This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it.

This is an article of Italian cheeses. Italy is the country with the highest variety of cheeses in the world, with over 2,500 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 PDO cheeses for a list of those Italian cheeses which have protected designation of origin under EU law, together with their areas of origin.

A

• Abbamar – Sardinia; a semi-soft cheese made from a mixture of cows’ and sheep's milk^[3]
• Accasciato – Tuscany; (usually mixed) sheep and cow's milk cheese
• Acceglio – Piedmont; a fresh cows' milk cheese made in the area of Acceglio (province of Cuneo)^[4]
• Acidino (or formaggio acidino) – Veneto; a goats’ milk cheese^[5]
• Aglino
• Agrì di Valtorta – Lombardy; made with fresh cows’ or goats' milk in the Alta Valle Brembana (province of Bergamo)^[6]
• Ainuzzi – Sicily; a cows' milk cheese made in Cammarata and San Giovanni Gemini (province of Agrigento)^[7]
• Aladino
• Algunder Bauernkäse Halbfett (Italian: formaggio contadino semigrasso di Lagundo) – Burggrafenamt (Italian: Burgraviato), South Tyrol^[8]
• Algunder Butterkäse (Italian: formaggio di Lagundo) – Burggrafenamt (Italian: Burgraviato), South Tyrol^[9]
• Algunder Ziegenkäse (Italian: formaggio di capra di Lagundo) – a goats' milk cheese from Burggrafenamt (Italian: Burgraviato), South Tyrol^[10]
• Alpeggio di Triora – Province of Imperia, Liguria
• Alpepiana – Lombardy

• Alpepiana Macig – 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 (Italian: formaggio Aschbach magro) – South Tyrol, from Burggrafenamt (Italian: Burgraviato)^[11]

• Asiago – DOP – Veneto, Trentino

• Asiago d'allevo (see Asiago)
• Asiago Montasio
• Asiago pressato (see Asiago)
• Asiago stravecchio

• Asìno – Friuli-Venezia Giulia^[12][13]

B

• Baciodilatte – Piedmont
• Bagòs (synonym for Bagòss)
• Bagoss (synonym for Bagòss)
• Bagòss – Lombardy; a grana coloured with saffron from the comune (municipality) of Bagolino^[14][15][16]
• Bagòss di Bagolino (synonym for Bagòss)
• Baricot
• Bastardo del Grappa – Veneto; a cheese traditionally made with mixed milks, hence ‘bastardo’, in the area of Monte Grappa^[17]
• Bauernkäse – South Tyrol; a cheese made from pasteurised, semi-skimmed cow's milk around Meran and Vinschgau^[18]
• 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^[19]
• 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^[20]
• Bedura
• Begiunn − Piedmont; a creamy-granular ricotta made in summer in the alpine pastures of Sauze d’Oulx and San Sicario (comune of Cesana Torinese) in the upper Val di Susa, and also in Bardonecchia (Province of Turin)^[21][22]

• 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^[23]
• Bella Lodi – Lombardy; typical Italian hard cheese from Lodi, "Granone" lodigiano^[24]
• Belicino – 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]
• Belmonte – Lombardy
• Bettelmatt – Piedmont^[27]
• Bergkäse – South Tyrol
• Bernardo – Lombardy
• Biancospino – Sardinia
• Bocconcini – Campania
• Bocconcini alla panna di bufala^[28] – Campania
• Bianco verde – Trentino; a cows’ milk cheese from Rovereto^[29]

• Bitto – DOP – Lombardy

• Bitto d'Alpe
• Bitto Valtellina (synonym for Bitto^[27])

• Bleu d'Aoste – Aosta Valley
• Blu

• Blu Alpi Cozie – Piedmont
• Blu Antico
• Blu del Moncenisio – Piedmont

• Blu del Moncenisio d'alpeggio – Piedmont

• Blu di Lodi – Lombardy
• Blu di montagna – Piedmont
• Blu Val Chiusella – Piedmont

• Bonassai – Sardinia
• Bonrus – Piedmont
• Boscatella di Fiavè – Trentino; a recently developed soft cheese made in Fiavè^[27]
• Boschetto al Tartufo – Tuscany; a cheese incorporating pieces of white truffle^[30]
• Bormino – Lombardy
• Boves – Piedmont

• Bra – DOP – Province of Cuneo, Piedmont; made in three varieties:

• Bra d'alpeggio
• Bra duro^[31]
• Bra tenero^[31]

