10 Italian Cheeses: Different Cheese Types From Italy

Italian cheeses are traditional to Italy or bear a <a href='https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods","linkCopy":"proof","category":"automated-link"}' automatic='true'>proof of production in the country. Popular Italian cheeses include mozarella, Parmesan, Grana Padano, and ricotta. Italy produces cow’s milk cheese, sheep’s milk cheese, and buffalo milk cheese. Also, the textures encompass soft cheese, semisoft cheese, hard cheese, and semihard cheese. The different [types of cheese](https://www.masterclass.com/articles/types-of-cheese) have various applications in Italian cuisine, which also frequently incorporates pasta and tomato-based sauces. Experts contend Italy produces more varieties of cheese—more than 2,500—than any other country in the world. In terms of annual volume, only France and Germany are ahead of Italy. Approximately 300 Italian cheeses receive legal protection of origin—called a protected designation of origin or PDO (or Denominazione di Origine Protetta or DOP). For example, a Gorgonzola cheese must come from the Gorgonzola region or another region with permission to make and sell the cheese under the Gorgonzola name. Italy’s Lombardy region alone claims almost 80 protected cheeses. Other Italian areas that produce cheeses with PDOs include Trentino-Alto Adige and Valle d’Aosta (Aosta Valley) in the Alpine region; the Veneto lagoons; Bologna in Emilia-Romagna; Tuscany; Umbria; and the Basilicata, Puglia, Campania, Calabria, Sicily, and Sardinia in Southern Italy. Italy produces thousands of traditional cheeses, with a significant number available as commercial products domestically and internationally. Many of these cheeses even receive a protected designation of origin (PDO or DOP), which proves they come from a specific region in Italy. Here are ten of the most common Italian cheeses you will encounter while browsing the cheese section of your local grocery store or market: 1. __Asiago__: A hard or semihard cow’s milk cheese, Asiago is a PDO cheese that takes on different textures depending on how long it ages. Asiago stravecchio is a popular type that ages for at least fifteen months. Asiago is a common replacement for Parmesan, and you can use it similar to how you would use Parmesan cheese in a risotto; however, Asiago is a full-bodied and flavorful cheese in its own right. 2. __Fontina__: A semisoft to hard cheese, Fontina is a protected cheese from the Aosta Valley. The cheese's flavor is nutty and buttery, and it melts well, making it a good option for fondue or other cheese sauces. Another well-known pairing for Fontina is a red wine called Nebbiolo, which tastes of cherries and truffles. 3. __Gorgonzola__: An Italian blue cheese, Gorgonzola is a PDO cheese that mainly comes from the Lombardy and Piedmont regions of Italy. This cheese is typically dry and crumbly with signature blue veins that give it a tangy flavor and identifiable look. Crumble a classic [Gorgonzola](https://www.masterclass.com/articles/gorgonzola-cheese-guide) on a salad or use it in a blue cheese dressing. Alternatively, use a Gorgonzola Dolce to add creaminess to rich sauces; it melts well and is smoother and sweeter than its saltier counterpart. 4. __Mascarpone__: A buttery, creamy, and fatty soft cheese, mascarpone whips up nicely; some Italians spread it on toast just like you might use butter. [Mascarpone](https://www.masterclass.com/articles/how-to-make-homemade-mascarpone) is a main ingredient in tiramisu, an Italian dessert, and often an ingredient in cheesecake recipes, risotto, and creamy pasta sauces. The cheesemaking process for mascarpone is straightforward. To make it at home, add lemon juice to cream, then let curds form. Line a strainer with cheesecloth, and then pour the cream through the strainer over a bowl to drain for about two days in the refrigerator. 5. __Mozzarella__: Many classic Italian dishes feature [fresh mozzarella](https://www.masterclass.com/articles/how-to-store-fresh-mozzarella) cheese. This fresh cheese usually comes in a brine and possesses a creamy, soft, and mild flavor. Two of the most traditional mozzarella cheeses are burrata and Mozzarella di Bufala Campana, the latter being a protected cheese that uses water buffalo milk. There are other types of mozzarella that use cow’s milk, goat’s milk, and sheep’s milk, depending on the region of production. Use this cheese on top of pizza or any other dish that requires a stringy melted cheese. Alternatively, chill it and slice it to serve in a caprese salad with fresh tomatoes, basil, and olive oil. 6. __Parmigiano-Reggiano__: One of the most common Italian hard cheeses, [Parmigiano-Reggiano](https://www.masterclass.com/articles/a-guide-to-using-parmesan-cheese) is a PDO cow’s milk cheese from the regions of Reggio Emilia and Parma. This hard cheese is nutty, buttery, and slightly greasy. Use it in pasta dishes, shave it on top of salads, or mix it into sauces or dressings. 7. __Pecorino__: A range of hard Italian cheeses, pecorino is a sheep’s milk cheese; its name derives from the Italian word “pecora,” which means “sheep.” Only a handful of [pecorino](https://www.masterclass.com/articles/a-guide-to-pecorino-cheese) cheeses receive legal protection—Pecorino Romano, Pecorino Toscano, Pecorino Sardo, Pecorino Siciliano, and Pecorino di Filiano are among those cheeses with a PDO. Grate a pecorino cheese on salads or pasta dishes, or mix it into sauces. 8. __Provolone__: A common cheese for sandwiches, such as an Italian hoagie, provolone cheese is an aged and stretched curd cheese that uses full-fat cow’s milk. Provolone Valpadana is a type of provolone that receives legal protection, and provolone piccante is a spicier version of the cheese. 9. __Ricotta__: With its small curds and somewhat grainy texture, ricotta cheese has a mild flavor and creamy texture. [Ricotta](https://www.masterclass.com/articles/ricotta-recipes-guide) is a fresh cheese, meaning it does not undergo an aging process. Use ricotta cheese in pasta dishes like baked ziti or lasagna. You can also use it in cheesecake, pancakes, or parfaits as a yogurt substitute. Ricotta romana is a PDO cheese. 10. __Taleggio__: An aromatic cheese with a washed rind and strong aroma, Taleggio is a PDO, semisoft cheese that becomes softer in warmer temperatures. Grate Taleggio on pizzas or salads, slice it for sandwiches, or serve it on meat and cheese boards with [prosciutto](https://www.masterclass.com/articles/parma-ham-vs-prosciutto) and fruit. Alternatively, melt it into risotto or polenta. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Massimo Bottura, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. Italy is one of the world’s top producers of cheese, with thousands of traditional varieties in its repertoire. Learn more about Italian cheeses.