21 Most Popular Italian Cheeses: The Definitive Guide

With over 1,000 different Italian cheese types, the world of Italian cheeses appears overwhelming. Cheese lovers will naturally want to try them all. As a chef, a foodie, and a cheese lover myself, I’ve been working on it for years!

So, where should you begin? If you live somewhere that imports some of the most famous Italian cheeses, like Parmigiano Reggiano and Mozzarella, you’re lucky. That’s a good start.

But those just scratch the surface of the best Italian cheeses. 

If you really want to learn about the most popular Italian cheeses of Italian cuisine, this list has what you’re looking for!

I may not have tried all 1,000 types of Italian cheeses, but I’ve done a lot of homework. I’ve traveled the country of my ancestors many times, I grew up on Italian food, and I have studied Italian cuisine professionally. I’m not only qualified, I’m excited to share my knowledge of the fantastic cheeses of Italy with you!

Some of the most popular Italian cheeses

DOP Italian Cheeses

From Trentino Alto Adige in the north to Calabria in the south, the different regions of Italy each produce their own regional cheeses. And each region is very protective of their creations. To ensure the integrity of prized varieties, the Italian government uses a special label. 

Italian cheeses awarded the DOP label (Denominazione di Origine Protetta, or Protected Designation of Origin) have been made in accordance with strict guidelines, rules, and traditions. Those regulations can include anything from the type of milk used, to what the animal must be fed, to how often the animal can be milked per day, to where the cheese must be produced. So, to make sure you are getting the authentic version of a particular variety of cheese, be sure to look for the DOP label on any cheese varieties that carry DOP status!

A variety of delicious Italian cheeses

Most Popular Italian Cheeses

1. Parmigiano Reggiano

As its name suggests, Parmigiano Reggiano hails from Parma, located in Italy’s Food Valley, aka the Emilia-Romagna region in northern Italy.

With a history dating back to the Middle Ages and an incomparable worldwide popularity, it’s no wonder Parmigiano Reggiano reigns as Italy’s “king of cheeses.”

Known as the best cheese to grate over just about anything doused in marinara sauce, this hard Italian cheese has a somewhat pungent aroma and a complex nutty flavor with hints of fruit. 

This Italian hard cheese is made from cow’s milk, and it is typically aged between 24 and 36 months. All aged cheeses change differently over time, but Parmigiano Reggiano develops a texture that allows it to conveniently crumble, yet also to be served in chunks or slices.

Beware that Parmigiano Reggiano cheese and Parmesan cheese are not identical twins; they are more like cousins. As a DOP cheese, Parmigiano Reggiano has many more guidelines on everything from the aging process to the milk and cows used to produce it.

You can take a food tour in Bologna to experience the entire cheese making process.

The most popular Italian cheese, Parmigiano Reggiano, aka "the king of cheeses"

2. Mozzarella di Bufala

Mozzarella di Bufala, or Buffalo Mozzarella cheese, is one of the most popular Italian cheeses produced in the Campania region in southern Italy. 

Made from water buffalo milk, this is not your typical grocery store’s Mozzarella. This soft Italian cheese resembles what we call “fresh Mozzarella” in the States, but it’s even creamier and dreamier. 

To make Mozzarella di Bufala cheese, Italian cheesemakers employ a production process called “pasta filata,” meaning spun or stretched paste. In this stage of cheesemaking, curds are kneaded until they reach the desired stringy, fibrous texture. Stretched curd cheeses have a slight elasticity to them and can even be formed into particular shapes.

This is one food of Campania you cannot miss! The region’s famed Caprese salad with layers of fresh tomatoes, basil, and Mozzarella is one of the best ways to enjoy this Italian favorite.

Caprese Salad featuring Mozzarella di Bufala

3. Grana Padano

Originally developed almost a thousand years ago by Cistercian monks in the lush Po River Valley in Emilia-Romagna, Grana Padano is now also produced in the Lombardy region.

A hard cheese made from cow's milk, Grana Padano’s rich, fruity, and nutty flavor makes it one of the most popular cheeses to complement Italian salumi on a charcuterie board. Italians also often enjoy it grated over fresh pasta, soups, and risotto.

While it may draw some comparison to the famous Parmigiano Reggiano, Grana Padano has a more delicate taste and is less salty. Its unique, almost crystalline crumbly texture also puts it in a class by itself.

Grana Padano, one of the most popular cheeses for a cheese and charcuterie board

4. Gorgonzola

The most famous Italian blue cheese, Gorgonzola takes its name from the small town in the Lombardy region where it is produced. You may have tried this Italian cow’s milk cheese, but did you know that it has a dolce (sweet) and piccante (spicy) version?

