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 (Cevrin) 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 (Zincarlin) – 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
- 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
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
- Incavolata - Piedmont; soft mixed milk cheese, wrapped in cabbage leaves
- 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
J
- Jasperino lombardo – Lombardy
K
- Kiba torinese – Province of Turin, Piedmont
L
- Lacarian
- Lagrein – South Tyrol
- La Res – Piedmont
- 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 – Lombardy
- Madonie Provola – Sicily; stretched curd cows’ milk cheese made in the mountains of Madonie in the province of Palermo
- Maggot cheese – Sardinia
- Magnocca – Lombardy
- Magnùn – Piedmont
- Magro di piatta – Lombardy
- Maiorchino – Sicily
- Malga
- Manteca – Apulia, Campania, Molise, Basilicata
- Maria provolone di Potenza – Basilicata
- Marzolina – Lazio
- Marzolino – Tuscany
- Marzotica – Province of Lecce, Apulia
- Mascarpin de la Calza – Lombardy
- Mascarpa – Lombardy
- Mascarpone – Lombardy
- Mattone or Zeigel – South Tyrol
- Mattonella al rosmarino
- Matusc o Magro di latteria – Lombardy
- Mezzapasta – Piedmont
- Millefoglie all'aceto balsamico or Marzemino – Veneto
- Misto
- Moesin di Fregona – Veneto
- Mollana della Val Borbera – Liguria
- Moncenisio – Piedmont
- Montagna
- Montanello (Caciotta dolce) – Tuscany
- Montasio – DOP – Friuli‑Venezia Giulia, Veneto
- Monte Baldo – Trentino
- Monte Baldo primo fiore – Trentino
- Monte delle Dolomiti – Trentino
- Monte Veronese – DOP – Province of Verona, 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 – Marche
- Morello – Tuscany; cheese made from ewe's milk with added live lactic cultures
- Morlâc – Veneto
- Morlacco – area of Monte Grappa, Veneto
- Mortrett (Murtret) – Piedmont
- 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 – Val Camonica, Lombardy
- Motta – Piedmont
- Mottolina (historical name for Bettelmatt – Piedmont
- Mottolino – Piedmont
- Mozzarella – Campania, provinces of Latina and Frosinone, Lazio, Apulia
- Murazzano – DOP – Piedmont
- Murianengo – Piedmont; also known as Moncenisio this is a Gorgonzola-like cows’ milk cheese from the province of Turin.
- Mursin – Piedmont
- Murtarat – Piedmont
- Musulupu – Calabria
- Mustela – Sardinia
N
- Nevègal – Veneto
- Nis – Emilia-Romagna
- Nocciolino di Ceva – Piedmont
- Nostrale d'alpe – Piedmont
- Nostrano
- Nusnetto bresciano – Province of Brescia, Lombardy
O
- Ol Sciür - 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 – Piedmont; cows’ milk cheese
P
- Paddaccio – Basilicata, Calabria
- Padraccio – Basilicata
- Padduni – Sicily
- Paglierina – Piedmont
- Paglietta – Piedmont
- Pallone di Gravina – Apulia and Basilicata
- Pampanella – Abruzzo, Apulia
- Pancette – Basilicata
- Pannarello – Friuli-Venezia Giulia, Trentino
- Pannerone Lodigiano – Lombardy
- Parmigiano Reggiano – DOP – Emilia-Romagna, Lombardy
- Pastore
- Pastorella del Cerreto di Sorano – Tuscany
- Pastorino – Sardinia
- Pecora
- Pecoricco – Apulia
- Pecorini – Calabria
- Pecorino – sheep's-milk cheese
- Pepato
- Peretta – Sardinia
- Perlagrigia sottocenere – Veneto
- Perlanera – Sardinia
- Pettirosso "Tipo Norcia" – Tuscany
- Piacentinu or Piacentino
- Piacentinu di Enna or Piacentino ennese – Sicily
- Piattone – Valtellina, Lombardy
- Piave – DOP – Veneto
- Piddiato – Sicily
- Pierino – Piedmont
- Pioda Santa Maria – Piedmont
- Piodino – Piedmont
- Piramide – Piedmont
- Piscedda – Sardinia
- Pirittas – Sardinia
- Pojna enfumegada – Trentino
- Poina enfumegada – Trentino
- Pratolina – Tuscany
- Pressato – Veneto
- Presolana-Valseriana – Lombardy
- Prescinseua – Liguria
- Primo sale – Sicily
- Primolino – Piedmont
- Primusali – Sicily
- Provatura - Lazio
- Provola
