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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. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
The area in which Parmigiano Reggiano can be produced, according to EU and Italian PDO legislation Parmigiano Reggiano. Parmesan (Italian: Parmigiano Reggiano, Italian: [parmiˈdʒaːno redˈdʒaːno]) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months or, outside the European Union and Lisbon Agreement countries, a locally produced imitation.
The pallone di Gravina is a firm, semi-hard, cow's milk cheese from the regions of Basilicata and Apulia, in south-east Italy. It is made in the pasta filata style weighing between 1.5 and 2.5 kg (3.3 and 5.5 lb), in a pear-like shape, ball or balloon ( pallone ), and was traditionally produced in the area of the city of Gravina , in the Murgia ...
List of DOP/PDO Italian cheeses Name and styles DO DOP/PDO Milk Production zone Provinces Asiago Asiago d'allevo "mezzano" Asiago d'allevo "vecchio" Asiago pressato 1978 1996 Cow Veneto: Padua (part), Treviso (part), Vicenza: Trentino-Alto Adige/Südtirol: Trentino: Bitto 1995 1996 Cow (80%) Goat (20%) Lombardy: Bergamo, Sondrio: Bra dura tenera
Piave is an Italian cow's milk cheese that is named after the Piave river. As Piave has a protected designation of origin (DOP), [1] the only "official" Piave is produced in the Dolomites area, province of Belluno, in the northernmost tip of the Veneto region. [2] [3] Piave is a hard, cooked curd cheese, offered at five different ages: [4] [5]
Stracchino (Italian: [strakˈkiːno]), [1] also known as crescenza (Italian: [kreʃˈʃɛntsa]), is a type of Italian cow's-milk cheese, typical of Lombardy, [2] Piedmont, Veneto, and Liguria. It is eaten very young, has no rind and has a very soft, creamy texture and normally a mild, slightly acidic flavour. It is normally square in shape.
It is Italian for "beautiful country", and is used as a phrase for Italy itself. [1] Originally produced in Melzo, a small town near Milan in the Lombardy region, it is now made in both Italy and the United States. Bel Paese is a cow's milk cheese. It matures for six to eight weeks, and has a creamy and light milky aroma.
Caciocavallo (Italian: [ˌkatʃokaˈvallo]) is a type of pasta filata ('stretched-curd') cheese made out of sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula.