page_title: List of Italian cheeses
section_title: A
hierarchical_section_title: List of Italian cheeses / A
caption_attribution_description: Asiago
context_page_description: This is a list of Italian cheeses. Italy is the country with the highest variety of cheeses in the world, with over 2500 traditional varieties, among which about 500 commercially recognized cheeses and more than 300 kinds of cheese with protected designation of origin. Fifty-two of them are protected at a European level. In terms of raw production volume, Italy is the third largest cheese producer in the European Union, behind France and Germany. Lombardy is the first Italian region for number of protected cheeses, with 77 varieties, among which Granone Lodigiano, ancestor of all Italian granular cheeses such as Grana Padano and Parmigiano-Reggiano, Mascarpone, and the well-known Gorgonzola blue cheese. Italian cheeses Mozzarella and Ricotta, too, are some of the most popular cheeses worldwide.
  See List of Italian DOP cheeses for a list of those Italian cheeses which have Protected Designation of Origin under EU law, together with their areas of origin.
context_section_description: Abbamar – Sardinia; a semi-soft cheese made from a mixture of cows’ and sheep's milk
  Accasciato – (usually mixed) sheep and cow's milk cheese from Tuscany
  Acceglio – from Piedmont; a fresh cows’ milk cheese made in the area of Acceglio (province of Cuneo)
  Acidino (or Formaggio Acidino) – Veneto; a goats’ milk cheese
  Aglino
  Agrì di Valtorta – Lombardy; made with fresh cows’ or goats’ milk in the Alta Valle Brembana (Province of Bergamo)
  Ainuzzi – Sicily; a cows’ milk cheese made in Cammarata and San Giovanni Gemini (Province of Agrigento)
  Aladino
  Algunder Bauernkäse Halbfett (Italian formaggio contadino semigrasso di Lagundo) – from Burggrafenamt (Italian Burgraviato), South Tyrol
  Algunder Butterkäse (Italian formaggio di Lagundo) – from Burggrafenamt (Italian Burgraviato), South Tyrol
  Algunder Ziegenkäse (Italian formaggio di capra di Lagundo) – South Tyrol; a goats’ milk cheese from Burggrafenamt (Italian Burgraviato)
  Almkäse – South Tyrol
  Alpeggio di Triora - Province of Imperia, Ligury
  Alpepiana
  Alpepiana Macig
  Alpigiana – South Tyrol
  Alpkäse – South Tyrol
  Amatriciano – Lazio, around Amatrice and Leonessa
  Ambra di Talamello – originated in Marche, it is a type of Formaggio di Fossa, a designation for cheeses that are aged underground
  Ambrosiana
  Animaletti di Provola – Calabria
  Arunda – South Tyrol
  Aschbacher Magerkäse (Italian formaggio Aschbach magro) – South Tyrol, from Burggrafenamt (Italian Burgraviato)
  Asiago – DOP – Veneto, Trentino
  Asiago d'allevo (see Asiago)
  Asiago Montasio
  Asiago pressato (see Asiago)
  Asiago stravecchio
  Asìno – Friuli Venezia Giulia; a curious cheese, although not made from ass's milk
  Auricchio – Pieve San Giacomo, Province of Cremona, Lombardy
caption: Asiago
exif: {}