The 10 best Italian cheeses the world envies us.

We Italians have the habit of always boasting about all the beautiful things we have and, since we have many, sometimes we forget about all the good ones. At a time when we have all become more strict regarding the quality of food, the world indeed envies our typical delights, among which, certainly, the best Italian cheeses.

 

It’s a bit paradoxical, but we are very fond of foreign things even when it comes to food. Back in the ’80s, the trend of “fast” American cuisine was spreading in Italy like wildfire. Fortunately, today things are slowly changing, highlighting a greater attention to typical Italian products. We ourselves are finally learning to recognize quality and certifications. In short, there’s still a long way to go, but we are on the right track. 

 

Our national pride, however, has never faded, and how many times have you heard phrases like: “Italian cuisine is the best in the world”, “we are better than the French”, “foreigners envy our table”, “if I go abroad, I can’t resist without pasta for more than two days”, and so on. That’s why today we have decided to present you with the 10 cheeses that the whole world envies us. Those that, once on the table, make a difference without ifs or buts. They are all DOP and, more or less, easy to find. You can definitely find them easily on our portal.

 

The Castelmagno DOP, coming from the beautiful and gentle Valle Grana in Piedmont. A cheese that undergoes a double breaking of the curd and, for this reason, remains particularly grainy. The nec plus ultra would be the naturally blue-veined one with a long aging.

 

The Bitto DOP, a historic cheese from the high altitudes in Valtellina, with a hard texture that has a great capacity for refinement and aging. Produced only with mountain milk, it is rich in aromas and particularly melting.

 

The Caciocavallo Podolico, a magic of the lands of Basilicata, Calabria, Puglia, and Molise. A stretched-curd cheese that produces extraordinary aromatic sensations with aging.

 

The Ragusano DOP, produced in the province of Ragusa with milk from Podolica cows, is also part of the stretched-curd cheeses. It has an elongated parallelepiped shape and in the center, there is a fold due to being hung during the entire aging process. 

 

The Parmigiano Reggiano DOP in its various aging stages: this is a true international must!

 

Gorgonzola DOP in its natural spicy form: the cheese that the world loves even in countries where blue cheeses exist. In its sweet and spicy forms. We prefer the natural spicy one. 

 

Buffalo Mozzarella Campana DOP: a cheese that everyone in the world has tried and continues to try to imitate but, thank God, with very little success because here is where the land makes the difference.

 

Robiola di Roccaverano DOP, a Piedmontese cheese that, when eaten fresh and creamy, is a delicacy for the most refined palates. 

 

Monte Veronese DOP: it is the cheese from the pastures of the ancient plateau of the Lessini Mountains in Verona. We always recommend the Stravecchio di Malga DOP Presidio Slow Food, an extraordinary rarity.

 

Pecorino di Forenza DOP. When we think of pecorini, we rightly think of the great pecorini from central Italy. Yet, you should try this one! It is the exaltation of the land of Basilicata with a concentration of aromas and scents that has few rivals!