With more than 400 dairy creations, Italian cheese production has the richest varieties in the world. The various Italian cheese production have in common passion and high quality. The taste of Italian cheeses is unique and worldwide, Italy can boast about the quality, variety and history of milk products. Cheeses can be classified by consistency (hard or soft), milk origin (cow, sheep, goat, buffalo) and treatment (thermalisation, pasteurization or seasoning).
Grana Padano DOP is a semi-skimmed hard and fine-grained cheese from raw cow’s milk which is cooked and ripened slowly […]
Pecorino Romano DOP is a lactose-free hard cooked cheese, made with fresh whole sheep’s pasteurized milk exclusively from flocks reared […]
Piave DOP is a hard, cooked-curd cheese with a compact texture, without holes, and an elastic structure that crumbles easily […]
Known as “the queen of the Mediterranean cuisine” or “the pearl of the table”, Mozzarella di Bufala Campana DOP is […]