A

• Abbamare – Sardinia; a semi-soft cheese made from a mixture of cows’ and sheep’s milk.
• Accasciato - A (usually mixed)Sheep and Cows milk cheese from Tuscany
  Tuscany
  Tuscany is a region in Italy. It has an area of about 23,000 square kilometres and a population of about 3.75 million inhabitants. The regional capital is Florence ....
  
  
• Acceglio – from Piedmont; a fresh cows’ milk cheese made in the area of Acceglio
  Acceglio
  Acceglio is a comune in the Province of Cuneo in the Italian region Piedmont. It is located above Prazzo in the upper Valle Maira about 90 km southwest of Turin and about 45 km west of Cuneo, on the border with France...
  
   (province of Cuneo).
• Acidino (or Formaggio Acidino) – Veneto; a goats’ milk cheese
• Agrì di Valtorta – Lombardy; made with fresh cows’ or goats’ milk in the Alta Valle Brembana (Province of Bergamo)
• Ainuzzi – Sicily; a cows’ milk cheese made in Cammarata
  Cammarata
  Cammarata is a comune in the Province of Agrigento in the Italian region Sicily, located about 60 km southeast of Palermo and about 35 km north of Agrigento on the eponymous mountain in a territory rich of forests....
  
   and San Giovanni Gemini
  San Giovanni Gemini
  San Giovanni Gemini is a comune in the Province of Agrigento in the Italian region Sicily, located about 60 km southeast of Palermo and about 35 km north of Agrigento. As of 31 December 2004, it had a population of 8,102 and an area of 26.3 km².San Giovanni Gemini borders the...
  
   (Province of Agrigento).
• Algunder Bauernkäse Halbfett  – from Burggrafenamt
  Burggrafenamt
  The Burggrafenamt is a district in the western part of the Italian province of South Tyrol. It comprises the part of the Adige river valley between Naturns and Bolzano, and its side valleys Passeier Valley and Ulten Valley....
  
   , South Tyrol.
• Algunder Butterkäse  – from Burggrafenamt , South Tyrol.
• Algunder Ziegenkäse  – South Tyrol; a goats’ milk cheese from Burggrafenamt
• Almkäse – South Tyrol
• Alpkäse – South Tyrol
• Amatriciano - Lazio around Amatrice
  Amatrice
  Amatrice is a town and comune in the province of Rieti, in northern Lazio . The city is seat of the food-agricultural base of "Gran Sasso e Monti della Laga National Park".-History:...
  
   and Leonessa
  Leonessa
  Leonessa is a town and comune in the far northeastern part of the Province of Rieti in the Lazio region of central Italy. Its population in 2008 was around 2,700.Situated in a small plain at the foot of Mt...
  
  
• Ambra di Talamello – Marche
• Animaletti di Provola – Calabria
• Aostano – Val d’Aosta; cows’ milk.
• Aostino – Val d’Aosta; cows’ milk.
• Aschbacher Magerkäse  – South Tyrol, from Burggrafenamt ,.
• Asiago
  Asiago cheese
  Asiago is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese of which the flavor is reminiscent of Parmesan...
  
   DOP – Veneto, Trentino
  • Asiago d'allevo (see Asiago
    Asiago cheese
    Asiago is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese of which the flavor is reminiscent of Parmesan...
    
    )
  • Asiago pressato (see Asiago
    Asiago cheese
    Asiago is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese of which the flavor is reminiscent of Parmesan...
    
    )
• Asìno
  Asino
  Asino is a town and the administrative center of Asinovsky District of Tomsk Oblast, Russia. Population: -History:It was founded in 1896 as Kseniyevsky transmigratory settlement; in 1930 the construction of the railway Tomsk–Kseniyevskoye started...
  
   – Friuli Venezia Giulia; a curious cheese, although not made from ass
  Donkey
  The donkey or ass, Equus africanus asinus, is a domesticated member of the Equidae or horse family. The wild ancestor of the donkey is the African Wild Ass, E...
  
  ’s milk^,

B

• Bagòs (synonym for Bagòss)
• Bagoss (synonym for Bagòss)
• Bagòss – from Lombardy; a grana
  Grana (cheese)
  Grana originally referred to a class of hard, mature cheeses from Italy which have a granular texture and are often used for grating. These cheeses are typically made in the form of large drums. The structure is often described as crystalline, and the drums are divided by being split with a fairly...
  
   coloured with saffron
  Saffron
  Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel...
  
   from the Comune
  Comune
  In Italy, the comune is the basic administrative division, and may be properly approximated in casual speech by the English word township or municipality.-Importance and function:...
  
   of Bagolino
  Bagolino
  Bagolino is a comune in the province of Brescia, in Lombardy, Italy, in the valley of the river Caffaro, on the right side of Valle Sabbia. Bagolino is famous for the cheese named Bagòss and the carnival....
  
  .^, , 
• Bagòss di Bagolino (synonym for Bagòss)
• Bastardo del Grappa – from Veneto; a cheese traditionally made with mixed milks, hence ‘bastardo’, in the area of Monte Grappa.
• Bauernkäse – South Tyrol; a cheese made from pasturised, semi-skimmed cow’s milk around Meran and Vinschgau.
• Bebé di Sorrento- Campania; a cow’s milk cheese produced in a similar manner to Caciocavallo sorrentino in the Sorrentine Peninsula
  Sorrentine Peninsula
  The Sorrentine Peninsula or Sorrento Peninsula is a peninsula located in southern Italy that separates the Gulf of Naples to the north from the Gulf of Salerno to the south.-Overview:...
  
   in the Province of Naples
  Province of Naples
  The Province of Naples is a province in the Campania region of Italy. Its capital city is Naples, within the province there are 92 Comuni of the Province of Naples.-Demographics:...
  
  ,
• Beddo – Piedmont; a soft, compact, white-bodied cheese made from cow’s milk in the lower Cervo valley (Commune of Pralungo
  Pralungo
  Pralungo is a comune in the Province of Biella in the Italian region Piedmont, located about 70 km northeast of Turin and just north of Biella....
  
   and the Oropa valley in the Comune of Biella
  Biella
  Biella is a town and comune in the northern Italian region of Piemonte, the capital of the province of the same name, with some 45,800 inhabitants as of 2009. It is located about 80 km northeast of Turin and about 80 km west-northwest of Milan.It lies in the foothills of the Alps,...
  
  .
• Begiunn Piedmont; a creamy-granular ricotta
  Ricotta
  Ricotta is an Italian dairy product made from sheep milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein...
  
   made in summer in the alpine pastures of Sauze d’Oulx and San Sicario (Commune of Cesana Torinese
  Cesana Torinese
  Cesana Torinese is a comune in the Province of Turin in the Italian region Piedmont, located about 70 km west of Turin, on the border with France.-External links:*...
  
  ) in the upper Val di Susa, and also in Bardonecchia
  Bardonecchia
  Bardonecchia is an Italian town and comune located in the Province of Turin, in the Piedmont region, in the western part of Susa Valley....
  
   (Province of Turin
  Province of Turin
  The Province of Turin is a province in the Piedmont region of Italy. Its capital is the city of Turin.It has an area of 6,830 km², and a total population of 2,277,686 . There are 315 comuni in the province – the most of any province in Italy...
  
  ).^,
• Bel Paese
  Bel Paese
  Bel Paese is the classical poetical appellative for Italy, meaning the "Beautiful Country" in Italian, due to its mild weather, cultural heritage and natural endowment....
  
