21 Most Popular Italian Cheeses Everyone Should Try

The world of popular Italian cheeses is richer than you might think. Did you know that there are over 400 diverse cheese types in Italy?

From the nutty, crumbly Parmigiano-Reggiano to the creamy, delicate Stracchino, this is a universe of flavors and textures waiting to be discovered.

This guide dives into each cheese’s unique character. What you’ll learn about:

• The rich landscape of popular Italian cheeses
• Details about hard, aged cheeses (ideal for grating)
• Soft and fresh cheeses (creamy and mild)
• Blue and strong flavored cheeses
• Semi-soft to semi-hard cheeses (versatile in flavor and use)

Key Takeaways

• Italy boasts an impressive array of cheeses, each with its own unique characteristics. From the renowned Parmigiano-Reggiano and Mozzarella to lesser-known gems like Fiore Sardo and Taleggio, the diversity of Italian cheeses caters to a wide range of tastes and preferences.
• Many cheeses, such as Parmigiano-Reggiano and Gorgonzola, hold the prestigious DOP designation. This label ensures that the cheese is produced using traditional methods in specific regions, preserving the authenticity and quality of these renowned products.
• Some cheeses of Italy have deep historical roots, with recipes and production methods passed down through generations. For example, Pecorino Romano, one of the oldest cheeses in the world, has been produced in Italy for over 2,000 years.
• Italian cheeses showcase the diversity of milk sources. While cow’s milk is commonly used, many traditional cheeses are made from sheep’s milk (Pecorino) or goat’s milk (Caprino). Some cheeses even use a combination of these milks, contributing to the unique flavors and textures.

Most Popular Italian Cheeses

Italian cheeses come in a dazzling array of flavors and textures, each with its own unique history and production process. In fact, some Italian towns have been using the same tradition for over 1,000 years to produce various types of cheeses, including goat cheese.

To ensure the quality and authenticity of the best Italian cheeses, many bear the Protected Designation of Origin (DOP) label.

This guide presents an array of Italian cheeses, including:

• Parmigiano-Reggiano
• Pecorino Romano
• Mozzarella
• Ricotta

These cheeses are used in various Italian recipes and offer a range of flavors and textures.

Other than these, there are others that I’ll cover. I’ll also mention a few other noteworthy. Let’s venture into the realm of Italian cheese together, shall we?

Hard, Aged Cheeses (Ideal for Grating)

Hard cheeses are some of Italy’s most popular and versatile cheeses, especially when it comes to grating. These cheeses offer rich flavors and textures that elevate any dish, from pasta and risotto to soups and salads:

Parmigiano-Reggiano (Parmesan)

Parmigiano-Reggiano, also known as Parmesan, is a world-famous Italian cheese hailing from the Emilia-Romagna region. Made from cow’s milk, this hard cheese ages anywhere from 12 to 36 months, developing a rich flavor and a crumbly texture that’s perfect for grating over pasta and risotto dishes.

While ‘Parmesan cheese’ is a more generic term, Parmigiano-Reggiano represents the authentic product, adhering to strict guidelines ranging from the cows’ diets to the aging process.

Pairing: I like to sprinkle Parmigiano-Reggiano generously over my favorite spaghetti Bolognese, the magic it brings to each bite is awesome. Whether you’re cooking up a classic pasta dish or a simple risotto, this cheese adds an authentic touch of Italian flavor that has stood the test of time.

– Luca

Pecorino Romano

Pecorino Romano is a unique cheese made from sheep’s milk. It is hard and salty in taste. As one of Italy’s oldest cheeses, it boasts a rich history and a distinctive flavor that makes it ideal for grating over traditional pasta dishes like spaghetti alla carbonara and cacio e pepe.

For a milder table cheese, consider its delightful relatives, Pecorino Toscano and Pecorino Sardo.

Grana Padano

Grana Padano is another popular Italian cheese made from cow’s milk, specifically from unpasteurized cow’s milk.

Produced in Lombardy, Grana Padano is similar in taste to Parmigiano-Reggiano, but with fewer controls over the cows’ diets.

With a mild flavor, intense odor, and crumbly texture, Grana Padano is often used grated over pasta, soups, and risotto, adding a delicious touch to any dish.

Asiago (aged version)

Asiago, originating from the Asiago Plateau in northern Italy, is a delightful aged DOP cheese. This hard, sharp cheese is perfect for grating or enjoying as a snack.

Italians often grate aged Asiago over pasta, melt it onto pizza, or simply enjoy it by the chunk as an appetizer, offering a delicious alternative to Parmesan.

Piave

Piave cheese, made from cow’s milk, is a firm and flavorful cheese hailing from the Veneto region of Italy. With a sweet and milky taste when young, and a savory and robust flavor as it ages, Piave cheese offers a truly unique experience for your taste buds.

Enjoy it paired with both red and white wines, or as a delectable accompaniment to peeled Italian tomatoes, chestnut honey, and sweet cured meats.

