Types of Italian Cheese
Italian cheeses offer depth and diversity in flavor and a long, storied past rooted in long-standing tradition and careful craftsmanship. Across regions from the rolling hills of Tuscany to the mountainous terrains of Piedmont, Italian cheesemakers have spent centuries perfecting the art of transforming fresh milk into culinary masterpieces. Each variety, whether it’s the creamy, melt-in-your-mouth burrata or the intensely savory Parmigiano-Reggiano, brings a taste of the country’s unique regions and their time-honored techniques.
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Italy is the third-largest producer of cheese in the European Union, behind Germany and France, with over 500 unique types coming from the country. Around 300 of these varieties are protected by geographical indication within Italy, and more than 50 have received Protected Designation of Origin (PDO) status from the European Union. Well-known cheeses like Gorgonzola and Asiago are granted the PDO label —Denominazione di Origine Protetta (DOP) in Italian—only when produced within their designated regions in Italy, ensuring authenticity and quality.
List of All the Varieties of Cheese From Italy
As the home of iconic dishes like pasta and pizza, Italy is renowned for its rich tradition of cheese-making. The way these cheeses are enjoyed often depends on their texture and meltability. While soft cheeses are often associated with melting, not all deliver that signature gooey texture (for example, Mascarpone). On the other hand, some aged cheeses, like Piave, can melt beautifully, offering that rich, smooth texture you are probably looking for.
Here are its most celebrated and some of the lesser-known Italian cheeses, along with their texture and flavor profiles:
| Name | Popular | Flavor and Characteristics | Typically Used in | |||
|---|---|---|---|---|---|---|
| Burrata | Soft | Cow | Origin: Andria in Apulia | Popular | Rich, creamy white, with a delicate sweetness; hard exterior with runny interior; poor melting. | Salads, pasta, bruschetta |
| Mascarpone | Soft | Cow | Lodi in Lombardy | Popular | Rich, sweet, and velvety; smooth, poor melting, but blends into a creamy texture. | Tiramisu, pasta sauces, desserts |
| Gorgonzola* | Soft | Cow | Gorgonzola in Lombardy | Popular | Rich, bold, creamy with a strong blue-veined tang; excellent melting, very smooth when warmed. | Pizza, pasta, sauces, risotto |
| Ricotta Romana* | Soft | Sheep | Lazio | Popular | Mild, slightly sweet and creamy white; spreadable and ideal in fillings, but poor melting. | Ravioli, cannoli, lasagna |
| Stracchino (Crescenza) | Soft | Cow | Lombardy, Veneto, Piedmont, Liguria | Popular | Mild, slightly tangy, creamy, and spreadable; good melting, ideal for serving fresh. | With breads like focaccia, in salads |
| Robiola (Robiola di Roccaverano*) | Soft | Sheep Cow Goat | Piedmont, Lombardy | Popular | Mild, creamy, with a slight tang; soft and spreadable, poor melting. | Pasta, bread toast, and fruit platters |
| Stracciatella di Bufala | Soft | Water Buffalo | Apulia | Popular | Rich, creamy with a hint of sweetness and a buttery texture; good melting, spreads well when warm. | Salads, pasta, fresh fruit pairings |
| Bocconcini | Soft | Cow | Naples in Campania | Popular | Mild, creamy, with a soft, elastic texture; good melting, adding a mild richness. | Salads, pasta, antipasti |
| Ricotta di Bufala Campana* | Soft | Water Buffalo | Campania | Popular | Rich, slightly tangy, and smooth with a creamy texture; poor melting, ideal in fresh or lightly cooked dishes. | Pasta fillings, desserts, spreads, salads |