  
• Bela Badia – South Tyrol; a soft cow’s milk cheese, or recent introduction, made in the commune of Bruneck
  Bruneck
  Bruneck is the largest town in the Puster Valley in the Italian province of South Tyrol. Bruneck lies at the confluence of the Ahr with the Rienz Bruneck is the largest town in the Puster Valley in the Italian province of South Tyrol. Bruneck lies at the confluence of the Ahr with the Rienz...
  
   with milk from the mountain farmsteads of the Val Pusteria.
• Bella Lodi – Lombardia; typical Italian hard cheese from Lodi, "Granone" lodigiano.
• Belicino – Sicily; a fresh sheep’s mik cheese from the Belice
  Belice
  The Belice is a river, 77 km in length, of western Sicily. From its main source near Piana degli Albanesi it runs south and west for 45.5 km as the Belice Destra until it is joined on the left by its secondary branch, the 42 km Belice Sinistro , which rises on the slopes of Rocca Busambra...
  
   valley, containing stoned olives of the type Oliva da Tavola Nocellara del Belice. The cheese, whose origins are post-World Two, is made within the communal territories
  Comune
  In Italy, the comune is the basic administrative division, and may be properly approximated in casual speech by the English word township or municipality.-Importance and function:...
  
   of Calatafimi, Castelvetrano
  Castelvetrano
  Castelvetrano is a town and comune in the province of Trapani, Sicily, Italy. The archeological site of Selinunte is located within the territory of the comune. It was the birthplace of Giovanni Gentile, the key philosopher of the Fascist movement in Italy.The town is predominantly a farming town,...
  
  , Poggioreale
  Poggioreale
  Poggioreale is a small town and comune in Sicily, Italy, set on the Belice valley, which administratively belongs to the province of Trapani....
  
  , Salaparuta
  Salaparuta
  Salaparuta is a town and comune in South-Western Sicily, Italy, in the valley of the Belice river, administratively part of the province of Trapani. It had 1,781 inhabitants as of 2007....
  
  , Campobello di Mazara
  Campobello di Mazara
  Campobello di Mazara is an Italian town in Sicily, part of the province of Trapani. Its inhabitants are scattered in the town center and the minor seaside frazioni of Tre Fontane and Torretta Granitola, populated mostly during the summer period...
  
  , Gibellina
  Gibellina
  Gibellina is a small city and comune in the mountains of central Sicily, Italy in the Province of Trapani. It was destroyed by the 1968 earthquake....
  
  , Santa Ninfa
  Santa Ninfa
  Santa Ninfa is a town and comune in South-Western Sicily, Italy, administratively part of the province of Trapani. It has 5,074 inhabitants as of 2004....
  
  , Petrosino
  Petrosino
  Petrosino is a town and comune in Sicily, Italy, administratively part of the province of Trapani, located between the municipalities of Marsala and Mazara del Vallo....
  
   and Salemi
  Salemi
  Salemi is a town and comune in South-Western Sicily, Italy, administratively part of the province of Trapani. It is located in the Belice Valley.-History:...
  
  .
• Belmonte
• Bettelmatt – Piedmont
• Bergkäse
  Bergkäse
  ' names a group of cheeses produced in the Alps, including:* Battelmatt* Fontina* Piora* Gruyère* Montasio* Vacherin Fribourgeois* Walliser...
  
  
• Bernardo
• Biancospino
• Bocconcini
  Bocconcini
  Bocconcini are small, semi-soft, white and rindless unripened mild cheeses which originated in Napoli and were once made only from milk of water buffaloes. Nowadays they are usually made from a combination of water buffalo and cow's milk...
  
  
• Bocconcini alla panna di bufala (see Bocconcini
  Bocconcini
  Bocconcini are small, semi-soft, white and rindless unripened mild cheeses which originated in Napoli and were once made only from milk of water buffaloes. Nowadays they are usually made from a combination of water buffalo and cow's milk...
  
  )
• Bianco verde – Trentino; a cows’ milk cheese from Rovereto
  Rovereto
  Rovereto is a city and comune in Trentino in northern Italy, located in the Vallagarina valley of the Adige River.-History:Rovereto was an ancient fortress town standing at the frontier between the bishopric of Trento - an independent state until 1797 - and the republic of Venice, and later...
  
  .
• Bitto
  Bitto
  -Plot:This story revovles around a innocent girl with a life full of hardships....
  
   DOP – Lombardy
• Bitto Valtellina (synonym for Bitto
  Bitto
  -Plot:This story revovles around a innocent girl with a life full of hardships....
  
  )
• Bonassai
• Boscatella di Fiavè – Trentino; a recently developed soft cheese made in Fiavè
  Fiavè
  Fiavè is a comune in Trentino in the northern Italian region Trentino-Alto Adige/Südtirol, located about 25 km southwest of Trento...
  
  .
• Boschetto al Tartufo (a cheese incorporating pieces of white truffle
• Bormino
• Boves
• Bra (cheese)
  Bra (cheese)
  The Italian cheese Bra originates from the town of Bra in Cuneo in the region of Piemonte.Production of Bra may take place all year, but it may only legally take place within the province of Cuneo, however, aging may also take place in Villafranca, in Turin...
  
   DOP – Piedmont. Made in three varieties:
  • Bra d'alpeggio
  • Bra duro
  • Bra tenero
• Branzi – Lombardy, a similar cheese to Formai del Mut
• Brebidor  – Sardinia; a soft sheep’s milk cheese.
• Brebiblu – Sardinia; a modern, soft, ‘blue’ (really green) sheep’s milk cheese inoculated with Penicillium roqueforti
  Penicillium roqueforti
  Penicillium roqueforti is a common saprotrophic fungus from the family Trichocomaceae. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides,...
  
  , made by Argiolas Formaggi in Dolianova
  Dolianova
  Dolianova is an Italian town and comune in the province of Cagliari, Sardinia. The town was born on June 25, 1905 from the fusion of two centers: Sicci San Biagio and San Pantaleo. Its economy is based on agriculture . The name "Dolianova" has obscure origins...
  
   (Province of Cagliari
  Province of Cagliari
  Cagliari is a province in the autonomous island region of Sardinia in Italy. Its capital is the city of Cagliari.It has an area of 4,470 km², and a total population of 543,310 . There are 71 comuni in the province....
  
  ).^,
• Brocciu (see Brotzu)
• Bros (see Brös
  Brös
  Brös is a Piedmontese preparation of cheese and grappa which, in former centuries, was typical of the peasant cuisine of the Upper Langa. Its pungent flavour gave rise to the proverb “Only love is stronger than Brös”...
  
  )
• Brös
  Brös
  Brös is a Piedmontese preparation of cheese and grappa which, in former centuries, was typical of the peasant cuisine of the Upper Langa. Its pungent flavour gave rise to the proverb “Only love is stronger than Brös”...
  
  
• Bross (see Brös
  Brös
  Brös is a Piedmontese preparation of cheese and grappa which, in former centuries, was typical of the peasant cuisine of the Upper Langa. Its pungent flavour gave rise to the proverb “Only love is stronger than Brös”...
  
  )
• Brossa – Val d’Aosta; cows’ milk
• Brotzu
• Brus (see Brös
  Brös
  Brös is a Piedmontese preparation of cheese and grappa which, in former centuries, was typical of the peasant cuisine of the Upper Langa. Its pungent flavour gave rise to the proverb “Only love is stronger than Brös”...
  
  )
• Brus da latte
• Brus da ricotta
• Bruss (see Brös
  Brös
  Brös is a Piedmontese preparation of cheese and grappa which, in former centuries, was typical of the peasant cuisine of the Upper Langa. Its pungent flavour gave rise to the proverb “Only love is stronger than Brös”...
  
  )
• Bruss delle Langhe (see Brös
  Brös
  Brös is a Piedmontese preparation of cheese and grappa which, in former centuries, was typical of the peasant cuisine of the Upper Langa. Its pungent flavour gave rise to the proverb “Only love is stronger than Brös”...
  
  )
• Bruss di Castelmagno
• Bruss di Frabosa
• Bruz d'Murazzan
• Bruz d'Murazzanivan
• Bruzzu
• Burrata
  Burrata
  Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in...
  
