COUNTRY

Italy

Cheeses From Italy

Asiago

This Italian cheese from the Veneto and Trentino regions comes in two varieties: fresh (Asiago Pressato) and aged (Asiago d'allevo). Fresh Asiago is soft and creamy with a sweet, mild flavor, while the aged version is harder, crumbly, and has a sharper, more pronounced taste. Asiago is versatile in the kitchen, used in everything from sandwiches to pasta dishes.

Bitto

Bitto is a historic cheese from the Valtellina valley in Lombardy, Italy. It is made from a mix of cow's and goat’s milk, giving it a unique, rich flavor. Aged Bitto can mature for up to 10 years, during which it develops a granular texture and deep, complex flavors ranging from fruity to nutty.

Bra

Bra cheese comes from the town of Bra in Piedmont, Italy, and can be made from either cow's milk alone or a blend of cow's and sheep's or goat’s milk. It ranges in texture from soft and creamy to firm, depending on its aging, and has a mild, slightly grassy flavor that becomes more pronounced with maturation.

Burrata

Burrata is a fresh Italian cheese, similar to mozzarella but with a creamy interior that oozes out when cut open. Made from cow's milk, the outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an extraordinarily rich, buttery flavor and soft texture.

Burrini

Burrini is a variant of mozzarella, also from Italy, distinguished by a buttery center. This cheese combines the firm, stretchy texture of mozzarella with a core of soft, unsalted butter, making it a delightful surprise when sliced open. It’s often enjoyed fresh to savor the contrasting textures and rich flavors.

Caciocavallo

Caciocavallo is a traditional Italian cheese made primarily from cow's milk, although some versions use sheep's milk. It has a distinctive teardrop shape and a smooth, golden rind. This semi-hard cheese is aged for two to six months and has a mild, slightly tangy flavor that becomes more pronounced with age.

Cacioricotta

Cacioricotta is a traditional cheese from the southern regions of Italy, particularly popular in Puglia and Campania. It can be made from cow's, sheep's, or goat's milk and has characteristics of both ricotta and aged cheese, hence its name. It is lightly salted with a firm yet crumbly texture, ideal for grating over dishes.

Caciotta

Caciotta is a soft to semi-hard cheese made from cow's, sheep's, or goat's milk, or a combination of these. It is typically aged for a few weeks, resulting in a mild and creamy flavor. Caciotta can be infused with various additives like truffles or chili peppers to enhance its flavor.

Canestrato di Moliterno

Canestrato di Moliterno is an Italian cheese from Basilicata, particularly noted for its firm texture and sharp, piquant flavor. It is made from a mix of sheep's and goat's milk and is aged in wicker baskets, which imprint a distinctive pattern on its rind. This cheese is often grated over pasta and used in traditional Italian dishes.

Canestrato Pugliese

From Puglia, Canestrato Pugliese is a hard, sheep's milk cheese with a rich, aromatic flavor. It is traditionally made using lamb's rennet and aged for several months, developing a crumbly texture and a golden-brown rind. This cheese is commonly served grated over vegetables and pasta dishes.

Casatella Trevigiana

Casatella Trevigiana is a soft, creamy cheese from the Treviso province of Veneto, Italy. It is made from cow's milk and has a mild, slightly sweet flavor. The cheese is fresh and moist, with a delicate, spreadable texture, making it ideal for spreading on bread or using in light, fresh dishes.

Casciotta d'Urbino

Casciotta d'Urbino is a mild, semi-soft cheese from the Marche region. Made primarily from sheep's milk with a small addition of cow's milk, this cheese has a creamy texture and a subtle, slightly nutty flavor. It is aged for about a month and is often enjoyed as a table cheese or used in regional recipes.

Casieddu

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 period, allowing the flavors to meld while maintaining a fresh, creamy texture.

Castelmagno

Castelmagno is a renowned Italian blue cheese from Piedmont. It is made primarily from cow's milk with occasional small additions of sheep's or goat's milk. This cheese has a grainy texture and an intense, sharp flavor. Castelmagno is often used in risottos and polentas or savored alone with robust wines.

