Italy
Hard granas, fresh balls, and everything between.
Cheeses from Italy (18)
Asiago
A versatile Alpine Italian cheese — mild and supple when young (pressato), sharp and grainy when aged (d'allevo).
Bel Paese
A mild, buttery Italian table cheese that melts beautifully and offers an easygoing, crowd-pleasing flavor.
Burrata
Mozzarella's decadent cousin — a soft pouch that bursts to reveal a molten center of cream and curd (stracciatella).
Caciocavallo
A teardrop-shaped southern Italian stretched-curd cheese, traditionally tied in pairs and hung to age over a beam.
Fontina
An Alpine Italian melter with a nutty, earthy character — the heart of Piedmont's fonduta.
Fresh Mozzarella
A soft, stretched-curd fresh cheese prized for its milky sweetness and delicate, springy bite. Best the day it's made.
Gorgonzola
Italy's great blue — comes sweet and spoonably soft (dolce) or aged, firm, and spicy (piccante).
Grana Padano
Parmigiano's gentler, more affordable cousin — a hard grana with a savory, nutty bite, made across a wider area.
Mascarpone
An ultra-rich Italian cream cheese with a silky, spoonable texture that forms the luscious base of tiramisu.
Parmigiano-Reggiano
The "King of Cheeses" — a hard, savory grana bursting with crunchy crystals and deep umami. Strictly protected by DOP rules.
Pecorino Romano
Italy's sharp, salty sheep's-milk grating cheese — the soul of Roman pasta dishes like cacio e pepe.
Pecorino Sardo
A Sardinian sheep's milk cheese that ranges from sweet and supple when young to firm, sharp, and grateable with age.
Provolone
A stretched-curd Italian cheese ranging from mild (dolce) to sharp and piquant (piccante).
Ricotta
A light, fluffy fresh "cheese" made from whey — mildly sweet and endlessly useful in both savory and sweet cooking.
Robiola
A soft Piedmontese cheese often made from a blend of cow, goat, and sheep milk, creamy with a delicate lactic tang.
Scamorza
A pear-shaped stretched-curd cousin of mozzarella — drier and firmer, and wonderful smoked (affumicata).
Stracchino
A soft, spreadable fresh Lombard cheese with a milky sweetness and gentle lactic tang.
Taleggio
A washed-rind Italian charmer — pungent on the nose but gentle, fruity, and meaty on the palate.