Cheese is so important in Italy that some banks accept wheels of aging Parmigiano Reggiano as collateral against loans. Whether made with milk from sheep, cow, goat or buffalo, Italian cheeses are versatile, lending themselves to both sweet and savoury dishes. Our collection of Italian cheese recipes proves just that.

Mozzarella and its luxurious, cream-filled cousin burrata are delicious served simply on their own, as part of a classic Caprese salad or melted on top of the perfect pizza. But can also be celebrated in more elaborate creations such as Teresa Buongiorno’s combination of crisp Kataifi pastry and and salty, aged ham. Ricotta might be even more versatile. Fresh and moist, it makes a simple but delicious filling for pasta as in these Herb and ricotta ravioli, which are finished with Parmesan – another indispensable Italian cheese. Or it can be salted, pressed and dried into the harder ricotta salata, which can be grated over many dishes and is used to bring flavour in Alessandro Gavagna’s Barbecued potato salad.

Ricotta is also indispensable in many sweet dishes, including the classic Sicilian dessert Cassata. Likewise, the richer, creamier mascarpone provides the perfect foil to strong, sweet coffee and booze-soaked biscuits in a Tiramisu.