   (a kind of mozzarella, stuffed with a mixture of mozzarella and cream)
• Burrata delle Murge – Puglia; a Burrata produced since the early twentieth century in Andria (BA) and Martina Franca
  Martina Franca
  Martina Franca is a town and comune in the province of Taranto, Apulia , Italy. It is the second most populated city of the province after Taranto....
  
  .
  • Burrata di bufala (made from the milk of water buffalo)
• Burrell'
• Burrino
• Burrino e burrata di bufala (water buffalo’s milk cheeses from Campania
  Campania
  Campania is a region in southern Italy. The region has a population of around 5.8 million people, making it the second-most-populous region of Italy; its total area of 13,590 km² makes it the most densely populated region in the country...
  
  )
• Busche
• Butirro
• Butterkäse (Lagundo) (see Algunder Butterkäse)

C

• Cachat
• Cacio di Fossa - A hard, sharp sheep's milk cheese, not unlike Pecorino
• Cacio figurato
  Cacio figurato
  Cacio figurato is a type of pasta filata cheese manufactured in Sicily, Italy made from cow's milk.-External links:*...
  
  
• Cacio Magno
• Cacio marcetto – Abruzzo
• Caciocavallo
  Caciocavallo
  Caciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, especially mostly on the Apennine Mountains...
  
  
• Caciocavallo di bufala (of Campania
  Campania
  Campania is a region in southern Italy. The region has a population of around 5.8 million people, making it the second-most-populous region of Italy; its total area of 13,590 km² makes it the most densely populated region in the country...
  
   and, in both smoked and un-smoked varieties, from Lazio)
• Caciocavallo Ragusano – Sicily; former name for the cheese now officially listed as Ragusano DOP.
• Caciocavallo Silano DOP – Calabria, Basilicata, Campania, Molise and Puglia
• Cacioforte
• Cacioreale
• Cacioricotta
  • Cacioricotta di bufala
  • Cacioricotta Lucano – Puglia, Campania and especially Basilicata.
• Caciotta
  Caciotta
  Caciotta from the Tuscan "caciola" indicated a range of types of cheese produced especially in the central regions of Italy from the milk of cows, sheep, goats or water buffalo....
  
  
  • Caciotta Amiatina
  • Caciotta della Lunigiana
  • Caciotta misto pecora
  • Caciotta degli Elimi
  • Caciotta dei monti della Laga
  • Caciotta della sabina
  • Caciotta di Asiago
  • Caciotta di Brugnato
  • Caciotta di Capra
  • Caciotta di latte caprino
  • Caciotta di pecora
  • Caciotta genuina Romana
  • Caciotta mista della Tuscia
  • Caciotta di bufala
    • Caciotta di bufala Pontina
  • Caciotta Sarda
  • Caciotta Senese
  • Caciotta Toscana
• Caciottina Di Bufala
  • Caciottina Di Bufala Di Amaseno
  • Caciottina Di Bufala Di Amaseno Aromatizzata)
  • Casciotta di Urbino
• Cadolet di capra
• Calcagno
• Callu de cabreddu
• Canestrato
• Canestrato di Moliterno Stagionato in Fondaco, a hard mixed sheep’s and goats’ milk cheese from Puglia. It is matured for at least 60 days and may be eaten at table or grated. A application for PGI status was submitted on 20 August 2005.
• Canestrato Pugliese Puglia; a PDO cheese made in the Province of Foggia
  Province of Foggia
  The Province of Foggia is a province in the Apulia region of Italy.This province is also known as Capitanata, originally Catapanata, because during the Middle Ages it was governed by a catapan, as part of the Catapanate of Italy...
  
  
• Canestrato Trentino
• Cansiglio
• Capridor
• Caprino
  Caprino (cheese)
  Caprino is an Italian cheese traditionally made from whole or skim goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production the cheese is made from cow's milk as well or a combination of both cow's milk and goat's milk...
  
   (goats’ cheese)
  • Caprino al pepe di Bagnolo
  • Caprino da grattugia
  • Caprino dell'Aspromonte
  • Caprino degli Alburni
  • Caprino della Limina
  • Caprino della Val Brevenna
  • Caprino della Val Vigezzo
  • Caprino di Baceno
  • Caprino di Cavalese
  • Caprino di Demonte
  • Caprino di malga delle Alpi Marittime
  • Caprino di Montefalcone del Sannio
  • Caprino di Rimella
  • Caprino Francese
  • Caprino fresco
  • Caprino fresco veneto
  • Caprino lattico Piemontese
  • Caprino lombardo
  • Caprino Ossolano
  • Caprino presamico Piemontese
  • Caprino stagionato
  • Caprino Trentino
  • Caprino vaccino
  • Caprino Valle
  • Caprino Valsesiano
• Carnia
  Carnia
  Carnia is a historical-geographic region of Friuli, whose municipalities all belong to the province of Udine, which is part of the Friuli-Venezia Giulia Region.It covers the western and central part of the mountainous region of the Province of Udine...
  
  
• Casale de Elva – Cuneo; a cheese made in the Commune of Elva (CN), in the upper Val Maira which may be sold fresh or aged. In the latter case it resembles Castelmagno
  Castelmagno (cheese)
  Castelmagno is a cheese with Protected designation of origin status from the north-west Italian region Piedmont.-Historical notes:Castelmagno is a cheese which has been made for many centuries: the earliest known mention of it dates to 1277, but in all likelihood its origins are much...
  
  . Alternative names include Toma di Elva, Caso di Elva and Tumo de Caso)
• Casalina
  Casalina
  Casalina is a of the of Deruta in the Province of Perugia, Umbria, central Italy. It stands at an elevation of 168 metres above sea level. At the time of the Istat census of 2001 it had 408 inhabitants....
  
  
• Casareccio di Gorreto
• Casàt Gardesano
• Casatella Romagnola
• Casatella Trevigiana
• Casatta nostrana di Corteno Golgi
• Casciotta di Urbino DOP – Marche
• Casel Bellunese
• Casera Crotto
• Casera uso monte
• Casieddu di Moliterno – Basilicata
• Casizolu
• Casizolu di pecora
• Caso conzato
• Caso di Elva (synonym for Casale de Elva)
• Caso peruto
• Casolet
• Casolet della Val di Sole – Lombardy
• Casoretta
• Castel Ariund, a strongly flavoured cows milk cheese from Entracque
  Entracque
  Entracque is a small town in the Valle Gesso of the Maritime Alps of north-west Italy, about 20 km southwest of Cuneo and close to the French border...
  
   in the Maritime Alps
  Maritime Alps
  The Maritime Alps are a mountain range in the southwestern part of the Alps. They form the border between the French département Alpes-Maritimes and the Italian province of Cuneo. The Col de Tende separates them from the Ligurian Alps; the Maddalena Pass separates them from the Cottian Alps...
  
   of the Province of Cuneo
  Province of Cuneo
  ayr is a province in the southwest of the Piedmont region of Italy. To the west it borders on the French region of Provence-Alpes-Côte d'Azur ....
  
  , often eaten with the local honey.
• Castelmagno
  Castelmagno (cheese)
  Castelmagno is a cheese with Protected designation of origin status from the north-west Italian region Piedmont.-Historical notes:Castelmagno is a cheese which has been made for many centuries: the earliest known mention of it dates to 1277, but in all likelihood its origins are much...
  
   DOP – Piedmont
• Castelrosso
  Castelrosso (cheese)
  This entry is about the Italian cheese. For the Mediterranean island see Castelrosso.Castelrosso, also called Toma Brusca, is a pasteurized whole cow's milk cheese. A rare, semi-hard, ancient cheese, it comes from the Piedmont region in northeastern Italy. It is similar in appearance to Castelmagno...
  
  
• Casu axedu o Frue
• Casu cundhídu (see Casu marzu
  Casu marzu
  Casu marzu is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae...
  
