List of Italian cheeses

From Wikipedia, the free encyclopedia
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 2500 traditional varieties,among which are 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 including 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 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[]

  • – 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
  • 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[]

Bastardo del Grappa
  • Baciodilatte
  • Bagòs (synonym for )
  • Bagoss (synonym for )
  • – from Lombardy; a grana coloured with saffron from the Comune of Bagolino[14][15][16]
  • Bagòss di Bagolino (synonym for )
  • Baricot
  • Bastardo del Grappa – from Veneto; a cheese traditionally made with mixed milks, hence ‘bastardo’, in the area of Monte Grappa[17]
  • – South Tyrol; a cheese made from pasteurised, semi-skimmed cow's milk around Meran and Vinschgau[18]
  • – Campania; a cow's milk cheese produced in a similar manner to in the Sorrentine Peninsula in the Province of Naples[19]
  • – Piedmont; a soft, compact, white-bodied cheese made from cow's milk in the lower Cervo valley (Commune of Pralungo and the Oropa valley in the Comune of Biella[20]
  • Bedura
  • − Piedmont; a creamy-granular ricotta made in summer in the alpine pastures of Sauze d’Oulx and San Sicario (Commune of Cesana Torinese) in the upper Val di Susa, and also in Bardonecchia (Province of Turin)[21][22]
Bel Paese
  • Bel Paese
  • – 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[23]
  • – Lombardia; typical Italian hard cheese from Lodi, "Granone" lodigiano[24]
  • – Sicily; a fresh sheep's mik cheese from the Belice valley, containing stoned olives of the type Oliva da Tavola Nocellara del Belice.[25] 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.[26]
  • – Lombardy
  • – Piedmont[27]
  • Bergkäse
  • – Lombardy
  • Bocconcini
  • Bocconcini alla panna di bufala (see Bocconcini)[28]
  • – Trentino; a cows’ milk cheese from Rovereto[29]
Bitto
  • Bitto – DOP – Lombardy
  • Bitto d'Alpe
  • Bitto Valtellina (synonym for Bitto[27])
  • Bleu d'Aoste – Aosta Valley
  • Blu
  • 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:
  • – Val Brembana, Lombardy, a similar cheese to
  • – Sardinia; a soft sheep's milk cheese[32]
  • – Sardinia; a modern, soft, ‘blue’ (really green) sheep's milk cheese inoculated with Penicillium roqueforti, made by Argiolas Formaggi in Dolianova (Province of Cagliari)[33][34]
  • Bresciannella
  • Bricchetto tartufo
  • Brocciu (see Brotzu[35])
Brös
  • Brus da ricotta
  • Bruss delle Langhe (see Brös)
  • – Piedmont
  • Bruz
  • Bruzzu
  • Budino di capra con uvetta e vin santo
  • Buflona
A burrata
  • 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]
  • – made from the milk of water buffalo
  • – 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
  • 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
Canestrato from Moliterno, on the List of Italian products with protected designation of origin
  • – 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
  • Caprino dell'Aspromonte – Calabria
  • – Campania
  • Caprino della Carnia pasta dura e pasta morbida – Carnia, Province of Udine, Friuli Venezia Giulia
  • Caprino della Limina – Calabria
  • – Piedmont
  • Caprino di Cavalese
  • – Piedmont
  • – Piedmont
  • Caprino di Montefalcone del Sannio
  • Caprino di Rimella – Piedmont
  • Caprino di Urbino – Marche
  • Caprino fresco – Abruzzo
  • – Veneto
  • – Piedmont
  • - Lombardy
  • Caprino ossolano – Piedmont
  • – Piedmont
  • Caprino sardo – Sardinia
  • Caprino spazzacamino
  • – Basilicata, Campania
  • – Trentino
  • – Lombardy
  • – Piedmont
  • Caprino valsesiano
  • 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
  • – Lombardy
  • Casciotta di Urbino – DOP – Marche[44]
  • – Province of Belluno Veneto
  • Casera
  • Casera giovane Valtellina – Valtellina Lombardy
  • – Basilicata[15]
  • Casizolu - Sardinia
  • Caso
  • - Lombardy, Trentino
  • Cassatella
  • – strongly flavoured cows milk cheese from Entracque in the Maritime Alps of the Province of Cuneo Piedmont, often eaten with the local honey[45]
Castelmagno
  • Castelmagno – DOP – Piedmont
  • Castelrosso
  • Casu - Sardinia
  • Casu becciu
  • Casu cundhídu (see Casu marzu)
Casu marzu
  • Casu marzu or formaggio marcio – traditional Sardinian sheep milk cheese, notable for containing live insect larvae
  • Casu modde (see Casu marzu)
  • [36]
  • – Formaggio fresco from Sardinia[36]
  • – Sardinia[36]
  • – Piedmont; goat cheese[31]
  • Chabri stagionato
  • Charbonet
  • Cherz – Veneto; a name used in Livinallongo del Col di Lana for [46]
  • Ciabutin
  • Cimbro
  • – Lazio
  • – Lazio
  • Cosacavaddu ibleo – Sicily
  • Crema
  • – Friuli Venezia Giulia
  • Crema del Cuc – Friuli Venezia Giulia
  • Crema del Gerrei – Sardinia
  • Crema di Fobello capra
  • Crescenza – Lombardy
  • Crottino al tartufo
  • Crucolo – Trentino; cow's milk
  • Crutin – Piedmont
  • Cuor
  • 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
  • Fior di latte
  • – Lazio
  • Fiore
  • – DOP – Sardinia
  • Fioreta
  • – Friuli Venezia Giulia
  • Fondue – Aosta Valley, Piedmont
  • Fontal – Trentino[47]
Fontina
  • Fontina – DOP – Aosta Valley
  • Formadi – Friuli Venezia Giulia
  • 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 de Mut dell'Alta Valle Brembana
  • 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 aging
  • Gorgonzola – DOP – Lombardy, Piedmont
  • 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[]

