Goat Milk Cheeses from Italy

Mozzarella is a semi-soft, non-aged cheese from southern Italy, made by stretching and kneading the curd. Cow's milk versions are called fior di latte, buffalo milk versions mozzarella di bufala, and it tops most pizza.

Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or …

Ricotta is an Italian whey cheese made from the leftover whey of sheep, cow, goat, or water buffalo milk cheesemaking. The fresh curds are creamy white and slightly sweet, and they turn up in cannoli and cheesecakes as readily as …

Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.

Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and …

Castelmagno is a semi-hard Italian cheese from the Valle Grana in Piedmont, made mainly from whole cow's milk. It holds protected designation of origin status and has been made since at least 1277.

Bra is an Italian cheese from the town of Bra in the province of Cuneo, Piedmont. It is made mostly from cow's milk and sold either soft or hard, depending on how long it has aged, and it carries PDO …

Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.

Bocconcini are bite-sized balls of fresh mozzarella from southern Italy, made by the stretched-curd pasta filata method. They are often skewered with cherry tomatoes as an appetiser.

Provola dei Nebrodi is a DOP stretched-curd cheese from the Nebrodi mountains of Sicily, made with raw cow's milk and lamb or kid rennet. It is the only Sicilian provola that is aged, and wheels reach four or five kilograms …

Canestrato di Moliterno is a hard cheese from Basilicata, Italy, made from a mixture of sheep's and goat's milk. It matures for at least sixty days and is eaten in slices or grated over food.

Cacioricotta is a southern Italian cheese from Basilicata, Apulia and Calabria, usually made with sheep or goat milk. Its name comes from the hybrid method behind it, which borrows steps from both ricotta and hard cheese making.

Caciotta is an Italian cheese made from cow, sheep, goat, or water buffalo milk. It ripens for a short time and comes in small cylindrical wheels with a soft yellow rind, a pale body, and a mild flavor.

Maiorchino is a hard sheep's milk cheese from the province of Messina in Sicily, sold in wheels of about 10 to 12 kg (22 to 26 lb). It is a listed Italian traditional food, known for a delicate flavor that …

Formaggio di capra is a cheese made by transforming goat's milk. It is sold fresh or ripened, sometimes rolled in ash, and it carries the tangy, goaty taste that comes from the fatty acids in goat milk.

Ricotta Infornata is a baked version of ricotta, where the cheese is placed in an oven until it develops a browned, crusty exterior. This process intensifies the flavor of the ricotta, adding a smoky note and a firmer texture. It's …

Carboncino is a fresh, soft cheese from Italy made from a blend of cow's, goat's, or sheep's milk. Its texture is creamy and smooth, making it easy to spread. The cheese is white in color and has a mild, tangy …

Formaggella del Luinese is a semihard raw goat's milk cheese from the Varese Prealps in Lombardy, Italy, with protected designation of origin status. It is known for its soft, elastic white paste and a mild, delicate taste that gets stronger …

Pecorino di Picinisco is produced in the Lazio and Abruzzo regions of Italy. This cheese is made from the milk of sheep that graze on the rich, diverse pastures of the area, giving it a distinctive, aromatic flavor. It has …

Casieddu is a cheese from Sicily made from a blend of sheep's and goat's milk. This semi-soft cheese is typically stuffed with a piece of hot chili pepper, giving it a unique, spicy kick. It is aged for a short …