| Bra Tenero* | Soft | Cow | Piedmont | Popular | Creamy, mild, and slightly sweet with a subtle tang; excellent melting. | Sandwiches, pizza, fondue, served with fruit |
| Casatella Trevigiana* | Soft | Cow | Veneto | Popular | Delicate, fresh, and creamy; highly spreadable, good melting. | Bread spreads, antipasto platters |
| Murazzano* | Soft | Sheep Cow | Piedmont | Popular | Delicate, tangy, with a creamy texture; poor melting, does better when spread or sliced. | With bread, in fruit platters |
| Quartirolo Lombardo* | Soft | Cow | Lombardy | Popular | Mildly tangy with a slight earthy taste; good melting, becoming soft and creamy. | Salads, bread toast, vegetable dishes |
| Squacquerone di Romagna* | Soft | Cow | Emilia-Romagna | Popular | Mild, creamy, and slightly tangy with a spreadable texture; excellent melting. | Piadina, bread toast, and fresh fruit pairings |
| Vastedda della valle del Belìce* | Soft | Sheep | Sicily | Popular | Mild, slightly acidic with grassy notes; good melting, spreading smoothly and evenly. | Sandwiches, salads, pasta |
| Casu Martzu# | Soft | Sheep | Sardinia | Popular | Intense pungent and tangy flavor that comes from the live insect larvae in it; poor melting. | Crumbled over roasted vegetables, sandwiches, |
| Mozzarella* | Semi-soft | Water Buffalo | Campania | Popular | Creamy, white, slightly tangy, and stretchy when heated; excellent melting. | Salads, pizza, lasagna, pasta, casseroles |
| Fontina* | Semi-soft | Cow | Aosta Valley | Popular | Buttery, slightly sweet with a washed rind and nutty finish; excellent melting. | Fondue, Mac and cheese, paninis, pasta sauces |
| Taleggio* | Semi-soft | Cow | Lombardy | Popular | Mildly fruity, tangy, with a creamy texture and soft, washed rind; good melting. | Risotto, pizza, pasta |
| Stelvio* | Semi-soft | Cow | Trentino-Alto Adige/Südtirol | Popular | Mildly tangy, slightly sweet with a creamy texture, excellent melting. | Fondue, pasta, polenta |
| Bel Paese | Semi-soft | Cow | Melzo in Lombardy | Popular | Mild, buttery, and smooth; good melting, perfect for soft, warm dishes. | Pizza, sandwiches, casseroles |
| Bela Badia | Semi-soft | Cow | Bruneck in Trentino-Alto Adige/Südtirol | Popular | Mild, creamy, and slightly sweet with a smooth, velvety texture; good melting. | Sandwiches, pizza, roasted vegetables |
| Casciotta d’Urbino* | Semi-soft | Sheep Cow | Marche | Popular | Mild, nutty with a slight sweetness; good melting. | Pasta, charcuterie boards |
| Puzzone di Moena* | Semi-soft | Cow | Trentino-Alto Adige/Südtirol | Popular | Pungent, earthy, and savory with an even, spreadable texture; good melting. | Fondue, pasta, risotto |
| Toma Piemontese* | Semi-soft | Cow | Piedmont | Popular | Delicate, slightly tangy, and milky with an even, spreadable texture; good melting. | Polenta, grilled cheese, pasta dishes |
| Asiago* | Semi-hard | Cow | Veneto, Trentino-Alto Adige/Südtirol | Popular | Sharp, mildly sweet, nutty, and slightly tangy; good melting, becoming creamy and smooth. | Sandwiches, soups, risottos |
| Scamorza | Semi-hard | Cow | Abruzzo, Apulia, Basilicata, Calabria, Campania, Molise | Popular | Mildly smoky, tangy, and stretchy when heated; excellent melting. | Pizza, sandwiches, baked dishes |
| Provolone del Monaco* | Semi-hard | Cow | Campania | Popular | Slightly sharp, buttery, and savory, with a smooth and stretchy texture; excellent melting. | Sandwiches, pizza, pasta, baked dishes |
| Provolone Valpadana* | Semi-hard | Cow | Campania | Popular | Complex and tangy with a smooth texture and pale yellow rind; good melting. | Paninis, pizza, pasta sauces |