  • – South Tyrol; a cow's milk cheese, also known as formaggio Alta Pusteria; made in the communes of Toblach and Niederdorf[50]

I-K[]

  • Incavolata - Piedmont; soft mixed milk cheese (such as robiola), wrapped in cabbage leaves
  • – Sardinia; cheese made from goats’ milk in the communes of San Nicolò Gerrei, Tertenia and Guspini[51]
  • – Lombardy; cows’ milk cheese made particularly in the provinces of Lodi and Pavia; a synonym for Bel Paese[52]
  • Jasperino lombardo – Lombardy
  • Kiba torinese – Province of Turin, Piedmont

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[]

  • – Piedmont; mountain cows’ milk cheese made in the province of Vercelli in the areas of Biella and the Valsesia[53]
  • o Toma Maccagno
  • – Sicily; stretched curd cows’ milk cheese made in the mountains of Madonie in the province of Palermo[54]
  • Maggot cheese – Sardinia
  • 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
  • Montasio – DOP – Friuli‑Venezia Giulia, Veneto
  • Mont Blanc
  • Mont Blanc peppe
  • – Trentino
  • Monte Veronese – DOP – Veneto
  • Monte Veronese di malga
  • Monte Veronese ubriaco all'amarone - Veneto
  • – Piedmont; cheese made from mixed cows’ and sheep's milk in the south-east of the (province of Alessandria) close to the Ligurian border, particularly in the area of Mongiardino Ligure[31][57][58]
  • , Tuscan cheese made from ewe's milk with added live lactic cultures[59]
  • Morlacco (or Morlacco di Grappa) from the area of Monte Grappa in the Veneto
  • – 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 ,[60] , ,[61][62] ,[63] and [64]
  • Mottolina (historical name for – Piedmont
  • Mottolino
Mozzarella di bufala
  • Mozzarella – Campania, Provinces of Latina and Frosinone, Lazio, Puglia
  • Mozzarella di bufala campana – DOP – Campania, Lazio, Puglia
  • – 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 Sciür - 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[]

