Top 10 Iconic Italian Cheeses
Italy isn’t just the land of pasta, pizza, and prosecco—it’s also home to some of the most iconic cheeses in the world. Whether it’s nutty Parmigiano Reggiano, creamy Burrata, or my personal favourite, salty Pecorino Romano, Italian cheeses are as diverse as the country’s beautiful landscapes.
Did you know Italy produces more than 400 types of cheese? Seriously, 400, and that doesn’t take into account some of the creations people are making at home that they may have developed themselves. Each one has its own unique character, shaped by the milk, the region, and age-old production techniques. This incredible variety has made authentic Italian cheese a global favourite. In fact, in just the first half of this year, Italian dairy producers exported over 93,000 tons of cheese, valued at a jaw-dropping €844 million. That’s a lot of cheese!
In my latest video, I have reviewed the top 10 most iconic cheeses from Italy. I have taste-tested, analysed, and explored the flavours, textures, and aromas that make these cheeses truly iconic—and why they’ve earned a place in kitchens all around the world. Whether you’re a cheese connoisseur or a casual snacker, this guide will help you discover the magic of Italian cheeses and how to enjoy them like a true gourmet.
Watch Top 10 Iconic Italian Cheeses
1. Parmigiano Reggiano
Parmigiano Reggiano isn’t called the “King of Cheeses” for nothing. This iconic cheese, made exclusively from cow’s milk, is a staple in kitchens worldwide. Its secret lies in its aging process—it can be aged anywhere from 12 months to an incredible 72 months. The longer it’s aged, the richer the flavour, the crumblier the texture, and yes, the heftier the price tag!
The Parmigiano I’m testing today is aged 30 months, and you can see the tell-tale signs of quality: those little aging white spots. Whether grated over pasta, shaved onto salads with fresh herbs, or eaten on its own, Parmigiano is a cheese you just can’t live without!
You won’t see Grana Padano on this list, as it’s quite similar to Parmigiano Reggiano. While Grana Padano has a slightly milder flavour and a shorter aging process (starting at nine months), both cheeses share that nutty, savoury profile.
2. Pecorino Romano
Also known as sheep’s milk cheese Pecorino Romano is popular in Rome and the secret ingredient in famous dishes I love to make like Cacio e Pepe, Carbonara, and Gricia. Its sharp, salty punch might not be for everyone, but it’s undeniably one of Italy’s most iconic cheeses.
Pecorino isn’t just one cheese—it’s a whole family! Depending on the region, you’ll find varieties from Abruzzo, Tuscany, or Lazio (the birthplace of Pecorino Romano). Some Pecorino is infused with nuts, chili, or even soaked in wine, giving the rind a unique flavour. You can also find fresh, mild Pecorino or aged varieties that pack a salty punch.
My taste test here was of Pecorino Sardo, a semi-aged version from Sardinia. While it’s not ideal for pasta dishes like Carbonara or Cacio e Pepe, it’s fantastic on a charcuterie board. Its firm yet slightly creamy texture makes it a great choice for nibbling alongside cured meats and olives.
Want to balance that intense saltiness? Pair Pecorino with a drizzle of honey for a delightful contrast of flavours. And since it’s so strong, I recommend enjoying it with a glass (or two!) of wine to cleanse your palate.
3. Ricotta cheese
Undoubtedly, Ricotta might just be the unsung hero of Italian cheeses. This soft, creamy cheese can be made from cow, buffalo, sheep, or goat’s milk. The version I tasted was a classic cow’s milk ricotta, and its silky texture and delicate flavour make it truly special.
Here’s a tip: if you find ricotta in a tub that’s super creamy, it’s actually typically not 100% ricotta—it often contains added cream. True ricotta crumbles when broken apart. That’s how you know you’ve got the real deal.
Ricotta’s versatility is its greatest strength. You can spread it on crusty bread, slather it into a panini, dollop it onto pizza and also stir it into pasta sauces for a creamy, velvety finish. Whether you’re baking a lasagna, making cannoli, or creating a quick ricotta toast, this cheese is a must-have in every fridge.
4. Buffalo mozzarela
Continuing our review of the top 10 iconic Italian cheeses, next up is Buffalo Mozzarella- and the Mozzarella di Bufala tried for this video was enormous! Typically, it comes in smaller sizes, so finding one this large was a treat I couldn’t wait to share. When you cut into it and give it a gentle press, you’ll notice the milk gently dripping out—a clear sign of its freshness and quality. It’s moist, creamy, and packed with a rich, milky flavour.
Made from buffalo milk, this cheese is the perfect balance between saltiness and creaminess. It’s wonderfully fresh and perfect for a Caprese salad or as a decadent topping for pizza.