  )
• Casu marzu
  Casu marzu
  Casu marzu is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae...
  
  
• Casu modde (see Casu marzu
  Casu marzu
  Casu marzu is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae...
  
  )
• Casu spiattatu
• Casu de cabreddu
• Casu Friscu (Formaggio fresco from Sardinia)
• Casu spiattatu
• Cavrin (Cevrin) di Coazze (goat cheese) – Piedmont
• Cesio
• Cherz – Veneto; a name used in Livinallongo del Col di Lana
  Livinallongo del Col di Lana
  Livinallongo del Col di Lana is a comune in the Province of Belluno in the Italian region Veneto, located about 120 km north of Venice and about 45 km northwest of Belluno....
  
   for Pressato.
• Cingherlino (Zincarlin)
• Cofanetto
• Comelico (cheese)
• Conciato Romano
• Contrin
• Costa d’Oro
• Crava
• Crema del Friuli
• Crescenza
• Crucolo
  Crucolo
  Crucolo is an artisanal cow's milk cheese made by a single producer at the Rifugio Crucolo, situated at the mouth of the Val Campelle in Trentino, northern Italy....
  
   — Trentino; cow's milk
• Crutin
• Cuc
  CUC
  CUC may refer to:In business:* CUC Broadcasting, a Canadian media company* CUC International, a Cendant brandIn education:* Canadian University College, a private Seventh-day Adventist degree-granting institution and teacher's college in Lacombe, Alberta* Claremont University Consortium, a group of...
  
  
• Cuincir
• Cuor di Valle
• Cusiè

D

• Degli Albanesi
• Del Colle
• Delizia del Colle
• Dobbiaco (cheese) – South Tyrol
• Dolce Isola Misto
• Dolcelatte
  Dolcelatte
  Dolcelatte is a blue veined Italian soft cheese. The cheese is made from cow's milk, and has a sweet taste. Its name translates from Italian to 'sweet milk' in English....
  
   (a cheese related to Gorgonzola, made for the export market)
• Dolce sardo
• Dolcezza d'Asiago
• Dolomiti – Trentino

E

• Erborinato di Artavaggio
• Ericino
• Escarun di pecora

F

• Falagnone
• Farci-Provola
• Fatulì
• Fallone di Gravina
• Felciata di Calabria
• Fior di campo
• Fior di latte
• Fior di latte laziale
• Fior di Monte
• Fiordivalle
• Fiore Sardo DOP – Sardinia
• Fiore Sicano
• Fiorone della Valsassina
• Fiurì
• Fiurit
• Flors
• Fodòm
• Fontal – Trentino
  • Fontal Fiavè – Trentino
• Fontina
  Fontina
  Fontina is a cow's milk Italian cheese. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content of around 45%. As with many original varieties, the name "Fontina" has been imposed upon by such derivatives as "Fontinella", "Fontal", and...
  
   DOP – Val d’Aosta
• Formadi salat (also known as formaggio salato, and related to Asìno
  Asino
  Asino is a town and the administrative center of Asinovsky District of Tomsk Oblast, Russia. Population: -History:It was founded in 1896 as Kseniyevsky transmigratory settlement; in 1930 the construction of the railway Tomsk–Kseniyevskoye started...
  
  )
• Formaggella del Bec
• Formaggella del Luinese
• Formaggella dell'Adamello
• Formaggella della Val Brembana
• Formaggella della Val Camonica
• Formaggela della di Sabbia
• Formaggella della Val di Scalve
• Formaggella della Val Seriana
• Formaggella della Val Trompia
• Formaggella di caglio
• Formaggella Tremosine
• Formaggella uso monte
• Formaggella Valcavallina
• Formaggetta della Valle Argentina
• Formaggetta di Bonassola
• Formaggetta di mucca
• Formaggetta Savonese
• Formaggina
• Formaggio (cheese)
  • Formaggio a crosta rossa
  • formaggio Alta Pusteria (see Hoch Pustertaler)
  • Formaggio caprino del Cilento
  • Formaggio Caprino della Limina
  • Formaggio coi vermi
  • Formaggio Caprino d'alpeggio
  • Formaggio da spalmare
  • Formaggio dei Zaccuni
  • Formaggio d'alpeggio di Triora
  • Formaggio d'alpe
  • Formaggio del Cit
  • Formaggio del Gleno
  • Formaggio del fieno
  • Formaggio di capra
  • Formaggio di capra a pasta molle – Val d’Aosta; goats’ milk
  • Formaggio di capra di Calabria
  • Formaggio di "caso"
  • Formaggio di colostro ovino
  • Formaggio di fossa – Emilia-Romagna, Marche
  • Formaggio di Menconico
  • Formaggio di Montagna
  • Formaggio di pecora o capra a pasta pressata – Val d’Aosta; sheep’s and/or goats’ milk
  • Formaggio in crema
  • Formaggio salato (synonym for Formadi salat)
  • Formaggio Saltarello
  • Formaggio di S. Stefano di Quisquina
  • Formaggio semigrasso d'Alpe
  • Formaggio Val Seriana
  • Formaggiola caprina
  • Formaggiu ri capra
• Formai de Livign
• Formai de Mut
• Formai de Mut dell'Alta Valle Brembana DOP – Lombardy
• Formaio embriago – Veneto
• Furmaggitt di Montevecchia
• Furmaggiu du quagliu
• Furmai del sieur Mario
• Formadi Frant
• Formella del Friuli
• Frachet
• Fresa (cheese)
• Frico Balacia
• Frue

G

• Galbanino
  Galbanino
  Galbanino is a soft, mild, cheese produced by the Italian company Galbani. It most closely resembles a mild provolone cheese....
  
  
• Garda Tremosine
• Giglio Sardo
• Giuncata
• Gioda
• Gioddu
• Giuncà
• Gorgonzola
  Gorgonzola (cheese)
  Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.- History :...
  
   DOP – Lombardy, Piedmont
• Gran cacio di Morolo
• Grana
  Grana (cheese)
  Grana originally referred to a class of hard, mature cheeses from Italy which have a granular texture and are often used for grating. These cheeses are typically made in the form of large drums. The structure is often described as crystalline, and the drums are divided by being split with a fairly...
  
   (a class of hard, mature cheeses)
• Grana Padano DOP – Lombardy, Piedmont, Trentino, Veneto, Emilia‑Romagna
• Grana Trentino – Trentino
• Grande Vecchio di Montefollonico
• Granone Lodigiano
• Grasso d'Alpe
• Graukase
• Graukäse della Valle Aurina – South Tyrol
• Gresal – Veneto; the name used in Sedico
  Sedico
  Sedico is a comune in the Province of Belluno in the Italian region Veneto, located about 80 km north of Venice and about 9 km west of Belluno...
  
   for Pressato.
• Guttus

H

• Hoch Pustertaler – South Tyrol; a cow’s milk cheese, also known as formaggio Alta Pusteria, made in the communes of Toblach
  Toblach
  Toblach is a comune/Gemeinde in South Tyrol in the Italian region Trentino-Alto Adige/Südtirol, located in the Puster Valley about 110 km northeast of the city of Trento and about 70 km northeast of the city of Bolzano, on the border with Austria.As of November 30, 2010, it had a...
  
   and Niederdorf.

I

• Ircano – Sardinia; a cheese made from goats’ milk in the communes of San Nicolò Gerrei
  San Nicolò Gerrei
  San Nicolò Gerrei is a comune in the Province of Cagliari in the Italian region Sardinia, located about 35 km northeast of Cagliari, in the Gerrei traditional subregion....
  
  , Tertenia
  Tertenia
  Tertenia is a comune in the Province of Ogliastra in the Italian region Sardinia, located about 70 km northeast of Cagliari and about 25 km south of Tortolì....
  
   and Guspini
  Guspini
  Guspini is a town and comune of about 13,000 inhabitants in west Sardinia , in the province of Medio Campidano. It is 62 km away from the capital Cagliari and 14.6 km from the railway station at San Gavino Monreale....
  
