Italy prides itself on being one of the worlds leading cheese producers, with hundreds of different types of cheeses made from cow, goat, buffalo, and sheep milk. There are several Italian cheese that have the Protected Designation of Origin (PDO) status under European Union regulations.

 

The various PDO cheese types have different fine tastes thus allowing the preparation of a large number of regional delicatessen. The varieties of cheese have various regional origins.

 

Italian cheese production has more than 400 dairy creations and has the richest varieties in the world. The various Italian cheese production share passion and superior quality. The taste of Italian cheeses is unique and worldwide, Italy can boast about the quality, assortment, and history of milk products.

 

Italian cheeses can be classified based on consistency (hard or soft), milk origin (cow, sheep, goat, buffalo), and treatment (thermalization, pasteurization, or seasoning).

 

Italian soft cheeses, such as Gorgonzola and Stracchino, show a high humidity of dough and can be likewise seasoned for a brief time frame. Fresh cheeses, such as Mascarpone, Mozzarella, Primo Sale, and numerous others, have a light taste, white tone, and delicate consistency. Semi-hard cheeses, such as Provolone and Pecorino, have a greater consistency compared to soft ones. Their consistency and marked taste are due to the seasoning process.

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