- Provole – Basilicata
- Provolone
- Pusteria – South Tyrol
- Pustertaler – South Tyrol
- Puzzone
Q
- Quadro
- Quagliata ligure – Liguria
- Quartirolo Lombardo – DOP – Lombardy
R
- Raschera – DOP – Piedmont
- Ragusano – DOP – Sicily;
- Rasco – Calabria
- Raspadüra
- Ravaggiolo romagnolo – Emilia-Romagna
- Raveggiolo – Tuscany
- Raviggiolo – Tuscany, Emilia-Romagna
- Raviggiolu – Sardinia
- Reblec de crama – Aosta Valley; cow's milk
- Réblèque – Aosta Valley; cow's milk
- Reblo
- Reblochon – Piedmont
- Rebruchon
- Regato
- Renàz – Veneto
- Riavulillo – Campania
- Ricotta
- Rigatino di Castel San Pietro – Emilia-Romagna
- Robiola
- Romita piemontese – Piedmont
- Rosa Camuna – Val Camonica, Lombardy; mild compact paste cheese made with partially skimmed cow's milk
- Rosso di lago – Piedmont
S
- Salignon – lower Aosta Valley; goats’ and/or sheep's milk cheese, usually smoked
- Salagnun – Piedmont
- Salato
- Salgnun or Salignun) – 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 comuni of Rezzoaglio and Santo Stefano d'Aveto, Liguria
- Sappada – Province of Belluno, Veneto
- Saras del Fèn – Piedmont
- Sarasso – Liguria
- Sarazzu – Liguria
- Sargnon or Serniun – Piedmont
- Sbrinz – Lombardy
- Scacciata
- Scacione or Caprone – Lazio
- Scamorza
- Scheggia – Umbria
- Schiz – Veneto
- Schlander – South Tyrol
- Scuete frante – Friuli-Venezia Giulia
- Scuete fumade or Ricotta affumicata – Friuli-Venezia Giulia
- Scimuda d’alpe – Lombardy
- Scimudin – Lombardy
- Scimut – Lombardy
- Scodellato
- Secondo sale – Sicily
- Seras – lower Aosta Valley; cows’ milk cheese known since 1267 and often eaten with polenta
- Seré – Aosta Valley
- Seirass – Piedmont
- Semicotto – Sardinia
- Semitenero di Loiano – Emilia-Romagna
- Semuda – Lombardy
- Sigarot – Piedmont
- Silandro – South Tyrol
- Silter – Lombardy
- Shtalp – Calabria
- Soera (Sola della Valcasotto) – Piedmont
- Sola – Piedmont
- Sora – Piedmont
- Sot la Trape – Friuli-Venezia Giulia
- Sottocenere al tartufo – Veneto
- Spalèm – Lombardy
- Spessa – Trentino
- Spress – Piedmont
- Spressa delle Giudicarie – DOP – Trentino
- Squacquerone di Romagna DOP – Emilia-Romagna
- Squarquaglione dei Monti Lepini – Lazio
- Sta’el – Lombardy
- Stagionato de Vaise – Liguria
- Stella di mare
- Stelvio or Stilfser – DOP – South Tyrol
- Sterzinger – South Tyrol
- Stintino di Luino – Lombardy
- Stracchino
- Stracciata – Molise
- Stracciatella di bufala – Apulia
- Strachet – Lombardy
- Strachitunt – Lombardy
- Stracòn – Veneto
- Strica – Molise
T
- Tabor – Province of Trieste, Friuli-Venezia Giulia
- Taburet – Piedmont
- 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 – Piedmont
- Tomini di Bollengo e del Talucco – Piedmont
- Tomino – Piedmont
- Torta (cheese)
- Toscanello – Maremma, Tuscany
- Tosela – Trentino
- Toumin dal mel – Piedmont
- Tre Valli – Province of Pordenone, Friuli-Venezia Giulia
- Treccia
- Trifulin – Langhe, Piedmont
- Trizza – Sardinia
- Tronchetto
- Trugole – Province of Vicenza, Veneto
- Tuma – Piedmont
- Tumazzu – Sicily
- Tumet di Pralungo – Piedmont
- Tumin
- Tumo de Caso – Piedmont
U
- Ubriaco – Veneto
- Uova di bufala – Campania
V
- Vaciarin – Piedmont
- Vaciarin valsesiano – Valsesia, Piedmont
- Val Brandet – Lombardy
- Valcasotto – Piedmont
- Valle d'Aosta Fromadzo or Vallée d’Aoste Fromadzo – DOP – Aosta Valley
- Valligiano – Val Brembana, Lombardy
- Valsesia ubriaco – Valsesia, Piedmont
- Valtellina casera – DOP – Lombardy
- Vastedda – Sicily
- Vézzena – Trentino
Z
- Ziegenkäse – South Tyrol
- Ziger – South Tyrol, Veneto
- Zigerkäse – South Tyrol
- Zighera – Trentino; a smoked cheese made in the mountains of Pinetano and the area of Valfloriana
- Zincarlin – Lombardy, Canton of Ticino
- Zumelle – Veneto
- Zufi – Piedmont; a fermented ricotta, somewhat related to Brös, made in Val Formazza, province of Novara
- Zuvi – Piedmont