A Journey Through Italy’s A Journey Through Italy’s Finest Cheeses!
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Italy is home to hundreds of unique cheeses, each shaped by the traditions, landscapes, and craftsmanship of its region. From rich, aged Parmigiano Reggiano to bold Pecorino Romano and specialty cheeses infused with wine or truffles, every cheese tells a story. Here's a closer look at some of Italy's finest cheeses and what makes them so special.
Types of Cheese:
Moliterno al Vino
Moliterno al Vino is another masterpiece created by the Villecco Family in Sardinia. A unique fabrication process is the secret of this luscious cheese—the wheels are aged for 2 months before being soaked in wine and grape must for 1 month. Finally, the cheese is taken out of its wine bath and aged an additional 4 months.
With its hearty texture and bold wine flavor, Moliterno al Vino begs for crusty bread and a nice glass of red wine
Moliterno with Black Truffles
This sheep's milk cheese with black truffles comes from the Italian island of Sardinia. Unlike most truffled cheeses, the truffle paste is infused after the Moliterno has been aged, resulting in a wonderfully balanced cheese.
Though the truffles are only visible in the "veins" running through the cheese, the truffle flavor permeates throughout the entire cheese. Enjoy this Pecorino with a big, earthy Italian red, with enough muscle to stand up to the truffles.
Pecorino Romano
This ancient cheese is made from 100% sheep's milk collected in the countryside of Rome and produced in Nepi, 15 miles north of the city.
Aged 10 months to 1 year, there is also a higher butterfat content of the whole (not skimmed) sheep's milk from Lazio, making it less dry and hard than those made in Sardinia. The cheese is also less salty, allowing you to enjoy its rich flavor grated or eaten as is.
Hard Cheeses
Grana Padano
Originates from the Po Valley, Mild, Buttery—Less Salty, Mainly from Cow's Milk, Aged 9–24 months
Grana Padano is the world's best-selling D.O.P. cheese, crafted from cow's milk and, in Ambriola's case, aged for 12 to 14 months. This hard cheese comes from the Po River Valley and has a straw-yellow color with a delicate, sweet, and nutty flavor. It's very versatile—perfect for grating, cooking, or pairing with fruit, nuts, and antipasti.
Parmigiano Reggiano
Originates from Emilia Romagna, Rich—Nutty—Deeper Pleasant Taste (Umami), Crumbly—Crystallin Aged 12–36 Months, Known as "The King of Cheese!"
This famous DOP cheese is made from cow's milk from the specific areas of Parma, Reggio Emilia, Modena, Bologna, and Mantua, Italy. Aged a minimum of 24 months, it produces a delicate, sophisticated taste with a pleasant, slightly herbal fragrance. Perfect for grating or eating.
Pecorino Romano
Lazio / Sardinia, Sharp, Salty, Bold, Hard, Texture somewhat grainy—softer, Aged 9–24 Months
Provolone Dolce Auricchio
The Provolone Dolce Auricchio is produced in the Lombardy region from the special "Auricchio sweet rennet" that is left to mature for about one month. In this way, the cheese retains at best the delicate taste of milk.
It is ideal as an ingredient in typical Italian dishes, especially pizza, melted on meat courses, sliced in toasts, or used in any easy and quick recipe.
Only the Finest Ricotta Cheese Makes It Into Our Cannoli
We believe exceptional cannoli begin with exceptional ricotta. That's why only the finest ricotta cheese makes it into every cannoli we prepare.
Understanding D.O.P. Cheese
You may notice the bright yellow and red circle on some products from Italy, while others do not have that seal.
What does "Denominazione D'Origine Protetta" mean?
Translated, it means the "Protected Designation of Origin."
So what is protected, one may ask? It is the product being made.
The consortium (which is a club in a sense) charges the producer of the product a fee to be a member, which has strict standards for the production of that particular product. Some of the requirements are that the product being made comes from a specific geographical area where the producer is located, that the ingredients used are from that region and meet the standards put forth by the consortium, the production of that product follows strict traditional methods, and the quality and authenticity of the product are verified by the regulatory consortium. Thus, the seal is then placed on the product.
It should be noted that there are over 50 D.O.P. cheeses in Italy.
A Cautionary Note Regarding the D.O.P. Seal
Not all companies can afford to be part of the consortium but still produce a quality product, made in the fashion preceded by their ancestors. Of course, the retail product costs less, while the pride and traditions of old-world Italy remain.
Food for Thought
Italy recognizes over 400 types of cheeses.
Some actually note there are about 600. Whatever the count, they must all be "tuto-bene."
The Five Tastes in Italian Cheeses
Italian cheeses are judged by the balance of the five basic tastes—salt, sweet, sour, bitter, and umami—each shaped by milk, age, and tradition.
1. Salty
Salt preserves cheese and shapes flavor.
Examples: Pecorino Romano — very salty, sharp, Parmigiano Reggiano — balanced salt
Salt is often the first taste you notice.
2. Umami (Savory/Deep)
This is huge in aged cheeses. Aging breaks proteins into amino acids, creating glutamates.
Examples: Parmigiano Reggiano — intense umami, Grana Padano — milder but rich, Pecorino Romano — strong umami
This gives that "brothy," "meaty," satisfying depth.
3. Sweet
Not sugary—more like milk sweetness.
Examples: Mozzarella, Mascarpone, Young Provolone
Fresh cheeses often have this creamy sweetness.
4. Sour (Acidity/Tang)
Comes from fermentation and aging.
Examples: Gorgonzola, Taleggio
This gives brightness and complexity.
5. Bitter
Usually subtle, often found in aged rinds or stronger sheep cheeses.
Examples: Aged Pecorino Romano, Older Provolone Piccante
Bitterness adds structure and length—in other words, how the flavor behaves, not just what it tastes like.
FYI...
Grana means Cow. Pecorino means Sheep.