Gorgonzola dolce makes its way to the U.S. more often than Gorgonzola piccante, which has a harder consistency and a stronger, more pungent taste. 

For me, the dolce’s rich flavor strikes the perfect balance between sharpness and sweetness. Its soft, crumbly, yet creamy texture makes it one of the more popular cheeses for sauces.

My favorite way to enjoy Gorgonzola cheese? Drizzled with truffle honey and sprinkled with nuts. This is perfect as an appetizer or even a cheese dessert.

Gnocchi with the most famous Italian blue cheese, Gorgonzola

5. Pecorino Romano

This delectable sheep’s milk cheese comes from the Italian region of Lazio and has a rich history dating back to Roman times. 

Pecorino Romano cheese is a hard cheese presenting a distinct salty and sharp flavor that lingers on your palate. It is one of the best Italian cheeses to incorporate into savory pasta dishes.

If you’ve ever made Cacio e Pepe, you know this specific Pecorino cheese is one of the 3 main ingredients in this traditional Roman dish. If you haven’t made it, try my foolproof Cacio e Pepe recipe.

Grated Pecorino Romano cheese for Cacio e Pepe

6. Asiago 

Asiago cheese has its roots in the beautiful region of Veneto, specifically in the Asiago Plateau, nestled within northeastern Italy. 

Made from cow's milk, Asiago cheese changes its characteristics significantly as it ages. As a young cheese just freshly pressed, it’s known as Asiago Pressato, and it features a soft texture and sweet, buttery flavors.

When aged, Asiago hardens and boasts a rich, robust, and slightly sharp taste that only gets more distinct the older this delicious Italian cheese gets. Italians grate aged Asiago over pasta, melt it onto pizza, or simply snack on it by the chunk as an appetizer.

A key ingredient to one of my go-to appetizer recipes, this versatile Italian cheese tastes amazing stuffed in a date and wrapped in bacon.

Bacon-Wrapped Dates stuffed with Asiago cheese

7. Mascarpone

Mascarpone is a double- or triple-cream soft Italian cheese with a very high fat content (60% to 75%). That’s all the information required to know that it’s a winner! This cheese is made in the region of Lombardy using the traditional methods of curdling cream with either citric acid or acetic acid. Well, that part might not sound as appetizing, but the results will not disappoint.

This delicate, creamy cheese boasts a velvety texture that melts in your mouth. Imagine a rich Italian cream cheese with a slightly tangy but mostly sweet taste—that's Mascarpone cheese. 

Starring as a key ingredient in the classic Italian pastry tiramisu, Mascarpone has a reputation for being the best cheese in Italy for dessert recipes. Indeed, it is the cheese Italian pastry chefs swear by. However, Italians adore adding mascarpone to a wide array of savory dishes as well, especially risottos or fresh pastas.

Tiramisu made with Mascarpone, one of the best Italian cheeses for desserts

8. Provolone

No Italian cheese list would be complete without Provolone.

The making of Provolone has tangled roots. It originates from the south of Italy, but today, the northern regions of Lombardy and Veneto produce the bulk of it.

Provolone cheese is one of the famous Italian cheeses that is consumed regularly here in America. Like Gorgonzola, this stretched curd cheese comes in two forms: provolone dolce and provolone piccante. 

The provolone dolce is the one most Americans are familiar with. It has a mild buttery taste mixed with hints of sharpness that make it perfect for sandwiches.

The length of aging time determines the different flavors of this semi-hard cow’s milk cheese. Dolce cheese ages 2 to 3 months, while piccante ages more than 4 months. Although the piccante version has a much sharper flavor, it doesn’t have the heat we usually associate with the term “spicy.”

Panini made with the famous Italian cheese perfect for sandwiches, Provolone

9. Squacquerone

Squacquerone is one of my favorite cheeses from Italy! If you don’t live in Italy, it’s likely you haven’t discovered this Italian treasure! Produced in the Emilia-Romagna region, Squacquerone has long been one of the most beloved foods in Bologna. While it looks similar to runny cottage cheese, it tastes so much better!

Crafted from cow's milk, this soft spreadable cheese has a truly unique flavor—pleasantly tangy, mildly salty, and amazingly creamy. It was love at first bite for me.

This popular Italian cheese is actually beyond soft. If you visit Bologna, you’ll find Squacquerone in little bowls on salumi boards because otherwise you’d just have a puddle of it. 

Italians savor this creamy goodness on sandwiches made on the flatbread known as “piadina.” Squacqerone also makes a great addition to salads, and it can even serve as a topping for grilled meat.

In the bowl is Squacquerone, one of the most popular Italian cheeses from Emilia-Romagna.