Crescenza

Crescenza, also known as Stracchino, is a soft Italian cheese made from cow's milk. It has a very creamy texture and a mild, delicate flavor. This cheese is typically eaten fresh and is often spread on bread or used as a filling for pasta and other baked dishes.

Fiore Sardo

Fiore Sardo is a firm, smoked sheep's milk cheese from Sardinia. It has a rugged texture and a rich, savory flavor, which is enhanced by the smoking process. Traditionally made by shepherds, Fiore Sardo is aged for at least three months and can be used both as a grating cheese and a table cheese.

Fiore Sicano

Fiore Sicano is a rare sheep's milk cheese from Sicily, characterized by its semi-hard texture and aromatic flavor profile. It is traditionally made in the Sicani mountains area, using natural rennet from local breeds. The cheese has floral and herbaceous notes, reflective of the rich pastures where the sheep graze.

Fontal

Fontal is a semi-soft Italian cheese made from cow's milk. It has a creamy texture and a mild, somewhat sweet flavor, making it a popular choice for cooking and snacking. Fontal melts well, making it ideal for fondues, grilled cheese sandwiches, and pizza toppings.

Fontina

Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.

Fontina Val d'Aosta

Fontina Val d'Aosta is a PDO-protected cheese, specific to the Aosta Valley in Italy. This version of Fontina is aged longer, which develops a stronger, more intense flavor compared to regular Fontina. It has a rich, creamy texture, and a complex flavor profile with notes of butter and roasted nuts. This cheese is often used in traditional Italian dishes requiring melted cheese, such as Valdostana veal.

Formaggella del Luinese

Formaggella del Luinese is a soft cheese from the Luino area near the Italian-Swiss border. Made from goat’s milk, it features a delicate, creamy texture with a mild, slightly acidic taste. It is aged for a short period, typically around one month, and is known for its light and fresh flavor, making it suitable for a variety of culinary uses, especially in salads and simple cheese platters.

Formaggio di fossa

Formaggio di Fossa is a unique Italian cheese, aged in underground pits (fossa) in the regions of Emilia-Romagna and Marche. Made from sheep's, cow's, or a mixture of milks, it acquires a strong, sharp flavor and a crumbly texture through this unusual aging process. The cheese is traditionally buried in August and retrieved in November, developing its distinctive aroma and taste.

Gorgonzola

Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.

Gorgonzola Dolce

Gorgonzola Dolce, or "Sweet Gorgonzola," is the milder form of Gorgonzola cheese, characterized by its soft, spreadable texture and a mild, slightly sweet flavor. It has a creamy consistency with blue veins less pronounced than in Gorgonzola Piccante, making it popular in creamy sauces and on cheese boards.

Grana Padano

Grana Padano is a hard, granular cheese from Italy's Po River Valley. It is similar to Parmigiano Reggiano but aged for a shorter period, resulting in a milder, less crumbly texture. It’s made from partially skimmed cow's milk and often used grated over pasta, risotto, and salads.

Maiorchino

Maiorchino is a traditional sheep's milk cheese from Sicily, particularly noted for its use in the annual cheese-rolling competition in Novara di Sicilia. It has a firm, dense texture and a rich, nutty flavor that intensifies with age, making it ideal for grating over dishes.

Mascarpone

Mascarpone is a creamy, soft Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. It has a very rich, buttery texture and a slightly sweet taste. Mascarpone is a key ingredient in desserts like tiramisu and can also be used in dips, spreads, and sauces.

Montasio

Montasio is a mountain cheese from northeastern Italy, with a PDO designation. It has a firm texture and can vary in flavor from mild and milky in younger cheeses to richer and more robust in aged varieties. Montasio is often enjoyed grated over pasta and risotto or sliced in sandwiches.

Monte Veronese

Monte Veronese is an Italian cheese made from cow's milk in the Lessinia region of the Veneto. It comes in two varieties based on aging: a younger, milder version aged for about a month, and an older, richer version aged over six months. Both have a creamy texture and a sweet, nutty flavor.