Paddraccio
The characteristic shape of the Pallone di Gravina aged for 4 months
  • Paddraccio
  • – Piedmont
  • Paglierina apassitta
  • – Piedmont[15]
  • Paglietta – Piedmont
  • Paglietta delle Langhe
  • Paglietta piemontese
Parmigiano-Reggiano
  • Parmigiano-Reggiano – DOP – Emilia-Romagna, Lombardy
  • Pastore
  • Pastorino
  • Pecora
  • Pecoricco – Apulia
  • Pecorini – Calabria
  • Pecorino – sheep's-milk cheese
Pecorino di Filiano
Pecorino Romano
  • 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
  • [36]
  • [36]
  • Pojna enfumegada (see ) – Trentino
  • – Trentino[15]
  • – Veneto[71]
  • – Lombardy
  • Prescinseua – Liguria
  • Provola
  • – smoked cow’s milk cheese from Campania[72]
  • – smoked water buffalo’s-milk cheese from Campania[73]
  • – water buffalo's-milk cheese from Lazio: provinces of Rome and Frosinone[74]
  • – smoked water buffalo's-milk cheese from Lazio: provinces of Rome and Frosinone[74]
  • Provola dei Monti Sicari
  • – Sicily
  • – Sicily
  • – Sicily
  • – Sicily
  • Provola silana – Calabria
  • Provole – Basilicata
Sliced provolone
  • 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
  • Quartirolo Lombardo – DOP – Lombardy

R[]

Raschera
  • – 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
  • Raviggiolu – Sardinia
  • – Aosta Valley; cow's milk
  • – Aosta Valley; cow's milk
  • Reblo
  • Reblò alpino (see Reblochon)[76]
  • Reblo cremoso Valle Susa – Piedmont
Reblochon
  • Reblochon – Piedmont
  • Rebruchon (see Reblochon)[76][77]
Ricotta
  • Ricotta
  • 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]
  • Ricotta salata[79],[80],[36]
  • Ricotta siciliana – Sicily
  • Ricotta vaccina affumicata ossolana – Piedmont
  • Ricottadi
  • Ricotta forte - Apulia
Robiola
  • – 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
  • 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
Sottocenere al tartufo
Stracchino
  • Stracchino nostrano di Monte Bronzone
  • Stracchino tipico – Lombardy
  • Stracchino toscano – Tuscany
  • Stracciata
  • Stracciatella di bufala[41]
  • – Lombardy

T[]

Taleggio
  • – Province of Trieste, Friuli Venezia Giulia
  • Taburet
  • Taleggio – DOP – Lombardy, Veneto and Piedmont
  • Taleggio bergamasco
  • Taleggio mandello lario
  • Tella Alto Adige – South Tyrol
  • – semi-soft cows milk cheese made in Castiglione di Garfagnana, Tuscany, with ancient origins
  • – Piedmont
  • Testùn ciuc
  • Tipo
  • Tipo dolce – Lombardy
  • Tipo fresco – Piedmont
  • – Friuli Venezia Giulia
  • Tipo stagionato – Piedmont
  • Tirabuscion
  • – South Tyrol
  • Toblach or Toblacher Stangenkäse – South Tyrol (see Dobbiaco[15])
  • Toma
  • – from the Valsesia in the Province of Vercelli, Piedmont[85]
  • Toma alpigiana
  • [86][87]
  • – made with milk from the cattle breed in the Province of Biella, Piedmont[88]
  • Toma brusca – Piedmont
  • [89]
  • (or Formag lait brusc) – cows’ milk cheese from the Susa Valley, Piedmont[31][90]
  • – cows’ milk cheese from the Biellese, Piedmont[91]
  • Toma del Mottarone
  • Toma del Pastore
  • – cows’ milk cheese from the Province of Turin, Piedmont[92]
  • – Province of Cuneo, Piedmont[93]
  • – Province of Vercelli, Piedmont[94]
  • – Piedmont[89]
  • – Piedmont[89]
  • – Piedmont and Lombardy.[89]
  • 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[]

  • – Lombardy
  • – Piedmont
  • Valle d'Aosta Fromadzo or Vallée d'Aoste Fromadzo – DOP – Aosta Valley
  • Valligiano
  • Valsevia ubriaca
  • Valtellina casera – DOP – Lombardy
  • Vastedda
  • – Province of Palermo, Sicily
  • Vézzena – Trentino[15]

