Top 27 Lombard Cow's Milk Cheeses

Considered to be among the world's top quality cheeses, Parmigiano Reggiano is made with raw, semi-skimmed milk from cows grazing on fresh grass and hay. It has a hard, gritty texture and its flavors range from nutty to robust and slightly piquant, depending on how long the cheese had matured. The origins of Parmigiano Reggiano date back to the Middle Ages, when the Benedictine and Cistercian monks reclaimed the Po Valley wetlands and started producing this much-prized cheese. Since it originated and was mainly produced in the two city-states Parma and Reggio Emilia, the cheese was named Parmigiano Reggiano, meaning "a cheese from Parma and Reggio Emilia." The cheese got its name in the 19th century, and the word order is speculated to be purely due to alphabetical order. Today, the cheese goes by the unofficial Parmigiano, which is because Parma started promoting this cheese as coming from Parma when it became the capital of the Duchy of Parma and Piacenza in the 16th century. Today, it is produced in the provinces of Parma, Reggio Emilia, Modena and Bologna in Emilia-Romagna, as well as in the Lombardian province of Mantua. Parmigiano is available in following varieties: Mezzano (2nd selection, aged for 12-15 months), Parmigiano Reggiano (aged for 12-24 months or longer) and Parmigiano Reggiano Extra, which needs to pass an additional quality assessment test after 18 months of aging. This particularly versatile cheese is one of the essential ingredients used in a number of classic Italian dishes; it is ideal for grating over pasta, minestrone and consommé, but it can also be enjoyed as a table cheese, typically served with crudités, salads and fresh fruit or nuts.Expand

First produced in the 11th century by the Cistercian monks of the Santa Maria di Rovegnano Abbey in Chiaravalle Milanese, Grana Padano is known as one of the very few parmesan cheeses that can possibly compete with the far more famous Parmigiano-Reggiano. This hard cheese is made from unpasteurized, semi-skimmed cow’s milk and it is available in these varieties: Grana Padano, Trentin Grana, and Grana Grattugiato. It is sold at different ripening stages: Grana Padano (9-16 months), Grana Padano Oltre 16 mesi (over 16 months) and Grana Padano Riserva (over 20 months). Today, Grana Padano can be found throughout the Po Valley, namely in the regions of Lombardy, Trentino-Alto Adige, Veneto, and Emilia Romagna. As the cheese ages, the flavors become more pronounced, savory, and complex, while the texture becomes even more grainy and crumbly. It can be enjoyed either as a table cheese or it can be grated over a wide array of dishes, and while the younger versions are typically paired with white wines, Grana Padano Riserva goes hand in hand with full-bodied red wines. Regarding food pairings, Grana Padano 9-16 months should be paired with apricots and black tea, Grana Padano Oltre goes well with strawberries and pepper, while the Riserva variety tastes exceptionally well when served with pears and Madagascar vanilla. The final grading and branding of the cheeses that have passed the tests for aroma, appearance, and texture is done by the Consorzio di Tutela del Formaggio Grana Padano DOP, established in 1954. The Consorzio also protects the cheese from imitations and promotes it around the world.Expand

Gorgonzola dolce is a traditional variety of Gorgonzola cheese. The cheese is made from pasteurized cow's milk and it's left to age for at least 45 days before consumption. Underneath its natural moldy rind, the texture is creamy, with blue veins running throughout the paste. The aromas are mild and milky, while the flavors are creamy, mild, sweet, and buttery, unlike the Gorgonzola piccante cheese. It's recommended to pair Gorgonzola dolce with Vin Santo or Champagne.Expand

Gorgonzola piccante is a traditional variety of Gorgonzola blue cheese made from pasteurized cow's milk. Underneath its natural moldy rind, the texture is crumbly and compact, with blue veins running throughout the paste. The aromas are spicy and pungent, while the flavors are sharp, strong, intense, and creamy, unlike the Gorgonzola dolce version. This piquant cheese is usually left to age for a minimum of 80 days. It's recommended to pair gorgonzola piccante with rum, port, or mead.Expand