Other Noteworthy Mentions in This Category

Beyond the well-known hard, aged cheeses, Italy also offers some lesser-known gems like:

• Montasio – An embodiment of firmness, fruitiness, and nuttiness, Montasio presents a distinct flavor profile that’s both captivating and versatile. Try grating it over pasta or savoring it on a cheese board for a delightful experience.
• Pecorino Sardo – Hailing from the beautiful landscapes of Sardinia, Pecorino Sardo adds a touch of Mediterranean magic to your palate. Its unique blend of textures and flavors makes it a perfect companion for both cooking and snacking.
• Ragusano – This lesser-known beauty, with its roots in Sicily, carries the heritage of artisanal craftsmanship. Explore its nuances by melting it into dishes or enjoying it as part of a traditional Sicilian meal.
• Pecorino Toscano – From the pastoral landscapes of Tuscany comes Pecorino Toscano, a cheese with a mild and approachable nature. Ideal for grating over pasta or pairing with fresh fruits, it brings a taste of Tuscany to your table.
• Bitto – Nestled in the heart of the Italian Alps, Bitto boasts rich herbaceous aromas that elevate any culinary creation. Try it in risottos or enjoy it on a cheese board, letting its unique flavors unfold.

These cheeses provide a unique and flavorful alternative to the more famous Italian cheeses.

Soft and Fresh Cheeses (Creamy and Mild)

Soft and fresh Italian cheeses like soft Italian cheese, such as:

• Fresh mozzarella
• Ricotta
• Burrata
• Mascarpone
• Stracchino
• Robiola

offer a world of creamy and mild flavors that pair wonderfully with a variety of dishes. From the classic Caprese salad to rich, velvety tiramisu, these cheeses provide a delightful complement to any meal.

I will examine these soft and fresh cheeses and their various applications in Italian cuisine.

Mozzarella di Bufala

Mozzarella cheese, a versatile soft cheese with origins in Southern Italy, is perhaps best known for its use in pizza, lasagna, and Caprese salad. Traditionally made from the milk of Mediterranean buffalo, known as mozzarella di bufala, this cheese is also made from cow’s milk and is named after the Italian verb ‘mozzare,’ which means ‘to tear’.

Mozzarella, used extensively in Italian cuisine, adds an extra layer of flavor to pizzas and salads.

Ricotta

Ricotta is a delightfully mild, creamy cheese used in both sweet and savory Italian dishes. Its origins can be traced back to the Bronze Age in the Italian peninsula, and it is traditionally made from sheep’s milk. Ricotta is made using the whey leftover from making other cheeses, giving it a unique and delicate flavor. Some popular dishes that use ricotta include:

• Lasagna
• Cannoli
• Ricotta pancakes
• Stuffed shells
• Ricotta cheesecake

Whether you’re using it in a pasta dish or a dessert, ricotta adds a creamy and rich flavor to any recipe.

Burrata

Burrata is a luxurious cheese made from mozzarella curd and fresh cream. Originating in Puglia, this indulgent cheese is perfect for salads, bread, and appetizers. Its soft, creamy texture and delightful taste make it a true Italian delicacy.

Serve it with fresh tomatoes and a drizzle of olive oil for a straightforward yet indulgent treat.

Mascarpone

Mascarpone, a rich, creamy cheese from Abbiategrasso and Lodi in northern Italy, is often used in desserts like tiramisu and savory dishes like risotto. Made by heating heavy cow’s milk cream with acid to thicken, this cheese has a delicate, creamy texture with a velvety touch that melts in your mouth and a slightly tangy but mostly sweet taste.

Mascarpone lends a luxurious touch to any dish, from Italian desserts to creamy pasta sauces.

Stracchino

Stracchino, a soft and spreadable cheese with a delicate flavor, is often used in sandwiches and antipasti. Hailing from the Lombardy and Piedmont regions of Italy, this cheese is made from whole cow’s milk, giving it a creamy and smooth texture.

Whether spread on bread or used in a mouthwatering panini, Stracchino adds a delightful touch to any meal.

Robiola

Robiola, a creamy, tangy cheese from the Piedmont region of Italy, pairs beautifully with fruit and honey. Made from whole cow’s milk, this soft and fresh cheese is great for accentuating polentas and risottos, and makes the perfect cheese for fondues.

Savor Robiola alone or complement it with a glass of Lambrusco or Pinot Noir for an extravagant culinary experience.

Other Soft Cheeses

Italy’s soft cheese offerings don’t end there. Discover unique flavors and textures in lesser-known cheeses like:

• Taleggio – You can never go wrong with the mild, nutty flavor of Taleggio. Perfect for melting into pasta or enjoying on a cheese board, it offers a delightful blend of tradition and innovation.
• Squacquerone – From the Emilia-Romagna region emerges Squacquerone, a soft cheese with creamy, tangy notes. Picture it as the perfect companion for fresh fruits or as a decadent spread on warm bread.
• Caprino – A taste of the countryside comes alive with Caprino, a cheese made from goat’s milk. Its distinctive flavor lends itself beautifully to salads or as a standalone delight on a cheese platter.
• Quartirolo Lombardo – Hailing from Lombardy, Quartirolo Lombardo showcases the diversity of Italian cheese. With a creamy texture and mild taste, it’s an excellent choice for both sweet and savory dishes.

