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Types of Italian cheeses
Just as the cuisine of Italy is famous around the world, so are their various cheeses. Even though, with endless varieties available to explore, not everyone is aware of all the different Italian cheeses. Unfortunately, we are only familiar with just a few of them but in this Buzzle article, we are trying to bring you as close to them as possible. Not just in Italy, but all over the world, you will find different Italian cheeses being used in making Italian dishes. The tempting and delicious essence of Italian cuisine can only be possible with the sophisticated and savory flavors found in these cheeses. This brings us to our article on various types of Italian cheese. As you keep reading, you will find that there are not just five or six Italian cheeses, but many, many available.

Some Famous Italian Cheese

It would be next to impossible for someone to know all the types of cheese found in Italy. Across the world, there are certain Italian cheese which are more popular than others and is easily accessible. As you go through the following section, I'm sure you will be able to recognize them as well.

Fontina - This cheese is made with cow's milk which has a mild flavor to it with a hint of nuttiness. There are other varieties available from this cheese like Fontal, Fontella, Fontinella, etc. Different varieties of Fontina cheese comes in various textures ranging from soft to hard.

Gorgonzola - Made from unskimmed cow's milk (at times mixed with goat's milk as well), Gorgonzola cheese is type of Italian blue cheese. Known for its creamy texture and milder taste, this cheese is used in salads or eaten with fruits.

Mascarpone - This cheese is made with fresh cream, citric acid or lemon juice, and buttermilk. You get a white colored cheese that is mostly used to cooking desserts like tiramisu, sauces for salads and chicken Parmesan, or even substituted for butter in other recipes.

Mozzarella - Pizzas would taste nothing more than cooked dough if it wasn't was for the delicious, semi-soft Mozzarella cheese for accompaniment. Used in pastas and other Italian dishes, Mozzarella cheese is made with either buffalo's milk or cow's milk, depending on the variety.

Parmigiano-Reggiano - This cheese is made with cow's milk and has a hard texture. A little bit salty, a little bit crumbly, Parmigiano-Reggiano cheese is used to grate over salads, pastas, soups, and risotto.

Provolone - Made with cow's milk, Provolone cheese is aged about 4 months to get that sharp taste. This semi-hard cheese has a smoked flavor that can be melted for making sauces or sliced for sandwiches.

Different Italian Cheeses

Here's a list of Italian cheese that perhaps you'll be tired of reading. But the list has to be made and that's what we are trying to do. If, along the list, you feel that we left out any, please do leave us a comment below. And without further ado, let's get to the list.

A | B | C | D | E | F | G | I | L | M | N | O | P | Q | R | S | T | U | V | Z

A
• Abbamare
• Accasciato
• Acceglio
• Acidino
• Agrìdi Valtorta
• Ainuzzi
• Asìno
• Almkäse
• Amatriciano
• Ambra di Provola
• Aostano
• Aschbacher Magerkäse
• Asiago
• Algunder Bauernkäse


B
• Bagòs
• Bauernkäse
• Bebé di Sorrento
• Beddo
• Begiunn
• Bel Paese
• Bela Badia
• Belicino
• Belmonte
• Bettelmatt
• Bergkäse
• Bernardo
• Biancospino
• Bocconcini
• Bianco verde
• Bitto Valtellina
• Bonassai
• Boscatella di Fiavè
• Boschetto al Tartufo
• Bormino
• Boves
• Branzi
• Brebidor
• Brebiblu
• Brocciu
• Brös
• Brossa
• Brotzu
• Brus da latte
• Brus da ricotta
• Bruss di Castelmagno
• Bruss di Frabosa
• Bruz d'Murazzan
• Bruzzu
• Burrata
• Burrell
• Burrino
• Busche
• Butirro
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C
• Cachat
• Cacio di Fossa
• Cacio figurato
• Cacio Magno
• Cacio marcetto
• Caciocavallo
• Cacioforte
• Cacioreale
• Cacioricotta
• Caciotta
• Caciottina Di Bufala
• Cadolet di capra
• Calcagno
• Callu de cabreddu
• Canestrato
• Canestrato Pugliese
• Canestrato Trentino
• Cansiglio
• Capridor
• Caprino
• Casale de Elva
• Casalina
• Casareccio di Gorreto
• Casàt Gardesano
• Casatella Romagnola
• Casatella Trevigiana
• Casel Bellunese
• Casera Crotto
• Casera uso monte
• Casieddu di Moliterno
• Casizolu
• Caso conzato
• Caso peruto
• Casolet
• Casoretta
• Castelmango
• Castelrosso
• Casu marzu
• Cingherlino
• Cofanetto
• Comelico
• Conciato Romano
• Contrin
• Costa d'Oro
• Crava
• Crema del Friuli
• Crescenza
• Crucolo
• Crutin
• Cuincir
• Cuor di Valle


D
• Degli Albanesi
• Del Colleagues
• Delizia del Colle
• Dobbiaco
• Dolce Isola Misto
• Dolcelatte
• Dolce sardo
• Dolcezza d'Asiago
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E
• Erborinato di Artavaggio
• Ericino
• Escarun di pecora


