Italy

Alta Badia

Alta Badia is made from fresh whole cows milk from a small number selected dairy farms. It ripens for approximately 180 days, creating a light brown rind and a somewhat firm texture. It is a flavorful Italian mountain cheese with savory flavors and aromas. Alta Badia is named after the small town in the Alps and has the mountain flavor components that are nutty and earthy without being either overpowering or too rustic. It resembles many Swiss cheeses in texture and flavor such as Appenzeller and Gruyere.

Country: Italy
Region: Alta Badia, Dolomite Mountains, Veneto
Texture: Semi-Hard
Type of Milk: Cow
Aging Time: 180 Days
Pasteurized: No

Antico Mugello

Antico Mugello is an Italian, sheep’s milk cheese that is produced by the Il Forteto Cooperative in the Tuscan town of Mugello, Made from pasteurized milk, it is aged for about two months and develops into a cheese that is semi-hard in texture and straw colored in appearance.  Similar in the way that Rossellino is made, the rind is rubbed with tomato concentrate, adding an element of complexity to its flavor is both rustic and slightly sweet. The cheese is fairly dense and nutty with salty undertones.

Country: Italy
Region: Tuscany
Texture: Semi-Hard
Type of Milk: Sheep
Aging time: 2 months
Pasteurized: Yes

Asiago

Asiago Pressato

Asiago is an Italian cheese that according to different aging can assume different textures from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) similar to an aged Gouda and Parmesan. Asiago is by law required to come from the Co-ops, specialized groups of local dairies, only from the areas of Vicenza and Trento and selected areas of Padua and Treviso. These co-ops are highly regulated to ensure first-rate grass fed cow's milk. This cheese features a complex variety of flavors ranging from fruity to nutty to pungent.

Country: Italy
Region: Veneto
Texture: Ranges from Semi-Soft to Hard
Type of Milk: Cow
Age Time: At least 1 month
Pasteurized: By law in the US only for Asiago Pressato, not in most of Europe


Asiago Pressato is a fresh cheese, semi-soft in texture and very mild in flavor. It works well as a mild table or melting cheese or when used in sandwiches. The consistency and texture resemble yogurt cheeses but the flavor is more complex, tangy, and buttery but not overwhelmingly rich.

 

Asiago d'allevo is the mature and firmer cheese that is labeled with three different names, depending on how long it ages. The Asiago d'allevo varieties are often grated as a table cheese for salads, soups, and pastas.

Asiago d'Allevo

  • "Asiago Mezzano" - Aged at least 3 months
  • "Asiago Vecchio" - Aged at least 1 year
  • "Asiago Stravecchio" - aged over 1 year

Basilio (Pecorino al Basilico)

Basilio is an Italian pasteurized sheep's milk cheese. This cheese is produced by the Il Forteto Cooperative in the Tuscan town of Mugello. It is a classic Pecorino with basil and extra virgin olive oil rubbed on its rind. Its flavor is rustic and sharp with salty undertones. Its pate is ivory in color and rich in texture.

Country: Italy
Region: Tuscany
Texture: Semi-Hard
Type of Milk: Sheep
Aging time: At least 60 days
Pasteurized: Yes

Boschetto al Tartufo Bianchetto

Boschetto al Tartufo Bianchetto is a sweet and mild cheese made from the blend of cow's and sheep's milk. This cheese is produced by the Il Forteto Cooperative in the Tuscan town of Mugello. Mixed throughout are shavings of rare white truffles which builds character in the cheese by providing rustic and earthy undertones in the flavor. The mild aroma and creamy texture of the cheese along with the mushroomy taste of the truffles create a harmonious blend of fresh and rustic flavors.

Country: Italy
Region: Tuscany, Italy
Texture: Semi-Soft
Type of Milk: Blend of Cow and Sheep
Aging Time: Less than 60 days
Pasteurized: Yes 

Bra

Bra is an Italian DOP cheese from the province of Cuneo in Piedmont. It is a semi-hard cows milk cheese. However, there are times where a little bit of goat's or sheep's milk is added. It is cylindrical in shape and ranges from semi-firm to firm texture with a pale yellow colored pate and a slightly sharp body. The younger versions of this cheese are creamier in texture and less piquant in flavor. There are two types of Bra cheese based on their aging time:

  • Bra Tenero - Aged at least 45 days
  • Bra Duro - Aged at least 6 month

Country: Italy
Region: Cuneo, Piedmont
Texture: Semi-firm to firm
Type of milk: Primarily Cow
Aging time: At least 45 days
Pasteurized: Typically unpasteurized

Brigante

Brigante is a sheep milk cheese from the Italian island of Sardinia. Manufactured by Fratelli Pinna, a cheese-making company located in the north of the Island, this pecorino cheese is semi-soft in texture with a pale, ivory color. Matured for about three weeks, it has a mild and creamy flavor with citrus undertones.  Its texture is smooth, moist, and fairly elastic. This is a delicious table cheese that is manufactured in wheels that are approximately three pounds.