Mozzarella

Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.

Mozzarella di Bufala Campana

Mozzarella di Bufala Campana is a PDO cheese from the Campania region of Italy, made from the milk of Italian buffalo. It is creamier and more flavorful than its cow's milk counterparts, with a soft, moist texture and a tangy, rich taste that is highly prized in culinary uses.

Murazzano

Murazzano is an Italian cheese from Piedmont, made from a mixture of sheep's and cow's milk. It's a soft cheese with a creamy texture and a mild, delicate flavor, typically eaten fresh. Murazzano is often enjoyed on its own or used in regional culinary preparations.

Nostrano Valtrompia

Nostrano Valtrompia is a cheese produced in the Valtrompia valley in Lombardy, Italy. It is made from cow's milk and has a hard texture with a rich, nutty flavor. Typically aged for several months, Nostrano Valtrompia is ideal for grating over pasta or enjoying on its own.

Parmesan

Parmesan, often referred to by its Italian name, Parmigiano-Reggiano, is a hard, granular cheese known for its rich flavor and grainy texture. Made from cow's milk, it's aged for a minimum of 12 months, often much longer, to develop its distinct nutty and savory profile. Parmesan is a staple in Italian cuisine, commonly grated over pasta dishes, stirred into soups, or eaten on its own.

Parmigiano Reggiano

Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.

Pecorino di Filiano

Pecorino di Filiano is a PDO-certified sheep's milk cheese from Basilicata, Italy. It is aged for several months, developing a hard texture and a complex flavor profile that includes hints of toasted hazelnuts and herbs. The rind is often treated with olive oil or vinegar to enhance its flavor and preservation.

Pecorino di Picinisco

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 a semi-hard texture and is typically aged for a minimum of four months.

Pecorino Romano

Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.

Pecorino Sardo

Pecorino Sardo, also known as Fiore Sardo, is a firm sheep’s milk cheese from Sardinia, Italy. It comes in two varieties: Dolce (sweet), which is younger and softer, and Maturo (mature), which is harder and has a more intense flavor. Both types have a rich, nutty flavor with a hint of saltiness, ideal for grating over dishes or enjoying with fruit and wine.

Pecorino Siciliano

Pecorino Siciliano is an ancient sheep’s milk cheese from Sicily, known for its sharp and spicy flavor. This hard cheese is typically aged for at least four months and has a compact, crumbly texture. It’s often enjoyed on its own or used to enhance the flavors of pasta dishes and baked goods.

Pecorino Toscano

Pecorino Toscano is a PDO-certified cheese from Tuscany made from sheep's milk. It has a softer texture and milder flavor compared to other Pecorinos and can be eaten fresh or aged. The fresh version is creamy and mild, while the aged version is firmer and nuttier, often served as part of an antipasti platter or grated into dishes.

Pepato

Pepato is a variety of Pecorino that is studded with whole peppercorns, adding a spicy kick to the otherwise nutty and salty flavor of the sheep's milk cheese. This hard, granular cheese is excellent for grating over dishes to add depth and a peppery zest.

Piacentinu Ennese

Piacentinu Ennese is a unique sheep's milk cheese from Sicily, distinguished by the addition of saffron that gives it a striking yellow color. It’s also flavored with peppercorns, enhancing its naturally rich, nutty taste. This cheese is often eaten on its own or used to add color and flavor to Sicilian dishes.

Piave

Piave is a hard, cow’s milk cheese from the Piave River Valley in Veneto, named after the river itself. Aged for a minimum of 6 months, it has a dense texture and a sweet, slightly nutty flavor. Piave is often compared to Parmigiano Reggiano but has a distinct fruity note and a slightly less crumbly texture.

Provola dei Nebrodi

Provola dei Nebrodi is a traditional Sicilian cheese made from cow's milk in the Nebrodi mountains. It is a stretched-curd cheese with a smooth, creamy texture and a delicate, buttery flavor. Often smoked over natural woods, Provola dei Nebrodi develops a subtle smoky undertone that complements its milky taste.

