Pilotata

Pilotata refers to a specific type of cheese originating from the Emilia-Romagna region of Italy. It is a firm, aged cheese, often compared to Parmigiano-Reggiano but with distinct characteristics. The name "pilotata" is believed to derive from the word "pila," referring to the large stone basins used for salting the cheese during its aging process.

This cheese is made from raw cow's milk and is characterized by its granular texture and a complex flavor profile that develops with age. Young pilotata can be mild and slightly sweet, while older wheels develop a more intense, nutty, and savory taste with a slight piquancy. It typically has a straw-yellow rind and a pale yellow interior.

The production of pilotata is deeply rooted in the agricultural traditions of its region. The specific milk used, the diet of the cows, and the traditional aging methods all contribute to its unique flavor. It is often produced by small, artisanal dairies.

Pilotata is a versatile cheese used in various culinary applications. It can be grated over pasta dishes, used in risottos, or enjoyed on its own with fruits, nuts, and a glass of red wine. Its strong flavor also makes it suitable for baking. The cheese is typically aged for a minimum of 12 months, with many wheels aged for considerably longer to achieve their full flavor potential.