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List of Italian cheeses

This is a list of Italian cheeses. Italy is the region 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, 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.

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

A

  • – Sardinia; a semi-soft cheese made from a mixture of cows’ and sheep's milk[3]
  • – (usually mixed) sheep and cow's milk cheese from Tuscany
  • Acceglio – from Piedmont; a fresh cows’ milk cheese made in the area of Acceglio (province of Cuneo)[4]
  • (or Formaggio Acidino) – Veneto; a goats’ milk cheese[5]
  • Aglino
  • – Lombardy; made with fresh cows’ or goats’ milk in the Alta Valle Brembana (Province of Bergamo)[6]
  • – Sicily; a cows’ milk cheese made in Cammarata and San Giovanni Gemini (Province of Agrigento)[7]
  • Aladino
  • (Italian formaggio contadino semigrasso di Lagundo) – from Burggrafenamt (Italian Burgraviato), South Tyrol[8]
  • (Italian formaggio di Lagundo) – from Burggrafenamt (Italian Burgraviato), South Tyrol[9]
  • (Italian formaggio di capra di Lagundo) – South Tyrol; a goats’ milk cheese from Burggrafenamt (Italian Burgraviato)[10]
  • – South Tyrol
  • Alpeggio di Triora - Province of Imperia, Ligury
  • Alpepiana
  • Alpepiana Macig
  • Alpigiana – South Tyrol
  • Alpkäse – South Tyrol
  • – Lazio, around Amatrice and Leonessa
  • Ambra di Talamello – originated in Marche, it is a type of Formaggio di Fossa, a designation for cheeses that are aged underground
  • Ambrosiana
  • – Calabria
  • Arunda – South Tyrol
  • (Italian formaggio Aschbach magro) – South Tyrol, from Burggrafenamt (Italian Burgraviato)[11]
  • Asiago – DOP – Veneto, Trentino
  • Asiago d'allevo (see Asiago)
  • Asiago Montasio
  • Asiago pressato (see Asiago)
  • Asiago stravecchio
  • – Friuli Venezia Giulia; a curious cheese, although not made from ass’s milk[12][13]
  • Auricchio – Pieve San Giacomo, Province of Cremona, Lombardy

B

  • 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
  • – Sardinia
  • Bonrus – Piedmont
  • – Trentino; a recently developed soft cheese made in Fiavè[27]
  • – a cheese incorporating pieces of white truffle[30]
  • – Piedmont
Bra duro cheese
  • Bra – DOP – Province of Cuneo, Piedmont; made in three varieties:
  • Bruss delle Langhe (see Brös)
  • – Piedmont
  • Bruz
  • Bruzzu
  • Budino di capra con uvetta e vin santo
  • Buflona
  • Burrata – type of mozzarella, stuffed with a mixture of mozzarella and cream
  • – Puglia; a Burrata produced since the early twentieth century in Andria (BA) and Martina Franca[27]
  • – Lazio
  • – Basilicata, Molise, Campania, Calabria
  • (water buffalo’s milk cheeses from Campania[37])
  • Burrino farcito con soppressata – Basilica
  • Burrino in corteccia – Campania