Provolone

Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese is shaped into large salami-like logs and can be aged from a few months to over two years. Provolone is excellent for slicing, grating, or melting.

Provolone del Monaco

Provolone del Monaco is a semi-hard cheese from the Sorrentine Peninsula of Italy, made from the milk of local Agerolese cows. Aged for a minimum of six months, it develops a strong, sharp flavor with earthy and nutty undertones. Its name, meaning "Monk's Provolone," refers to the cloak-like cover traditionally used during the aging process.

Provolone Valpadana

Provolone Valpadana is a PDO-certified cheese from the Valpadana region in northern Italy. Like other provolones, it is made from cow's milk and uses a stretching and kneading process to achieve its firm texture. Available in both mild and sharp varieties, Provolone Valpadana is distinguished by its rich flavor and versatility in culinary applications.

Puzzone di Moena

Puzzone di Moena, also known as Spretz Tzaorì, is a semi-soft cheese from the Trentino-Alto Adige region of Italy. Known for its strong aroma ("puzzone" means "stinky" in Italian), this cheese has a moist, sticky rind and a rich, creamy interior with a distinctly sharp and savory flavor that intensifies with age.

Quartirolo Lombardo

Quartirolo Lombardo is an Italian cheese from the Lombardy region. It is a PDO cheese, traditionally made from cow's milk and has a soft, creamy texture with a mildly tart flavor. This cheese is unique for its characteristic square shape and for being ripened in a way that develops a light, bloomy rind.

Ragusano

Ragusano is an Italian cheese from the provinces of Ragusa and Syracuse in Sicily. Made from the milk of Modicana cows, it is a firm, stretched-curd cheese similar to Caciocavallo. Characterized by its rectangular block shape and smooth, golden rind, Ragusano has a spicy, piquant flavor that matures over time.

Raschera

Raschera is an Italian semi-soft cheese from the Piedmont region. It is a PDO cheese made from cow’s milk, or a mixture of cow, sheep, and goat milk. It has a slightly crumbly texture and a fresh, milky flavor with a hint of herbs. Raschera is often used in cooking, particularly in risottos and fondue.

Ricotta

Ricotta is a soft Italian cheese made from the whey left over from the production of other cheeses, primarily sheep, cow, goat, or buffalo milk. It has a creamy texture and a mild, sweet flavor, making it versatile for both savory dishes, like lasagna and ravioli, and sweet dishes, such as cheesecakes and cannoli.

Ricotta Infornata

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 often enjoyed as a snack or used grated over pasta.

Ricotta Salata

Ricotta Salata is a pressed, salted, dried, and aged version of ricotta, which turns it into a firm, crumbly cheese with a mild, milky flavor and a slightly salty bite. It's frequently grated over pasta, salads, or used in cooked dishes where a gentle cheese flavor is desired.

Robiola

Robiola is a soft, creamy cheese from the Piedmont region, made from any combination of cow's, goat's, and sheep's milk. It has a smooth, slightly tangy taste that varies subtly based on the milk used and the aging process. Robiola is excellent spread on bread or used in desserts.

Robiola di Roccaverano

Robiola di Roccaverano is a PDO cheese from Piedmont, specifically the Roccaverano area, made exclusively from goat's milk or a blend including cow's and sheep's milk. It has a creamy texture and a fresh, mildly acidic flavor, and can be enjoyed either fresh or aged, with the latter having a stronger flavor.

Romano

Romano, also known as Pecorino Romano, is a hard, salty Italian cheese made from sheep's milk, originally from the region around Rome. It is known for its sharp, piquant flavor and is most often used grated over pasta dishes, soups, and salads.

Salva Cremasco

Salva Cremasco is a cow's milk cheese from the Lombardy region, characterized by its cube shape and rustic, wrinkled rind. It has a compact, creamy texture and a sharp, slightly tangy flavor that becomes more pronounced as it ages. Salva Cremasco is often enjoyed as part of an antipasto platter or used in cooking.

