List of Italian PDO cheeses
== List of Italian PDO Cheeses ==
Protected Designation of Origin (PDO) is a certification that ensures that products are locally grown and produced according to traditional methods. Italy, known for its rich culinary heritage, boasts a variety of cheeses that have been granted PDO status by the European Union. These cheeses are recognized for their unique qualities and strong ties to specific regions.
Types of Italian PDO Cheeses[edit | edit source]
Asiago[edit | edit source]
Asiago cheese is produced in the Veneto and Trentino regions. It comes in two varieties: fresh (Asiago Pressato) and aged (Asiago d'Allevo).
Bitto[edit | edit source]
Bitto is a cheese from the Lombardy region, known for its long aging process, which can last up to 10 years.
Caciocavallo Silano[edit | edit source]
Caciocavallo Silano is a stretched-curd cheese from the southern regions of Italy, including Calabria, Campania, Molise, Apulia, and Basilicata.
Canestrato Pugliese[edit | edit source]
Canestrato Pugliese is a hard cheese from the Apulia region, made from sheep's milk.
Fontina[edit | edit source]
Fontina is a semi-soft cheese from the Aosta Valley, known for its rich and creamy texture.
Gorgonzola[edit | edit source]
Gorgonzola is a blue cheese from the Lombardy and Piedmont regions, famous for its strong flavor and distinctive blue veins.
Grana Padano[edit | edit source]
Grana Padano is a hard, crumbly cheese from the Po River Valley, similar to Parmigiano Reggiano but with a slightly different production process.
Montasio[edit | edit source]
Montasio is a cheese from the Friuli Venezia Giulia and Veneto regions, available in fresh, semi-aged, and aged varieties.
Mozzarella di Bufala Campana[edit | edit source]
Mozzarella di Bufala Campana is a fresh cheese made from the milk of water buffaloes, primarily produced in Campania.
Parmigiano Reggiano[edit | edit source]
Parmigiano Reggiano is a hard, granular cheese from the Emilia-Romagna region, often referred to as the "King of Cheeses."
Pecorino Romano[edit | edit source]
Pecorino Romano is a hard, salty cheese made from sheep's milk, traditionally produced in Lazio, Sardinia, and Tuscany.
Provolone[edit | edit source]
Provolone is a semi-hard cheese from the Lombardy and Veneto regions, known for its smooth texture and mild flavor.
Taleggio[edit | edit source]
Taleggio is a semi-soft, washed-rind cheese from the Lombardy region, characterized by its strong aroma and creamy texture.
Related Pages[edit | edit source]
| Types |  | |
|---|---|---|
| Animal milk | ||
| Miscellaneous | ||
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Contributors: Prab R. Tumpati, MD