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[]

  • Italian cuisine
  • List of cheeses

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.
  5. ^ "46 Formaggi in veneto". www.formaggio.it. Archived from the original on 31 July 2013. Retrieved 10 July 2017.
  6. ^ Multimediali, Loop srl Creazioni. "Agrì di Valtorta - prodottitipici.com". Prodottitipici.com. Archived from the original on 7 May 2018. Retrieved 10 July 2017.
  7. ^ Multimediali, Loop srl Creazioni. "Ainuzzi - prodottitipici.com". Prodottitipici.com. Archived from the original on 29 October 2016. Retrieved 10 July 2017.
  8. ^ Multimediali, Loop srl Creazioni. "Algunder Bauernkäse Halbfett - Formaggio contadino semigrasso di Lagundo - prodottitipici.com". Prodottitipici.com. Archived from the original on 4 March 2016. Retrieved 10 July 2017.
  9. ^ Multimediali, Loop srl Creazioni. "Algunder Butterkase (formaggio di lagunto) - prodottitipici.com". Prodottitipici.com. Archived from the original on 17 January 2016. Retrieved 10 July 2017.
  10. ^ "Algunder Ziegenkäse, Formaggio di capra di Lagundo - prodottitipici.com". Prodottitipici.com. Archived from the original on 4 March 2016. Retrieved 10 July 2017.
  11. ^ Multimediali, Loop srl Creazioni. "Aschbacher Magerkase - Formaggio Aschbach magro - prodottitipici.com". Prodottitipici.com. Archived from the original on 4 November 2015. Retrieved 10 July 2017.
  12. ^ Turismo Friuli Venezia Giulia - Agenzia Turismo FVG[dead link]
  13. ^ Multimediali, Loop srl Creazioni. "Benvenuti in ProdottiTipici.com". Prodottitipici.com. Archived from the original on 23 October 2017. Retrieved 10 July 2017.
  14. ^ L'Accademia delle 5T, Bagoss Archived 2006-05-16 at the Wayback Machine
  15. ^ Jump up to: a b c d e f g h i j k l m n o p q r s t u v w x y http://www.agraria.org Archived 2014-06-04 at the Wayback Machine, Formaggi tipici
  16. ^ http://www.prodottitipici.com Archived 2006-10-18 at the Wayback Machine, Bagoss[permanent dead link]
  17. ^ Regione Veneto, Prodotti caseari: il “Bastardo” del Grappa Archived 2007-03-03 at the Wayback Machine (in Italian)
  18. ^ Bauernkäse Archived 2016-03-05 at the Wayback Machine. Prodottitipici.com.
  19. ^ Bebè di Sorrento. Prodottitipici.com.
  20. ^ Beddo Archived 2006-11-14 at the Wayback Machine. Prodottitipici.com.
  21. ^ http://www.agroqualita.it Archived 2006-10-08 at the Wayback Machine, "Archived copy". Archived from the original on 2006-06-07. Retrieved 2006-10-08.CS1 maint: archived copy as title (link)
  22. ^ http://www.formaggio.it Archived 2006-10-08 at the Wayback Machine, Begiunn Archived 2006-10-08 at the Wayback Machine
  23. ^ Bela Badia Archived 2006-09-28 at the Wayback Machine. Prodottitipici.com.
  24. ^ Bella Lodi Archived 2010-01-08 at the Wayback Machine
  25. ^ these olives, grown in the Belice valley have been assigned Protected Designation of Origin status by the EU. See ItalianMade.com, Oliva da Tavola Nocellara del Belice (DOP) Archived 2006-10-18 at the Wayback Machine (in English)
  26. ^ Belicino Archived 2006-09-28 at the Wayback Machine. Prodottitipici.com.
  27. ^ Jump up to: a b c d e www.agraria.org. "Istruzione Agraria on line". Agraria.org. Archived from the original on 2014-06-04. Retrieved 2014-05-28.