10. Fontina

Fontina cheese has been made in the Aosta Valley (Valle D’Aosta) in the Italian Alps since the 1100s. Although many lazily lump the Aosta Valley in the Piedmont region, it is actually a small autonomous region all its own right next door.

It’s most famous cheese, Fontina is semi-hard and made from cow’s milk. According to the requirements for its DOP status, the milk must come from the local Valdostana cows and remain unpasteurized.

The cheese is aged in round molds kept in the region’s many caverns. It is the moisture in these caverns that helps impart the cheese’s unique flavor profile. After 3 months of aging, the cheese is ready.

The natural rind ranges in color from tan to orange-brown, while the interior is pale yellow and dotted with holes. A rich and creamy Italian cheese, Fontina is both sweet and pungent, with notes of butter, roasted nuts, and a background earthiness.

In the States, you’ll come across non-DOP Fontina made outside of Italy, so look for the DOP stamp, with the outline of the Matterhorn on the label. This way you’ll know you’re getting the real deal Italian original meticulously crafted by Italian cheesemakers using only the mandated cheese production methods.

Fontina, the most famous Italian cheese from the Aosta Valley

11. Montassio

Montassio is another semi-hard Italian creamy cheese produced in the Italian Alps, but this version is from the region of Friuli-Venezia Giulia in Italy’s northeast corner. Also made from unpasteurized cow’s milk, Montassio boasts a mild, fruity, and nutty flavor, with a touch of grassiness.

The cheese’s origin can be traced back to Benedictine monks who began making Montassio back in the 13th century. Today, the cheese is the primary ingredient in Frico. This incredibly cheesy potato pancake is a traditional cold-weather comfort food in Friuli-Venezia Giulia and neighboring Veneto.

The cheese is also enjoyed grated over polenta. In warmer months, Montassio is a popular accompaniment to fresh fruit.

Frico, made from the semi-hard Italian cheese, Montassio

12. Burrata

Burrata is one of the most popular Italian cheeses, both here in the U.S. and in Italy. It is a delicious cheese that comes in a soft shell made of mozzarella that is filled with strings of mozzarella curd and fresh cream produced from the milk of cows or water buffalo. Hailing from Puglia, in the heel of Italy, this cheese is still made by hand by dedicated artisans.

When the Burrata shell is cut open, it oozes out such a rich, creamy center, it is no surprise its name comes from “burro,” the Italian word for butter. The cheese is best served at room temperature, and, among other things, it goes great with salads, crusty bread, fresh tomatoes drizzled with olive oil, figs, and prosciutto.

Burrata, one of the best Italian cheeses for lovers of creamy cheese

13. Stracciatella

Stracciatella is essentially the center of Burrata that is enjoyed alone, without being encased in the soft mozzarella pouch of Burrata. The name “Stracciatella” comes from the Italian word “straccia,” meaning “shred,” and refers to the little shreds of mozzarella curds that are teased apart and mixed with fresh cream derived from the milk of water buffalo to make this cheese.

Like Burrata, Stracciatella is produced in Puglia. And like its soft-shelled cousin, Straciatella is a fresh cheese that is best consumed as soon as possible after it is made. Its creamy flavor and texture profile means that the cheese pairs well with the same foods that are complemented so nicely by Burrata.

Stracciatelle cheese atop roasted eggplant and tomatoes

14. Taleggio

Taleggio is a semi-soft cheese made from cow’s milk, and it comes from the Taleggio Valley in Lombardy, in northern Italy. It has a pale yellow color encased in a pinkish-gray rind. Although it smells rather pungent, it has a relatively mild taste, with a somewhat tangy fruitiness.

Cassanova is said to have favored the cheese for its reputed qualities as an aphrodisiac. Whether those properties were real or imagined, in today’s Italy, the cheese is often enjoyed for how wonderful it tastes when grated on salads—especially when paired with any number of light Italian white wines.

Taleggio also melts so well, it is used to accentuate polentas and risottos and serves as a great cheese for fondues.

Taleggio, the semi-soft Italian cheese favored by Cassanova

15. Caciocavallo

The name Caciocavallo translates as “cheese on horseback,” and refers to the tradition of tying pairs of this cheese together with rope and hanging them over a beam or wooden board to allow them to age. This aging method results in the cheese having a gourd-like or pear shape, with the rope making an indentation in the cheese that appears to form a small head on top and a fat belly below.

Produced from cow’s or sheep’s milk, this cheese has ancient origins, being mentioned by Hippocrates as far back as 500 BC. Made throughout southern Italy, and often cave aged, the cheese acquires rich earthy undertones and fruity aroma. The longer it ages, the more its color shifts from white to yellow and the saltier it gets. Its unique flavor pairs well with Primitivo red wine, which is also produced in Italy’s south.

