List of Italian cheeses Facts for Kids

This page is all about the amazing world of Italian cheeses! Italy is famous for having more types of cheese than any other country. There are over 2,500 traditional kinds of cheese, and about 500 of them are officially recognized. More than 300 types even have special labels like PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication). These labels mean the cheese comes from a specific place and is made in a traditional way. Fifty-two Italian cheeses are protected by European Union laws!

Italy is the third-biggest cheese maker in the European Union, right after France and Germany. The region of Lombardy in Italy has the most protected cheeses, with 77 different kinds. Some famous cheeses from Lombardy include Granone Lodigiano (an ancestor of cheeses like Grana Padano and Parmigiano Reggiano), mascarpone, and the well-known Gorgonzola blue cheese. Two of the most popular Italian cheeses around the world are mozzarella and ricotta.

Pecorino romano is a salty, hard cheese from sheep's milk.

What Makes Italian Cheeses Special?

Italian cheeses are known for their incredible variety and rich history. Many have been made for hundreds of years using traditional methods passed down through generations. This is why some cheeses get special labels like PDO. These labels ensure that the cheese is authentic and made in its original region.

How Cheeses Get Special Names (PDO/PGI)

PDO (Protected Designation of Origin): This means the cheese is made, processed, and prepared in a specific area. It also means it follows strict rules for how it's made. Think of it like a special birth certificate for cheese!
PGI (Protected Geographical Indication): This label means at least one part of the cheese-making process (like production, processing, or preparation) happens in a certain area. It's still special, but a little less strict than PDO.

Popular Italian Cheeses You Might Know

Italy makes many cheeses that are loved all over the world. Here are some of the most famous ones:

Mozzarella: The Stretchy Favorite

Mozzarella di bufala is made from water buffalo milk.

Mozzarella is a fresh, soft cheese that's famous for melting perfectly on pizza.
It's often made from cow's milk, but the most famous kind is Mozzarella di bufala campana, which is made from the milk of water buffalo. This type has a PDO label, meaning it comes from specific regions like Campania and Lazio.
Bocconcini are small, bite-sized mozzarella balls.
Burrata is a special type of mozzarella that's filled with a creamy mix of mozzarella scraps and cream. It's super soft and rich inside!

Parmigiano Reggiano and Grana Padano: Hard and Flavorful

Parmigiano-Reggiano is a hard, salty cheese, often grated over pasta.

Parmigiano Reggiano is a very hard, aged cheese with a strong, salty flavor. It's often grated over pasta dishes. It has a PDO label and comes from regions like Emilia-Romagna and Lombardy.
Grana Padano is similar to Parmigiano Reggiano but can be made in a wider area across northern Italy. It's also a hard, granular cheese perfect for grating.

Ricotta: The Creamy Delight

Ricotta is a soft, creamy cheese often used in desserts.

Ricotta is a soft, creamy cheese made from the leftover whey from other cheeses. It's not technically a cheese but a "dairy product."
It's used in many Italian dishes, from sweet desserts like cannoli to savory pasta fillings like lasagna.
There are different kinds, including fresh ricotta, smoked ricotta (`Ricotta affumicata`), and salted ricotta (`Ricotta salata`).

Gorgonzola: The Blue Cheese Star

Gorgonzola cheese is aged to develop its blue veins.

Gorgonzola is a famous Italian blue cheese. It has blue-green veins that give it a strong, unique flavor.
It's made in Lombardy and Piedmont and has a PDO label.
You can find it in two main types: `dolce` (sweeter and creamier) and `piccante` (sharper and firmer).

Pecorino: Sheep's Milk Goodness

Pecorino romano is a popular hard cheese.

Pecorino is a family of hard, salty cheeses made from sheep's milk (`pecora` means sheep in Italian).
Some well-known types include:
- Pecorino romano: A very old and popular hard cheese from Lazio, Tuscany, and Sardinia. It's often used for grating.
- Pecorino sardo: From Sardinia, this cheese can be eaten fresh or aged.
- Pecorino siciliano: From Sicily, it's another flavorful sheep's milk cheese.

Asiago: From Mountains to Your Table

Asiago cheese can be fresh and mild or aged and sharp.

Asiago is a PDO cheese from Veneto and Trentino.
It comes in different forms: `Asiago pressato` is fresh and mild, while `Asiago d'allevo` is aged and has a sharper, nuttier flavor.

Fontina: A Melting Dream

Fontina is a great melting cheese.

Fontina is a PDO cheese from the Aosta Valley.
It's a semi-hard cheese with a nutty flavor and a smooth texture that melts beautifully, making it perfect for fondue or grilled cheese sandwiches.

Taleggio: Soft and Aromatic

Taleggio cheese is a soft, aromatic cheese.

Taleggio is a PDO cheese from Lombardy, Veneto, and Piedmont.
It's a soft, washed-rind cheese with a strong aroma but a mild, fruity flavor. It's great on its own or melted.

Other Interesting Italian Cheeses

Italy has so many unique cheeses, each with its own story and flavor. Here are a few more that stand out:

Caciocavallo: The Horseback Cheese

Caciocavallo cheeses are often hung in pairs to age.

Caciocavallo is a stretched-curd cheese, often shaped like a teardrop. Its name means "cheese on horseback" because it used to be hung in pairs over a wooden pole to age.
Caciocavallo silano is a PDO type found in southern Italy.
Caciocavallo podolico is made from the milk of a special type of cow called Podolica.

Burrino: Butter Inside Cheese

Burrino is a unique cheese from southern Italy. It's a ball of cheese (similar to caciocavallo) with a lump of butter inside! It's a clever way to preserve butter.

Casu martzu: The "Maggot Cheese" (For the Brave!)

Casu martzu is a traditional Sardinian cheese.

Casu martzu is a very traditional Sardinian sheep's milk cheese. It's famous (or infamous!) for containing live insect larvae. While it's a part of Sardinian culture, it's definitely not for everyone!

Robiola: Fresh and Creamy

Robiola is a soft, fresh cheese.

Robiola is a soft, fresh cheese that can be made from cow, goat, or sheep's milk, or a mix of them.
Robiola di Roccaverano is a PDO type from Piedmont. It's known for its creamy texture and mild flavor.

Scamorza: The Smoked Option

Smoked scamorza has a distinct flavor.

Scamorza is a stretched-curd cheese, similar to mozzarella but firmer and often pear-shaped.
It can be eaten fresh or, more commonly, smoked (`Scamorza affumicata`), which gives it a lovely golden color and a smoky flavor.