Country: Italy

Region: Sardinia

Texture: Semi-Soft

Type of Milk: Sheep

Aging time: 2 weeks

Pasteurized: Yes

Burrata

This deliciously creamy cheese is a specialty of Southern Italy, especially in the regions of Apulia, Campania, and Basilicata. Burrata was invented in Andria at the beginning of the 20th century. Like Mozzarella, traditional Burrata is made with water buffalo milk although it is now more popularly made with cows milk. The method used to make Burrata is very similar to that used for Mozzarella.  The difference lies in the method used to form the "bag". A layer of stretched curd about one centimeter thick is molded and formed into the desired envelope shape. 

Country: Italy
Region: Southern Italy
Texture: Fresh
Type of Milk: Water Buffalo or Cow
Aging time: Not aged - Meant to be eaten within 7 days of production
Pasteurized: Yes

The bag is then filled with strings of stretchy curd that have been amalgamated with cream from the whey, obtained by separating leftover whey from mozzarella production in a centrifuge. The cheese is then wrapped in leaves of asfodelo, which is an herb-like plant similar to leeks. The color of the leaf is used as an indicator of the cheeses freshness. The center is rich and buttery as the name of the cheese comes from the Italian word "burro" meaning butter. Burrata is smooth on the outside, lustrous white in color, and has a mild buttery taste.

Camilla

Manufactured in Piedmont by Caseficio Reale, this rich cheese is made with only goat milk and enriched with cream to enhance its flavor and texture. Dense and tangy and rich in flavor, this cheese has citrusy and milky characteristics with an herbaceous and mushroomy aroma. Best paired with sparkling white wines, this cheese has a texture similar to a cheesecake with a rind that is slightly wrinkled.

Country: Italy
Region: Piedmont
Texture: Bloomy Rind
Type of Milk: Goat
Aging Time: 10 days
Pasteurized: Yes

Canestrato Pugliese

Canestrato Pugliese is firm cheese that is cylindrical in shape and produced from the milk of pasture feed sheep. Its name is derived from the reed baskets (canestre) that the shepherds placed the cheese in to drain the curd and give it its shape. The paste is straw colored, with small eye formation and the rind will be golden-brown in color. It is the only DOC and DOP protected cheese from the Italian region of Apulia. The cheese is manufactured in a few town districts in the province of Bari and in the entire province of Foggia and it aged for 10-12 months. During the aging process, it treated several times with extra virgin olive oil.

Country: Italy
Region: Apulia
Texture: Hard
Type of milk: Sheep's Milk
Aging Time: 10-12 months
Pasteurized: Typically unpasteurized although both versions are produced

Carboncino

Carboncino is made in Italy's Piedmont region, at the dairy Caseificio dell'Alta Langa near Alba. Classified as a "tre latti" cheese, it is a soft, rich and creamy Italian cheese made of blended sheep, cow and goat's milk and uses a vegetable charcoal covering. Crafted using ancient recipes and artisanal methods, this relatively new has a pale yellow colored interior, a firm yet creamy rind, and a soft pate with a pronounced tangy flavor attributed to the goat milk with lush and sweet undertones as a result of the sheep and cow milk.

 

This cheese was recognized as a 2010 NYFFS Outstanding New Product sofi Silver Finalist.

Country: Italy
Region: Piedmont
Texture: Soft
Type of Milk: Cow, Goat, Sheep
Aging Time: 10 days
Pasteurized: Yes

La Corte

La Corte is made in Italy's Piedmont region, at the dairy Caseificio Reale. It is a soft, dense and creamy Italian cheese made of blended sheep, cow and goats milk. It is most similar to the popular cheese "La Tur". It is creamy, delicate "tre latte" cheese that is slightly aromatic with a bloomy, wrinkly rind. It has a light texture and complex flavor that becomes more assertive toward the rind.