  28. ^ Multimediali, Loop srl Creazioni. "Bocconcini alla panna di bufala - prodottitipici.com". Prodottitipici.com. Archived from the original on 17 January 2016. Retrieved 10 July 2017.
  29. ^ Multimediali, Loop srl Creazioni. "Bianco-verde - prodottitipici.com". Prodottitipici.com. Archived from the original on 3 March 2016. Retrieved 10 July 2017.
  30. ^ "Il Boschetto al Tartufo - Cheese.com". www.cheese.com. Archived from the original on 14 October 2007. Retrieved 10 July 2017.
  31. ^ Jump up to: a b c d e f g h i j k l Giuseppe Zeppa,Cheeses of the Piedmont Region of Italy Archived 2009-08-02 at the Wayback Machine, Dairy Science and Food Technology.
  32. ^ Soft cheeses Archived 2006-08-13 at the Wayback Machine. Argiolasformaggi.it.
  33. ^ http://www.argiolasformaggi.it Archived 2006-09-22 at the Wayback Machine, Brebiblu Archived 2006-05-06 at the Wayback Machine
  34. ^ Pier Luigi Zanata, I Formaggi di Sardegna, innovazioni con tre falsi d' autore Archived 2007-09-28 at the Wayback Machine
  35. ^ it:Formaggi sardi''
  36. ^ Jump up to: a b c d e f g h i j k l it:Formaggi sardi
  37. ^ Multimediali, Loop srl Creazioni. "Burrini e Burrata di bufala - prodottitipici.com". Prodottitipici.com. Archived from the original on 3 March 2016. Retrieved 10 July 2017.
  38. ^ Multimediali, Loop srl Creazioni. "Caciocavallo di bufala - prodottitipici.com". Prodottitipici.com. Archived from the original on 3 March 2016. Retrieved 10 July 2017.
  39. ^ Multimediali, Loop srl Creazioni. "Caciocavallo di bufala (semplice e affumicata) - prodottitipici.com". Prodottitipici.com. Archived from the original on 23 October 2017. Retrieved 10 July 2017.
  40. ^ http://www.prodottitipici.com Archived 2006-10-18 at the Wayback Machine, Ragusano D.O.P. Archived 2006-12-11 at the Wayback Machine
  41. ^ Jump up to: a b c d e f g h i j k l m n o Prodottitipici.com, Formaggi e Latte Bufalini
  42. ^ Canestrato di Moliterno Stagionato in Fondaco Archived 2009-06-22 at the Wayback Machine, Basilicata: Il portale regionale dei Servizi di Sviluppo in Agricoltura
  43. ^ Canestrato di Moliterno Stagionato in Fondaco[permanent dead link], DOOR – Europa
  44. ^ "Casciotta di Urbino - Cheese.com". www.cheese.com. Archived from the original on 14 October 2007. Retrieved 10 July 2017.
  45. ^ ‘L’arte dei sapori antichi’ Archived 2009-08-20 at the Wayback Machine, Comune di Entracque.
  46. ^ Jump up to: a b http://www.agraria.org Archived 2014-06-04 at the Wayback Machine, Pressato Archived 2011-11-02 at the Wayback Machine
  47. ^ http://www.formaggio.it Archived 2006-10-08 at the Wayback Machine, Fontal Archived 2006-10-08 at the Wayback Machine
  48. ^ Jump up to: a b Multimediali, Loop srl Creazioni. "Formaggio Salato - prodottitipici.com". Prodottitipici.com. Archived from the original on 4 March 2016. Retrieved 10 July 2017.
  49. ^ Scarpellini, E. (2016). Food and Foodways in Italy from 1861 to the Present. Worlds of Consumption. Palgrave Macmillan US. p. 152. ISBN 978-1-137-56962-2. Retrieved October 22, 2017.
  50. ^ http://www.prodottitipici.com Archived 2006-10-18 at the Wayback Machine, Hoch Pustertaler Archived 2009-06-26 at the Wayback Machine
  51. ^ http://www.prodottitipici.com Archived 2006-10-18 at the Wayback Machine, Ircano Archived 2007-10-06 at the Wayback Machine
  52. ^ http://www.prodottitipici.com Archived 2006-10-18 at the Wayback Machine, Italico Archived 2008-10-16 at the Wayback Machine