| Montasio* | Semi-hard | Cow | Friuli-Venezia Giulia and Veneto | Popular | Mildly sweet and milky, with a robust flavor; good melting. | Paninis, grated over pasta |
| Ricotta Salata | Semi-hard | Sheep | Sicily | Popular | Salty, slightly nutty, firm, and crumbly; poor melting, best used grated. | Salads, pasta, and as a topping on hot dishes |
| Castelmagno* | Semi-hard | Sheep Cow Goat | Piedmont | Popular | Bold, earthy, slightly peppery taste that intensifies when heated; good melting, yet a crumbly texture. | Roasted vegetables, cheese boards |
| Salva Cremasco* | Semi-hard | Cow | Crema in Lombardy | Popular | Mildly acidic, slightly pungent; poor melting, enjoyed sliced or grated. | Salads, pasta, paired with fruits |
| Monte Veronese* | Semi-hard | Cow | Verona in Veneto | Popular | Slightly sweet, becomes spicy with age; good melting. | Salads, pasta, pizza |
| Pecorino Siciliano* | Semi-hard | Sheep | Sicily | Popular | Bold, earthy, and slightly peppery with a crumbly texture; poor melting, great for grating. | Pasta, salads, charcuterie boards |
| Raschera* | Semi-hard | Cow | Piedmont | Popular | Delicate, slightly tangy and creamy; good melting that intensifies the flavor. | Pasta, pizza, polenta, fondue |
| Spressa delle Giudicarie* | Semi-hard | Cow | Trentino-Alto Adige/Südtirol | Popular | Buttery with herbal undertones; good melting, spreading evenly when heated. | Grilled dishes, risotto, polenta |
| Valle d’Aosta Fromadzo* | Semi-hard | Cow | Aosta Valley | Popular | Nutty, slightly tangy with a fruity note, and good melting. | Fondue, risotto, pasta |
| Parmigiano Reggiano (Parmesan)* | Hard | Cow | Emilia-Romagna | Popular | Rich, nutty, with a crystalline texture and intense savory flavor. poor melting, good for grating. | Pasta, Mac and cheese, risottos, soups; and as stuffing in tortellini, ravioli |
| Grana Padano* | Hard | Cow | Po Valley region in Lombardy, Piedmont, Veneto, Emilia‑Romagna, Trentino-Alto Adige/Südtirol | Popular | Savory, nutty, and complex with a granular texture; poor melting, best grated or shaved. | Salads, grilled cheese, pasta |
| Pecorino Romano* | Hard | Sheep | Lazio, Tuscany, Sardinia | Popular | Salty, bold, and tangy with a crumbly texture; poor melting, ideal for grating. | Cacio e Pepe, pasta dishes |
| Fiore Sardo* | Hard | Sheep | Sardinia | Popular | Smoky, tangy, and salty, with a crumbly texture; poor melting, ideal for grating. | Grated on pasta, traditional Sardinian dishes |
| Piave* | Hard | Cow | Veneto | Popular | Mildly tangy, smooth, and slightly nutty; good melting, becoming soft and flavorful. | Soups, polenta, pasta |
| Pecorino Toscano* | Hard | Sheep | Tuscany | Popular | Mildly tangy, smooth and slightly nutty; good melting, becoming soft and flavorful. | Risotto, grilled cheese, pasta |
| Pecorino Sardo* | Hard | Sheep | Sardinia | Popular | Creamy and mild when young, piquant with age; poor melting, best grated or sliced. | Pasta, served with honey or fruit |
| Bra Duro* | Hard | Sheep | Piedmont | Popular | Firm, nutty, and slightly tangy with a strong, mature flavor; poor melting, ideal for grating. | Grated over pasta, risotto, salads |
| Canestrato | Hard | Sheep Goat | Apulia, Basilicata, Sicily, Abruzzo | Popular | Strong, earthy, slightly spicy with a crumbly texture; poor melting. | Pasta, grilled dishes |
| Bitto* | Hard | Cow | Lombardy | Popular | Rich, fruity with herbal notes; firm, slightly crumbly; poor melting. | Polenta, charcuterie boards |
| Ragusano* | Hard | Cow | Sicily | Popular | Piquant, salty, robust; poor melting, holds up well when grated. | Grated on pasta, risotto, pizzas |