Caciocavallo, a cheese from Italy with ancient origins

16. Ricotta

The term “Ricotta” means “re-cooked,” and it refers to the fact that Ricotta cheese is made from the whey that is left over from making other cheeses and is then re-cooked to produce Ricotta. Although you’re no doubt familiar with this famous Italian cheese, the version found in the States is almost always made of cow’s milk. In Italy, versions are made from the milk of cows, sheep, goats, and water buffalo.

Regardless of the milk used in its production, Italian Ricotta has a white, lumpy, somewhat grainy appearance, with a high moisture content, and its delicate flavor is sweeter than that of the versions made in the United States.

Like Mascarpone cheese, it is used as an ingredient in both savory and sweet dishes throughout Italy. Among savory creations, you’ll find Ricotta in such famous foods of Bologna as tortelloni and tortellini pasta, while in Sicily, it is a key component in the filling used for cannoli.

The famous Italian cheese, Ricotta

17. Ricotta Salata

So, we already know that Ricotta is the Italian word for “re-cooked.” “Salata” is Italian for “salted.” Ricotta Salata, therefore, is salted Ricotta. But, there’s more. This particular cheese begins with Ricotta made from sheep’s milk, but it is then pressed, salted, and aged for a minimum of 90 days.

When ready, this specialty of Sicily is firm, white, rindless, and, of course, salty. Its flavor and texture make it one of the best Italian cheese choices for crumbling onto salads or grating atop pastas. If you decide to feature Ricotta Salata as a unique offering on your cheese board, get extra points by serving the Sicilian red wine Cerasuolo di Vitoria—the pair go wonderfully together.

A traditional pasta dish with Ricotta Salata

18. Caprino

Caprino is a goat cheese made throughout Italy. Its name derives from the Italian word for goat, “capra.” Traditionally, it is made by hand from unpasteurized goat’s milk. The cheese comes in two basic types.

Caprino fresco is a fresh cheese usually eaten within 4 days of being made. This version is soft and creamy, with hints of lemon in its flavor profile. Caprino stagionato is aged for about a month, giving it a firmer consistency. It typically tastes saltier than Caprino fresco and delivers more tang and nuttiness.

Since both types of cheese are made in various regions of Italy from different varieties of goats and employing varying techniques, consistency and flavors are not uniform. If you’re able, try some from different spots to see what suits you best.

The sliced Italian goat cheese, Caprino, with honey

19. Fiore Sardo

Fiore Sardo, also known as Pecorino Sardo, is a semi-hard sheep cheese with ancient origins dating back to the Bronze Age. Since 1996, however, it has been awarded DOP status, which means its production is now highly regulated to ensure consistent quality and authenticity.

DOP guidelines demand that the milk used to make this Sardinian cheese come only from locally bred Sarda sheep. Once poured into molds, the cheese is smoked and aged. While aging, the rind is regularly washed with a mixture of olive oil, wine vinegar, and salt to impart even more flavor.

Depending on how long the cheese is aged, its rind can vary from dark yellow to deep brown, while the cheese itself can range in color from white to straw. The texture is dense, compact, and grainy, and the flavors complex. Your taste buds will have to toggle between briny saltiness and caramel sweetness. The older the cheese, the more crumbly it becomes.

Fiore Sardo, aka Pecorino Sardo, for sale at a Sardinian market

20. Pecorino Toscano

Sardinians are also thought to be responsible for this other popular pecorino cheese—at least originally. It seems that more than 500 years ago, some Sardinian shepherds migrated all the way to Tuscany with their sheep and, of course, their cheesemaking skills.

They continued making their sheep cheese under the Tuscan sun, but the flavor profile was affected by the lush Tuscan vegetation the sheep fed on. The Pecorino Toscano of today is a mild, soft to semi-hard cheese with a nutty taste, but it is both sweeter and less salty than both the Pecorino Sardo and Pecorino Romano cheeses.

The fact that “pecora” is the Italian word for “sheep” gives us all an easy way to remember that all pecorino cheeses are made from sheep’s milk.

21. Scamorza

Scamorza is a semi-soft cheese made from either cow’s or sheep’s milk. It is produced in the neighboring regions of Campania, Molise, and Puglia in Italy’s south. Similar to Caciocavallo, the cheese is hung in strung-together pairs while it ages, giving Scamorza a similar gourd-like or pear shape. After only two weeks of aging, the cheese is ready.