• Branzi – Val Brembana, Lombardy, a similar cheese to Formai del Mut
• Brebidor – Sardinia; a soft sheep's milk cheese^[32]
• Brebiblu – 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]
• Brescianella – Lombardy
• Bricchetto tartufo
• Bros Brös) – Langhe, Piedmont
• Brös – Piedmont, Liguria
• Brus (see Brös) – Piedmont, Liguria

• Brus da latte
• Brus da ricotta

• Bruss (see Brös)^[31]

• Bruss delle Langhe (see Brös) – Piedmont
• Bruss di Castelmagno – Piedmont
• Bruss di Frabosa – Piedmont

• Bruz

• Bruz d'Murazzan – Piedmont
• Bruz d'Murazzanivan – Piedmont

• Bruzzu – Piedmont, Liguria
• Budino di capra con uvetta e vin santo
• Bufalona

• Burrata – type of mozzarella, stuffed with a mixture of mozzarella and cream

• Burrata delle Murge – Apulia; a Burrata produced since the early twentieth century in Andria (BA) and Martina Franca^[27]
• Burrata di Andria – Apulia; Burrata with PGI status
• Burrata di bufala – made from the milk of water buffalo

• Burrell – Lazio
• Burrino – Basilicata, Molise, Campania, Calabria

• Burrino e burrata di bufala (water buffalo's milk cheeses from Campania^[35])
• Burrino farcito con soppressata – Basilicata
• Burrino in corteccia – Campania

• Busche – Veneto
• Butirro – Calabria
• Butterkäse (Lagundo) (see Algunder Butterkäse) – South Tyrol

C

• Cachat – Piedmont
• Cacio

• Cacio a forma di limone – Marche
• Cacio di fossa – Emilia-Romagna; hard, sharp sheep's milk cheese, not unlike pecorino
• Cacio di vacca bianca – Abruzzo
• Cacio Etrusco Cencelle – Tarquinia, Lazio
• Cacio Etrusco Tarquinia – Tarquinia, Lazio
• Cacio figurato – Sicily
• Cacio magno – Lazio

• Cacio magno alle erbe – Lazio

• Cacio marcetto – Abruzzo^[27]
• Cacio ubriaco – Tuscany

• Caciocavallo

• Caciocotto – Basilicata
• Caciofiore aquilino – Abruzzo
• Cacioforte – Campania
• Cacioreale – Lombardy
• Cacioricotta – Campania, Abruzzo, Lazio, Calabria, Basilicata, Apulia

• Cacioricotta campana – Campania
• Cacioricotta di bufala – Lazio^[39]
• Cacioricotta di capra cilentina – Cilento, Campania
• Cacioricotta fresca – Lazio
• Cacioricotta lucano – Apulia, Campania, and especially Basilicata^[15]
• Cacioricotta pugliese – Apulia

• Caciotta – Central and Southern Italy

• Caciottina

• Caciottina canestrata di Sorrento – Province of Naples, Campania
• Caciottina di bufala^[39]
• Caciottina di bufala di Amaseno^[39] – Lazio
• Caciottina di bufala di Amaseno aromatizzata – Lazio ^[39]

• Caciottone di Norcia – Umbria; applied for PGI status in 2021^[40]
• 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

• Canestrato crotonese – Calabria
• Canestrato d'Aspromonte – Calabria
• Canestrato di Calabria – Calabria

• Canestrato di Moliterno – hard mixed sheep’s and goats' milk cheese from Apulia. It is matured for at least 60 days and may be eaten at table or grated.^[41] The PGI status was registered in 2010.^[42]
• Canestrato pugliese – Apulia; PDO cheese made in the province of Foggia
• Canestrato sardo – Sardinia
• Canestrato trentino – Trentino
• Canestrato vacchino – Sicily

• 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 (goats' cheese) – 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 (municipality) of Elva, in the upper Maira Valley, which may be sold fresh or aged. In the latter case it resembles Castelmagno cheese.^[15] Alternative names include Toma di Elva, Caso di Elva and Tumo de Caso).
• Casalina – Veneto
• Casareccio di Gorreto – Liguria
• Casàt Gardesano
• Casatella

• Casatella Romagnola – Emilia-Romagna
• Casatella Trevigiana – Veneto

• Casatta nostrana di Corteno Golgi – Lombardy
• Casciotta d'Urbino – DOP – Marche^[43]
• Casel Bellunese – Province of Belluno, Veneto
• Casera

• Casera Crotto
• Casera giovane Valtellina – Valtellina, Lombardy
• Casera uso monte