| Canestrato Pugliese* | Hard | Sheep | Apulia | Popular | Tangy, earthy, with a spicy edge; poor melting, best shaved or grated. | Pasta, paired with figs or nuts |
| Formaggio di Fossa* | Hard | Sheep Cow Goat | Emilia-Romagna, Marche | Popular | Sharp, earthy, with intense aroma; poor melting, best grated. | Grated in salads, pasta |
| Pecorino di Filiano* | Hard | Sheep | Basilicata | Popular | Sharp, nutty, slightly spicy and crumbly; poor melting, ideal for grating. | Pasta, paired with fruits |
| Valtellina Casera* | Hard | Cow | Province of Sondrio in Lombardy | Popular | Mildly sweet and nutty; good melting, becoming creamy when heated. | Pasta, risotto, polenta |
| Formai de Mut dell’Alta Valle Brembana* | Hard | Cow | Val Brembana in Lombardy | Popular | Slightly sweet, buttery, with herbal undertones; poor melting, best shaved or sliced. | Grilled cheese, with toast and honey |
| Caciocavallo (Caciocavallo Silano)* | Hard | Sheep Cow | Basilicata, Campania, Molise Calabria, Apulia | Popular | Mildly tangy, buttery, slightly salty; good melting. | Stuffed dishes, grated on pasta |
| Silter | Hard | Lombardy | ||||
| Battelmatt | Hard | Piedmont | ||||
| Toma | Semi-Hard | Aosta Valley, Piedmont | ||||
| Sola | Soft | Piedmont | ||||
| Carboncino | Soft | Piedmont | ||||
| Pastorino | Semi-Hard | Sardinia | ||||
| Pusteria | Semi-Hard | Trentino-Alto Adige/Südtirol | ||||
| Provola | Semi-Hard | Campania | ||||
| Marzotica | Soft | Apulia | ||||
| Formaggetta | Soft | Liguria | ||||
| Toscanello | Semi-Hard | Tuscany | ||||
| Dolcelatte | Soft | Lombardy | ||||
| Casolet | Semi-Soft | Trentino-Alto Adige/Südtirol | ||||
| Ambra di Talamello | Semi-Hard | Emilia-Romagna | ||||
| Acceglio | Semi-Hard | Piedmont | ||||
| Mottolino | Semi-Hard | Lombardy | ||||
| Cimbro | Semi-Hard | Veneto | ||||
| Comelico | Semi-Hard | Veneto | ||||
| Pepato | Hard | Sicily | ||||
| Cacioricotta | Semi-Hard | Apulia, Basilicata, Calabria | ||||
| Branzi | Semi-Hard | Lombardy | ||||
| Calcagno | Hard | Sardinia | ||||
| Pampanella | Semi-Hard | Molise | ||||
| Dobbiaco | Semi-Hard | Trentino-Alto Adige/Südtirol | ||||
| Conciato romano | Hard | Campania | ||||
| Formaggella | Semi-Soft | Lombardy | ||||
| La Res | Semi-Hard | Lombardy | ||||
| Marzolino | Semi-Hard | Tuscany | ||||
| Tuma | Semi-Soft | Sicily | ||||
| Pastore | Semi-Hard | Sardinia | ||||
| Manteca | Soft | Basilicata | ||||
| Maccagno | Semi-Soft | Piedmont | ||||
| Gineprino | Semi-Hard | Tuscany | ||||
| Toblach | Semi-Hard | Trentino-Alto Adige/Südtirol | ||||
| Figliata | Soft | Campania | ||||
| Caciotta | Semi-Soft | Tuscany, Campania, Lazio, and other Central and Southern regions | ||||
| Strachitunt | Semi-Soft | Lombardy | ||||
| Nostrano | Semi-Hard | Lombardy | ||||
| Erborinato | Semi-Soft | Lombardy | ||||
| Pustertaler | Semi-Hard | Trentino-Alto Adige/Südtirol | ||||
| Alpigiana | Semi-Hard | Lombardy | ||||
| San Stè | Semi-Hard | Liguria | ||||
| Casatella | Soft | Veneto | ||||
| Casizolu | Semi-Hard | Sardinia | ||||
| Pecora | Semi-Hard | Tuscany | ||||
| Schiz | Semi-Soft | Veneto | ||||
| Tomino | Soft | Piedmont | ||||
| Tometta | Semi-Hard | Piedmont | ||||
| Scheggia | Hard | Tuscany | ||||
| Bastardo del Grappa | Semi-Hard | Veneto | ||||
| Monte delle Dolomiti | Semi-Hard | Veneto | ||||
| Ortler | Hard | Trentino-Alto Adige/Südtirol | ||||
| Graukäse | Hard | Trentino-Alto Adige/Südtirol | ||||
| Primo sale | Semi-Soft | Sicily | ||||
| Pecorini | Hard | Calabria | ||||
| Pratolina | Soft | Tuscany | ||||
| Cherz | Semi-Hard | Veneto | ||||
| Pierino | Soft | Tuscany | ||||
| Giglio sardo | Semi-Hard | Sardinia | ||||
| Casalina | Semi-Hard | Lazio | ||||
