List of Italian cheeses
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, among which about 500 commercially recognized cheeses and more than 300 kinds of cheese with protected designation of origin. 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. 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
- Abbamar – Sardinia; a semi-soft cheese made from a mixture of cows’ and sheep's milk
- Accasciato – sheep and cow's milk cheese from Tuscany
- Acceglio – from Piedmont; a fresh cows’ milk cheese made in the area of Acceglio
- Acidino – Veneto; a goats’ milk cheese
- Aglino
- Agrì di Valtorta – Lombardy; made with fresh cows’ or goats’ milk in the Alta Valle Brembana
- Ainuzzi – Sicily; a cows’ milk cheese made in Cammarata and San Giovanni Gemini
- Aladino
- Algunder Bauernkäse Halbfett – from Burggrafenamt, South Tyrol
- Algunder Butterkäse – from Burggrafenamt, South Tyrol
- Algunder Ziegenkäse – South Tyrol; a goats’ milk cheese from Burggrafenamt
- Almkäse – South Tyrol
- Alpeggio di Triora - Province of Imperia, Ligury
- Alpepiana
- Alpigiana – South Tyrol
- Alpkäse – South Tyrol
- Amatriciano – 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
- Animaletti di Provola – Calabria
- Arunda – South Tyrol
- Aschbacher Magerkäse – South Tyrol, from Burggrafenamt
- Asiago – DOP – Veneto, Trentino
- Asìno – Friuli Venezia Giulia; a curious cheese, although not made from ass's milk
- Auricchio – Pieve San Giacomo, Province of Cremona, Lombardy
B
- Bacio
- Bagòs
- Bagoss
- Bagòss – from Lombardy; a grana coloured with saffron from the Comune of Bagolino
- Bagòss di Bagolino
- Baricot
- Bastardo del Grappa – from Veneto; a cheese traditionally made with mixed milks, hence ‘bastardo’, in the area of Monte Grappa
- Bauernkäse – South Tyrol; a cheese made from pasteurised, semi-skimmed cow's milk around Meran and Vinschgau
- Bebé di Sorrento – Campania; a cow's milk cheese produced in a similar manner to Caciocavallo sorrentino in the Sorrentine Peninsula in the Province of Naples
- Beddo – Piedmont; a soft, compact, white-bodied cheese made from cow's milk in the lower Cervo valley in the upper Val di Susa, and also in Bardonecchia
- Bel Paese
- Bella Badia – South Tyrol; a soft cow's milk cheese, or recent introduction, made in the commune of Bruneck with milk from the mountain farmsteads of the Puster Valley
- Bella Lodi – Lombardia; typical Italian hard cheese from Lodi, "Granone" lodigiano
- Belicino – Sicily; a fresh sheep's mik cheese from the Belice valley, containing stoned olives of the type Oliva da Tavola Nocellara del Belice. The cheese, whose origins are post-World Two, is made within the communal territories of Calatafimi, Castelvetrano, Poggioreale, Salaparuta, Campobello di Mazara, Gibellina, Santa Ninfa, Petrosino and Salemi.
