List of Italian cheeses


has the largest variety of cheeses of any nation in the world, with over 2,500 traditional varieties, of which about 500 are commercially recognized and more than 300 have been granted protected designation of origin status. Fifty-two of them are protected at a European level. Of all the regions, Lombardy has the most such cheeses, with 77 varieties including Granone Lodigiano, mascarpone, and the well-known Gorgonzola blue cheese. The Italian cheeses mozzarella and ricotta are some of the most popular worldwide.
In terms of raw production volume, Italy is the third-largest cheese producer in the European Union, behind France and Germany.

A

  • Abbamar – Sardinia; a semi-soft cheese made from a mixture of cows’ and sheep's milk
  • Accasciato – Tuscany; sheep and cow's milk cheese
  • Acceglio – 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 – Burggrafenamt, South Tyrol
  • Algunder Butterkäse – Burggrafenamt, South Tyrol
  • Algunder Ziegenkäse – a goats' milk cheese from Burggrafenamt, South Tyrol
  • Alpeggio di Triora – Province of Imperia, Liguria
  • Alpepiana – Lombardy
  • 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

    B

  • Baciodilatte – Piedmont
  • Bagòs
  • Bagoss
  • Bagòss – Lombardy; a grana coloured with saffron from the comune of Bagolino
  • Bagòss di Bagolino
  • Baricot
  • Bastardo del Grappa – 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 comune of Pralungo and the Oropa valley in the comune of Biella
  • Bedura
  • Begiunn − Piedmont; a creamy-granular ricotta made in summer in the alpine pastures of Sauze d’Oulx and San Sicario in the upper Val di Susa, and also in Bardonecchia
  • Bel Paese – Lombardy
  • 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 – Lombardy; 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 – South Tyrol
  • Bernardo – Lombardy
  • Biancospino – Sardinia
  • Bocconcini – Campania
  • Bocconcini alla panna di bufala – Campania
  • 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 – Tuscany; a cheese incorporating pieces of white truffle
  • Bormino – Lombardy
  • 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
  • Brescianella – Lombardy
  • Bricchetto tartufo
  • Bros Brös) – Langhe, Piedmont
  • Brös – Piedmont, Liguria
  • Brus – Piedmont, Liguria
  • Bruss
  • Bruz
  • Bruzzu – Piedmont, Liguria
  • Budino di capra con uvetta e vin santo
  • Bufalona
  • Burrata – type of mozzarella, stuffed with a mixture of mozzarella and cream
  • Burrell – Lazio
  • Burrino – Basilicata, Molise, Campania, Calabria
  • Busche – Veneto
  • Butirro – Calabria
  • Butterkäse – South Tyrol

    C

  • Cachat – Piedmont
  • Cacio
  • Caciocavallo
  • Caciocotto – Basilicata
  • Caciofiore aquilino – Abruzzo
  • Cacioforte – Campania
  • Cacioreale – Lombardy
  • Cacioricotta – Campania, Abruzzo, Lazio, Calabria, Basilicata, Apulia
  • Caciotta – Central and Southern Italy
  • Caciottina
  • Caciottone di Norcia – Umbria; applied for PGI status in 2021
  • Cadolet di capra – Val Camonica, Lombardy
  • Cafone – Sardiniaia
  • Calcagno – a type of pecorino cheese prepared using raw sheep milk and peppercorns, originally from Sardinia
  • Callu de cabreddu – Sardinia
  • Canestrato – Trentino, Apulia, Basilicata, Sicily, Sardinia
  • Candela di Langa – Piedmont
  • Cansiglio – Province of Belluno, Veneto, province of Pordenone, Friuli-Venezia Giulia
  • Cappello del Mago – Piedmont
  • Capretta – Sardinia
  • Capridor – Sardegna
  • Caprini bergamaschi – Province of Bergamo, Lombardy
  • Caprino – Piedmont, Lombardy, Veneto, Trentino, Friuli-Venezia Giulia, Calabria, Sardinia
  • Cappuccetto Rosso – Piedmont
  • Capriola
  • Capritilla – Piedmont
  • Carboncino – Piedmont
  • Carletta-Tometta cremosa di pecora – Piedmont
  • Carlina Robiola di pura capra
  • Carmasciano – Campania
  • Carnia – Carnia, province of Udine, Friuli-Venezia Giulia
  • Casale de Elva – Province of Cuneo, Piedmont; cheese made in the comune.
  • Casalina – Veneto
  • Casareccio di Gorreto – Liguria
  • Casàt Gardesano
  • Casatella
  • Casatta nostrana di Corteno Golgi – Lombardy
  • Casciotta d'Urbino – DOP – Marche
  • Casel Bellunese – Province of Belluno, Veneto
  • Casera
  • Casieddu di Moliterno – Basilicata
  • Casizolu – Sardinia
  • Caso
  • Casolet – Lombardy, Trentino
  • Casoretta – Lombardy
  • 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 – Piedmont
  • Casu – Sardinia
  • Cavrin di Coazze – Piedmont; goat cheese
  • Cesio – Veneto
  • Chabri stagionato – Piedmont
  • Charbonet
  • Cherz – Veneto; a name used in Livinallongo del Col di Lana for Pressato
  • Ciabutin – Piedmont
  • Ciabutin al tartufo nero – Piedmont; with black truffle
  • Cimbro – Veneto
  • Cingherlino – Lombardy
  • Cofanetto – Sicily
  • Comelico – Veneto
  • Conciato di San Vittore – Lazio
  • Conciato romano – Lazio
  • Contrin – Veneto
  • Cosacavaddu ibleo – Sicily
  • Costa d'Oro – Sardinia
  • Crema
  • Crescenza – Lombardy
  • Crottino al tartufo – Lombardy
  • Crucolo – Trentino; cow's milk
  • Crutin – Piedmont
  • Çuç di mont – Friuli-Venezia Giulia
  • Cuincir – Friuli-Venezia Giulia
  • Cuor di Neve
  • 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 – Liguria
  • Due latti quadrotta delle Langhe – Piedmont

