Cheese

Cheese is undoubtedly Italy's most beloved and exported product. Italy is one of the world's largest dairy producers.

From Parmigiano Reggiano to Pecorino Sardo, our cheeses are distinguished by their unique and inimitable flavor, as well as their high nutritional value.

Many countries, including European ones, have a cheese production limited to just 3-4 varieties. Italy, however, along with France, produces a vast array of different types of cheese, a fact that sets the two nations apart on the global market.

Among the most popular varieties are hard, semi-hard, stretched-curd, aged, and smoked cheeses, and finally, our exceptional dairy products, envied worldwide. We're talking about mozzarella, of which the most prized variety is the Bufala Campana DOP.

Cheeses: the history

The origins of cheese production in Italy are very remote, dating back to antiquity. Even in the times of the Ancient Romans, high-quality cheese was produced, a prized staple of the Mediterranean diet.

Well, the Romans loved making and enjoying "conciato romano," a soft, yellowish cheese with a spicy aftertaste. Similar to "fossa cheese," it was also known as "formaggio di fossa." Furthermore, coagulants were already in use, though at the time they were exclusively plant-based. Conciato romano was treated with olive oil, vinegar, and chili pepper, and then aged in clay amphorae.

We can safely say that it is the oldest cheese in Italy. From then on, the cheese culture exploded, leading to the emergence of numerous different varieties and types.

Italian cheeses

Cheeses are a true symbol of Made in Italy, boasting both DOP and IGP designations. The most famous of all is undoubtedly Parmigiano Reggiano, but we can add a long list of other equally famous and appreciated varieties. Namely:

• Asiago
• Berries
• Burrata
• Cheese
• Casera DOP
• Castelmagno PDO
• Growth
• Milk cream
• Fontina DOP
• Gorgonzola