- Belmonte – Lombardy
- Bettelmatt – Piedmont
- Bergkäse
- Bernardo – Lombardy
- Biancospino
- Bocconcini
- Bocconcini alla panna di bufala
- Bianco verde – Trentino; a cows’ milk cheese from Rovereto
- Bitto – DOP – Lombardy
- Bleu d'Aoste – Aosta Valley
- Blu
- Bonassai – Sardinia
- Bonrus – Piedmont
- Boscatella di Fiavè – Trentino; a recently developed soft cheese made in Fiavè
- Boschetto al Tartufo – a cheese incorporating pieces of white truffle
- Bormino
- Boves – Piedmont
- Bra – DOP – Province of Cuneo, Piedmont; made in three varieties:
- Branzi – Val Brembana, Lombardy, a similar cheese to Formai del Mut
- Brebidor – Sardinia; a soft sheep's milk cheese
- Brebiblu – Sardinia; a modern, soft, ‘blue’ sheep's milk cheese inoculated with Penicillium roqueforti, made by Argiolas Formaggi in Dolianova
- Bresciannella
- Bricchetto tartufo
- Brocciu
- Bros – Langhe, Piedmont
- Brös
- Bross
- Brotzu
- Brus
- Bruss
- Bruz
- Bruzzu
- Budino di capra con uvetta e vin santo
- Buflona
- Burrata – type of mozzarella, stuffed with a mixture of mozzarella and cream
- Burrata delle Murge – Puglia; a Burrata produced since the early twentieth century in Andria and Martina Franca
- Burrell – Lazio
- Burrino – Basilicata, Molise, Campania, Calabria
- Busche
- Butirro – Calabria
- Butterkäse
C
- Cachat – Piedmont
- Cacio
- Caciocavallo
- Caciocotto – Basilicata
- Caciofiore aquilino – Abruzzo
- Cacioforte – Campania
- Cacioreale – Lombardy
- Cacioricotta – Campania, Abruzzo, Lazio, Calabria, Basilicata, Puglia
- Caciotta – Central and South Italy
- Caciottina
- Cadolet di capra – Val Camonica, Lombardy
- Cafone
- Calcagno – an Italian type of pecorino cheese prepared using raw sheep milk and peppercorns, it originated in Sardinia.
- Callu de cabreddu
- Camasciano
- Canestrato – Trentino, Puglia, Basilicata, Sicily, Sardinia
- 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 – Piedmont, Lombardy, Veneto, Trentino, Friuli Venezia Giulia, Calabria, Sardinia
- Cappucetto roso
- Capriola
- Capritilla
- Carboncino
- Carletta-Tometta cremosa di pecora
- Carlina Robiola di pura capra
- Carmasciano
- Carnia – Carnia, Province of Udine, Friuli Venezia Giulia
- Casale de Elva – Province of Cuneo Piedmont; cheese made in the Commune of Elva.
- Casalina
- Casareccio di Gorreto
- Casàt Gardesano
- Casatella
- Casatta nostrana di Corteno Golgi – Lombardy
- Casciotta di Urbino – DOP – Marche
- Casel Bellunese – Province of Belluno Veneto
- Casera
- Casieddu di Moliterno – Basilicata
- Casizolu - Sardinia
- Caso
- Casolet - Lombardy, Trentino
- Casoretta
- Cassatella
- Castel Ariund – strongly flavoured cows milk cheese from Entracque in the Maritime Alps of the Province of Cuneo Piedmont, often eaten with the local honey
- Castelmagno – DOP – Piedmont
- Castelrosso
- Casu - Sardinia
- Cavrin di Coazze – Piedmont; goat cheese
- Cesio
- Chabri stagionato
- Charbonet
- Cherz – Veneto; a name used in Livinallongo del Col di Lana for Pressato
- Ciabutin
- Cimbro
- Cingherlino
- Cofanetto
- Comelico
- Conciato romano – Latio
- Contrin
- Cosacavaddu ibleo – Sicily
- Costa d'Oro
- Crema
- Crescenza – Lombardy
- Crottino al tartufo
- Crucolo – Trentino; cow's milk
- Crutin – Piedmont
- Cuc
- Cuincir
- Cuor
- Cuoricino pagina
- Cusiè – Piedmont
D
- Darraghetto di Viareggio – Tuscany
- Degli Albanesi – Calabria
- Del Colle
- Delizia del Colle
- Devero
- Dobbiaco – South Tyrol
- Dolce Isola misto
- Dolcelatte – cheese related to Gorgonzola, made for the export market
- Dolce sardo – Sardinia
- Dolcezza d'Asiago – Veneto
- Dolomiti – Trentino
- D'ora ligure – Ligury
- Due latti quadrotta delle Langhe – Piedmont
E
- Erborinato
- Ericino
- Escarun di pecora – Piedmont
F
- Falagnone
- Farci-Provola
- Fatulì della Val Saviore – Lombardy
- Fallone di Gravina