C

  • – Piedmont
  • Cacio
  • Cacio a forma di limone – Marche
  • – hard, sharp sheep's milk cheese, not unlike Pecorino
  • Cacio di vacca bianca – Abruzzo
  • Cacio figurato
  • – Lazio
  • Cacio magno alle erbe
  • – Abruzzo[27]
  • Cacio ubriaco
Straddled forms of caciocavallo hang to age
  • Caciocavallo abruzzese – Abruzzo
  • Caciocavallo affumicato – Campania
  • Caciocavallo del Monaco – Campania
  • Campania;[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]
  • – DOP – Calabria, Basilicata, Campania, Molise and Puglia
  • – 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
  • – Campania
  • – Lombardy
  • – Campania, Abruzzo, Lazio, Calabria, Basilicata, Puglia
  • Cacioricotta campana – Campania
  • [41]
  • Cacioricotta di capra cilentina – Cilento, Campania
  • Cacioricotta fresca – Lazio
  • – Puglia, Campania, and especially Basilicata[15]
  • Cacioricotta pugliese – Puglia
  • Caciotta al peperoncino – Campania
  • Caciotta calabra – Calabria
  • Caciotta campana – Campania
  • Caciotta del Fermano – Marche
  • Caciotta del Montefeltro – Marche
  • Caciotta del Monte Lazzarina – Emilia-Romagna
  • – Toscana
  • – Lazio
  • – Lazio
  • – Veneto
  • – Friuli Venezia Giulia
  • Caciotta di Montemauro – Emilia-Romagna
  • – Lazio
  • – Lazio
  • Caciotta Manzone
  • – Sardinia
  • – Toscana
  • – Toscana
  • Caciotta vaccina frentana
  • Caciottina
  • Caciottina canestrata di Sorrento – Province of Naples, Campania
  • [41]
  • [41]
  • )[41]
  • – Val Camonica, Lombardy
  • Cafone
  • Calcagno – an Italian type of pecorino cheese prepared using raw sheep milk and peppercorns, it originated in Sardinia.
  • Camasciano
  • Canestrato – Trentino, Puglia, Basilicata, Sicily, Sardinia
  • Canestrato crotonese – Calabria
  • Canestrato d'Aspromonte – Calabria
  • Canestrato di Calabria – Calabrio
  • – hard mixed sheep’s and goats’ milk cheese from Puglia; it is matured for at least 60 days and may be eaten at table or grated.[42] An application for PGI status was submitted on 20 August 2005.[43]
  • – Puglia; PDO cheese made in the Province of Foggia
  • Canestrato sardo – Sardinia
  • – Trentino
  • Canestrato vacchino – Sicily
  • Candela di Langa
  • – Province of Belluno Veneto, Province of Pordenone Friuli Venezia Giulia
  • Cappello del Mago
  • Capretta
  • 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
  • – Piedmont
  • Caprino bicchierino
  • Cappucetto roso
  • Capriola
  • Capritilla
  • Carletta-Tometta cremosa di pecora
  • Carlina Robiola di pura capra
  • Carmasciano
  • Carnia – Carnia, Province of Udine, Friuli Venezia Giulia
  • – Province of Cuneo Piedmont; cheese made in the Commune of Elva (CN), in the upper Val Maira which may be sold fresh or aged. In the latter case it resembles Castelmagno.[15] Alternative names include Toma di Elva, Caso di Elva and Tumo de Caso).
  • Casatella
  • Casera giovane Valtellina – Valtellina Lombardy
  • – Basilicata[15]
  • Casizolu - Sardinia
  • Caso
  • - Lombardy, Trentino
  • – Piedmont; goat cheese[31]
  • Chabri stagionato
  • Charbonet
  • Cherz – Veneto; a name used in Livinallongo del Col di Lana for [46]
  • Ciabutin
  • Cimbro
  • – Latio
  • Cosacavaddu ibleo – Sicily
  • Crema
  • – Friuli Venezia Giulia
  • Crema del Cuc – Friuli Venezia Giulia
  • Crema del Gerrei – Sardinia
  • Crema di Fobello capra
  • Cuor di Neve
  • Cuoricino pagina
  • – Piedmont

D

  • Darraghetto di Viareggio – Tuscany
  • – Calabria
  • Devero
  • – South Tyrol[15]
  • Dolcelatte – cheese related to Gorgonzola, made for the export market
  • – Sardinia
  • – Veneto
  • Dolomiti – Trentino[15]
  • D'ora ligure – Ligury
  • Due latti quadrotta delle Langhe – Piedmont

E

  • Erborinato
  • Erborinato di capra
  • Erborinato di monte
  • Erborinato di pecora delle Alpi Cozzie
  • – Piedmont

F

  • della Val Saviore – Lombardy
  • – Calabria
  • Fiacco di capra
  • Fior
  • Fiore
  • – DOP – Sardinia
  • Formandi frant
  • (also known as formaggio salato, and related to [48])
  • Formaggella – Piedmont, Lombardy
  • – Lombardy
  • – Piedmont
  • Formaggello spazzacamino
  • Formaggetta
  • Formaggetta di Stella San Giovanni
  • – Liguria
  • '
  • Formaggio agordino di malga
  • (see ) – South Tyrol
  • Formaggio Bastardo del Grappa
  • – Campania
  • – Lombardy
  • – Piedmont
  • – Friuli Venezia Giulia
  • – Lombardy
  • Formaggio del monte – South Tyrol
  • Formaggio delle Langue o Trifulin – Piedmont
  • – Calabria
  • Formaggio di montagna di Sesto
  • Formaggio di montagna friulano – Friuli Venezia Giulia
  • Formaggio fiore or Fiore sardo – Sardinia
  • – Piedmont
  • Formaggio marcio or casu marzu – Sardinia
  • Formaggio pecorino di Atri
  • Formaggio Piave
  • Formaggio pressato – Lombardy
  • o Asino (synonym for [48]) Friuli Venezia Giulia
  • – Lombardy
  • Formaggio ubriaco – Friuli Venezia Giulia
  • Formai
  • – Veneto[15]
  • – Lombardy
  • Furmai
  • Furmai marçèt
  • Formazza
  • – Friuli Venezia Giulia
  • – Piedmont
  • Fresa – Sardinia
  • – Friuli Venezia Giulia
  • [36]

