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PDO CHEESES
The PDOs of the 4 provinces of the Cheese Valleys
Cheese is one of the earliest masterpieces born from human ingenuity and, still today, it graces tables all over the world. Dairy products take on different forms and identities depending on local traditions, creating a mosaic of flavors that tell millennia-old stories and celebrate the endless creativity of humankind.
To guide you through this universe, we’ve gathered in one section the Italian and European cheeses recognized with PDO, PGI, TSG, and PAT designations — a total of 673 specialties to discover. With our search and filter system, finding what you’re looking for is quick and easy. Now, it’s your turn to explore!
territories, people, and traditions that leave a mark
BITTO
Originating in the alpine valleys of Sondrio, Bergamo, and Lecco, Bitto is one of the most representative cheeses of mountain dairy tradition. Made from cow’s milk, sometimes with a small addition of goat’s milk, it stands out for its compact paste and flavor that evolves from delicately sweet to bold and persistent. Its long aging enhances its aromas, making it a unique meditative cheese.
FORMAI DE MUT
This cheese from Alta Val Brembana is crafted from cow’s milk in mountain pastures using ancient techniques. Its soft, uniform paste holds aromas reminiscent of high-altitude grazing lands. Over time, it gains structure and complexity, while always maintaining a balanced, harmonious taste. It symbolizes a tradition that makes the most of local resources in every season.
GORGONZOLA
Gorgonzola is one of the most famous Italian blue cheeses, recognizable by its distinctive blue veins. Its creamy paste and flavor, ranging from mild to sharp depending on the type, make it a versatile cheese, perfect both on its own and as a cooking ingredient. Its aromatic richness reflects the dairy mastery of Lombardy and Piedmont.
GRANA PADANO
A hard, pressed, and rich cheese, Grana Padano is one of the most widespread and appreciated in Italy. Born in the Po Valley, it is known for its grainy structure and balanced flavor — sweet and delicate when young, more intense and complex when aged. Highly versatile, it can be enjoyed directly or grated as a prized condiment.
PROVOLONE VALPADANA
A semi-cooked, stretched-curd cheese, Provolone Valpadana stands out for its unique shapes and dual character — sweet or sharp. Its paste is elastic and compact, with a taste that can be mild and delicate or bold and persistent. A symbol of versatility and tradition, it shines both on the table and in cooking, where it lends itself to many pairings and preparations.
QUARTIROLO LOMBARDO
Quartirolo Lombardo is a fresh, light cheese with a distinctive character. Its soft, white paste offers a delicately tangy flavor reminiscent of green forage, making it pleasant and easy to digest. Usually consumed young, while still in its first fermentation stage, it maintains freshness even with short aging. It embodies the simple, authentic tradition of the Lombard plains.
SALVA CREMASCO
A soft cheese typical of the Lombard plain, Salva Cremasco was originally made as a reserve product during times of milk abundance. With its compact paste and untreated rind, its aromas refine during aging. Its full, harmonious flavor carries notes of hay and rural tradition. It pairs well with honey, fruit, and smooth wines, enhancing local cuisine.
STRACHITUNT
A blue cheese typical of Val Taleggio, Strachitunt is made with the distinctive two-curd technique. Its compact and creamy paste, crossed by green-blue veins, enriches its aroma. Its flavor ranges from mild to sharp depending on aging, with notes of undergrowth and truffle. It is the authentic heir of an ancient Orobie dairy tradition, often described as “Taleggio’s child and Gorgonzola’s father.”
TALEGGIO
Taleggio is a soft cheese of ancient origin, tied to the valley that bears its name. Its thin, washed rind encloses a creamy, soft paste with an intense aroma and balanced flavor, where sweetness and acidity merge in harmony. Consumed fresh or semi-aged, it is prized both on its own and as an ingredient in traditional and innovative recipes.
