Are you looking for the most famous Italian cheeses?
Surely, when you hear the word “cheese,” the first thing that comes to your mind is that stretchy mozzarella, or the grated Parmesan on top of your pasta, especially when we are talking about cheeses from Italy.
But did you know that there are lots of types of cheeses from Italy? In fact, cheese production in Italy has the richest varieties in the world – over 2,500. About 500 of these are commercially recognized cheeses and over 300 kinds come with protected designation of origin.
Every region in Italy has a story about its heritage that they mostly incorporate into their cuisines, so it’s not a mystery how each of these regions has come up with its own versions of cheese.
Are you a cheese lover? Come and join us, and together, we will discover the fantastic world of the most famous Italian cheeses!
10 Most Famous Italian Cheeses
Now let’s jump into our list of the 10 most famous Italian cheese types.
1. Gorgonzola
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Blue-veined cheeses like Gorgonzola have been around for quite some time.
The northern Italian regions of Piedmont and Lombardy are the primary producers of one of these popular Italian cheeses — Gorgonzola cheese. It is made using whole, pasteurized cow’s milk. The typical maturation period is between three to four months.
With a crumbly, soft, and nutty flavor, this cheese is a delicious treat. Depending on how old it is, the flavor can range from mild to sharp. It comes in two age-dependent varieties: Gorgonzola Dolce (also known as Sweet Gorgonzola) and Gorgonzola Piccante (also known as Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola).
Gorgonzola cheese can be enjoyed in a variety of forms. Wines such as Bordeaux blend (red), Zinfandel, and Sauternes are recommended pairings.
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2. Mozzarella
Mozzarella is popularly considered one of the best Italian cheese types. This white, round, and stringy cheese is a favorite for its mild flavor and interesting texture.
Only a small number of nations, including Italy, herd water buffalo, which is used to produce the milk for traditional mozzarella cheese. Therefore, most commercially available mozzarella cheeses are produced with cow’s milk.
Mozzarella cheese does not go through the aging process like other cheeses. It is ready for consumption within a few hours of preparation.
Mozzarella cheese, which can be made fresh at home, is a versatile ingredient that goes well with many dishes – from salads to meats to seafood and vegetables.
3. Pecorino
Drum-shaped pecorinos are a classic, creamery type of hard cheese.
Depending on how long they’ve been aged, they can take on a wide range of flavors. Pecorinos that have been aged – called stagionato – are characterized by a dry, crumbly texture and buttery, nutty flavors.
Pecorinos that are less than two years old, known as semi-stagionato and fresco, have a milder texture and a creamier flavor. The skin of a high-quality pecorino should be smooth and rigid, with a color anywhere from light straw to deep brown. The rind’s color and the presence of a protective covering of lard or oil will change as the cheese ages. Its interior is small, compact, and white to pale yellow, with small, irregular holes (often called “eyes”).
These traditional Italian pecorinos come in a wide variety of flavors, such as the black peppercorn and red chili spiked pecorino pepato. The instantly recognizable pecorino Romano, one of the oldest Italian cheeses, is produced in the region of Lazio. For centuries, the same ancient recipe has been used to make pecorino Romano, the cheese that served as the backbone of the Roman army’s diet.
Numerous pasta dishes naturally call for cheese, and in the Italian regions where pecorino is produced, that cheese is pecorino. It is a reasonable alternative to the pricier Parmigiano-Reggiano.
4. Parmigiano-Reggiano
Any list of the most famous Italian cheese types won’t be complete without the king of cheeses — Parmigiano-Reggiano, also known as Parmesan cheese. This is also regarded as one of the best Italian cheeses.
Authentic Parmigiano-Reggiano comes from Parma, Reggio Emilia, Modena, and even some from Bologna and Mantua, and it has a crumbly texture and a rich flavor. It goes well with fruits, crackers, and wine just as well as it does with a bowl of pasta, a bowl of rice, or a bowl of soup.
An 800-year-old practice, traditional production of Parmigiano-Reggiano involves feeding the cows a particular diet that does not include silage and does not use any additives. The unpasteurized cow’s milk then goes through a slow-aging process.