- Felciata di Calabria – Calabria
- Fiacco di capra
- Fior
- Fiordivalle
- Fiore
- Fioreta
- Fiorone della Valsassina
- Fiurit
- Flors – Friuli Venezia Giulia
- Fodòm
- Fondue – Aosta Valley, Piedmont
- Fontal – Trentino
- Fontina – DOP – Aosta Valley
- Formadi – Friuli Venezia Giulia
- Formaggella – Piedmont, Lombardy
- Formaggello spazzacamino
- Formaggetta
- Formaggina
- Formaggio'
- Formaggiola caprina
- Formaggiu ri capra
- Formai
- Formaio embriago – Veneto
- Furmaggitt di Montevecchia – Lombardy
- Furmaggiu du quagliu
- Furmai
- Formazza
- Formella del Friuli – Friuli Venezia Giulia
- Frachet – Piedmont
- Fresa – Sardinia
- Frico balacia – Friuli Venezia Giulia
- Frue
G
- Galbanino
- Garda Tremosine
- Giacobin de Zena
- Giganti – Basilicata
- Giglio sardo – Sardinia
- Gineprino
- Gingherlino – Lombardy
- Giuncata
- Gioda
- Gioddu – Sardinia
- Giuncà – Piedmont
- Gorga Ciccarelli Viareggio – Tuscany
- Gorgonzola – DOP – Lombardy, Piedmont
- Gran cacio di Morolo
- Grana – class of hard, mature cheeses
- Grande Vecchio di Montefollonico
- Granone Lodigiano – Lodi, Lombardy
- Grappino
- Grasso d'alpe – Piedmont
- Graukäse - South Tyrol
- Gresal – Veneto; the name used in Sedico for Pressato
- Groviera La Leonessa
- Guttus di pecora grossetano – Tuscany
H
- Hoch Pustertaler – South Tyrol; a cow's milk cheese, also known as formaggio Alta Pusteria; made in the communes of Toblach and Niederdorf
I-K
- Inca Volata
- Ircano – Sardinia; cheese made from goats’ milk in the communes of San Nicolò Gerrei, Tertenia and Guspini
- Italico – Lombardy; cows’ milk cheese made particularly in the provinces of Lodi and Pavia; a synonym for Bel Paese
- Jasperino lombardo – Lombardy
- Kiba torinese – Province of Turin, Piedmont
L
- Lacarian
- Lagrein
- La Res
- Latteria – Lombardy, Friuli Venezia Giulia
- Liptauer triestino – Province of Trieste, Friuli Venezia Giulia
M
- Macagn – Piedmont; mountain cows’ milk cheese made in the province of Vercelli in the areas of Biella and the Valsesia
- Maccagno o Toma Maccagno
- Madonie Provola – Sicily; stretched curd cows’ milk cheese made in the mountains of Madonie in the province of Palermo
- Maggot cheese – Sardinia
- Magnocca
- Magnùn – Piedmont
- Magro di piatta – Lombardy
- Maiorchino
- Malga
- Manteca
- Maria provolone di Potenza – Basilicata
- Marzolina
- Marzolino
- Marzotica – Province of Lecce, Puglia
- Mascarpin de la Calza
- Mascarpa
- Mascarpone
- Mastela
- Mattone or Zeigel
- Mattonella al rosmarino
- Matusc o Magro di latteria – Lombardy
- Mezzapasta – Piedmont
- Millefoglie all'aceto balsamico/Marzemino
- Misto
- Moesin di Fregona
- Mollana della Val Borbera
- Moncenisio – Piedmont
- Montagna
- Montanello
- Montasio – DOP – Friuli‑Venezia Giulia, Veneto
- Mont Blanc
- Monte Baldo e Monte Baldo primo fiore
- Monte delle Dolomiti – Trentino
- Monte Veronese – DOP – Veneto
- Montébore – Piedmont; cheese made from mixed cows’ and sheep's milk in the south-east of the close to the Ligurian border, particularly in the area of Mongiardino Ligure
- Montegranero
- Morello, Tuscan cheese made from ewe's milk with added live lactic cultures
- Morlâc
- Morlacco from the area of Monte Grappa in the Veneto
- Mortrett
- Mortaràt – Piedmont; class of cheeses from the area of Biella in which the curds are coated with natural flavourings such as alpine herbs, spices, walnuts, maize flour. Examples include Ostrica di montagna, Ciambella all'Aglio, Maccagnetta alle erbe, Maccagnetta alle noci, and Mattonella al rosmarino
- Motelì
- Motta
- Mottolina (historical name for Bettelmatt – Piedmont
- Mottolino
- Mozzarella – Campania, Provinces of Latina and Frosinone, Lazio
- Murazzano – DOP – Piedmont
- Murianengo – Piedmont; also known as Moncenisio this is a Gorgonzola-like cows’ milk cheese from the province of Turin.