  .
• Italico – Lombardy; a cows’ milk cheese made particularly in the provinces of Lodi
  Province of Lodi
  The Province of Lodi is a province in the Lombardy region of Italy. Its capital is the city of Lodi.It has an area of 782 km², and a total population of 209,874 . There are 61 comuni in the province . As of May 31, 2005, the main comuni by population are:- External links :...
  
   and Pavia
  Province of Pavia
  The Province of Pavia is a province in the region of Lombardy in northern Italy. Pavia is the capital.It has an area of 2,965 km², and a total population of 493,753...
  
  . A synonym for Bel Paese
  Bel Paese
  Bel Paese is the classical poetical appellative for Italy, meaning the "Beautiful Country" in Italian, due to its mild weather, cultural heritage and natural endowment....
  
  .

M

• Macagn – Piedmont; a mountain cows’ milk cheese made in the province of Vercelli
  Province of Vercelli
  Vercelli is a province in the Piedmont region of northern Italy. Its capital is Vercelli., it has an area of 2,088 km², and a total population of 176,829...
  
   in the areas of Biella
  Biella
  Biella is a town and comune in the northern Italian region of Piemonte, the capital of the province of the same name, with some 45,800 inhabitants as of 2009. It is located about 80 km northeast of Turin and about 80 km west-northwest of Milan.It lies in the foothills of the Alps,...
  
   and the Valsesia
  Valsesia
  Valsesia is a group of valleys in north-east of Piedmont in the Province of Vercelli, Italy; the principal valley is that of the river Sesia.The major cities are Varallo Sesia, Borgosesia, Serravalle Sesia; important touristic villages include Alagna Valsesia, Rima, Carcoforo, Scopello.-External...
  
  .
• Maccagno (cheese)
• Madonie Provola – Sicily; a stretched curd cows’ milk cheese made in the mountains of Madonie in the province of Palermo
  Province of Palermo
  The Province of Palermo is a province in the autonomous region of Sicily, a major island in Southern Italy. Its capital is the city of Palermo. The Province of Palermo has 82 comuni , 1,239,272 inhabitants, and is 4,992 km² .-External links:...
  
  .
• Magnocca
• Maioc-Magnocca
• Maiorchino
• Maiorchino di Novara di Sicilia
• Malga altopina o dei Sette Comuni
• Malga bellunese
• Malga Fane
• Malga o Ugovizza
• Malga Stagionato nelle Vinacce
• Malga Stelvio
• Manteca (cheese)
• Marzolina
• Marzolino del Chianti - Toscana
• Marzolino di Lucardo
• Mascarpin de la Calza
• Mascarpa
• Mascarpone
  Mascarpone
  Mascarpone |denaturation]], whey is removed without pressing or aging. One can manufacture mascarpone by using cream and tartaric acid, citric acid, or even lemon juice....
  
  
• Mascarpone di bufala
• Mascarpone di Bufala di Battipaglia – Campania
• Mascarpone torta (Mascarpone layered with basil and pine kernels)
• Mastela
• Mattone or Zeigel
• Mattonella al rosmarino
• Matusc
• Mezzapasta
• Misto capra
• Misto capra di Malga
• Misto pecora fresco dei Berici
• Moesin di Fregona
• Mollana della Val Borbera
• Moncenisio (see Murianengo)
• Montagna (cheese)
• Montanello (Caciotta dolce)
• Montasio
  Montasio
  Montasio is a cheese made from cow's milk, produced in the Friuli-Venezia Giulia and Veneto regions of northeastern Italy.It was awarded a protected designation of origin in 1986.-External links:**...
  
   DOP – Friuli‑Venezia Giulia, Veneto
• Monte Baldo e Monte Baldo primo fiore
• Monte delle Dolomiti
• Monte Veronese
  Monte Veronese
  Monte Veronese is an Italian cheese made from cow’s milk which is produced in the northern part of the Province of Verona. It is regarded as the great cheese of the Lessini mountains or the Veronese prealps and was awarded Italian Denominazione di Origine status in 1993 and EU PDO status in 1996...
  
   DOP – Veneto
• Montébore – Piedmont; a cheese made from mixed cows’ and sheep’s milk in the south-east of the (province of Alessandria
  Province of Alessandria
  The Province of Alessandria is an Italian province, with a population of some 430,000, which forms the southeastern part of the region of Piedmont. The provincial capital is the city of Alessandria....
  
  ) close to the Liguria
  Liguria
  Liguria is a coastal region of north-western Italy, the third smallest of the Italian regions. Its capital is Genoa. It is a popular region with tourists for its beautiful beaches, picturesque little towns, and good food.-Geography:...
  
  n border, particularly in the area of Mongiardino Ligure
  Mongiardino Ligure
  Mongiardino Ligure is a comune in the Province of Alessandria in the Italian region Piedmont, located about 120 km southeast of Turin and about 50 km southeast of Alessandria....
  
  .^,
• Montegranero
• Morello (cheese)
• Morlâc
  Morlac
  Morlac is a commune in the Cher department in the Centre region of France.-Geography:An area of forestry and farming comprising the village and a few hamlets, situated some south of Bourges, at the junction of the D3 with the D925, D70 and D220 roads. The river Arnon flows through the southern...
  
  
• Morlacco
  Morlacco
  Morlacco or Morlacco di Grappa originates from Mount Grappa where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlacchia.The local Burlina cows - a breed that is at risk of extinction - produced the milk used for...
  
  , or Morlacco di Grappa, from the area of Monte Grappa in the Veneto
  Veneto
  Veneto is one of the 20 regions of Italy. Its population is about 5 million, ranking 5th in Italy.Veneto had been for more than a millennium an independent state, the Republic of Venice, until it was eventually annexed by Italy in 1866 after brief Austrian and French rule...
  
  
• Mortrett (Murtret)
• Mortaràt – Piedmont; a class of cheeses from the area of Biella
  Biella
  Biella is a town and comune in the northern Italian region of Piemonte, the capital of the province of the same name, with some 45,800 inhabitants as of 2009. It is located about 80 km northeast of Turin and about 80 km west-northwest of Milan.It lies in the foothills of the Alps,...
  
   in which the curd
  Curd
  Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
  
  s are coated with natural flavourings such as alpine herbs, spices, walnuts, maize flour. Examples include Ostrica di montagna, Ciambella all'Aglio, Maccagnetta alle erbe,^, Maccagnetta alle noci, Mattonella al rosmarino,
  • Mortaràt Ciambella aromatica
• Motelì
• Motta
  Motta
  Motta is a small town in Val Poschiavo, Grisons, Switzerland. It is located on the south side of Lago di Poschiavo....
  
  
• Mottolina (historical name for Bettelmatt
• Mozzarella
  Mozzarella
  Mozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
  
  
• Mozzarella di Bufala Campana
  Mozzarella di Bufala Campana
  Buffalo mozzarella is a mozzarella made from the milk of the domestic water buffalo.-Areas of production:Apart from Italy, its birthplace, buffalo mozzarella is manufactured in many locations around the world...
  
   DOP – Campania, Lazio
• Murazzano DOP – Piedmont
• Murianengo – Piedmont; also known as Moncenisio this is a Gorgonzola-like cows’ milk cheese from the province of Turin
  Province of Turin
  The Province of Turin is a province in the Piedmont region of Italy. Its capital is the city of Turin.It has an area of 6,830 km², and a total population of 2,277,686 . There are 315 comuni in the province – the most of any province in Italy...
  
