sweet flavor. The cheese is served in large chunks on the antipasto platter; it can also be grated over the marinated vegetables or slices of meat. The cheese is also grated over pasta or salads; the rind is also used to flavor soups.
Pecorino Romano
Pecorino Romano is a sharp, sheep's milk cheese. It is one of Italy's oldest and most revered cheeses. Like Parmigiano Reggiano, it is served in large chunks on the platter or grated over the vegetables and meat. This is one of the most sought-after cheeses in both Italy and the United States.
Taleggio
Taleggio is a buttery cheese with a creamy texture and pinkish rind. Similar to fresh mozzarella, this cheese has a sweet taste which pairs well with the salty meats of the antipasto platter. It is also used as a dessert cheese or paired with hearty red wines.
Tags: antipasto platter, also used, grated over, Parmigiano Reggiano, also grated