• Casieddu di Moliterno – Basilicata^[15]
• Casizolu – Sardinia

• Casizolu di pecora – Sardinia

• Caso

• Caso conzato – Campania
• Caso di Elva (synonym for Casale de Elva) – Piedmont
• Caso peruto – Campania

• Casolet – Lombardy, Trentino

• Casolet della Val di Sole – Lombardy^[15]

• 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^[44]

• Castelmagno – DOP – Piedmont
• Castelrosso – Piedmont
• Casu – Sardinia

• Casu axedu – Sardinia
• Casu becciu – Sardinia
• Casu cundhídu (see Casu marzu) – Sardinia

• Casu martzu or formaggio marcio – traditional Sardinian sheep's milk cheese, notable for containing live insect larvae
• Casu modde (see Casu marzu) – Sardinia
• Casu de cabreddu^[45] – Sardinia
• Casu friscu – Formaggio fresco from Sardinia^[45]
• Casu spiattatu – Sardinia^[45]

• Cavrin (Cevrin) di Coazze – Piedmont; goat cheese^[31]
• Cesio – Veneto
• Chabri stagionato – Piedmont
• Charbonet
• Cherz – Veneto; a name used in Livinallongo del Col di Lana for Pressato^[46]
• 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

• Crema del Friuli – Friuli-Venezia Giulia
• Crema del Cuc – Friuli-Venezia Giulia
• Crema del Gerrei – Sardinia
• Crema di Fobello capra – Piedmont

• 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

• Cuor di Neve
• Cuor di Valle – Lombardy

• Cusiè – Piedmont

D

E

• Erborinato

• Erborinato di Artavaggio – Lombardy
• Erborinato di capra – Piedmont
• Erborinato di monte
• Erborinato di pecora delle Alpi Cozie – Piedmont
• Erborinato misto capra – Sardinia

• 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
• Fior – Trentino

• Fior di campo
• Fior di latte
• Fior di latte laziale – Lazio
• Fior di monte – Trentino

• Fiordivalle – Sardinia
• Fiore

• Fiore sardo – DOP – Sardinia
• Fiore sicano – Sicily

• 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^[47]

• Fontal Fiavè – Trentino^[15]

• Fontina – DOP – Aosta Valley
• Formadi – Friuli-Venezia Giulia

• Formadi frant
• Formadi salat (also known as formaggio salato, and related to Asìno^[48])

• Formaggella – Piedmont, Lombardy

• Formaggello spazzacamino – Val Vigezzo, Piedmont
• Formaggetta

• Formaggetta della Valle Argentina – Liguria
• Formaggetta di Bonassola – Liguria
• Formaggetta di mucca
• Formaggetta di Stella San Giovanni – Liguria
• Formaggetta savonese – Liguria

• Formaggina
• Formaggio

• Formaggiola caprina – Emilia-Romagna
• Formaggiu ri capra

• Formai

• Formai de Livign – Province of Sondrio, Lombardy
• Formai de Mut – Val Brembana, Lombardy

• Formai de Mut dell'Alta Valle Brembana – DOP – Lombardy

• Formaio embriago – Veneto^[15]
• Furmaggitt di Montevecchia – Lombardy
• Furmaggiu du quagliu – Calabria
• Furmai

• Furmai del sieur Mario – Lombardy
• Furmai marçèt – Lombardy

• Formazza – Piedmont
• Formella del Friuli – Friuli-Venezia Giulia
• Frachet – Piedmont
• Fresa – Sardinia
• Frico balacia – Friuli-Venezia Giulia
• Frue^[45] – Sardinia

G

• Galbanino^[49]
• 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

• Gorgonzola a due paste
• Gorgonzola con la coda
• Gorgonzola bresciano – Lombardy
• Gorgonzola tipo piccante

• Gran cacio di Morolo – Morolo, Lazio
• Gran Cacio Etrusco – Lazio
• Grana – class of hard, mature cheeses

• Grana calabrese – Calabria
• Grana Padano – DOP – Lombardy, Piedmont, Trentino, Veneto, Emilia‑Romagna
• Grana Trentino – Trentino^[15]

• Grande Vecchio di Montefollonico – Tuscany
• Granone Lodigiano – Lombardy
• Grappino
• Grasso d'alpe – Piedmont
• Graukäse – South Tyrol

• Graukäse della Valle Aurina – South Tyrol^[15]

• Gresal – Veneto; the name used in Sedico for Pressato^[46]
• 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^[50]