  .
• Murtarat
• Musulupu

N

• Nevegal
• Nis
• Nisso
• Nostrano (local produce)
  • Nostrana di malga
  • Nostrano d'Alpe
  • Nostrano de casèl
  • Nostrano del Primiero (see Nostrano della Val di Fassa) – Trentino
  • Nostrano di Costalta
  • Nostrano di Latteria
  • Nostrano di malga Trentino
  • Nostrano Fiavé
  • Nostrano grasso
  • Nostrano misto capra
  • Nostrano prealpino
  • Nostrano semigrasso
  • Nostrano della Val di Fassa – Trentino
  • Nostrano Valchiese

O

• Ormea (cheese)
• Ortler (cheese)
• Ostrica di montagna – Piedmont; one of the Mortaràt specialities of the area of Biella
  Biella
  Biella is a town and comune in the northern Italian region of Piemonte, the capital of the province of the same name, with some 45,800 inhabitants as of 2009. It is located about 80 km northeast of Turin and about 80 km west-northwest of Milan.It lies in the foothills of the Alps,...
  
  
• Ossolano d'Alpe - A Cows milk cheese made in Piedmont.

P

• Paddaccio
• Paddraccio
  Paddraccio
  Paddraccio is a cheese characteristic of Rotonda, Basilicata in southern Italy.-Production:The cheese is produced between April and July. Raw milk is heated to 37-38 degrees before the rennet is added. The cheese sets in 20 – 30 minutes....
  
  
• Padduni
• Paglierina
• Paglierina di Rifreddo – Piedmont
• Pallone di Gravina
  Pallone di Gravina
  The Pallone di Gravina is a firm, cow's milk cheese from the regions of Basilicata and Apulia in south-east Italy. It is made in the pasta filata style. The cheeses, which weigh between 1.5 and 2.5 kg, are shaped like a pear, ball or balloon and were traditionally produced in the area of the...
  
   – Apulia and Basilicata
• Pampanella
• Pannarello
• Pannerone Lodigiano
• Parmigiano-Reggiano DOP – Emilia-Romagna, Lombardy
• Pastorella del Cerreto di Sorano
• Pastorino
• Pecorino
  Pecorino
  Pecorino is the name of a family of hard Italian cheeses made from ewe's milk. The word derives from pecora meaning ‘sheep’, also from the Latin pecora meaning livestock....
  
   (sheep’s-milk cheese)
  • Pecorino a crosta fiorita
  • Pecorino baccellone
  • Pecorino Brindisino
  • Pecorino dei Berici
  • Pecorino del Casentino
  • Pecorino del Parco di Migliarino-San Rossore
  • Pecorino della costa Apuana
  • Pecorino della Garfagnana
  • Pecorino della Lunigiana
  • Pecorino della Versilia
  • Pecorino delle balze Volterrane
  • Pecorino di Filiano - A hard pecorino from the Province of Potenza
    Province of Potenza
    The Province of Potenza is a province in the Basilicata region of Italy. Its capital is the city of Potenza.-Geography:It has an area of 6,545 km² and a total population of 387,107 . There are 100 comuni in the province .-History:In 272 B.C. the province was conquered by the Greek army...
    
     for which an application for PDO status was published in the Official Journal of the European Union on 19.4.2007
  • Pecorino di Garfagnina - A Tuscan
    Tuscany
    Tuscany is a region in Italy. It has an area of about 23,000 square kilometres and a population of about 3.75 million inhabitants. The regional capital is Florence ....
    
     Pecorino made with milk from Garfagnina Bianca ewes.
  • Pecorino di montagna
  • Pecorino di Osilo
  • Pecorino Leccese
  • Pecorino Romano
    Pecorino Romano
    Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk . Pecorino Romano was produced in Latium up to 1884 when, due to the prohibition issued by the city council of salting the cheese inside their shops in Rome, many producers moved to the island of...
    
     DOP – Lazio, Tuscany, Sardinia
  • Pecorino Rosso
  • Pecorino Sardo
    Pecorino Sardo
    Pecorino sardo, also known as fiore sardo, is a firm cheese from the Italian island of Sardinia which is made from sheep milk: specifically from the milk of the local Sardinian breed. It was awarded Denominazione d'Origine status in 1991 and granted Protected designation of origin protection in...
    
     DOP – Sardinia
  • Pecorino Senese
  • Pecorino Siciliano
    Pecorino Siciliano
    Pecorino Siciliano is an origin-protected firm sheep milk cheese from the Italian island and region of Sicily. It is produced throughout the island, but especially in the provinces of Agrigento, Caltanissetta, Enna, Trapani and Palermo...
    
     DOP – Sicily
  • Pecorino Subasio (an alternative name (in dialect) for Pecorino Umbro)
  • Pecorino Toscano
    Pecorino Toscano
    Pecorino Toscano is a firm-textured ewe’s milk cheese produced in Tuscany. Since 1996 it has enjoyed protected designation of origin status.-Ancient origins and current regional distribution:...
    
     DOP – Tuscany
  • Pecorino Umbro
  • Pecorino Veneto
• Pepato
  Pepato
  Pepato is a semi-hard sheep milk cheese with peppercorns. Pepato has its main origin in Sicily where is part of the regional cooking. Usually is used as 2–4 months aged cheese, but a mild younger version can easily be found in Italian stores. Peppercorns are added during the subtraction of the...
  
  
• Peretta
• Perlanera
• Pettirosso "Tipo Norcia"
• Piacentinu
• Piacentinu di Enna – Sicily
• Piattone
• Piave
• Piddiato
• Pierino (cheese)
• Piscedda
• Pirittas
• Pojna enfumegada (see Poina enfumegada)
• Poina enfumegada – Trentino
• Pratolina
• Pressato – Veneto
• Presolana-Valseriana
• Prescinseua
• Primo sale
• Primolino
• Primusali
• Provola affumicata (smoked cow’s milk cheese from Campania
  Campania
  Campania is a region in southern Italy. The region has a population of around 5.8 million people, making it the second-most-populous region of Italy; its total area of 13,590 km² makes it the most densely populated region in the country...
  
  
• Provola affumicata di bufala (smoked water buffalo’s-milk cheese from Campania
  Campania
  Campania is a region in southern Italy. The region has a population of around 5.8 million people, making it the second-most-populous region of Italy; its total area of 13,590 km² makes it the most densely populated region in the country...
  
  
• Provola di bufala (water buffalo’s-milk cheese from Lazio: provinces of Rome
  Province of Rome
  The Province of Rome , is a province in the Lazio region of Italy. The province can be viewed as the extended metropolitan area of the city of Rome, although in its more peripheral portions, especially to the north, it comprises towns surrounded by rural landscape.-Geography:The Province of Rome...
  
   and Frosinone
  Province of Frosinone
  The Province of Frosinone is a province in the Lazio region of Italy, with 91 comuni . Its capital is the city of Frosinone. It has an area of 3,244 km², and a total population of 489,042 .The Province was established by Royal Decree on 6 December 1926 with territories belonging to Lazio...
  
  )
• Provola affumicata di bufala (smoked water buffalo’s-milk cheese from Lazio: provinces of Rome
  Province of Rome
  The Province of Rome , is a province in the Lazio region of Italy. The province can be viewed as the extended metropolitan area of the city of Rome, although in its more peripheral portions, especially to the north, it comprises towns surrounded by rural landscape.-Geography:The Province of Rome...
  
   and Frosinone
  Province of Frosinone
  The Province of Frosinone is a province in the Lazio region of Italy, with 91 comuni . Its capital is the city of Frosinone. It has an area of 3,244 km², and a total population of 489,042 .The Province was established by Royal Decree on 6 December 1926 with territories belonging to Lazio...
  
  )
• Provola Capizzi
• Provula Casale (Floresta)
• Provola dei Nebrodi
• Provola delle Madonie
• Provola Ragusana
• Provola Siciliana
• Provolone
  Provolone
  Provolone is an Italian cheese that originated in Southern Italy, where it is still produced in various shapes as in 10 to 15 cm long pear, sausage, or cone shapes. A variant of Provolone is also produced in North America and Japan...
  