5. Burrata
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Burrata, one of the famous Italian cheeses, is made from mozzarella and cream and is made from cow’s milk. The filling is a soft, doughy, stringy mixture of curd and fresh cream, while the pasta filata curd that acts as its shell is created with buffalo or cow’s milk mozzarella.
This cheese first appeared in the agriculturally renowned province of Apulia in southern Italy.
Burrata cheese is best enjoyed fresh and served at room temperature. This Italian cheese pairs wonderfully with fresh tomatoes drizzled with olive oil, as well as salads, crusty bread, and prosciutto.
6. Fontina
Fontina has been produced in the Aosta Valley since the 12th century, making it a classic among other famous Italian cheeses.
Fontina is a Denominazione di Origine Protetta, which means that the name of the region or country where the product was produced must be included on the label.
This cheese is typically produced with cow’s milk that has not been pasteurized. Its flavor and texture develop as it ages. Flavors can range from being subtle and delicious to being strong and overbearing. The textures can range from semi-firm to firm.
Fontina typically undergoes an aging process of 80-90 days. Its inside is a soft white color with many holes or eyes throughout. The cheese has a high-fat level of 45%, making it extremely rich and creamy, with a nutty flavor that develops with age.
Fontina is one of the most popular Italian cheese types. It is commonly used in Italian fondues and other similar dishes. Fontina pairs well with red wine with notes of wild cherry and truffles. It can also be eaten as it is or as an add-on to steak and soups for additional flavor.
7. Mascarpone
Mascarpone is a type of Italian cheese that originates in the Lombardy region and is produced by curdling milk cream with either citric acid or acetic acid.
Mascarpone is a very high-fat cheese, with a fat percentage between 60% and 75%, and it comes in the form of thick, double, or triple cream soft cheese. Due to its high butterfat concentration, it is used to make Italian desserts like tiramisu and cheesecake.
Toast and crackers are great partners for this cheese, too.
8. Taleggio
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The caverns of Val Taleggio inspired the name of this smear-ripened Italian cheese. One of the oldest soft cheeses, it is made seasonally between late fall and early spring.
It is standard practice for the acidic milk to be transported to the cheesemaking lab and stored on wooden shelves in the underground chambers and caves. The cheese is washed once a week in salt water to keep it free of mold. A delicate crust forms during 6–10 weeks of aging.
Both pasteurized and unpasteurized milk are used in modern cheese production. The flavor profiles of these factory-made cheeses are more balanced and uplifting.
Taleggio pairs well with radicchio and rucola, and it’s also delicious, melted into risotto or polenta or sprinkled with spices and tomato on bruschetta.
9. Stracchino
Stracchino, often called crescenza cheese, is a fresh Italian cheese that originates in Lombardy, Piedmont, and Veneto.
The Italian term stracca, which means “tired,” is where the name “stracchino” comes from. Cheese derived from the milk of weary cows who make the seasonal trek up and down the Alps is reported to be higher in fat content and more acidic in taste.
It’s a mild Italian cheese that has no rind and may be spread easily. In general, the flavor is subtle and light. This cheese is typically consumed on its own and can also be found as a filling in some types of bread.
10. Cazu Marzu
Cazu marzu, also known as cazu martzu, isn’t always mentioned when it comes to the most popular Italian cheese types, though it has been around for centuries. The reason: this type of cheese is not for sale! It’s rotten, and it’s maggot-infested.
It is illegal to sell cazu marzu in stores, and no restaurants would serve this cheese on your plate because the European Union banned the selling of this rotten cheese from the beautiful island of Sardinia, not only in Italy but in EU markets as well.
However, the people of Sardinia don’t think of it that way. This rotten cheese might be dangerous, but it is a delicious delicacy and the best it can offer. So, they attempted to apply for a Denominazione di Origine Protetta for Cazu marzu back in 2004. Unfortunately, the application was denied.
Cazu marzu became famous in a way that it was regarded as the world’s most dangerous cheese. If you’re fond of eating exotic foods, maybe you will get to like its strong taste and the decomposing pecorino scent with wriggling maggots and their cheesy excretion.