5. Burrata cheese
Burrata is hands down my favourite cheese in the world! (Okay, maybe tied with Pecorino.) This heavenly cheese is made with a mozzarella skin filled with Stracciatella cheese—a luscious mixture of cheese curd and cream. Think of it as a creamy, buttery surprise wrapped in a delicate shell.
You can tell if your Burrata is artisan-made if it has a small knot on top, but today we’re tasting a factory-made version, which is the most common type available outside Puglia. Even so, this one is excellent (but afterall, this was filmed in Italy!). It’s creamy, perfectly textured, and free of excess water—something you definitely want to avoid.
Burrata wins me over every time with its combination of tender skin and creamy filling. It’s a cheese that feels like a gift every time you cut into it.
6. Asiago
It’s been a while since I last enjoyed Asiago cheese, and I’d forgotten just how special it is. This cheese, with its signature black rind, hails from the northern regions of Italy. It offers a semi-dried, beautifully soft texture and a delicate flavor.
Asiago is a classy, underrated cheese that is often overlooked, but it deserves so much more recognition. It’s subtle yet elegant—a truly versatile cheese that works well on its own or as part of a beautiful cheeseboard.
7. Provolone cheese
Provolone is a beloved Italian cheese that comes in two main varieties: spicy (piccante) or sweet (dolce), offering something for every palate. Its versatility makes it a kitchen favourite—it melts beautifully in dishes, works as a pizza topping or in sandwiches, and pairs effortlessly with olives and prosciutto on a charcuterie board.
The Provolone we’re tasting today is sweet, with a mild and creamy flavour that kids absolutely adore. Its semi-dried texture gives it just the right balance of firmness and melt-in-your-mouth softness. I grew up eating Provolone, and honestly, everyone should!
8. Fior di Latte
Often referred to as mozzarella by Italians, Fior di Latte is made from cow’s milk. Unlike the creamier buffalo mozzarella, Fior di Latte is more compact and slightly drier, making it a good choice for everyday cooking.
When you cut into it, you’ll notice its firm structure, smooth texture, and minimal liquid. And it’s perfect for recipes like lasagna or as a pizza topping. It’s also delightful in a fresh tomato salad with extra virgin olive oil, where it’s refreshing flavour shines.
With its firmer texture and milder taste, Fior di Latte has a completely different profile compared to buffalo mozzarella. It’s light, soft, even nutritionists recommend mozzarella for its health benefits—so go ahead and make it part of your daily diet!
9. Taleggio
Up next on our list of 10 Iconic Italian Cheeses is Taleggio. This cheese hails from northern Italy (Lombardy, Piedmont, and areas around Milan and Lake Como) and is a must-try for any cheese enthusiast. Its creamy texture and soft, edible rind might remind you of Brie, but Taleggio is entirely unique.
This cheese is wonderfully creamy without being overly wet. Its flavour is milder than Gorgonzola, with a subtle funk without the overpowering “stink” often associated with blue cheeses. If you’re a hardcore cheese lover who enjoys bold, earthy flavours, Taleggio will feel like a gentle introduction to the world of funky cheeses.
To begin with, I recommend enjoying Taleggio simply, paired with a glass of wine, or served with Piadina Romagnola or bresaola. For those seeking a more refined version of Gorgonzola, Taleggio is an absolute must.
10. Fontina
Fontina originates in the Valle d’Aosta region in northwest Italy, but its popularity has spread far and wide. Today, this cheese is produced in the US, Denmark, Sweden, Canada, and many other countries, showing how much it is universally loved.
Compared to Taleggio, Fontina has a milder, more delicate aroma. Made from cow’s milk, it’s a semi-dried cheese and kind of compact, like Swiss cheese, but with a slightly firmer texture. This is slightly reminiscent of Asiago, though less creamy.
Fontina works beautifully in many dishes and pairs well with just about anything. It can also double as a dessert cheese, try serving it with a drizzle of honey alongside fresh figs. Whether melted, sliced, or served as part of a cheese board, it’s another delicious choice.
What’s Your Favourite Cheese?
There you have it— a tour of most famous Italian cheeses. What’s your favourite? Drop a comment below or leave one on my YouTube video, I’m curious to know what cheeses you are all enjoying around the globe and if they are an Italian variety.
Feeling inspired by this review of 10 Iconic Italian Cheeses? Why not try them in some classic Italian dishes!
1) Caprese Salad: A classic combination of buffalo mozzarella, ripe tomatoes, and fresh basil.
2) Saffron Risotto: Creamy risotto infused with saffron, butter, and a splash of white wine.
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