  
• Provolone Sardo
• Provolone Valpadana  DOP – Lombardy, Veneto, Emilia-Romagna, Trentino
• Pusteria
• Pustertaler
• Puzzone di Moena – Trentino

R

• Raschera
  Raschera
  Raschera is an Italian pressed semi-fat, semi-hard cheese made with partly skimmed raw or pasteurised cow milk, to which a small amount of sheep's and/or goat's milk may be added. It has an ivory white color inside with irregularly spaced small eyes, and a semi-hard rind which is red gray...
  
   DOP – Piedmont
• Raschera d'alpeggio – Piedmont; a Raschera made, at least 900 m above sea level, in certain Alpine areas of the province of Cuneo
  Province of Cuneo
  ayr is a province in the southwest of the Piedmont region of Italy. To the west it borders on the French region of Provence-Alpes-Côte d'Azur ....
  
  .
• Ragusano DOP – Sicily;
• Rasco
• Ravaggiolo Romagnolo
• Raviggiolo di pecora
• Reblec de crama  – Val d’Aosta; cow’s milk
• Réblèque  – Val d’Aosta; cow’s milk
• Reblò alpino (see Reblochon
  Reblochon
  Reblochon is a French cheese from the Alps region of Haute-Savoie and has been granted the AOC title. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until...
  
  )
• Reblochon
  Reblochon
  Reblochon is a French cheese from the Alps region of Haute-Savoie and has been granted the AOC title. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until...
  
  
• Rebruchon (see Reblochon
  Reblochon
  Reblochon is a French cheese from the Alps region of Haute-Savoie and has been granted the AOC title. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until...
  
  )^,
• Regato
• Renàz
• Riavulillo
• Ricotta
  Ricotta
  Ricotta is an Italian dairy product made from sheep milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein...
  
  
  • Ricotta di bufala
  • Ricotta di bufala Affumicata
  • Ricotta di bufala Infornata
  • Ricotta di bufala Salata
  • Ricotta essiccata di bufala
  • Ricotta fresca di bufala
  • Ricotta gentile
  • Ricotta moliterna
  • Ricotta mustia
  • Ricotta Romana DOP – Lazio
  • Ricotta salata^,,
• Rigatino di Castel San Pietro
• Robiola
  Robiola
  Robiola is an Italian soft-ripened cheese of the Stracchino family, made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole because of the...
  
  
  • Robiola Alta Langa
  • Robiola bresciana
  • Robiola d'Alba
  • Robiola della Val Bormida
  • Robiola della Valsassina
  • Robiola di Bossolasco
  • Robiola di Castel San Giovanni
  • Robiola di Ceva o Mondovì
  • Robiola di Cocconato
  • Robiola di Montevecchia
  • Robiola di Roccaverano DOP – Piedmont
• Romano
  Romano cheese
  Romano cheese is an American term for a class of cheeses, some of them Italian, including Pecorino Romano, a hard, salty cheese, suitable primarily for grating, from which the name is derived....
  
   (an American term for a class of cheeses, some of them Italian, including Pecorino Romano
  Pecorino Romano
  Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk . Pecorino Romano was produced in Latium up to 1884 when, due to the prohibition issued by the city council of salting the cheese inside their shops in Rome, many producers moved to the island of...
  
   from which the name is derived)
• Rosa Camuna
  Rosa Camuna
  Rosa Camuna is an Italian mild compact paste cheese made with partially skimmed cow’s milk. Its shape and name come from the Camunian rose of Val Camonica where the cheese is produced. It has an ivory white color inside with uniformly spaced tiny eyes, and a soft bloomy rind. It has a mild taste...
  
   - Val Camonica, Lombardy; mild compact paste cheese made with partially skimmed cow’s milk.

S

• Salignon – Val d’Aosta; goats’s and/or sheep’ milk cheese, usually smoked
• Salagnun
• Salato duro friulano
• Salato morbido friulano
• Salato morbido del Friuli – Friuli-Venezia Giulia
• Salgnun (Salignun)
• Salva
• Santo Stefano d'Aveto (cheese), also known as San Stè, from the upper Aveto valley and particularly from within the municipal boundaries of the communes of Rezzoaglio
  Rezzoaglio
  Rezzoaglio is a comune in the province of Genoa in the Italian region Liguria. As of 31 December 2004, it had a population of 1,179 and an area of 104.9 km²....
  
   and Santo Stefano d'Aveto
  Santo Stefano d'Aveto
  thumb|250px|Roman bridge over the Granizza stream.Santo Stefano d'Aveto is a comune in the province of Genoa in the Italian region Liguria.left|thumb|220px|View of the castle of Santo Stefano d'Aveto....
  
  .
• Sappada (cheese)
• Saras del Fèn – Piedmont
• Sarasso
• Sarazzu (see Sarasso)
• Sargnon
• Scacciata
  Scacciata
  Scacciata can be any of several types of Sicilian dishes.One haute cuisine version is a provolone cheese-filled pastry in a bread dough pie crust...
  
  
• Scacione (Caprone)
• Scamorza
  • Scamorza calabra
  • Scamorza di bufala
  • Scamorza Molisana – Molise
• Schiz
• Schlander
• Scuete Frante
• Scuete fumade o Ricotta affumicata
• Scimuda d'alpe
• Scimudin
• Scimut
• Scodellato
• Seras – Val d’Aosta; a cows’ milk cheese known since 1267 and often eaten with polenta
  Polenta
  Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...
  
  .
  • Seré (see Seras)
• Seirass (see Seras)
  • Seirass del Fen (see Seras)
  • Seirass del Lausun
  • Seirass di latte
  • Seirass di siero di pecora
  • Seirass stagionato
• Semicotto Caprino
• Semicotto Ovino
• Semitenero Loiano
• Semuda
• Silter
• Silter della Val Camonica – Lombardy
• Shtalp
• Smorzasoel
• Soera (Sola della Valcasotto)
• Solandro di malga
• Solandro magro
• Sot la Trape
• Sottocenere al tartufo
  Sottocenere al tartufo
  Sottocenere al tartufo is a very pale yellow to off-white cheese that has a grey-brown ash rind. It has a somewhat mild taste and is semi-soft in firmness....
  
  
• Spalèm
• Spress
• Spressa delle Giudicarie DOP – Trentino
• Squaquarone
• Squrquaglione dei Monti Lepini
• Sta'el
• Stagionato de Vaise
• Stelvio or Stilfser DOP
• Stracchino
  Stracchino
  Stracchino also known as crescenza is a type of Italian cow’s-milk cheese, typical of Lombardy, Piedmont, and Veneto. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour. It is normally square in form.The name of the cheese derives from the...
  
  
  • Stracchino Bronzone
  • Stracchino della Valsassina
  • Stracchino di Bufala
  • Stracchino di Nesso
  • Stracchino Orobico
• Stracciata
• Stracciatella di Bufala
  Stracciatella di Bufala
  Stracciatella di Bufala is a cheese produced from the milk of water buffalo in the Italian province of Foggia. It is a fresh cheese, white in colour, and made in the pasta filata style....
  
  
• Strachet
• Stracchino toscano
• Strachitund
• Stracòn
• Strica

T

• Tabor
• Taleggio DOP – Lombardy, Veneto and Piedmont
• Tendaio - A semi-soft cows milk cheese made in Castiglione di Garfagnana
  Castiglione di Garfagnana
  Castiglione di Garfagnana is a medieval walled town and comune of 1,878 inhabitants in the province of Lucca.It sits on a hillside above the river Esarulo, a tributary of the Serchio....
  
  , Tuscany
  Tuscany
  Tuscany is a region in Italy. It has an area of about 23,000 square kilometres and a population of about 3.75 million inhabitants. The regional capital is Florence ....
  