- Mursin
- Murtarat
- Musulupu
N
- Nevegal
- Nis
- Nocciolino di ceva
- Nostrale d'alpe – Piedmont
- Nostrano
- Nusnetto bresciano – Province of Brescia, Lombardy
O
- Ol Sciur - Lombardy
- Ormea – Piedmont
- Orrengigo di Pistoia – Tuscany
- Ortler – South Tyrol
- Ostrica di montagna – Piedmont; one of the Mortaràt specialities of the area of Biella
- Ossolano d'alpe – cows' milk cheese made in Piedmont
P
- Paddaccio
- Paddraccio
- Padduni
- Paglierina – Piedmont
- Paglietta – Piedmont
- Pallone di Gravina – Apulia and Basilicata
- Pampanella
- Pancette - Basilicata
- Pannarello
- Pannerone Lodigiano – Lodi, Lombardy
- Parmigiano-Reggiano – DOP – Emilia-Romagna, Lombardy
- Pastore
- Pastorella del Cerreto di Sorano
- Pastorino
- Pecora
- Pecoricco – Apulia
- Pecorini – Calabria
- Pecorino – sheep's-milk cheese
- Pepato
- Peretta – Sardinia
- Perlanera
- Pettirosso "Tipo Norcia"
- Piacentinu or Piacentino
- Piacentinu di Enna or Piacentino ennese – Sicily
- Piattone
- Piave – DOP – Veneto
- Piddiato
- Pierino
- Pioda S.Maria
- Piodino
- Piramide
- Piscedda
- Pirittas
- Pojna enfumegada – Trentino
- Poina enfumegada – Trentino
- Pratolina
- Pressato – Veneto
- Presolana-Valseriana – Lombardy
- Prescinseua – Liguria
- Primo sale
- Primolino
- Primusali
- Provola
- Provole – Basilicata
- Provolone
- Pusteria
- Pustertaler – South Tyrol
- Puzzone
Q
- Quadro
- Quagliata ligure – Liguria
- Quartirolo Lombardo – DOP – Lombardy
R
- Raschera – DOP – Piedmont
- Ragusano – DOP – Sicily;
- Rasco
- Raspadura
- Ravaggiolo romagnolo
- Raveggiolo – Tuscany
- Raviggiolo
- Raviggiolu – Sardinia
- Reblec de crama – Aosta Valley; cow's milk
- Réblèque – Aosta Valley; cow's milk
- Reblo
- Reblochon – Piedmont
- Rebruchon
- Regato
- Renàz
- Riavulillo
- Ricotta
- Rigatino di Castel San Pietro
- Robiola
- Romita piemontese – Piedmont
- Rosa Camuna – Val Camonica, Lombardy; mild compact paste cheese made with partially skimmed cow's milk
- Rosso di lago
S
- Salignon – lower Aosta Valley; goats's and/or sheep’ milk cheese, usually smoked
- Salagnun
- Salato
- Salgnun – Lombardy
- Salondro or Solandro – Trentino
- Salva – Lombardy
- Santo Stefano d'Aveto – from the upper Aveto valley and particularly from within the municipal boundaries of the communes of Rezzoaglio and Santo Stefano d'Aveto - Ligury
- Sappada – Province of Belluno, Veneto
- Saras del Fèn – Piedmont
- Sarasso
- Sarazzu
