Italians produce some 450 different types of cheese, some renowned, others local rarities. In the north, cow’s milk cheeses prevail, led by the grana family of Parmigiano Reggiano and Grana Padano, which together account for a third of Italy’s formaggio. Those firm cheeses, of granular texture, are used for grating, though when relatively young they are eaten in bite-sized morsels. 
       Other popular northern cheeses are blue-veined Gorgonzola, creamy Fontina, Taleggio, Asiago, Stracchino and Robiola. In central and southern Italy, cheese from sheep’s milk is called pecorino, distinguished as Romano, Sardo (Sardinian) and Toscano (Tuscan). Southern Italians make a variety of pasta filata cheeses, worked into strands before taking form. The spongy mozzarella is best from the milk of water buffalo. Caciocavallo and Provolone are aged and sometimes smoked. 
       Goat’s milk cheese made in various places is called caprino. Popular everywhere is soft cooked whey called ricotta and a lightly fermented cream called mascarpone. Italy has 30 DOP cheeses listed in their regions of origin.

 • CACIOCAVALLO SILANO • CANESTRATO PUGLIESE • 

• FIORE SARDO • MOZZARELLA DI BUFALA CAMPANA • 

 • PECORINO SARDO • PECORINO SICILIANO • RAGUSANO •

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