  , with ancient origins.
• Testun
• Tipo malga friulano
• Tirolese
  South Tyrol
  South Tyrol , also known by its Italian name Alto Adige, is an autonomous province in northern Italy. It is one of the two autonomous provinces that make up the autonomous region of Trentino-Alto Adige/Südtirol. The province has an area of and a total population of more than 500,000 inhabitants...
  
  
• Toblach – South Tyrol (see Dobbiaco (cheese))
• Toma
  Toma cheese
  Toma is a soft or semi-hard, Italian cow's milk cheese. It is made primarily in the Aosta Valley and Piedmont regions of Northern Italy. Toma varies with region and locale of production, and is closely related to the French tomme...
  
  
  • Toma Ajgra, from the Valsesia
    Valsesia
    Valsesia is a group of valleys in north-east of Piedmont in the Province of Vercelli, Italy; the principal valley is that of the river Sesia.The major cities are Varallo Sesia, Borgosesia, Serravalle Sesia; important touristic villages include Alagna Valsesia, Rima, Carcoforo, Scopello.-External...
    
     in the Province of Vercelli
    Province of Vercelli
    Vercelli is a province in the Piedmont region of northern Italy. Its capital is Vercelli., it has an area of 2,088 km², and a total population of 176,829...
    
    .
  • Toma of Basilicata
  • Toma Biellese, made with milk from the Pezzata Rossa d’Oropa cattle breed in the Province of Biella
    Province of Biella
    The Province of Biella is a province of Italy located in Piedmont. It was created in 1992 and its capital is the city of Biella.It has an area of 913 km², and a total population of 187,249...
    
    .
  • Toma del Bot
  • Toma del lait brusc, or Formag lait brusc, a cows’s milk cheese from the Susa Valley
    Susa Valley
    The Susa Valley is a valley in the Piedmont region of northern Italy, located between the Graian Alps in the north and the Cottian Alps in the south. It is the longest valley in Italy. It extends over in an east-west direction from the French border to the outskirts of Turin. The valley takes its...
    
    , Piedmont.
  • Toma del Maccagno, a cows’ milk cheese from the Biellese
    Province of Biella
    The Province of Biella is a province of Italy located in Piedmont. It was created in 1992 and its capital is the city of Biella.It has an area of 913 km², and a total population of 187,249...
    
    
  • Toma della Bassa Val d'Aosta – Val d’Aosta; a Toma made with cows’ milk and only in the summer months.
  • Toma della Valle di Susa, a cows’ milk cheese from the Province of Turin
    Province of Turin
    The Province of Turin is a province in the Piedmont region of Italy. Its capital is the city of Turin.It has an area of 6,830 km², and a total population of 2,277,686 . There are 315 comuni in the province – the most of any province in Italy...
    
    , Piedmont.
  • Toma della Valle Stura, Province of Cuneo.
  • Toma della Valsesia, Province of Vercelli, Piedmont.
  • Toma di Balme, Piedmont.
  • Toma di Boves, Piedmont.
  • Toma di capra, Piedmont and Lombardy.
  • Toma di Celle, from the area aroundCelle Macra in the Valle Maira, Piedmont.
  • Toma di Elva (synonym for Casale de Elva)
  • Toma di Gressoney – Val d’Aosta; a Toma made with cows’ milk in the Alpine summer pastures of the Lys Valley.
  • Toma di Lanzo, Piedmont.
  • Toma di Mendatica from the upper Valle Arroscia, the Val Roja and the Valle Impera.
  • Toma di Pragelato
  • Toma di Valgrisenche, Aosta Valley.
  • Toma lucana
  • Toma Piemontese, a DOP cheese from Piedmont produced in the provinces of Novara, Verbania, Vercelli, Biella, Turin and Cuneo and in parts of the provinces of Asti and Alessandria.
• Tombea
• Tometta di Barge
• Tometto (Tumet)
• Tomino
  Tomino
  Tomino is a commune in the Haute-Corse department of France on the island of Corsica.-Population:-References:*...
  
  
  • Tomino Canavesano asciutto
  • Tomino Canavesano fresco
  • Tomino del Bec
  • Tomino del Bot
  • Tomino del Mel
  • Tomino del Talucco
  • Tomino delle Valli Saluzzesi
  • Tomino di Andrate
  • Tomino di Bosconero
  • Tomino di Casalborgone
  • Tomino di Rivalta
  • Tomino di San Giacomo di Boves
  • Tomino di Saronsella (Chivassotto)
  • Tomino di Sordevolo
  • Tomino di Talucco – Piedmont
  • Tomino "Montoso"
• Torta (cheese)
• Torta Orobica
• Toscanello
• Tosela
• Tosèla del Primiero – Trentino.
• Tre Valli
• Treccia dura
• Treccia dei Cerviati e Centaurino
• Trizza
• Tronchetto alpino
• Tuma
• Tuma 'd Trausela – Piedmont
• Tuma sicula
• Tumazzu di pecura ccu pipi
• Tumazzu di piecura
• Tumazzu di vacca
• Tumazzu di vacca ccu pipi
• Tumet di Pralungo
• Tumo de Caso (synonym for Casale de Elva)

V

• Vaciarin
• Val Brandet
• Valcasotto
• Valle d'Aosta Fromadzo
  Valle d'Aosta Fromadzo
  Valle d'Aosta Fromadzo is an Italian cow's milk cheese produced in the Aosta Valley, one of the region's specialties. It has a protected designation of origin, or PDO status.-External links:*...
  
   DOP – Val d’Aosta
• Valtellina casera
  Valtellina Casera
  Valtellina Casera is a cheese made from semi-skimmed cows’ milk in the northern Italian province of Sondrio. Its origins date back to the sixteenth century and it is much used in the cuisine of the Valtellina: particularly in dishes based on buckwheat flour such as pizzoccheri and sciatt.It has had...
  
   DOP – Lombardy
• Vastedda della Valle del Belice
• Vastedda Palermitana
• Vézzena –Trentino

Z

• Ziegenkase (see Algunder Ziegenkäse)
• Ziger – South Tyrol
• Zigercäse (synonym for Ziger)
• Zighera – Trentino; a smoked cheese made in the mountains of Pinetano and the area of Valfloriana
  Valfloriana
  Valfloriana is a comune in Trentino in the northern Italian region Trentino-Alto Adige/Südtirol, located about 25 km northeast of Trento. As of 31 December 2004, it had a population of 538 and an area of 39.4 km²....
  
  .
• Zumelle – Veneto.
• Zufi – Piedmont; a fermented ricotta, somewhat related to Brös
  Brös
  Brös is a Piedmontese preparation of cheese and grappa which, in former centuries, was typical of the peasant cuisine of the Upper Langa. Its pungent flavour gave rise to the proverb “Only love is stronger than Brös”...
  
  , made in Val Formazza, province of Novara
  Province of Novara
  Novara is a province in the Piedmont region of Italy. Its capital is the city of Novara.It has an area of 1,339 km², and a total population of 365.156 . There are 88 communes in the province.-External links:*...
  
  .
• Zuvi (synonym for Zufi.)

External links

• www.prodottitipici.com, Formaggi e Latte provides extensive coverage of traditional varieties of Italian cheese.
• http://www.formaggio.it also covers a very wide coverage of Italian cheeses.
• http://www.milkonline.com concentrates (not exclusively) on PDO cheeses, often providing details of the production regulations.

External links

• Quaderni della Regione Piemonte: Caratterizzazione della produzione tradizionale regionale dei prodotti lattiero-caseari: Toma del lait brusc, Murianengo, Formaggio crosta rossa, Cevrin di Coazze (Seconda Parte)
• Prodottitipici.com, Formaggi e Latte Bufalini
• www.agraria.org, Formaggi tipici
• Prodotti Tradizionale SAG Elenco Regioni.pdf, a list of traditional Italian food products by region.
• www.formaggio.it, Val d’Aosta – Formaggi