List of Italian cheeses

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This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it.

This is a list of Italian cheeses. Italy is the country with the highest variety of cheeses in the world, with over 2500 traditional varieties,[citation needed] among which about 500 commercially recognized cheeses[1] and more than 300 kinds of cheese with protected designation of origin (PDO, PGI and PAT). Fifty-two of them are protected at a European level. In terms of raw production volume, Italy is the third largest cheese producer in the European Union, behind France and Germany.[2] Lombardy is the first Italian region for number of protected cheeses, with 77 varieties, among which Granone Lodigiano, ancestor of all Italian granular cheeses such as Grana Padano and Parmigiano-Reggiano, Mascarpone, and the well-known Gorgonzola blue cheese. Italian cheeses Mozzarella and Ricotta, too, are some of the most popular cheeses worldwide.

See List of Italian DOP cheeses for a list of those Italian cheeses which have Protected Designation of Origin under EU law, together with their areas of origin.

A[edit]

  • Alpepiana Macig
  • Asiago – DOP – Veneto, Trentino
  • Asiago d'allevo (see Asiago)
  • Asiago Montasio
  • Asiago pressato (see Asiago)
  • Asiago stravecchio
  • Asìno – Friuli Venezia Giulia; a curious cheese, although not made from ass's milk[12][13]
  • Auricchio – Pieve San Giacomo, Province of Cremona, Lombardy

B[edit]

  • Bacio
  • Bacio di latte di capra
  • Bacio di latte di mucca
  • Bitto – DOP – Lombardy
  • Bitto d'Alpe
  • Bitto Valtellina (synonym for Bitto[27])
  • Blu Alpi Cozie
  • Blu Antico
  • Blu del Moncenisio – Piedmont
  • Blu del Moncenisio d'alpeggio
  • Blu di montagna
  • Blu Val Chiusella
Bra duro cheese
  • Bra – DOP – Province of Cuneo, Piedmont; made in three varieties:
  • Bruz
  • Bruzzu
  • Budino di capra con uvetta e vin santo
  • Buflona

C[edit]

  • Cacio magno alle erbe
Straddled forms of caciocavallo hang to age
  • Caciocavallo abruzzese – Abruzzo
  • Caciocavallo affumicato – Campania
  • Caciocavallo del Monaco – Campania
  • Caciocavallo di bufalaCampania;[38] in both smoked and un-smoked varieties, from Lazio[39])
  • Caciocavallo di Castelfranco in Misciano – Campania
  • Caciocavallo di Cimina – Calabria
  • Caciocavallo farcito – Campania
  • Caciocavallo di Godrano
  • Caciocavallo ragusano – DOP – Sicily; former name for the cheese now officially listed as Ragusano[40]
  • Caciocavallo silano – DOP – Calabria, Basilicata, Campania, Molise and Puglia
  • Caciocavallo podolico – Basilicata, Campania, Calabria, Puglia (from Gargano); takes the name from the breed of the cow
  • Caciocavallo podolico campano - Campania
  • Caciocavallo podolico picentino
  • Caciocotto – Basilicata
  • Caciofiore aquilino – Abruzzo
  • Cacioforte – Campania
  • Cacioreale – Lombardy
  • Cacioricotta – Campania, Abruzzo, Lazio, Calabria, Basilicata, Puglia
  • Cacioricotta campana – Campania
  • Cacioricotta di bufala[41]
  • Cacioricotta di capra cilentina – Cilento, Campania
  • Cacioricotta fresca – Lazio
  • Cacioricotta lucano – Puglia, Campania, and especially Basilicata[15]
  • Cacioricotta pugliese – Puglia
  • Caciottina
  • Canestrato crotonese – Calabria
  • Canestrato d'Aspromonte – Calabria
  • Canestrato di Calabria – Calabrio
  • Candela di Langa
  • Cansiglio – Province of Belluno Veneto, Province of Pordenone Friuli Venezia Giulia
  • Cappello del Mago
  • Capretta
  • Capridor
  • Caprini bergamaschi – Province of Bergamo Lombardy
  • Caprino (goats’ cheese) – Piedmont, Lombardy, Veneto, Trentino, Friuli Venezia Giulia, Calabria, Sardinia
  • Caprino a coagulazione lattica – Lombardy
  • Caprino a coagulazione presamica – Lombardy
  • Caprino al lattice di fico – Marche
  • Caprino al pepe di Bagnolo – Piedmont
  • Caprino bicchierino
  • Caso
  • Crema del Friuli – Friuli Venezia Giulia
  • Crema del Cuc – Friuli Venezia Giulia
  • Crema del Gerrei – Sardinia
  • Crema di Fobello capra
  • Cuoricino pagina
  • Cusiè – Piedmont

