Tuscany, Italy
Accasciato
Accasciato is a named Italian cheese from Tuscany, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
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Italy
Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Trentino-Alto Adige, Italy
Alta Badia
Alta Badia is a named Italian cheese from South Tyrol, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Italy
Asiago
Asiago is a named Italian cheese from Asiago, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Veneto, Italy
Asiago d'allevo
Veneto PDO hard/aged cow cheese.
Friuli-Venezia Giulia, Italy
Asìno
Asìno is a named Italian cheese from Friuli-Venezia Giulia, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Italy
Axridda
Axridda is a named Italian cheese from Metropolitan City of Cagliari, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Veneto, Italy
Bastardo del Grappa
Bastardo del Grappa is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Italy
Bitto
Valtellina PDO mixed-milk cheese, used in pizzoccheri.
Piedmont, Italy
Bra
Piedmont PDO hard/aged cow cheese.
Apulia, Italy
Burrata di Andria
Puglian fresh cheese: a mozzarella shell filled with stracciatella (cream-soaked mozzarella shreds). Should be eaten within 24 hours of making.
Italy
Caciocavallo Silano
PDO stretched-curd cow's milk cheese from southern Italy, traditionally tied with rope and hung over a beam to age. Mild when young, sharp when aged.
Piedmont, Italy
Castelmagno
Piedmontese semi-hard cow's milk cheese with a hint of sheep or goat, aged in caves. Often served with honey or used in gnocchi.
Aosta Valley, Italy
Fontina D.O.P.
PDO cow's milk cheese from the Aosta Valley, earthy and pungent, the melting cheese of fonduta valdostana. Aged at least 3 months in alpine caves.
Lombardy, Italy
Gorgonzola
PDO blue cheese from Lombardy-Piedmont, in two styles: dolce (sweet, creamy) and piccante (sharp, crumbly). Made with cow's milk and Penicillium.
Parma, Italy
Grana Padano
PDO hard cow's milk cheese from the Po Valley, similar to Parmigiano but milder and aged less (9+ months). A daily grating cheese.
Lombardy, Italy
Mascarpone
Lombardy's rich triple-cream cheese made by curdling cream with citric acid. The base of tiramisu and many desserts, buttery and spreadable.
Italy
Mozzarella
Stretched-curd cow's milk cheese (fior di latte), softer and milder than buffalo mozzarella. The pizza cheese and a Caprese staple.
Campania, Italy
Mozzarella di Bufala Campana
PDO mozzarella from 100% water buffalo milk in Campania, Lazio, Apulia, and Molise. Softer, tangier, and richer than cow's milk mozzarella.
Emilia-Romagna, Italy
Parmigiano Reggiano
The 'king of cheeses': PDO hard cheese from Parma and Reggio Emilia, aged 12-36 months. Granular, nutty, and crystalline—never pre-grated.
Rome, Italy
Pecorino Romano
PDO hard sheep's milk cheese from Lazio and Sardinia, aged 5-8 months. Salty and sharp—the essential grating cheese of Roman pasta.
Sardinia, Italy
Pecorino Sardo
PDO sheep's milk cheese from Sardinia, sweeter and milder than Pecorino Romano. Eaten fresh (dolce) or aged (maturo) with honey or fava beans.
Sicily, Italy
Pecorino Siciliano
PDO Sicilian sheep cheese, one of Europe's oldest.
Tuscany, Italy
Pecorino Toscano
PDO sheep's milk cheese from Tuscany, milder and softer than Pecorino Romano. Eaten young with honey or aged with pasta.
Italy
Provola Affumicata
Smoked stretched-curd cow's milk cheese from southern Italy, often used in pasta e patate and baked pasta. Mild smoky flavor.
Naples, Italy
Provolone del Monaco
PDO stretched-curd cow's milk cheese from the Lattari Mountains near Naples, aged 6+ months. Slightly spicy, with a buttery and tangy flavor.
Italy
Ricotta
Not technically cheese but a dairy by-product made from whey. Fresh, mild, and slightly sweet—used in pasta fillings, desserts, and lasagne.
Sicily, Italy
Ricotta Salata
Pressed, salted, and dried ricotta from Sicily, grated over pasta alla Norma. Salty, firm, and crumbly—a finishing cheese.
Piedmont, Italy
Robiola
Soft-ripened Piedmont/Lombard cheese.
Italy
Scamorza
Southern Italian stretched-curd cheese, often smoked.
Emilia-Romagna, Italy
Squacquerone di Romagna
Soft, spreadable cow's milk cheese from Romagna, the traditional filling of piadina. Mild, tangy, and very fresh—eaten within days.
Lombardy, Italy
Stracchino di Crescenza
Soft cow's milk cheese from Lombardy-Piedmont, with a tangy creamy paste and mild rind. The filling of focaccia col formaggio di Recco.
Apulia, Italy
Stracciatella
The creamy heart of burrata: mozzarella shreds soaked in fresh cream. Sold on its own, it is the most decadent fresh Italian cheese.
Lombardy, Italy
Taleggio
PDO soft washed-rind cow's milk cheese from Val Taleggio, pungent rind and creamy interior. One of Italy's oldest cheeses, mentioned in 1200.
Piedmont, Italy
Toma Piemontese
PDO Piedmontese cow's milk cheese, semi-soft and earthy, made in the Alps. Each valley has its own toma.