| Monte Baldo | Semi-Hard | Veneto | ||||
| Capriola | Semi-Hard | Tuscany | ||||
| Ubriaco | Semi-Hard | Veneto | ||||
| Arunda | Hard | Trentino-Alto Adige/Südtirol | ||||
| Ricotta forte | Soft | Apulia | ||||
| Sottocenere al tartufo | Semi-Soft | Veneto | ||||
| Paglietta | Soft | Piedmont | ||||
| Galbanino | Semi-Hard | Lombardy | ||||
| Del Colle | Semi-Hard | Tuscany | ||||
| Sbrinz | Hard | Lombardy | ||||
| Piattone | Semi-Hard | Lombardy | ||||
| Tosela | Semi-Soft | Veneto | ||||
| Giuncata | Soft | Apulia | ||||
| Maiorchino | Hard | Sicily | ||||
| Piscedda | Semi-Hard | Sardinia | ||||
| Accasciato | Soft | Tuscany | ||||
| Tirolese | Semi-Hard | Trentino-Alto Adige/Südtirol | ||||
| Burrino | Soft | Basilicata, Campania, Molise, Calabria | ||||
| Bella Lodi | Hard | Lombardy | ||||
| Dolce sardo | Soft | Sardinia | ||||
| Cansiglio | Semi-Hard | Veneto | ||||
| Carmasciano | Semi-Hard | Campania | ||||
| Callu de cabreddu | Soft | Sardinia | ||||
| Scimudin | Soft | Lombardy | ||||
| Malga | Semi-Hard | Veneto | ||||
| Marzemino | Semi-Hard | Trentino-Alto Adige/Südtirol | ||||
| Rosa Camuna | Semi-Hard | Lombardy | ||||
| Frue | Soft | Sardinia | ||||
| Peretta | Semi-Hard | Sardinia | ||||
| Treccia | Semi-Soft | Campania | ||||
| Granone Lodigiano | Hard | Lombardy | ||||
| Prescinsêua | Soft | Liguria | ||||
| Morlacco | Semi-Soft | Veneto | ||||
| Stracciata | Soft | Molise | ||||
| Mascarpa | Soft | Lombardy | ||||
| Pannarello | Soft | Sicily | ||||
| Marzolina | Hard | Lazio | ||||
| Morello | Semi-Hard | Veneto | ||||
| Formazza | Semi-Hard | Piedmont | ||||
| Musulupu | Semi-Hard | Sicily | ||||
| Brescianella | Soft | Lombardy | ||||
| Tronchetto | Soft | Veneto | ||||
| Tirabuscion | Soft | Lombardy | ||||
| Tre Valli | Semi-Hard | Lombardy | ||||
| Latteria | Semi-Soft | Friuli-Venezia Giulia | ||||
| Pallone di Gravina | Semi-Hard | Apulia | ||||
| Crucolo | Semi-Hard | Trentino-Alto Adige/Südtirol | ||||
| Belmonte | Semi-Hard | Lombardy | ||||
| Caprino | Soft | Various regions, including Piedmont, Veneto, Lombardy, Calabria, Sardinia | ||||
| Tombea | Semi-Hard | Lombardy | ||||
| Capretta | Soft | Tuscany | ||||
| Bettelmatt | Semi-Hard | Piedmont | ||||
| Seras | Soft | Piedmont | ||||
| Gioda | Semi-Hard | Piedmont | ||||
| Giganti | Hard | Sardinia | ||||
| Magnocca | Semi-Hard | Sicily | ||||
| Salato | Hard | Sicily | ||||
| Perlanera | Semi-Hard | Veneto | ||||
| Scacciata | Semi-Hard | Sicily | ||||
| Val Brandet | Semi-Hard | Lombardy | ||||
| Raveggiolo | Soft | Tuscany | ||||
| Gresal | Semi-Hard | Veneto | ||||
| Lagrein | Semi-Hard | Trentino-Alto Adige/Südtirol | ||||
| Grappino | Semi-Hard | Veneto | ||||
| Paglierina | Soft | Piedmont | ||||
| Contrin | Semi-Hard | Trentino-Alto Adige/Südtirol | ||||
| Cafone | Semi-Hard | Campania | ||||
| Seirass | Soft | Piedmont | ||||
| Cofanetto | Soft | Lombardy | ||||
| Silandro | Semi-Hard | Trentino-Alto Adige/Südtirol | ||||
| Bleu d’Aoste | Semi-Soft | Aosta Valley | ||||
| Castelrosso | Semi-Hard | Piedmont | ||||
| Raviggiolo | Soft | Tuscany | ||||
| Pecorino Umbro | Semi-Soft | Umbria |
*PDO (protected designation of origin)
#Iillegal in most countries due to the use of live maggots.
What Does an Italian Cheese Blend Contain
An Italian cheese blend is a mixture of some of the most famous cheese varieties from the country to create a specific texture, flavor, and consistency suitable for typical dishes like pizza, pasta, and salads. Though the combination may vary from one brand to another, they usually contain cheeses like Mozzarella, Provolone, Parmesan, Asiago, Ricotta, and Pecorino Romano.