    E

  • Erborinato
  • Ericino – Sicily
  • Escarun di pecora – Piedmont

    F

  • Falagone – Basilicata
  • Farci-Provola – Calabria
  • Fatulì della Val Saviore – Lombardy
  • Fallone di Gravina – Apulia
  • Felciata di Calabria – Calabria
  • Fiacco di capra – Lombardy
  • Figliata – Apulia
  • Fior – Trentino
  • Fiordivalle – Sardinia
  • Fiore
  • Fioreta – Veneto
  • Fiorone della Valsassina – Province of Lecco, Lombardy
  • Fiurit – Lombardy
  • Flors – Friuli-Venezia Giulia
  • Fodòm – Livinallongo del Col di Lana, province of Belluno, Veneto
  • Fondue – Aosta Valley, Piedmont
  • Fontal – Trentino
  • Fontina – DOP – Aosta Valley
  • Formadi – Friuli-Venezia Giulia
  • Formaggella – Piedmont, Lombardy
  • Formaggello spazzacamino – Val Vigezzo, Piedmont
  • Formaggetta
  • Formaggina
  • Formaggio
  • Formaggiola caprina – Emilia-Romagna
  • Formaggiu ri capra
  • Formai
  • Formaio embriago – Veneto
  • Furmaggitt di Montevecchia – Lombardy
  • Furmaggiu du quagliu – Calabria
  • Furmai
  • Formazza – Piedmont
  • Formella del Friuli – Friuli-Venezia Giulia
  • Frachet – Piedmont
  • Fresa – Sardinia
  • Frico balacia – Friuli-Venezia Giulia
  • Frue – Sardinia

    G

  • Galbanino
  • Garda Tremosine – Lombardy
  • Giacobin de Zena
  • Giganti – Basilicata
  • Giglio sardo – Sardinia
  • Gineprino – Umbria
  • Gingherlino – Lombardy
  • Giuncata – Liguria, Calabria, Sicily
  • Gioda – Piedmont
  • Gioddu – Sardinia
  • Giuncà – Piedmont
  • Gorga Ciccarelli Viareggio – Tuscany
File:Détail d'une étagère de gorgonzola à la fromagerie Mauri 2.jpg|thumb|Gorgonzola aging
  • Gorgonzola – DOP – Lombardy, Piedmont
  • Gran cacio di Morolo – Morolo, Lazio
  • Gran Cacio Etrusco – Lazio
  • Grana – class of hard, mature cheeses
  • Grande Vecchio di Montefollonico – Tuscany
  • Granone Lodigiano – Lombardy
  • Grappino
  • Grasso d'alpe – Piedmont
  • Graukäse – South Tyrol
  • Gresal – Veneto; the name used in Sedico for Pressato
  • Groviera La Leonessa – Veneto
  • Guttus di pecora grossetano – Tuscany