G

  • Galbanino [49]
  • Giacobin de Zena
  • Giganti – Basilicata
  • – Sardinia
  • Gineprino
  • Gingherlino – Lombardy
  • – Sardinia
  • – Piedmont
  • Gorga Ciccarelli Viareggio – Tuscany
  • Gorgonzola a due paste
  • Gorgonzola con la coda
  • Gorgonzola bresciano
  • Gorgonzola tipo piccante
  • Grana – class of hard, mature cheeses
  • Grana calabrese – Calabria
  • Grana Padano – DOP – Lombardy, Piedmont, Trentino, Veneto, Emilia‑Romagna
  • – Trentino[15]
  • – Lodi, Lombardy
  • Grappino
  • – Piedmont
  • - South Tyrol
  • – South Tyrol[15]
  • Gresal – Veneto; the name used in Sedico for [46]
  • Groviera La Leonessa
  • di pecora grossetano – Tuscany

H

I-K

L

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

M

  • gordana – Lombardy
  • Magnùn – Piedmont
  • Magro di piatta – Lombardy
  • – Sicily
  • Malga
  • – Province of Belluno, Veneto
  • – Friuli Venezia Giulia
  • – Lombardy, South Tyrol
  • Maria provolone di Potenza – Basilicata
  • Marzolino
  • Marzotica – Province of Lecce, Puglia
  • Mascarpone
  • [41]
  • – Campania[15]
  • – Mascarpone layered with basil and pine kernels[56]
  • or Zeigel
  • o Magro di latteria – Lombardy
  • – Piedmont
  • Millefoglie all'aceto balsamico/Marzemino
  • Misto
  • Moncenisio (see ) – Piedmont
  • Montagna
  • Montasio – DOP – Friuli‑Venezia Giulia, Veneto
  • Mont Blanc
  • Mont Blanc peppe
  • Monte Veronese di malga
  • Monte Veronese ubriaco all'amarone - Veneto
  • Mottolina (historical name for – Piedmont
  • Mottolino
Mozzarella di bufala
  • Mozzarella – Campania, Provinces of Latina and Frosinone, Lazio
  • – DOP – Piedmont
  • – Piedmont; also known as Moncenisio this is a Gorgonzola-like cows’ milk cheese from the province of Turin.[31][67]
  • Mursin

N

  • Nocciolino di ceva
  • Nostrale d'alpe – Piedmont
  • Nostrano (local produce)
  • – Piedmont
  • – Trentino
  • Nostrano del Primiero (see ) – Trentino[15]
  • Nostrano di Crodo – Piedmont
  • – Piedmont
  • – Trentino
  • – Trentino
  • – Trentino
  • – Trentino[15]
  • – Trentino
  • Nostrano Valtrompia DOP
  • Nusnetto bresciano – Province of Brescia, Lombardy

O

  • Ol Sciur - Lombardy
  • Ormea – Piedmont
  • Orrengigo di Pistoia – Tuscany
  • Ortler – South Tyrol
  • – Piedmont; one of the specialities of the area of Biella[60]
  • – cows' milk cheese made in Piedmont

