Canestrato di Moliterno IGP
Canestrato pugliese DOP
Casciotta di Urbino DOP
Formaggio di fossa di Sogliano al Rubicone
Formaggio Ragusano DOP
Mozzarella di Bufala DOP
Pecorino dell'Appennino Reggiano
Pecorino di Pienza
Asiago is a type of sheep’s milk cheese. Information about Asiago production dates back to the Middle Ages, when it was primarily produced in the high plains near Asiago, in ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Veneto
Burrata is a cheese with a fairly recent history. It was first made at the beginning of the 1920s in the area of Andria on the farm of the Bianchini ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Puglia
Caciocavallo podolico is semi-hard, pear-shaped, pasta filata (pulled-curd) cheese. It is made using milk from the big podolica cow breed – an ancient Asian breed that reached Italy during the ...
Tags: Spring, Basilicata, Cheese, Summer, Autumn, Calabria, Campania, Winter, Puglia
Canestrato is a type of pecorino made in the commune of Moliterno, located at the intersection of Campania, Calabria and Basilicata.
Tags: Spring, Cheese, Summer, Autumn, Winter, Lazio
Canestrato Pugliese is a sheep’s milk cheese with a cylindrical shape and a brownish-yellow rind. The cheese itself is straw-colored, compact, friable and fairly dense.
Casciotta di Urbino, from the term “cascio”, is a cheese with an ancient past. It was produced and consumed during the time of the Dukes of Montefeltro, when it was ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Toscana
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Tags: Spring, Cheese, Summer, Autumn, Winter, Valle d'Aosta
Formaggio di Fossa is a sheep’s milk cheese. It gets its name from the fact that the cheese is aged in ditch-like caves, or fosse in Italian. The caves were ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Emilia Romagna
Ragusano is a semi-hard cheese made from pasta filata (pulled-curd). It is rectangular in shape and is sold at different stages of aging.
Tags: Spring, Cheese, Summer, Autumn, Winter, Sicilia
Gorgonzola dates back to the Roman age when in the fall the herds of cows would make their way down from the Alps to the valleys of the Po River.
Tags: Spring, Cheese, Summer, Autumn, Winter, Lombardia
Tags: Spring, Cheese, Summer, Autumn, Winter, Friuli Venezia Giulia
Mozzarella di Bufala is made from buffalo’s milk. Traditionally, buffalo were raised in the pastures of Campania and Lazio and their milk was used to make this exquisite cheese.
Tags: Spring, Cheese, Summer, Autumn, Campania, Winter
Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.
This cheese is made from whole sheep’s milk during the spring and summer seasons in the mountainous area in the province of Reggio Emilia. It is currently awaiting IGP (Protected ...
This unique sheep’s milk cheese gets its name from the ancient city of Pienza, located just a few miles from Montepulciano.