These cheeses offer a delightful variety for cheese lovers seeking new culinary adventures.

Blue and Strong Flavored Cheeses

For the bold palate, an array of blue and robustly flavored cheeses await in Italy. Some examples include:

• Gorgonzola
• Gorgonzola Dolce
• Formaggio di Fossa
• Casu Marzu

With their sharp, pungent flavors and unique textures, these cheeses are sure to intrigue and delight the palates of adventurous cheese enthusiasts.

Gorgonzola

Gorgonzola, the famous Italian blue cheese, is known for its:

• creamy texture
• distinctive flavor Produced in the Lombardy region, it boasts:
• blue-green veins
• a deliciously rich taste This makes it ideal for:
• melting onto short pasta, like penne
• creating a memorable grilled cheese sandwich.

Complement it with a glass of red wine for an extravagant culinary delight.

Gorgonzola Dolce

If you love a milder blue cheese, Gorgonzola Dolce is the perfect option. This sweeter, creamier version of Gorgonzola is less pungent and offers a more delicate taste. Enjoy it spread on crusty bread, melted in a pasta sauce, or simply on its own, savoring its unique, velvety texture and mild flavor.

Formaggio di Fossa

Formaggio di Fossa, a unique cheese aged in pits, offers a delicate, sweet taste that becomes spicier with age. Made from equal parts of cow and sheep milk, this cheese hails from the village of Sogliano al Rubicone in the Emilia-Romagna region. Its distinct flavor and unusual production method make it a true Italian cheese gem worth trying.

Casu Marzu

Casu Marzu, a controversial Sardinian cheese containing live insect larvae, is known for its strong flavor and unique texture. While the presence of live maggots and its dubious legal status make it a contentious choice, Casu Marzu remains an important cultural symbol in Sardinia and a cheese that adventurous food lovers may be eager to sample.

Semi-Soft to Semi-Hard Cheeses (Versatile in Flavor and Use)

Italian cheeses with semi-soft to semi-hard textures, including:

• Provolone
• Fontina
• Caciocavallo
• Scamorza
• Testun
• Fiore Sardo

showcase versatility in both flavor and application. These cheeses can be enjoyed on their own, melted in dishes, or grated over pasta, providing a wide range of culinary options for cheese lovers to explore.

Provolone

Provolone, a semi-hard cheese with a sweet, buttery flavor when young, becomes spicier as it ages. Made from cow’s milk, this stretched curd cheese is often combined with mozzarella as a pizza topping or used in grilled sandwiches and baked pasta dishes.

The distinct taste of Provolone makes it a delightful inclusion on any cheese board.

Fontina

Fontina, a semi-soft cheese from the Valle d’Aosta region of northern Italy, is known for its nutty flavor and excellent melting properties. Made from unpasteurized cow’s milk, Fontina cheese is perfect for dishes like fondue or melted over vegetables.

The rich, robust flavor and DOP status of Fontina makes it an exceptional cheese that deserves a try.

Caciocavallo

Caciocavallo, a pear-shaped cheese with a unique flavor, is often enjoyed with red wine. Made from cow’s milk, this cheese comes in different maturations: young, medium, or aged.

The unique shape and adaptable taste of Caciocavallo allow it to be savored in a variety of dishes or on its own, making it an appealing inclusion for any cheese aficionado.

Scamorza

Scamorza, a semi-soft cheese with a stringy texture, is often used as a substitute for mozzarella in baked dishes. Originating in the South of Italy, this cheese is made from cow’s milk and has a more intense flavor compared to mozzarella.

Its melt-in-the-mouth texture makes it ideal for pizzas, baked pasta dishes, and even a mouthwatering grilled cheese sandwich.

Testun

Testun, a firm, flavorful cheese from Piedmont, Italy, pairs well with fruit and wine. Made from cow, sheep, or goat milk, or a mixture of these milks, this cheese has a unique flavor profile that ranges from briny saltiness to caramel sweetness. Its complex and tantalizing taste makes it a hidden gem among Italian cheeses.

Pairing Tip: Enjoy Testun with your favorite fruits, and you’ll love the delightful flavor burst. The cheese’s unique blend of briny saltiness and natural caramel sweetness creates a taste experience that lingers, leaving a lasting impression on your palate. Testun’s versatility extends to pairing with both red and white wines, making it a perfect companion for your favorite vino.

– Luca

Fiore Sardo

Fiore Sardo, a semi-hard, smoked cheese from Sardinia, boasts the following characteristics:

• Rich, spicy flavor
• Made from raw sheep’s milk
• Thin, dark-colored crust
• Grainy texture
• Unique smoky flavor achieved through traditional smoking techniques

These qualities set Fiore Sardo apart from other Italian cheeses.

Savor Fiore Sardo with a glass of red wine and some fresh fruit for a lavish culinary experience.

In Conclusion

That’s all the popular Italian cheeses I could explore in this article.

If you’ve been following along you can see there’s a lot to take in. From the crumbly, nutty flavors of Parmigiano-Reggiano and Pecorino Romano to the creamy, delicate textures of Mozzarella and Ricotta, Italian cheeses offer a universe of flavors and textures to savor and enjoy.

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