Country: Italy
Region: Piedmont
Texture: Bloomy Rind
Type of Milk: Cow, Goat, Sheep
Aging Time: 10 days
Pasteurized: Yes

Crema di Roma

Crema di Roma is a pure sheep's milk cheese produced in the Lazio region of Italy. The name literally means the "cream of Rome" and was given this name by Guiseppe Lopez, one of the finest producers of Pecorino Romano, for its light texture and sweet flavor. It is a younger cheese than Pecorino Romano and as a result is lighter and softer on the palate, making it more suitable as a table cheese than as an ingredient for a dish. In addition to its traditional form, it also has three other varieties:

  • With Black Pepper
  • With Red Pepper
  • With Truffles

Country: Italy
Region: Lazio
Texture: Semi-Firm
Type of Milk: Sheep
Aging Time: Around 60 Days
Pasteurized: Yes

Crescenza

Stracchino is a rectangular Italian cow's-milk cheese made from whole milk. It is typical of Lombardy region in North Central Italy. The name of the cheese derives from the Italian work "stracca" which means tired. The name Stracchino literally means in the local dialect "little tired one". The milk is traditionally made from the tired cows in the Autumn or Winter months who travel seasonally down the mountainous region in the Alps. The milk obtained from these "tired" cows is the defining characteristic of the cheeses flavor. It is a rich, fresh, rindless cheese that contains about 50% fat, with a soft and creamy texture and a slightly acidic finish. This cheese also hails the name "Crescenza".

Country: Italy
Region: Lombardy
Texture: Soft
Type of Milk: Cow
Aging Time: Less than 1 week
Pasteurized: Yes

Crucolo

Crucolo is an artisanal cheese that comes from the Trentino-Alto Adige region in Northern Italy It is a cow’s milk cheese that is produced by unpasteurized milk only by a single producer, Rifigio Crucolo. The pate is ivory in color with irregular holes dispersed throughout.  It is manufactured in cylindrical shaped wheels that typically weigh 25 pounds. It is similar to Asiago and Trugole in appearance. Its texture is fairly soft and elastic with a flavor that is somewhat mild, rich, buttery with a slightly tangy finish.  There is one version that is available in the United States, however, three types of Crucolo cheese is manufactured:

  • Crucolo “Il Piu Saporito” which means “more tasty”, this is the version that is found in the United States and is aged for at least two months
  • Crucolo “Il Piu Dolce” which means “more sweet”, this version is more delicate, mild, and aged for only thirty days
  • Crucolo “Al Vino” which means “wine” is washed with Trentino red wine creating a strong aroma of grape must

Country: Italy
Region: Alto-Adige
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: 1-2 Months
Pasteurized: No

Fontina Val d'Aosta

Fontina Val d'Aosta is an Italian DOP cheese from the bilingual valley region of Aosta in Northern Italy, on the French Border. It is an unpasteurized cows milk cheese that is aged for approximately 90 days and uses the alpine milk of the Valdaostan cows. It is semi soft in texture with a few small holes running through it and is a great cooking cheese since is melts evenly without any loss of flavor. It is an Alpine cheese that fairly aromatic with rustic flavors that are earthy, herbaceous, and nutty. There are many generic cheeses that are produced in a similar way (Fontinella, Fontella, or Fontal) but do not have the same rich flavor components of the DOP designated cheese.

Country: Italy
Region: Aosta
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: At least 90 Days
Pasteurized: No

Gorgonzola

Gorgonzola is a DOC Italian blue cheese from the designated areas of Piedmont and Lombardy. It used to be made from unpasteurized cows milk, but is now made primarily from pasteurized milk and the mold Peniccilium Glaucum is added to create the distinguishable blueish green veins. Its flavor is rich and buttery with the typical sharp characteristics of blue cheese. The pate has a straw color and with highly aromatic aroma. The cheeses are matured naturally in rock caves and can be used both as a table cheese and as an ingredient. At the end of production, each cylindrical form is wrapped in tin foil and marked with a lower case "g". It is Italy's most famous blue cheese and classified into two different categories according to age:

  • "Gorgonzola Dolce" - aged 2-3 months with a more mild flavor and a creamy texture. Dolce in Italian means sweet.
  • "Mountain Gorgonzola" - Aged 3-6 months with a more piquant flavor and crumbly texture.

 

Country: Italy

Region: Piedmont & Lombardy
Texture: Soft to Semi-soft Blue
Type of Milk: Cow
Aging Time: 2-6 Months
Pasteurized: Both versions are available

 

Grana Padano

Grana Padano is an Italian, DOP, cow’s milk cheese. Its name is derived from the Italian word “grana” which translates as “grain” to describe its hard and grainy texture and “Padano” which refers to the “Val Padana”, the cheeses origin in the Po River Valley. The cheese was originally created in the 12th Century by Cistercian monks. It is a Parmesan cheese that most closely resembles Parmigiano Reggiano in appearances and in its method of production but the major differences are as follows:

  • Grana Padano is made only with skimmed milk whereas Parmigiano Reggiano is made with a mix of skim and whole milk
  • The cows used graze on different pastures, resulting in different diets that create subtle nuances in its flavor
  • The Protected Area of Origin for Grana Padano is larger than the area of Parmigiano Reggiano

 

There are three versions of this cheese based on how long it ages:

  • "Fresco" - Aged between 12 and 18 months
  • "Vecchio" - Aged between 18 and 24 months
  • "Stravecchio" - Aged between 24 and 36 months

Country: Italy

Region: Parts of Emilia-Romagna, Lombardy, Piedmont, Trentino, and 
Veneto
Texture: Hard

Type of Milk: Cow

Aging Time: 12-36 Months
Pasteurized: No

Lagrein

The Lagrein wine flavored cheese is produced with the pure pasteurized mountain milk in the Alto Adige Region in northern Italy. Made according to the traditional methods handed down through generations, it is characterized by irregular cracks and cured with the Lagrein wine. The cheese has a creamy and elastic texture with a nutty flavor and accent flavors of wine and spice.

Country: Italy
Region: Alto Adige
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: At least 60 Days
Pasteurized: Yes

Moliterno

Moliterno is an Italian cheese named after the town where it originates in the southern region of Basilicata.  Most commonly known as a sheep cheese, it is also frequently made by blending a small percentage (10-30%) of goat’s milk. The cheese is formed in a basket for about 24 hours and left to age. While it is aging, the Moliterno is rubbed with olive oil to retain its moisture. The pate is firm and crumbles with a rich golden color. Its aroma is a balance of rustic and sweet fragrances. Its flavor is rich and salty with a strong bite. There are thee thee classifications of this cheese that are determined based on its maturity:

  • "Primative" - aged 2-6 months
  • "Mature" - aged at least 6 months
  • "Extra" - aged at least 1 year

Country: Italy
Region: Basilicata
Type of Milk: Sheep or Sheep and Goat
Texture: Hard
Aging Time: at least 2 months
Pasteurized: Yes

Montasio

Montasio is an Italian DOP cows milk cheese. It is a cooked, semi-hard cheese that is cylindrical in shape. An entire wheel is this cheese weighs approximately 14-15 lbs and it is 2-3 inches high. The cheeses was first produced in the 13th Century by Benedictine monks. Under current DOP laws, Montasio may only be produced within the geographical area of Friuli, Venetia Giulia, and the Veneto provinces of Belluno, and Treviso, together with parts of Padua and Venice. It is a mountain cheese that has a full nutty and slightly sweet flavor and a dense texture. It is typically a table cheese but can also be used for grating with the more mature varieties. There are three different types of Montasio:

  • "Fresco" - aged 2 months with a mild flavor
  • "Mezzano" - aged 5 to 10 months with a more powerful flavor
  • "Stravecchio" - aged over 10 months with a more nutty flavor and firmer texture

Country: Italy
Region: Northeastern Italy
Texture: Semi-Soft to Semi-Firm
Type of Milk: Cow
Aging Time: At least 2 months
Pasteurized: No

Monte Veronese

Monte Veronese is an Italian DOC cow's milk cheese. Produced in the Lessini mountainous area above Verona, this is a semi-firm cylindrical shaped cheese that can be made either with whole or partially skimmed milk, depending on its variety. Its pate is straw colored, its flavor is somewhat sweet and nutty, and its texture is rich and becomes denser with age. Monte Veronese is used as both a table and grating cheese.

There are two classifications of this cheese that are determined based on its maturity:

  • Fresco - Aged less than 60 days, made with whole milk and not found in the United States
  • D'Allevio - Aged at least 60 days and made with partially skimmed milk

Country: Italy
Region: Veneto
Texture: Semi-Soft to Semi-Hard
Type of Milk: Cow
Aging Time: At least 30 days
Pasteurized: No

Monte Tavoliere

Monte Tavoliere is a cow’s milk cheese from the Veneto region in Northern Italy. It is aged for approximately 60 days to create a semi-soft texture with an uneven scattering of eyes. The consistency and texture resemble similar cheeses in the Northern Italian area such as Asiago Pressato, Trugole, or Crucolo. The pate is soft and ivory colored. Its flavor is complex, tangy, and buttery but not overwhelmingly rich. It has a terrific capability to melt and still maintain its structure but can also work well as a table cheese. It works well as a mild table or melting cheese or when used in sandwiches.