  53. ^ The Slow Food Foundation for Biodiversity, Macagn Archived 2007-09-27 at the Wayback Machine
  54. ^ The Slow Food Foundation for Biodiversity, Madonie Provola Archived 2007-09-27 at the Wayback Machine
  55. ^ Marzolino del Chianti Archived 2009-04-10 at the Wayback Machine
  56. ^ "Mascarpone Torta - Cheese.com". www.cheese.com. Archived from the original on 14 October 2007. Retrieved 10 July 2017.
  57. ^ it:Montebore (formaggio)
  58. ^ The Slow Food Foundation for Biodiversity, Montébore Archived 2007-09-27 at the Wayback Machine
  59. ^ "Morello cheese, Italian sheep cheese made in Tuscany". Italian-Cheese.org. Archived from the original on 15 April 2013. Retrieved 11 February 2012.
  60. ^ Jump up to: a b http://www.formaggio.it Archived 2006-10-08 at the Wayback Machine, Ostrica di montagna Archived 2006-10-08 at the Wayback Machine
  61. ^ http://www.emercatino.net Archived 2006-10-07 at the Wayback Machine, Maccagnetta alle erbe Archived 2007-09-27 at the Wayback Machine
  62. ^ Maccagnetta alle erbe Archived 2006-05-10 at the Wayback Machine
  63. ^ "Il Portale del gusto, prodotti alimentari per aziende, vendita prodotti tipici". Pappa Buona. Archived from the original on 2014-02-06. Retrieved 2014-05-28.
  64. ^ http://www.formaggitaliani.it Archived 2006-11-17 at the Wayback Machine, Alla Scoperta del Formaggio Mortaràt Archived 2006-05-08 at the Wayback Machine
  65. ^ http://www.emercatino.net Archived 2006-10-07 at the Wayback Machine, Ciambellina aromatica Archived 2007-09-27 at the Wayback Machine
  66. ^ http://www.pappabuona.com Archived 2014-02-06 at the Wayback Machine, "Archived copy". Archived from the original on 2006-05-10. Retrieved 2006-10-09.CS1 maint: archived copy as title (link) (in English)
  67. ^ The Slow Food Foundation for Biodiversity, Murianengo Archived 2007-09-27 at the Wayback Machine
  68. ^ ‘Pallone di Gravina’[permanent dead link], Arca del Gusto, Slow Food Foundation.
  69. ^ "eur-lex.europa.eu". Retrieved 10 July 2017.
  70. ^ Jump up to: a b - Umbria Pecorino umbro - Umbria - Formaggi e Latte - Ovini Archived 2008-09-06 at the Wayback Machine
  71. ^ "Asiago Pressato - Cheese.com". www.cheese.com. Archived from the original on 3 May 2012. Retrieved 10 July 2017.
  72. ^ Multimediali, Loop srl Creazioni. "Provola affumicata - prodottitipici.com". Prodottitipici.com. Archived from the original on 3 March 2016. Retrieved 10 July 2017.
  73. ^ Multimediali, Loop srl Creazioni. "Provola affumicata di bufala - prodottitipici.com". Prodottitipici.com. Archived from the original on 17 January 2016. Retrieved 10 July 2017.
  74. ^ Jump up to: a b Multimediali, Loop srl Creazioni. "Provola di bufala (semplice e affumicata) - prodottitipici.com". Prodottitipici.com. Archived from the original on 23 October 2017. Retrieved 10 July 2017.
  75. ^ The Slow Food Foundation for Biodiversity, Raschera d'alpeggio Archived 2007-09-27 at the Wayback Machine
  76. ^ Jump up to: a b See Quaderni della Regione Piemonte
  77. ^ The Slow Food Foundation for Biodiversity, Rebruchon Archived 2007-09-27 at the Wayback Machine
  78. ^ www.agraria.org. "Formaggi tipici italiani: Ricotta Romana DOP". Agraria.org. Archived from the original on 6 July 2017. Retrieved 10 July 2017.