P

The characteristic shape of the Pallone di Gravina aged for 4 months
  • Paglierina apassitta
  • – Piedmont[15]
  • Paglietta – Piedmont
  • Paglietta delle Langhe
  • Paglietta piemontese
  • Pecorino bagnolese – Piedmont
  • – Province of Brindisi, Apulia
  • Pecorino d'Abruzzo – Abruzzo
  • – Tuscany
  • – Ligury
  • – Tuscany
  • – Tuscany
  • – Tuscany
  • – Tuscany
  • Pecorino di Carmasciano
  • Pecorino di Farindola
  • Pecorino di Filiano – hard pecorino from the Province of Potenza, Basilicata, for which an application for PDO status was published in the Official Journal of the European Union on 19.4.2007[69]
  • – a Tuscan Pecorino made with milk from Garfagnina Bianca ewes
  • Pecorino di Moliterno
  • Pecorino di Pian di Vas – Friuli Venezia Giulia
  • Pecorino di Pienza stagionato – Tuscany
  • Pecorino di Romagna
  • Pecorino fiorone
  • Pecorino foggiano – Province of Foggia, Apulia
  • – Province of Lecce, Apulia
  • Pecorino lucano – Basilicata
  • Pecorino Monte Re – Friuli Venezia Giulia
  • Pecorino Romano – DOP – Lazio, Tuscany, Sardinia
  • volterrano - Tuscany
  • Pecorino sardo – DOP – Sardinia
  • – Sienna, Tuscany
  • Pecorino siciliano – DOP – Sicily
  • Pecorino stagionato in foglie di noce
  • Pecorino subasio (an alternative name [in dialect] for )[70]
  • Pecorino toscano – DOP – Tuscany
  • [70] – Umbria
  • – Veneto
  • Pepato
  • – Sardinia
  • or Piacentino
  • or Piacentino ennese – Sicily[15]
  • Piave – DOP – Veneto
  • Piave Fresco
  • Piave Mezzano
  • Piave Vecchio
  • Piave Vecchio Selezione Oro
  • Piave Vecchio Riserva
  • Pioda S.Maria
  • Piodino
  • Piramide
  • Piramide di capra
  • Piramide in foglia
  • Provole – Basilicata
Sliced provolone
  • Provolone del Monaco
  • Provolone piccante
  • [36] – Sardinia
  • Provolone siciliano – Sicily
  • – DOP – Lombardy, Veneto, Emilia-Romagna, Trentino
  • Provolone Vernengo
  • – South Tyrol
  • Puzzone
  • Puzzone Bochiotti
  • – Trentino[15]
  • Puzzone Vandercaro

Q

  • Quadro
  • Quadro di capra
  • Quadro provenzale
  • – Liguria
  • – DOP – Lombardy

R

  • – Piedmont; a Raschera, made at least 900m above sea level in certain Alpine areas of the province of Cuneo[75]
  • Ragusano – DOP – Sicily;
  • Rasco
  • Raspadura
  • Ravaggiolo romagnolo
  • Raveggiolo – Tuscany
  • Raviggiolo
  • Reblò alpino (see Reblochon)[76]
  • Reblo cremoso Valle Susa – Piedmont
  • Ricotta affumicata di Mammola
  • Ricotta caprina friulana – Friuli Venezia Giulia
  • [41]
  • Ricotta di fuscella
  • Ricotta forte – Campania
  • – Sardinia [36]
  • [36]
  • [36]
  • Ricotta pecorina Monte Re – Friuli Venezia Giulia
  • – DOP – Lazio[78]
  • [79],[80],[36]
  • Ricotta siciliana – Sicily
  • Ricotta vaccina affumicata ossolana – Piedmont
  • Ricottadi
  • Ricotta forte - Apulia
  • – Piedmont
  • – Lombardy
  • Robiola Cavour – Piedmont
  • Robiola contadina
  • al tartufo – Piedmont
  • Robiola della nonna
  • Robiola delle Langhe – Piedmont
  • – Piedmont
  • Robiola di Intropio
  • – Lombardy
  • Robiola di pecora
  • – DOP – Piedmont
  • Robiola di serosa
  • Robiola La Rustica
  • Robiola piemontese classica – Piedmont
  • Romita piemontese – Piedmont
  • Rosa Camuna – Val Camonica, Lombardy; mild compact paste cheese made with partially skimmed cow's milk
  • Rosso di lago