Scamorza

Scamorza is an Italian cheese similar to mozzarella, known for its pear-like shape and smooth, elastic texture. Made from cow's milk, it is available in smoked (Scamorza Affumicata) and unsmoked varieties, both having a mild, milky flavor. Scamorza can be sliced and melted in sandwiches, grilled, or used as a pizza topping.

Spressa delle Giudicarie

Spressa delle Giudicarie is an Italian cheese from the Trentino region, characterized by its low fat content and intense flavor. Made from skimmed cow's milk, it has a firm texture and a sharp, slightly spicy taste. This cheese is often enjoyed on its own or used in various traditional Italian recipes.

Squacquerone di Romagna

Squacquerone di Romagna is a soft, spreadable cheese from the Emilia-Romagna region of Italy. It is extremely creamy with a mild, slightly tangy flavor. This cheese is traditionally served with piadina flatbreads, and its delicate, creamy nature makes it a favored choice for a light cheese course.

Stelvio

Stelvio, or Stilfser, is an Italian cheese from the Stelvio Valley in South Tyrol. It is a PDO cheese made from cow's milk and is aged for a minimum of 60 days. Stelvio has a smooth, slightly elastic texture with a rich, creamy flavor that includes notes of grass and hay from the alpine pastures.

Stracchino

Stracchino, also known as Crescenza, is a soft Italian cheese from the Lombardy region. Made from cow's milk, it has a creamy, spreadable texture with a mild, delicate flavor. Stracchino is typically eaten fresh and is popular as a filling for sandwiches or on focaccia.

Strachitunt

Strachitunt is a blue cheese from the Bergamo Alps in Italy. It is unique because it is made using a combination of evening and morning milk. This cheese has a creamy, spreadable texture with alternating layers of blue mold. The flavor is rich and tangy, with a slight bitterness from the blue veins.

Taleggio

Taleggio is a semi-soft, washed-rind cheese from the Lombardy region of Italy. It has a strong aroma but a surprisingly mild, fruity, and slightly tangy flavor with a creamy texture that becomes more pronounced as the cheese ages. Taleggio is excellent for melting and is often used in risottos or on polenta.

Toma

Toma is a generic term used across the Piedmont and Aosta Valley regions of Italy to describe a family of farmhouse cheeses made from cow's milk. These cheeses can vary but typically have a soft to semi-hard texture and a mild, buttery flavor, making them versatile for both table cheese and melting in dishes.

Toma Piemontese

Toma Piemontese is a specific type of Toma from the Piedmont region, with a PDO status. It has a more defined character, ranging from mild and creamy when young to firmer and more flavorful with age. It’s excellent for eating fresh, as well as for use in cooking traditional Italian dishes.

Tuma Persa

Tuma Persa, meaning "lost cheese," is a rare cheese from Sicily, Italy, made from raw cow's milk. This cheese is aged for several months, developing a firm texture and a strong, spicy flavor with hints of saffron and black peppercorn, making it a unique addition to any cheese platter.

Valle d'Aosta Fromadzo

Valle d'Aosta Fromadzo is a traditional Italian cheese from the Valle d'Aosta region. It is a semi-hard cheese made from cow's milk and can be found in smoked and unsmoked varieties. Aged for a minimum of 60 days, it has a dense texture and a nutty, mild flavor that pairs well with fruits and nuts.

Valtellina Casera

Valtellina Casera is a semi-hard, PDO-certified Italian cheese from the Lombardy region, specifically the Valtellina valley. Made from partially skimmed cow's milk, it is aged for at least 70 days, developing a mild, slightly sweet and nutty flavor. It is often used in cooking, particularly in traditional dishes like pizzoccheri and sciatt.

Vastedda della Valle del Belice

Vastedda della Valle del Belice is a unique sheep's milk cheese from Sicily, distinctive because it is one of the few stretched-curd sheep cheeses. It is made from raw, whole milk and has a smooth, elastic texture with a mild, slightly tangy flavor. This cheese is typically consumed fresh and is often savored simply with olive oil and black pepper.