Italian Cheese: The Complete Guide to Italy’s Most Famous Cheeses

Italian cheese is one of the pillars of Italian cuisine, known worldwide for its quality, diversity and deep connection to regional traditions. Discover our selection of authentic Italian cheese crafted by traditional producers.

What Is Italian Cheese?

Italian cheese refers to a wide variety of cheeses produced across Italy using cow’s, sheep’s, goat’s or buffalo milk.
Many Italian cheeses are protected by PDO / DOP regulations, which guarantee origin, ingredients and production methods.

Italian cheesemaking is deeply regional, meaning climate, milk quality and tradition all influence flavor and texture. For a broader look at the incredible diversity of regional varieties, explore our overview of Italy’s greatest cheeses.

The Most Famous Italian Cheeses

Italy is home to some of the most recognizable cheeses in the world.
Among the most iconic are Parmigiano Reggiano, Grana Padano and Pecorino, each with distinct characteristics.

Parmigiano Reggiano and Grana Padano: What’s the Difference?

Parmigiano Reggiano and Grana Padano are both hard, aged cheeses made from cow’s milk, but they differ in production rules, aging time and flavor intensity.

Parmigiano Reggiano is produced in a limited area and aged for longer periods, resulting in a more complex taste.
Grana Padano has a slightly milder flavor and a broader production zone.
To understand these distinctions in detail, read our guide on the difference between Grana Padano and Parmigiano Reggiano.

Pecorino: Italy’s Famous Sheep’s Milk Cheese

Pecorino is a family of cheeses made from sheep’s milk, traditionally produced in central and southern Italy.
Its flavor ranges from mild and creamy when young to sharp and intense when aged.

Pecorino Romano is one of the most famous varieties and is widely used in classic Italian pasta dishes. Learn all about Pecorino Romano, including its history, production and traditional uses.

How Italian Cheese Is Made

Italian cheese production follows methods refined over centuries.
While techniques vary by region and cheese type, the basic steps include:

1. Milk collection

2. Curdling

3. Cutting and cooking the curd

Fresh vs Aged Italian Cheese

Fresh Italian cheeses, such as mozzarella or ricotta, are soft and mild, designed to be consumed shortly after production.
Aged cheeses, like Parmigiano Reggiano or Pecorino, develop deeper, more complex flavors over time.

Both styles play an essential role in Italian cooking, depending on the dish and occasion.

1. Molding and pressing

2. Salting

3. Aging

The length of aging greatly affects texture and flavor, especially in hard cheeses.

How Italians Use Cheese in Everyday Cooking

In Italy, cheese is used daily but always with balance.
Hard cheeses are grated over pasta and soups, while fresh cheeses are enjoyed with bread, vegetables or cured meats.

Cheese is rarely overpowering instead, it enhances the dish.
For inspiration on combining flavors, explore some Italian cheese blend ideas.

How to Choose Authentic Italian Cheese

When buying Italian cheese, always check:

• origin clearly stated

• DOP / PDO certification

• aging period

• milk type

Authentic Italian cheese reflects the region it comes from and the traditions behind it. Choosing high-quality Italian cheese ensures better flavor, authenticity and consistency.

FAQ About Italian Cheese

Is Italian cheese always made in Italy?
Authentic Italian cheese is produced in Italy following traditional methods and regulations.

What is the most popular Italian cheese?
Parmigiano Reggiano and Pecorino Romano are among the most popular worldwide.

Is Pecorino stronger than Parmesan?
Yes, Pecorino generally has a sharper, saltier flavor due to sheep’s milk.

How should Italian cheese be stored?
Storage depends on the cheese type, but most should be kept refrigerated and properly wrapped.