S

  • – lower Aosta Valley; goats's and/or sheep’ milk cheese, usually smoked[81]
  • Salato
  • – Friuli Venezia Giulia
  • – Friuli-Venezia Giulia[15]
  • – Lombardy
  • Salondro or Solandro – Trentino
  • Salondro di malga
  • Salondro magro
  • Salva – Lombardy
  • (also known as ) – from the upper Aveto valley and particularly from within the municipal boundaries of the communes of Rezzoaglio and Santo Stefano d'Aveto - Ligury[82]
  • – Province of Belluno, Veneto
  • – Piedmont[31]
  • Sarazzu (see )
  • or Serniun – Piedmont
  • Sbrinz – Lombardy
  • Scacciata
Smoked scamorza
  • – Calabria
  • [41] – Campania
  • – Molise[15]
  • Scheggia
  • – Friuli Venezia Giulia
  • – Friuli Venezia Giulia
  • – Lombardy
  • – Lombardy
  • Secondo sale
  • Seras – lower Aosta Valley; cows’ milk cheese known since 1267 and often eaten with polenta[83]
  • Seré (see Seras)
  • Seirass (see Seras)
  • Seirass del Fen (see Seras) – Piedmont
  • – Piedmont
  • Semicotto
  • Sigarot
  • Sigarot cenese
  • Sigarot miele
  • Sigarot naturale
  • Silandro – South Tyrol
  • Silter – Lombardy
  • – Piedmont
  • Sola – Piedmont
  • Sola stagionata
  • Sora
  • Sora di pecora brigasca
  • Sora tre latti
  • – Friuli Venezia Giulia
  • Stracchino nostrano di Monte Bronzone
  • Stracchino tipico – Lombardy
  • Stracchino toscano – Tuscany

T

  • – 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
  • – Friuli Venezia Giulia
  • Tipo stagionato – Piedmont
  • Toma di capra d'alpeggio
  • Toma di capra Crava [95]
  • – from the area around Celle Macra in the Valle Maira, Piedmont[96]
  • Toma di Elva (synonym for )
  • (French: Tomme de Gressoney, TTitsch: Kesch) – Lys Valley, Aosta Valley; a Toma made with cows’ milk in the Alpine summer pastures of the [97][98]
  • – Piedmont[89]
  • – from the upper Valle Arroscia, the Val Roja, and the Valle Impera[99]
  • Toma ossolana – Piedmont
  • Toma ossolana al prunent
  • Toma ossolana d'alpeggio
  • Toma ossolana di casa
  • Toma ovicaprina
  • – Piedmont
  • (French: Tomme de Valgrisenche) – Valgrisenche, Aosta Valley[100]
  • – Basilicata
  • – DOP cheese from Piedmont produced in the provinces of Novara, Verbania, Vercelli, Biella, Turin and Cuneo and in parts of the provinces of Asti and Alessandria[31][101]
  • Toma Valle Pelice
  • – Lombardy
  • Tometta – Piedmont
  • Tometta al barolo
  • Tometta Monte Ciuc
  • Tometta Valle Elvo
  • Tomini di Bollengo e del Talucco – Piedmont
  • – Piedmont
  • Tomino da padella
  • Tomino del boscaiolo
  • [102]
  • – Piedmont[31]
  • Torta mascarpone
  • – Trentino
  • Toumin dal mel – Piedmont
  • – Province of Pordenone, Friuli Venezia Giulia
  • Treccia
  • – Basilicata
  • – Campania
  • Trifulin – Langhe, Piedmont
  • Tronchetto
  • Tronchetto di capra
  • Tronchetto stagionato
  • – Piedmont[31]
  • Tuma di Celle
  • Tuma di langa sotto vetro
  • Tumazzu
  • – Piedmont
  • Tumin
  • Tumin del mello
  • Tumo de Caso (synonym for )

U

  • Ubriaco al traminer di capra

V

  • – Province of Palermo, Sicily

Z

  • (see ) - South Tyrol
  • – South Tyrol[104]
  • Zigercäse (synonym for )
  • – Trentino; a smoked cheese made in the mountains of Pinetano and the area of Valfloriana[105]
  • Zincarlin
  • – Veneto[106]
  • – Piedmont; a fermented ricotta, somewhat related to Brös, made in Val Formazza, province of Novara[107]
  • Zuvi (synonym for .)

See also

References

  1. ^ L'Italia dei formaggi (partial list) (in Italian)
  2. ^ "Production of cheese". ec.europa.eu. Eurostat. n.d. Archived from the original on 2017-09-12. Retrieved 2017-06-30.
  3. ^ [1] Archived September 16, 2006, at the Wayback Machine
  4. ^ Multimediali, Loop srl Creazioni. "Acceglio - prodottitipici.com". Prodottitipici.com. Archived from the original on 23 October 2017. Retrieved 10 July 2017.
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Bibliography
  • Rubino, R., et al. (2005), Italian Cheese, ISBN 88-8499-111-0

External links