F
• Falagnone
• Farci-Provola
• Fatuli
• Fallone di Gravina
• Felciata di Calabria
• Fior di campo
• Fior di latte
• Fior di latte Iaziale
• Fior di Monte
• Fiordivalle
• Fiore Sicano
• Fiurì
• Fiurit
• Flors
• Formaggetta di mucca
• Formaggetta Savonese
• Formaggina
• Formaggio
• Formia de Livign
• Formai de Mut
• Furmaggiu du quagliu
• Furmai del sieur Mario
• Formadi Frant
• Formella del Friuli
• Frachet
• Fresa
• Frico Balacia
• Frue
• Formaggella del Bec
• Formaggella del Luinese
• Formaggella dell'Adamello
• Formaggella della Val Brembana
• Formaggella della Val Camonica
• Formaggella della di Sabbia
• Formaggella della Val Seriana
• Formaggella della Val Trompia
• Formaggella di caglio
• Formaggella Tremosine
• Formaggella uso monte
• Formaggella Valcavallina
• Formaggella della Valle Argentina
• Formaggetta di Bonassola


G
• Galbanino
• Garda Tremosine
• Giglio Sardo
• Giuncata
• Gioda
• Gioddu
• Giuncà
• Gorgonzola
• Gran cacio di Morolo
• Grana
• Grana Padano
• Grana Tretino
• Granone Lodigiano
• Grasso d'Alpe
• Graukase
• Gresal
• Guttus
• Grande Vecchio di Montefollonico
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I
• Ircano
• Italico


L
• Latteria
• Latteria Delebio
• Latteria di Fagagna


M
• Macagn
• Maccagno
• Madonie Provola
• Magnocca
• Maiorchino
• Malga bellunese
• Malga Fane
• Malga o Ugovizza
• Malga Stelvio
• Manteca
• Marzolina
• Marzolino del Chianti
• Marzolino di Lucardo
• Mascarpin de la Calza
• Mascarpa
• Mascarpone
• Mascarpone di bufala
• Mascarpone torta
• Mastela
• Mattone
• Mattonella al rosmarino
• Mastusc
• Mezzapasta
• Misto capra
• Misto capra di Magla
• Moesin di Fregona
• Montagna
• Montasio
• Monte Veronese
• Montegranero
• Morello
• Morlacco
• Motelì
• Motta
• Mottolina
• Mozzarella
• Murianengo
• Murtarat
• Musulupu
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N
• Nevegal
• Nis
• Nisso
• Nostrano


O
• Ormea
• Ortler
• Ostrica di montagna
• Ossolano d'Alpe


P
• Paddaccio
• Paddraccio
• Padduni
• Paglierina
• Paglierina di Rifreddo
• Pallone di Gravina
• Pampanella
• Pannarello
• Pannerone Lodigiano
• Parnigiano-Reggiano
• Pastorino
• Pecorino
• Pepato
• Primusali
• Peretta
• Perlanera
• Piacentinu
• Piacentinu di Enna
• Piattone
• Piave
• Piddiato
• Pierino
• Piscedda
• Pirittas
• Poina enfumegada
• Pratolina
• Pressato
• Presolana-Valseriana
• Prescinseua
• Primo sale
• Primolino
• Provola affumicata
• Provola di bufala
• Provola Capizzi
• Provola Siciliana
• Provolone
• Provolone Sardo
• Provolone Valpadana
• Pusteria
• Pustertaler
• Puzzone di Moena
• Pastorella del Cerreto di Sorano
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Q
• Quagliata ligure
• Quartirolo Lombardo


R
• Raschera
• Raschera d'alpeggio
• Ragusano
• Ravaggiola Romagnolo
• Raviggiolo di percora
• Reblec de crama
• Reblochon
• Regato
• Renàz
• Riavulillo
• Ricotta
• Robiola
• Romano
• Rosa Camuna
• Rigatino di Castel San Pietro
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S
• Salignon
• Salagnun
• Salato duro friulano
• Salato morbido friulano
• Salva
• Sappada
• Saras del Fèn
• Sarasso
• Sargnon
• Scacciata
• Scamorza
• Schiz
• Schlander
• Scuete Frante
• Scimuda d'alpe
• Scimudin
• Scimut
• Scodellato
• Seras
• Semicotta Caprino
• Semicotta Ovino
• Semitenero Loiano
• Semuda
• Silter
• Shtalp
• Smorzasoel
• Solandro di malga
• Solandro magro
• Sot la Trape
• Sottocenere al tartufo
• Spalèm
• Spress
• Squanquarone
• Stagionato de Vaise
• Stracchino
• Stracciata
• Stracciatella di bufala
• Strachet
• Stracchino toscano
• Strachitund
• Stracòn
• Strica


T
• Tabor
• Taleggio
• Tendaio
• Testun
• Tirolese
• Toblach
• Toma
• Tombea
• Tometta di Barge
• Tomino
• Torta
• Torta Orobica
• Toscanello
• Tosela
• Tre Valli
• Treccia dura
• Trizza
• Tronchetto alpino
• Tuma
• Tuma 'd Trausela
• Tuma sicula
• Tumazzu di vacca
• Tumet di Pralungo
• Tuma de Caso
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U
• Ubriaco
• Uova di bufala


V
• Vaciarin
• Val Brandet
• Valcasotta
• Valle d'Aosta Fromadzo
• Valtellina casera
• Vastedda Palermitana
• Vézzena


Z
• Ziegenkase
• Ziger
• Zighera
• Zumella
• Zufi
[ Top ]
After this exhaustive list of different Italian cheeses, you could take up another challenge and view our other Buzzle article on cheese types list. There are hundreds, if not thousands of various cheese types available all over the world. Try to get your hands on as many as you can and make savory Italian dishes.