Scamorza has a stringy, elastic texture similar to mozzarella, with milky, creamy flavors. It’s probably no surprise that Scamorza Affumicata, or smoked Scamorza, sports a smoky flavor. Although you might be surprised that it’s also reminiscent of caramel.

Both the regular Scamorza and Scamorza Affumicata melt well, so they are used in many baking recipes that call for cheese. They can also substitute for Mozzarella in dishes when you’re looking for a more complex flavor.

Best Italian Cheeses

To me, the best way to appreciate Italian cheese is on a simple cheese board with fresh bread and a glass of red wine. Or if it’s a hot summer day, make that white wine.

What are the best Italian cheeses for cheese boards? I love all kinds of cheese, and although any choice from our list of Italian cheeses would taste great, I like to use a variety of flavors, colors, shapes, and textures to make a cheese platter. 

Here are some popular Italian cheeses that work well together, and they are all delicious cheeses that you can usually find in the States.

Simple Italian cheese board

Italian Blue Cheese

If you like blue cheeses, Gorgonzola is a great place to start. The flavor and color won’t be confused with anything else on your board.

Hard Italian Cheese

I think Grana Padano is one of the best hard Italian cheeses for a board. I love it for its flavor, and its chunky pieces and deep straw color also make a nice presentation.

Soft Italian Cheese

Creamy Burrata easily fits the bill within the soft cheese category. It may be the most versatile of the soft Italian cheeses. Keep it whole or sliced, drizzle it with some balsamic or keep it plain. Any which way, it’s just YUM!

Semi-Soft Italian Cheese

Flavorful Fontina is a deliciously unique cheese that can be sliced, cut into cubes, or left in a wedge.

Italian Cheese Board

All cheeses are best served at room temperature. For more ideas on creating top-notch cheese board presentations and choosing accompaniments, read The Ultimate French Cheese Board. While the article focuses on French cheeses, it also covers all the fundamentals of putting together an amazing cheese-tasting experience, no matter the provenance of your cheeses.

MOST POPULAR ITALIAN CHEESES FAQS

In Italy, cheeses are an essential part of not only the country’s cuisine, but of life itself. And I am such a big fan of Italy’s amazing cheeses that I could go on and on about them, but I’ll wrap up here by answering these most-frequently-asked Italy cheese questions.

What is Italy’s most popular cheese?

Of all the cheeses Italy produces, Parmigiano Reggiano is the most popular. That’s why we have it in the Number 1 position in our Most Popular Italian Cheeses List. In fact, the 5 most popular Italian cheeses in Italy appear in their order of popularity on our list: 1. Parmigiano Reggiano; 2. Mozzarella di Bufala; 3. Grana Padano; 4. Gorgonzola; 5. Pecorino Romano.

What is the king of Italian cheeses?

Parmigiano Reggiano is again the winner. It is not only the most popular cheese in Italy and the most popular Italian cheese worldwide, it is also revered for the complexity and intensity of its flavor and its versatility in the kitchen. The fact that it is such a highly regulated DOP cheese ensures its enduring quality.

What is the creamiest Italian cheese?

The rare Italian cheese that is actually made from cream and not milk, Mascarpone is the creamiest Italian cheese. Its rich flavor and luscious creaminess come with a very high fat content and a hefty load of calories. However, since Mascarpone is not an everyday staple but a wonderful occasional treat, I say, when you have it, enjoy every bite and leave calorie counting for another day.

What is the most infamous Italian cheese?

That would be casu marzu, a traditional sheep cheese of Sardinia. During the cheese’s production, live insect larvae are purposely introduced into the cheese to promote fermentation and break down fats, resulting in an incredibly soft cheese. Because of the obvious risk involved in this unusual production method, the cheese is officially illegal, but it is still clandestinely made and enjoyed in parts of Sardinia.

What are the four Italian cheeses on a Quattro Formaggio pizza?

The classic line-up for this wonderful pizza is a combination of Mozzarella di Bufala, Parmigiano Reggiano, Gorgonzola, and Fontina. The combination of creaminess, nuttiness, and tanginess teamed with the cheeses’ appealing textures is an absolute cheese-lover’s delight.

What are the most traditional Italian cheeses?

All of the cheeses on our list are traditional in the sense that they each have been made for a long time—some for many centuries—and are still popular today. In addition, all cheeses that have the DOP designation are guaranteed to be produced using traditional methods and made in their traditional region. Whenever selecting a cheese that has DOP status, be sure to look for the DOP designation on the label to guarantee you’re getting the most authentic cheese of its kind.

What is Italian for cheese?

The Italian word for “cheese” is “formaggio,” pronounced for-MAJ-jio. And now it’s time for you to get out there and have some!

Buon appetito!

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