- Sargnon or Serniun – Piedmont
- Sbrinz – Lombardy
- Scacciata
- Scacione
- Scamorza
- Scheggia
- Schiz
- Schlander
- Scuete frante – Friuli Venezia Giulia
- Scuete fumade or Ricotta affumicata – Friuli Venezia Giulia
- Scimuda d'alpe – Lombardy
- Scimudin – Lombardy
- Scimut
- Scodellato
- Secondo sale
- Seras – lower Aosta Valley; cows’ milk cheese known since 1267 and often eaten with polenta
- Seré
- Seirass
- Semicotto
- Semitenero loiano
- Semuda
- Sigarot
- Silandro – South Tyrol
- Silter – Lombardy
- Shtalp
- Smorzasoel
- Soera – Piedmont
- Sola – Piedmont
- Sora
- Sot la Trape – Friuli Venezia Giulia
- Sottocenere al tartufo
- Spalèm – Lombardy
- Spessa – Trentino
- Spress – Piedmont
- Spressa delle Giudicarie – DOP – Trentino
- Squacquerone di Romagna DOP – Emilia-Romagna
- Squarquaglione dei Monti Lepini
- Sta'el
- Stagionato de Vaise
- Stella di mare
- Stelvio or Stilfser – DOP
- Sterzinger – South Tyrol
- Stintino di Luino
- Stracchino
- Stracciata
- Stracciatella di bufala
- Strachet – Lombardy
- Strachitunt
- Stracòn
- Strica
T
- Tabor – Province of Trieste, Friuli Venezia Giulia
- Taburet
- Taleggio – DOP – Lombardy, Veneto and Piedmont
- Tella Alto Adige – South Tyrol
- Tendaio – semi-soft cows milk cheese made in Castiglione di Garfagnana, Tuscany, with ancient origins
- Testùn – Piedmont
- Tipo
- Tirabuscion
- Tirolese – South Tyrol
- Toblach or Toblacher Stangenkäse – South Tyrol
- Toma
- Tombea – Lombardy
- Tometta – Piedmont
- Tometto
- Tomini di Bollengo e del Talucco – Piedmont
- Tomino – Piedmont
- Torta
- Toscanello
- Tosela – Trentino
- Toumin dal mel – Piedmont
- Tre Valli – Province of Pordenone, Friuli Venezia Giulia
- Treccia
- Trifulin – Langhe, Piedmont
- Trizza
- Tronchetto
- Trugole
- Tuma – Piedmont
- Tumazzu
- Tumet di Pralungo – Piedmont
- Tumin
- Tumo de Caso
U
- Ubriaco – Veneto
- Uova di bufala
V
- Vaciarin
- Val Brandet – Lombardy
- Valcasotto – Piedmont
- Valle d'Aosta Fromadzo or Vallée d'Aoste Fromadzo – DOP – Aosta Valley
- Valligiano
- Valsevia ubriaca
- Valtellina casera – DOP – Lombardy
- Vastedda
- Vézzena – Trentino
Z
- Ziegenkäse - South Tyrol
- Ziger – South Tyrol
- Zigercäse
- Zighera – Trentino; a smoked cheese made in the mountains of Pinetano and the area of Valfloriana
- Zincarlin
- Zumelle – Veneto
- Zufi – Piedmont; a fermented ricotta, somewhat related to Brös, made in Val Formazza, province of Novara
- Zuvi