Country: Italy
Region: Veneto
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: 2 Months
Pasteurized: Yes

Mozzarella

Mozzarella is an Italian pasta-filata cheese that originated in the southern region of Campania. However, now production of this cheese is made throughout the world and the word “Mozzarella” is now more a generic name for this type of cheese. The cheese is made by cutting the curds into small pieces and adding hot water to heat the cheese so that it develops a consistency that is elastic. The cheese maker will stretch and kneeds the cheese so that it reaches a proper texture and is formed into balls. The name is derived from this process using the word “mozzare” which means “to cut”.  Authentic mozzarella uses the milk from water buffalo and is a DOC for the region in Campania. Technically, the Mozzarella made from cow’s milk should be called “fior di latte” (milk of the flower). Both are soft, fresh, cheeses that are white in color and elastic in texture. It has an extremely creamy and milky flavor that is mild and suitable for cooking. There are also versions of this cheese that are smoked.

Country: Italy
Region: Campania and now throughout
Texture: Soft
Type of Milk: Cow or Water Buffalo
Aging time: None
Pasteurized: Yes

Paglietina

Paglietina is a tuma cheese, made in the province of Cuneo in the Piedmont region of Italy using a combination of cow, goat and sheep milk. Aged for just a few days, this cheese has creamy, elastic and supple pate with a rind that is straw colored in appearance and appearance in texture. Rich and aromatic, every piece is hand wrapped and tied with natural twine. Produced by the La Bottera creamery, this cheese has also carried the name Vera Pagliettina and Palliettin Cremosa.

Country: Italy
Region: Piedmont
Texture: Bloomy Rind
Type of Milk: Cow, Goat, Sheep
Aging time: 1 week
Pasteurized: Yes

Parmigiano Reggiano

Arguably the most popular cheese in the world, Parmigiano Reggiano is also nicknamed the "king of cheeses". It is a hard, DOC, cows milk cheese named after the town of Parma and produced in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. The milk used is unpasteurized, and comes from free-range cows. The milk is left overnight so that the cream can be skimmed off the next day and added with the fresh morning milk, making it a partially skim mixture. The texture of Parmigiano Reggiano is hard and grainy and its flavors are rich, nutty, and sweet with undertones of salt. It is a very versatile cheese as it commonly used as a grating cheese in the United States but primarily a table cheese in Europe. As with all aged cheeses, Parmigiano Reggiano intensifies in flavor and dry out as the cheese ages longer. There are three categories of ripeness for this cheese:

  • "Fresco" - Aged between 12 and 18 months
  • "Vecchio" - Aged between 18 and 24 months
  • "Stravecchio" - Aged between 24 and 36 months

There are many imitations of this Parmigiano Reggiano, such as Parmesan (found in the United States and usually pre-grated with higher salt content) and Reggianito (manufactured in Argentina and much younger and milder).

Country: Italy
Region: Parts of Emilia-Romagna and Lombardy
Texture: Hard
Aging Time: 12-36 Months
Pasteurized: No

Pecora Bella

Pecora Bella is an Italian sheep milk cheese from the island of Saridinia. It is a hard cheese that has a very rich flavor and is not as salty as typical pecorinos. Its texture is dense and granular. Its appearance has a dark rind with a pate that is a light ivory color.  Translated as the “beautiful ewe”, Pecora Bella is aged two months to develop its rich and nutty flavor that has subtle nuances of saltiness and sweetness.

Country: Italy
Region: Sardinia
Texture: Semi-Hard
Type of Milk: Sheep
Aging time: 2 months
Pasteurized: Yes

Pecorino Re Nero

Pecorino Re Nero is an Italian, pasteurized, sheep’s milk cheese. Produced by the Il Forteto Cooperative in the Tuscan town of Mugello, Pecorino Re Nero is semi-hard in texture and ivory colored in appearance and is covered with a thin black wax coating.  This cheese was traditionally made using dark ash and olive sediment to create its coating. This cheese is aged for three months with a nutty and salty flavor and a rustic and herbaceous finish.

Country: Italy
Region: Tuscany
Texture: Semi-Hard
Type of Milk: Sheep
Aging time: 3 months
Pasteurized: Yes

Pecorino Romano

Most famously known as a grating cheese, Pecorino Romano is a DOP sheep milk cheese comes from the provinces of Lazio and Sardinia. It was originally produced only in the Italian region of Lazio, the area surrounding and including the city of Rome. In 1884, the Italian Government issued a restriction on the salting of cheese inside shops in Rome, and many producers were forced to move to the island of Sardinia. When the restriction was lifted, the producers remained but the milk sourced for the cheese is exclusive to the two regions and a small portion of southern Tuscany. Made from pasteurized sheep milk and aged for at least 8 months, this cheese develops a very hard texture with a salty flavor. One of the most popular cheeses in Italy, Pecorino Romano is a classic ingredient for many Italian pasta dishes, particularly those from the Roman region in Italy.