  79. ^ "Ricotta Salata - Cheese.com". www.cheese.com. Archived from the original on 14 October 2007. Retrieved 10 July 2017.
  80. ^ Multimediali, Loop srl Creazioni. "Ricotta salata - prodottitipici.com". Prodottitipici.com. Archived from the original on 3 March 2016. Retrieved 10 July 2017.
  81. ^ http://www.formaggio.it Archived 2006-10-08 at the Wayback Machine, Salignon Archived 2006-10-08 at the Wayback Machine
  82. ^ http://www.montagna.org Archived 2008-02-26 at the Wayback Machine, Liguria, il formaggio di San Stè Archived 2007-06-01 at the Wayback Machine
  83. ^ http://www.formaggio.it Archived 2006-10-08 at the Wayback Machine, Seras Archived 2006-10-08 at the Wayback Machine
  84. ^ "Cheese.com - World's Greatest Cheese Resource". www.cheese.com. Archived from the original on 14 October 2007. Retrieved 10 July 2017.
  85. ^ prodottitipici.com, Toma Ajgra Archived 2008-10-07 at the Wayback Machine.
  86. ^ prodottitipici.com, Basilicata: Toma Archived 2008-11-21 at the Wayback Machine
  87. ^ Cucina Italiana - Curiosità e ricette storiche: Basilicata - Cheeses and Dairy products Archived 2009-04-17 at the Wayback Machine.
  88. ^ prodottitipici.com, Toma Biellese Archived 2008-09-07 at the Wayback Machine
  89. ^ Jump up to: a b c d e Giorgio Ottogalli, Atlante dei formaggi, p359, Hoepli Editore, 2002.
  90. ^ prodottitipici.com, Toma del Lait brusc Archived 2008-10-11 at the Wayback Machine
  91. ^ prodottitipici.com, Toma del Maccagno Archived 2008-11-22 at the Wayback Machine
  92. ^ prodottitipici.com, Toma della Valle di Susa Archived 2008-11-22 at the Wayback Machine
  93. ^ formaggio.it, Toma della Valle Stura Archived 2009-04-21 at the Wayback Machine.
  94. ^ prodottitipici.com, Toma della Valsesia Archived 2008-11-22 at the Wayback Machine
  95. ^ Cremona, L.; Soletti, F. (2002). L'Italia dei formaggi. Guida Touring (in Italian). Touring club italiano. p. 33. ISBN 978-88-365-2727-4. Retrieved July 4, 2017.
  96. ^ prodottitipici.com, Toma di Celle Archived 2008-11-22 at the Wayback Machine
  97. ^ http://www.formaggio.it Archived 2006-10-08 at the Wayback Machine, Toma di Gressoney Archived 2006-10-08 at the Wayback Machine
  98. ^ montagna.org, Toma di Gressoney[permanent dead link]
  99. ^ montagna.org, Bontà liguri: toma di Mendatica Archived 2007-09-01 at the Wayback Machine.
  100. ^ montagna.org, Toma di Valgrisenche Archived 2006-05-14 at the Wayback Machine
  101. ^ prodottitipici.com, Toma Piemontese Archived 2008-07-09 at the Wayback Machine
  102. ^ prodottitipici.com Tomino del Talucco Archived 2012-10-11 at the Wayback Machine
  103. ^ "Cheese.com - World's Greatest Cheese Resource". www.cheese.com. Archived from the original on 23 September 2016. Retrieved 10 July 2017.
  104. ^ The Slow Food Foundation for Biodiversity, Ziger or Zigercäse Archived 2007-09-27 at the Wayback Machine
  105. ^ http://www.formaggio.it Archived 2006-10-08 at the Wayback Machine, Zighera Archived 2006-10-08 at the Wayback Machine
  106. ^ http://www.prodottitipici.com,[permanent dead link]Veneto Formaggi e Latte Archived 2011-07-20 at the Wayback Machine
  107. ^ http://www.prodottitipici.com Archived 2006-10-18 at the Wayback Machine, Zufi Archived 2008-10-10 at the Wayback Machine
Bibliography
  • Rubino, R., et al. (2005), Italian Cheese, ISBN 88-8499-111-0

External links[]

Retrieved from ""