page_title: List of Italian cheeses
section_title: B
hierarchical_section_title: List of Italian cheeses / B
caption_attribution_description: Français&#160;: Une boule de burrata. English: Burrata.
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: Bacio
  Bacio di latte di capra
  Bacio di latte di mucca
  Bagòs (synonym for Bagòss)
  Bagoss (synonym for Bagòss)
  Bagòss – from Lombardy; a grana coloured with saffron from the Comune of Bagolino
  Bagòss di Bagolino (synonym for Bagòss)
  Baricot
  Bastardo del Grappa – from Veneto; a cheese traditionally made with mixed milks, hence ‘bastardo’, in the area of Monte Grappa
  Bauernkäse – South Tyrol; a cheese made from pasteurised, semi-skimmed cow's milk around Meran and Vinschgau
  Bebé di Sorrento – Campania; a cow's milk cheese produced in a similar manner to  Caciocavallo sorrentino in the Sorrentine Peninsula in the Province of Naples
  Beddo – Piedmont; a soft, compact, white-bodied cheese made from cow's milk in the lower Cervo valley (Commune of Pralungo and the Oropa valley in the Comune of Biella
  Bedura
  Begiunn − Piedmont; a creamy-granular ricotta made in summer in the alpine pastures of Sauze d’Oulx and San Sicario (Commune of Cesana Torinese) in the upper Val di Susa, and also in Bardonecchia (Province of Turin)
  Bel Paese
  Bella Badia – South Tyrol; a soft cow's milk cheese, or recent introduction, made in the commune of Bruneck with milk from the mountain farmsteads of the Puster Valley
  Bella Lodi – Lombardia; typical Italian hard cheese from Lodi, "Granone" lodigiano
  Belicino – Sicily; a fresh sheep's mik cheese from the Belice valley, containing stoned olives of the type Oliva da Tavola Nocellara del Belice. The cheese, whose origins are post-World Two, is made within the communal territories of  Calatafimi, Castelvetrano, Poggioreale, Salaparuta, Campobello di Mazara, Gibellina, Santa Ninfa, Petrosino and  Salemi.
  Belmonte – Lombardy
  Bettelmatt – Piedmont
  Bergkäse
  Bernardo – Lombardy
  Biancospino
  Bocconcini
  Bocconcini alla panna di bufala (see Bocconcini)
  Bianco verde – Trentino; a cows’ milk cheese from Rovereto
  Bitto – DOP – Lombardy
  Bitto d'Alpe
  Bitto Valtellina (synonym for Bitto)
  Bleu d'Aoste – Aosta Valley
  Blu
  Blu Alpi Cozie
  Blu Antico
  Blu del Moncenisio – Piedmont
  Blu del Moncenisio d'alpeggio
  Blu di montagna
  Blu Val Chiusella
  Bonassai – Sardinia
  Bonrus – Piedmont
  Boscatella di Fiavè – Trentino; a recently developed soft cheese made in Fiavè
  Boschetto al Tartufo – a cheese incorporating pieces of white truffle
  Bormino
  Boves – Piedmont
  Bra – DOP – Province of Cuneo, Piedmont; made in three varieties:
  Bra d'alpeggio
  Bra duro
  Bra tenero
  Branzi – Val Brembana, Lombardy, a similar cheese to Formai del Mut
  Brebidor – Sardinia; a soft sheep's milk cheese
  Brebiblu – Sardinia; a modern, soft, ‘blue’ (really green) sheep's milk cheese inoculated with Penicillium roqueforti, made by Argiolas Formaggi in Dolianova (Province of Cagliari)
  Bresciannella
  Bricchetto tartufo
  Brocciu (see Brotzu)
  Bros (see Brös) – Langhe, Piedmont
  Brös
  Bross (see Brös)
  Brotzu
  Brus (see Brös)
  Brus da latte
  Brus da ricotta
  Bruss (see Brös)
  Bruss delle Langhe (see Brös)
  Bruss di Castelmagno – Piedmont
  Bruss di Frabosa
  Bruz
  Bruz d'Murazzan
  Bruz d'Murazzanivan
  Bruzzu
  Budino di capra con uvetta e vin santo
  Buflona
  Burrata – type of mozzarella, stuffed with a mixture of mozzarella and cream
  Burrata delle Murge – Puglia; a Burrata produced since the early twentieth century in Andria (BA) and Martina Franca
  Burrata di bufala – made from the milk of water buffalo
  Burrell – Lazio
  Burrino – Basilicata, Molise, Campania, Calabria
  Burrino e burrata di bufala (water buffalo's milk cheeses from Campania)
  Burrino farcito con soppressata – Basilica
  Burrino in corteccia – Campania
  Busche
  Butirro – Calabria
  Butterkäse (Lagundo) (see Algunder Butterkäse)
caption: A burrata
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