Country: Italy

Region: Sardinia, Lazio, & Province of Grosseto in Tuscany

Texture: Hard

Type of Milk: Sheep

Aging time: 8 months

Pasteurized: Yes

Perla Grigia

This is an Italian, semi-soft cheese from the Veneto region of Italy.  Made using cow’s milk, this cheese is mixed with truffle shavings and then coated with various spices such as cinnamon, nutmeg, and ash to preserve it and add a different flavor component to the cheese.  This cheese's name, “Perla Grigia”, means “gray pearl”, and is in reference to the appearance of the cheese. The pate is ivory in color and smooth in texture with a flavor is creamy and slightly rustic with undertones of truffle.

Country: Italy

Region: Veneto

Texture: Semi-Soft

Type of Milk: Cow

Aging Time: At least 60 days

Pasteurized: Both versions are available

Piave

Piave  is an Italian, cows milk, mountain cheese that is named after the river Piave, in Belluno Italy.  The area surrounding the river is also where the milk is collected to produce Piave. The pate straw colored and the cheese has a full nutty flavor that intensifies with age.  Once fully aged, it becomes hard and is very comparable to a sharp cheddar or Parmigiano Reggiano. There are four classifications of this cheese that are determined based on its maturity:

  • Fresco (fresh) variety 30-60 days aging
  • Mezzano (medium) variety 60-180 days aging but typically closer to 180 days
  • Vecchio (mature) variety aged over 180 days
  • Vecchio Oro del Tempo (extra-mature) variety aged over 12 months


The two most common forms of this cheese are the Piave Mezzano and the Piave Vecchio.

County: Italy
Region: Veneto
Texture: Typically Hard
Type of Milk: Cow
Aging Time: At least 30 days
Pasteurized: Yes

Primo Sale

Primo Sale is an Italian, sheep milk cheese primarily produced in the islands of Sicily and Sardinia. The name itself literally means “first salt” and is used to describe early stages of maturation.  In the Belice Valley in Sicily, before the cheese is salted and taken right out of the mould, the cheese is called “Tuma”. After its first salting, it is called “Primo Sale”. After it is aged, it is referred to as “Vastedda”. Because the cheese is young, it has a bright white colored pate and milky in flavor. It is a rindless cheese that is semi-soft in texture. This cheese is typically made plain or flavored with black or red peppercorns.

Country: Italy
Region: Sicily and Sardinia
Texture: Semi-Soft
Type of Milk: Sheep
Aging time: Around 30 days
Pasteurized: Yes

Provolone

Provolone is an Italian pasta-filata cows milk cheese. It originated in the southern region of Basilicata but is now produced all throughout the country. It is produced in a pasta-filata process, similar to mozzarella. The curd is heated us using hot water until it becomes stringy and then formed into its distinguishable shape. It is then dipped in brine, coated in wax, and hung to age. The solid pate has a straw color that becomes darker as it ages. There are three different types of Provolone:

  • "Dolce" - Aged approximately 6 months with a mild and buttery flavor
  • "Piccante" - Aged approximately 1 year with a firmer texture and a much sharper and spicier flavor
  • "Affumicato" - Lightly smoked for about a week, then aged for a further three months.

Country: Italy
Region: All over the country
Texture: Semi-firm
Type of Milk: Cow
Aging Time: At least 6 months
Pasteurized: Yes

Raschera

Raschera is an Italian DOP cows milk cheese. Its name is derived from lake Raschera, which lies at the foot of Mt. Mongioie. It is a semi-soft cheese that is matured for at least a month. Raschera is a semi-soft unpasteurized cheese with an ivory colored pate that has small holes dispersed throughout the square shaped cheese. The texture is elastic and somewhat dense and the flavor is somewhat delicate, nutty, and slightly spicy with salty undertones at the finish.

Country: Italy
Region: Cuneo, Piedmont
Texture: Semi-Soft
Type of Milk: Cow
Aging time: At least 1 month
Pasteurized: Both Versions are Available

Ricotta Salata

Ricotta Salata is an Italian sheep’s milk cheese. This cheese originated in Sicily, but is now produced in several areas within the country including Sardinia, Puglia and Lazio. It is a pressed cheese that is salted and aged for approximately three months and formed into medium sized wheels that are typically 3 to 4 inches high and 6 to 7 inches wide. Its texture is dense and it ideal for grating. Its appearance is pure white and has no rind. Its flavor is well balanced, salty, and milky and most closely resembles feta cheese.

