Italy's Ultimate Cheese Lover's Guide: Top 10 Regional Cheeses and Where to Taste Them
Cheesemaking in Italy has thrived for over 2,000 years, as documented by Pliny the Elder. In recent decades, cheese tourism has surged in popularity. Whether you prefer hands-on farm experiences, exploring a Parmigiano Reggiano museum, or savoring burrata, this guide highlights the top 10 destinations across Italy's regions for an unforgettable culinary journey.
Puglia: Burrata
In 1920, during a rare snowy night in Andria, Puglia, farmer Lorenzo Biancchino innovated burrata using mozzarella remnants, cream, and stretched curd. Meaning "buttery" in Italian, this ultra-creamy cheese quickly gained fame. Discover its origins on TerraCheVive's small-group tours of Pugliese dairy farms.
Calabria: Scamorza
Scamorza, Calabria's pear-shaped cheese, acquires its form while aging suspended from a string for two weeks. Sharper and more pungent than mozzarella, its name may derive from "capa mozza" (severed head), also slang for a fool. Calabrians grate it over pizza, crostini, or risotto. Savor it on the Michelin-starred cheese plate at Abbruzzino in Catanzaro.
Campania: Mozzarella di Bufala
Campania is synonymous with mozzarella di bufala, crafted from buffalo milk for a deeper, creamier, and sweeter profile than cow's milk varieties. Widely enjoyed across southern Italy, opt for it at any pizzeria. In Naples, the world's pizza capital, try pizza verace at legendary Starita or elevate your Margherita at Lombardi 1892.
Emilia-Romagna: Parmigiano Reggiano
Dubbed the "King of Cheeses," Parmigiano Reggiano offers immense flavor complexity that intensifies with age—reaching sharp, tangy notes with calcium lactate crystals at 36 months. Learn more at Parma's Museo del Parmigiano Reggiano. For an exquisite tasting, visit Massimo Bottura’s Osteria Francescana in Modena, named the world's best restaurant in recent years, featuring "Five Ages of Parmigiano Reggiano." Experience production at Ciao Latte, a dairy farm and agriturismo 15 miles west of Parma. Dozens of nearby farms offer tours.
Lazio: Cacio di Roma
Hailing from Rome's Lazio region—where "cacio" simply means cheese—this semi-soft sheep's milk cheese from the pecorino family develops a pleasant tang after about one month of aging. Iconic in Rome's cacio e pepe pasta with bucatini, enjoy exceptional versions at Da Enzo in Trastevere or Da Danilo in Esquilino, served from a cheese wheel.
Lombardy: Gorgonzola
Since the ninth century, Gorgonzola has been produced near its namesake town in Lombardy, where cows grazed on Penicillium-rich pastures. Available as dolce (milder, sweeter) or piccante (sharper), it's perfect for a day trip from Milan. At local favorite Vecchia Pesa, try the wild black risotto timbale with walnuts and Gorgonzola sauce.
Piedmont: Robiola
Piedmont's Robiola encompasses fresh, soft cheeses aged one week, made from goat's, cow's, sheep's milk, or blends. Fresher versions are sweetly milky; aged ones tangy and earthy. Join ItaliAnna's cheese tours in Alba (prime for truffles too). In Turin, visit Latteria Bera, a renowned cheese shop stocked with Robiola.
Sardinia: Fiore Sardo
Also known as pecorino sardo, Fiore Sardo is crafted from Sardinian sheep's milk and aged six months, yielding a dense, firm cheese with nutty, salty notes and hints of burnt caramel. Grated over island pasta like malloreddus, sample it at Niu in Cagliari on fiore sardo-enhanced dishes.
Sicily: Ricotta Salata
Sicily's ricotta salata is made from sheep's milk whey, pressed, salted, and aged at least 90 days, resulting in a smooth, mild cheese. Essential for pasta all Norma with tomatoes and eggplant, top spots include Terra Madre and La Masseria. For immersion, book a ricotta tour with Private Sicily, including farm visits, tastings, and lunch.
Veneto: Asiago
This cow's milk cheese from Veneto starts in the Po River Valley plains and ages in the Trentino highlands near Asiago. Choose fresco (fresh, mild) or vecchio (aged, sharp, nutty). Indulge at family-run agriturismo Ca’ Sorda Ai Pennar outside Asiago town.
