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Italian cheeses
Italy is, for many, the cradle of cheese as we know it today. From the Po plains to the hills of Puglia, each region proudly defends its protected-origin cheeses.
History
Italian cheesemaking dates back to Roman times. Monasteries and family farms perfected techniques over centuries that the European Union now protects under the PDO and PGI marks.
Origin
Emilia-Romagna, Lombardy, Piedmont, Puglia and Sardinia hold some of the most celebrated designations in the world.
Production
From the long aging of Parmigiano to the hot-stretching of mozzarella and burrata, Italian production blends patience and craft.
Flavor profile
The range runs from fresh and milky (burrata) to intense and umami (aged Parmigiano, piccante Gorgonzola).
Pairings
Structured reds, dry sparkling wines, honeys, nuts and stone fruit.
Professional kitchen uses
Grated over pasta, antipasto boards, signature pizzas, risottos and cheese desserts.
Cheeses in this category
Frequently asked questions
Parmigiano Reggiano PDO can only be made in defined zones, with raw milk and no additives, and ages a minimum of 12 months.
Not advisable: it's a fresh cheese best enjoyed within its first days. Keep it refrigerated and consume it soon.
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