Country: Italy
Region: All over the country
Texture: Firm
Type of Milk: Sheep
Aging Time: 3 Months
Pasteurized: Yes

Robiola Bosina

Robiola Bosina is a bloomy rind, square shaped Italian cheese that is made from a blend of sheep and cows milk. Produced by the Caseificio dell'Alta Langa dairy in Piedmont, this cheese has a creamy, elastic and supple pate with a rind that is velvety and pillowy. Its appearance has a straw colored pate and a bright white rind. The cheese has full rich flavors that are earthy and mushroomy with undertones of sweetness and tanginess attributed to the sheep milk.

Country: Italy
Region: Piedmont
Texture: Bloomy Rind
Type of Milk: Cow and Sheep
Aging Time: 1 month
Pasteurized: Yes

Robiola Osella

Robiola Osella is a fresh, creamy Italian cheese made from pasteurized cow milk. Made in small, 4oz cubes, it has a bright white color with no rind, a milky and delicate flavor, and a smooth texture. This is a cheese that is easily spreadable or can be used as an ingredient to enhance dishes.

Country: Italy

Region: Piedmont

Texture: Soft

Type of Milk: Cow

Aging Time: None

Pasteurized: Yes

Robiola Rochetta

Robiola Rochetta is an award winning cheese made in Italy's Piedmont region, at the dairy Caseificio dell'Alta Langa near Alba. It is a soft-ripened, mixed milk cheese that is made from blended sheep, cow and goats milk. It is the winner of the best dairy product at the 2008 Fancy Food show. The pate is semi-soft and creamy, with a texture similar to cheesecake. It has a thin and slightly wrinkled bloomy rind.  Its flavor is full, slightly sweet and rustic, with a tangy finish. It most closely resembles La Tur, which is also a mixed milk cheese made by the same manufacturer, but is larger in size. 

Country: Italy
Region: Piedmont
Texture: Bloomy Rind
Type of Milk: Cow, Goat, Sheep
Aging Time: 10 days
Pasteurized: Yes

Rossellino

Rossellino is a firm sheep's milk cheese from Tuscany. Its name is and appearance is derived from characteristic architecture of the Tuscan towns. Rossellino is rubbed with tomato paste, giving it that earthy terracotta look typical to the roofs in the Tuscan buildings. The pate is firm and straw colored with classic flavor components of traditional Pecorinos. It is somewhat sweet with salty undertones and a rich nutty flavor.

Country: Italy
Region: Tuscany
Texture: Firm
Type of Milk: Sheep
Aging Time: At least 60 days
Pasteurized: No

Sovrano

Sovrano is fairly new cheese that is similar in both color and texture to Parmigiano Reggiano and Grana Padano but is made from a mix of cow's milk and buffalo milk. Manufactured by Latteria Mauer In Lombardy, Italy, Sovrano is a unique cheese that is aged for a minimum of 18 months. Its uniqueness is that most cheeses produced with buffalo milk are stretched curd cheeses such as mozzarella. Marketed as buffalo Parmigiano Reggiano, Sovrano is firm, crumbly yet creamy, with a crystallized and granular texture. The rind is hard and bright white in color, whereas the interior is more ivory colored. Rich and nutty in flavor, it has a stronger tangy finish than Parmigiano Reggiano.

Country: Italy

Region: Lombardy

Texture: Hard

Type of Milk: Blend of Cow and Buffalo

Aging time: At least 18 Months

Pasteurized: No

Sovrano

Sovrano is fairly new cheese that is similar in both color and texture to Parmigiano Reggiano and Grana Padano but is made from a mix of cow's milk and buffalo milk. Manufactured by Latteria Mauer In Lombardy, Italy, Sovrano is a unique cheese that is aged for a minimum of 18 months. Its uniqueness is that most cheeses produced with buffalo milk are stretched curd cheeses such as mozzarella. Marketed as buffalo Parmigiano Reggiano, Sovrano is firm, crumbly yet creamy, with a crystallized and granular texture. The rind is hard and bright white in color, whereas the interior is more ivory colored. Rich and nutty in flavor, it has a stronger tangy finish than Parmigiano Reggiano.

Country: Italy

Region: Lombardy

Texture: Hard

Type of Milk: Blend of Cow and Buffalo

Aging time: At least 18 Months

Pasteurized: No

Stelvio / Stilfser

Stelvio is a cow’s milk cheese from the Stelvio Valley in the Alto Adige region of Northern Italy. This cheese has been made for hundreds of years but only recognized and called Stelvio in 1914. In the early 1900’s this cheese was only produced for local consumption but has been gaining popularity over the years. In 2003, it was recognized as a DOC cheese. The area where it is produced is also a German speaking region and so the cheese also carries the name Stilfser. The cheese is aged for approximately 60 days, developing a semi-soft texture that is elastic. It has a reddish colored rind, and ivory colored pate with an uneven scattering of holes. Its flavor is rich and buttery with an assertive aroma. This cheese can also melt well without jeopardizing its flavor or aroma.