I

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

J

• Jasperino lombardo – Lombardy

K

• Kiba torinese – Province of Turin, Piedmont

L

• Lacarian
• Lagrein – South Tyrol
• La Res – Piedmont
• Latteria – Lombardy, Friuli-Venezia Giulia

• Latteria di Cividale – from Cividale, Province of Udine, Friuli-Venezia Giulia
• Latteria Delebio – Lombardy
• Latteria di Fagagna – from Fagagna, Province of Udine, Friuli-Venezia Giulia
• Latteria di Fontanafredda – from Fontanafredda, Province of Pordenone, Friuli-Venezia Giulia
• Latteria di Livigno – from Livigno, Valtellina, Lombardy

• 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^[53]
• Maccagno o Toma Maccagno – Lombardy
• Madonie Provola – Sicily; stretched curd cows’ milk cheese made in the mountains of Madonie in the province of Palermo^[54]
• Maggot cheese – Sardinia
• Magnocca – Lombardy

• Maioc-Magnocca gordana – Lombardy

• Magnùn – Piedmont
• Magro di piatta – Lombardy
• Maiorchino – Sicily

• Maiorchino di Novara di Sicilia – Sicily

• Malga

• Malga altopina o dei Sette Comuni – Veneto
• Malga bellunese – Province of Belluno, Veneto
• Malga Fane – South Tyrol
• Malga o Ugovizza – Friuli-Venezia Giulia
• Malga stagionato nelle vinacce – South Tyrol
• Malga Stelvio – Lombardy, South Tyrol

• Manteca – Apulia, Campania, Molise, Basilicata
• Maria provolone di Potenza – Basilicata
• Marzolina – Lazio
• Marzolino – Tuscany

• Marzolino del Chianti – Tuscany^[55]
• Marzolino di Lucardo – Tuscany

• Marzotica – Province of Lecce, Apulia
• Mascarpin de la Calza – Lombardy
• Mascarpa – Lombardy
• Mascarpone – Lombardy

• Mascarpone di bufala^[39] – Campania
• Mascarpone di bufala di Battipaglia – Campania^[15]
• Mascarpone torta – Mascarpone layered with basil leaves and pine kernels^[56]

• Mattone or Zeigel – South Tyrol
• Mattonella al rosmarino
• Matusc o Magro di latteria – Lombardy
• Mezzapasta – Piedmont
• Millefoglie all'aceto balsamico or Marzemino – Veneto
• Misto

• Misto capra
• Misto capra di malga – Veneto
• Misto pecora fresco dei Berici – Veneto

• Moesin di Fregona – Veneto
• Mollana della Val Borbera – Liguria
• Moncenisio (see Murianengo) – 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

• Monte Veronese di malga – Province of Verona, Veneto
• Monte Veronese ubriaco all’amarone – Province of Verona, Veneto

• 

  Montébore – 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]
• Montegranero – Marche
• Morello – Tuscany; cheese made from ewe's milk with added live lactic cultures^[59]
• Morlâc – Veneto
• Morlacco (or Morlacco di Grappa) – 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,^[60] Ciambella all'Aglio, Maccagnetta alle erbe,^[61][62] Maccagnetta alle noci,^[63] and Mattonella al rosmarino^[64]

• Mortaràt Ciambella aromatica^[65][66] – Piedmont

• Motelì – Val Camonica, Lombardy
• Motta – Piedmont
• Mottolina (historical name for Bettelmatt – Piedmont
• Mottolino – Piedmont

• Mozzarella – Campania, provinces of Latina and Frosinone, Lazio, Apulia

• Mozzarella di bufala campana – DOP – Campania, Lazio, Apulia

• Murazzano – DOP – Piedmont
• Murianengo – Piedmont; also known as Moncenisio this is a Gorgonzola-like cows’ milk cheese from the province of Turin.^[31][67]
• Mursin – Piedmont
• Murtarat – Piedmont
• Musulupu – Calabria
• Mustela – Sardinia

N

• Nevègal – Veneto
• Nis – Emilia-Romagna
• Nocciolino di Ceva – Piedmont
• Nostrale d'alpe – Piedmont
• Nostrano (local produce)

• 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^[60]
• Ossolano d’alpe – Piedmont; cows’ milk cheese

P

• Paddaccio – Basilicata, Calabria
• Padraccio – Basilicata
• Padduni – Sicily
• Paglierina – Piedmont

• Paglierina appassita
• Paglierina di rifreddo – Piedmont^[15]

Zdroj:https://en.wikipedia.org?pojem=List_of_Italian_cheeses
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