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Making Cheese
Making Cheese

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Cheeses Most Commonly Made at Home by Some Italian Canadians

Caciocavallo: pear-shaped cheese made from cow's milk.

Bocconcini: morsels of white mozzarella-type cheese made from cow's milk, instead of the traditional water buffalo milk. Also called trecce when the cheese is braided.

Ricotta: cheese made from cow's whey.

Formaggio casalingo: homemade cow's milk cheese that has no specific name and is more or less hard, depending on how long it is aged. May be grated.

Ricotta cheese drainers, Cheese drainers, Cavagne - Sicilian ricotta cheese drainers, Mozzarella cheese mould, Ricotta cheese spoon, Curd ladle Photo: Steven Darby, CMC CD2004-0245 D2004-6049
(1) Ricotta cheese drainers
Made by Sergio Santa
Calabria region, Italy
c. 1950
Wicker
Lent by Giovanni Buda

(2) Cheese drainers
Abruzzi region, Italy
After 1945
Used in Canada
Wicker
Lent by Vilma Ricci

(3) Cavagne - Sicilian ricotta cheese drainers
Sicily region, Italy
Before 1980
Bamboo, metal
Lent by Vincenzo Di Giorgio

(4) Mozzarella cheese mould
Made by the Fotti family
Calabria region, Italy
c. 1920
Wood
Lent by Vittoria Piatelli

(5) Ricotta cheese spoon
Made by the Fotti family
Calabria region, Italy
c. 1920
Wood
Lent by Vittoria Piatelli

(6) Curd ladle
Italy
1930s
Wood
Lent by Vilma Ricci