D[edit]

E[edit]

  • Erborinato

F[edit]

  • Formaggella – Piedmont, Lombardy
  • Formaggello spazzacamino
  • Formaggetta
  • Formaggio di montagna di Sesto
  • Formaggio di montagna friulano – Friuli Venezia Giulia
  • Formai

G[edit]

  • Gorgonzola a due paste
  • Gorgonzola con la coda
  • Gorgonzola bresciano
  • Gorgonzola tipo piccante
  • Gresal – Veneto; the name used in Sedico for Pressato[46]
  • Groviera La Leonessa
  • Guttus di pecora grossetano – Tuscany

H[edit]

I-K[edit]

L[edit]

  • Lacarian
  • Lagrein
  • La Res
  • Latteria – Lombardy, Friuli Venezia Giulia
  • Liptauer triestino – Province of Trieste, Friuli Venezia Giulia

M[edit]

  • Magnùn – Piedmont
  • Magro di piatta – Lombardy
  • Maiorchino
  • Malga
  • Montasio – DOP – Friuli‑Venezia Giulia, Veneto
  • Mont Blanc
  • Mont Blanc peppe
  • Monte Veronese di malga
  • Monte Veronese ubriaco all'amarone - Veneto
Mozzarella di bufala
  • Mozzarella – Campania, Provinces of Latina and Frosinone, Lazio

N[edit]

  • Nevegal
  • Nis
  • Nocciolino di ceva
  • Nostrale d'alpe – Piedmont
  • Nostrano (local produce)
  • Nusnetto bresciano – Province of Brescia, Lombardy

O[edit]

P[edit]

The characteristic shape of the Pallone di Gravina aged for 4 months
  • Paglietta – Piedmont
  • Paglietta delle Langhe
  • Paglietta piemontese
  • Piave Fresco
  • Piave Mezzano
  • Piave Vecchio
  • Piave Vecchio Selezione Oro
  • Piave Vecchio Riserva
  • Piramide di capra
  • Piramide in foglia
  • Provole – Basilicata
Sliced provolone
  • Provolone del Monaco
  • Provolone piccante
  • Provolone sardo[36] – Sardinia
  • Provolone siciliano – Sicily
  • Provolone Valpadana – DOP – Lombardy, Veneto, Emilia-Romagna, Trentino
  • Provolone Vernengo

Q[edit]

  • Quadro
  • Quadro di capra
  • Quadro provenzale

R[edit]

  • Ragusano – DOP – Sicily;
  • Rasco
  • Raspadura
  • Ravaggiolo romagnolo
  • Raveggiolo – Tuscany
  • Raviggiolo
  • Reblò alpino (see Reblochon)[76]
  • Reblo cremoso Valle Susa – Piedmont
  • Romita piemontese – Piedmont
  • Rosa Camuna – Val Camonica, Lombardy; mild compact paste cheese made with partially skimmed cow's milk
  • Rosso di lago

S[edit]

  • Salondro di malga
  • Salondro magro
Smoked scamorza
  • Semicotto
  • Sigarot cenese
  • Sigarot miele
  • Sigarot naturale
  • Silandro – South Tyrol
  • Silter – Lombardy
  • Sola stagionata
  • Sora
  • Sora di pecora brigasca
  • Sora tre latti

T[edit]

  • Tabor – Province of Trieste, Friuli Venezia Giulia
  • Taburet
  • Taleggio – DOP – Lombardy, Veneto and Piedmont
  • Taleggio bergamasco
  • Taleggio mandello lario
  • Testùn ciuc
  • Tipo
  • Tipo dolce – Lombardy
  • Tipo fresco – Piedmont
  • Tipo malga friulano – Friuli Venezia Giulia
  • Tipo stagionato – Piedmont
  • Toma di capra d'alpeggio
  • Toma di capra Crava [95]
  • Toma ossolana al prunent
  • Toma ossolana d'alpeggio
  • Toma ossolana di casa
  • Tombea – Lombardy
  • Tometta – Piedmont
  • Toumin dal mel – Piedmont
  • Tre Valli – Province of Pordenone, Friuli Venezia Giulia
  • Treccia
  • Trifulin – Langhe, Piedmont
  • Trizza
  • Tronchetto
  • Tumazzu
  • Tumin del mello

U[edit]

  • Ubriaco al traminer di capra

V[edit]

Z[edit]

See also[edit]

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Bibliography

External links[edit]