Country: Italy
Region: Stelvio Valley, Alto Adige
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: 60 Days
Pasteurized: Yes

Taleggio

Taleggio is an Italian, washed rind, cows milk cheese from the Lombardy region in northern Italy. It is named after the Val Taleggio which is an Alpine valley in between the provinces of Bergamo and Lecco. It is a square shaped cheese that has an aromatic and brownish red colored rind that is slightly sticky in texture. The pate is ivory colored and creamy.  Taleggio is one of the oldest cheeses as it dates back to the 1200s. Each piece weighs around 4 pounds and are made in 10 inch squares and are about 2 inches thick. Its aroma is assertive and full. Its flavor is rich and beefy with salty undertones.

Country: Italy
Region: Lombardy
Texture: Soft
Type of Milk: Cow
Aging time: 40 Days

Pasteurized: Yes

Toma Piemontese

Toma Piemontese is a cows milk, cylindrical shaped, semi-cooked cheese produced in the Piemonte region of North West Italy. It is one of the oldest cheeses produced in Italy as it dates as far back as the Roman Empire. The term "Toma" is a name attributed to a specific style of semi-hard Italian cheeses from the Aosta Valley and Piemonte. Toma Piemontese is the only DOP certified cheese. It is made from the milk of two consecutive milking, making this a very rich and buttery cheese, with a smooth pale yellow pate. Two varieties of this cheese are produced. One is produced entirely from whole milk while the other is produced from skim milk and are either soft or semi-hard. The semi-hard versions of this cheese are more popular. It possesses many of the characteristics that most mountain cheeses posses; a slightly sweet and mild flavor as the cheese is young and a full and nutty flavor as the cheese ages.

Country: Italy
Region: Piedmont
Texture: Semi-Hard
Type of Milk: Cow
Aging Time: At least 60 Days
Pasteurized: No

Trugole

Trugole is a cow’s, milk semi-soft cheese from the Piedmont region in Italy.  Its most closely resembles Asiago Fresco in texture, appearance, and flavor. The milk sourced comes from cows that graze in the foothills of the Alps where the foliage is rich. The name “Trugole” comes from the name of a particular pasture that these cows graze on. Every day, for sixty days, the cheeses are turned and rubbed with water and salt to retain its soft and elastic interior. The pate is straw colored with small, scattered eye formation and the flavor is mild, glassy, and slightly tangy.

Country: Italy
Region: Piedmont
Texture: Semi-soft
Type of milk: Cow
Aging time: 60 Days
Pasteurized: No

Tuma Valcavera

Tuma Valcavera is an Italian cows milk cheese from the Piedmont region in northern Italy. Produced by the La Botterra creamery, the cheese is made in medium sized wheels that range from 8 to 12 pounds. Each cheese is covered in straw and aged in caves of “tufo” (a porous stone) for at least two months. The pate is firm and dense in texture and ivory colored. Its flavor is rustic, slightly nutty, and light.

Country: Italy
Region: Piedmont
Texture: Firm
Type of Milk: Cow
Aging time: 2-3 months
Pasteurized: No

La Tur

La Tur is made in Italy's Piedmont region, at the dairy Caseificio dell'Alta Langa near Alba. It is a soft, rich and creamy Italian cheese made of blended sheep, cow and goats milk that is pasteurized at the lowest level according to Italian law. Each piece is approximately three inches wide and one to two inches high. The pate is light and fluffy, like a thick pudding or cheesecake, becoming creamy toward its bloomy and slightly wrinkled rind. Its aroma is assertive with earthy and mushroomy fragrances.  Its flavor is rich, buttery and rustic, with a tangy finish.

Country: Italy
Region: Piedmont
Texture: Bloomy Rind
Type of Milk: Cow, Goat, Sheep
Aging Time: 10 days
Pasteurized: Yes

Valtellina Casera

Valtellina Casera is a DOP cows milk cheese that is cylindrical in shape, semi-cooked and made from partially skimmed milk. It is a semi-firm cheese that is fairly dense and pale colored. Its pate is somewhat elastic with an uneven scattering of small eyes. Its flavor is nutty and somewhat sweet and intensifies as it is aged longer.

Country: Italy

Region: Lombardy (Province of Sondrio)
Texture: Semi-Firm
Type of Milk: Cow
Aging Time: At least 5-6 Weeks
Pasteurized: Yes