Stracchino di crescenza is an Italian cheese that is typically made with cow's milk, but it can also be made with water buffalo's milk. The texture of stracchino is creamy and buttery, so it's often used as a spread. The flavors are mild, fruity, creamy, and sweet. Although it is nowadays associated with the regions of Lombardy, Piedmont, Liguria, and Veneto, it was first produced in Lombardy's Po valley. It's recommended to serve stracchino with fresh fruit or cold cuts and pair it with a glass of fruity white wine. The cheese can also be used on pizza, combined with pasta, or used as a topping for warm polenta. The name stracchino is derived from the word stracca, meaning tired, referring to the tired cows who move up and down the Alps and produce very rich milk that is ideal for the production of this cheese.Expand

This mild-flavored cow's milk cheese has a soft and creamy texture, a strong aroma, and a fruity flavor. Its thin rind ranges in color from rosy to orange, and as it ages, it might develop edible mold. Taleggio is made in square blocks and has a pungent aroma that becomes more pronounced as the cheese ages. Though it can be eaten on its own, due to its delightful melting properties, Taleggio is also used in cooking. Historically linked to the Alpine valley of Val Taleggio, from which it takes its name, Taleggio cheese has been around since Roman times. Up until the late 1800s, it was made solely in Val Taleggio, but nowadays it's produced in northern Italy's neighboring regions of Lombardia, Piemonte, and around the province of Treviso in the Veneto region. The aging takes place in cold and humid environments, during which the rind must be treated with water and salt. After 40 days, Taleggio is ready for consumption.Expand

The origins of Provolone Valpadana date back to the early 1800s and the Unification of Italy, when people from the South started migrating towards the Po Valley and brought the tradition of dairy cattle farming and the technique for stretched-curd cheese production with them. Provolone Valpadana is nowadays produced all across Northern Italy; it is made with whole cow's milk and available in two varieties, Dolce (sweet) and Piccante (piquant), both of which can be Affumicato (smoked). Aged for 2-3 months, Provolone Dolce has a delicate flavor and goes well with young, fruity wines, while Provolone Piccante is matured for at least 4 months and paired with aged, red wines, since it has a much sharper, tangy flavor. Both varieties are extremely versatile and often enjoyed breaded and fried, grilled, or served with Mostarda di Cremona, a Northern Italian condiment made of different fruits preserved in a mustard seed flavored syrup.Expand

Bagoss is a unique Italian cheese produced in a small village called Bagolino. It is made from the Bruna Alpina cow's milk, and during the curd breaking, saffron is added to the cheese, resulting in typical straw yellow color of the body. The cheese is aged for at least 12 months, but it can be left to mature for up to 3 years. Its rind is smooth, while the aromas are reminiscent of freshly cut grass. The flavor is savory, slightly spicy, and piquant. Bagoss should always be consumed at room temperature so that the hints of chestnuts and walnuts can be fully experienced and appreciated. It's recommended to pair the cheese with full-bodied aged red wines and young sparkling wines. Bagoss is often used as a filling for savory dishes, but it can also be grated over pasta, soups, or risottos. For the best experience, let it slowly melt over a slice of piping hot polenta.Expand

First produced in 879 CE in Gorgonzola, a Lombardian town settled just outside of Milan, this type of blue cheese is made with cow's milk and distinguished by green or blue marbling of mold. To induce blue veining, the milk is inoculated with penicillin spores. Depending on its age, this Italian cheese is available in two varieties. Matured for about two months, Gorgonzola Dolce is quite soft, creamy and has a mild flavor with notes of butter, sour cream, and a less pronounced lactic tang, whereas Gorgonzola Piccante is a firmer, more crumbly version and must be aged for at least three months to develop its strong, pungent flavor. This versatile cheese can be enjoyed in a number of ways: melted into risottos or pasta sauces, crumbled over salads or simply served as an appetizer accompanied by fresh fruits, vegetables, and nuts such as green apples, figs, pears, walnuts, celery, and radish.Expand

Mascarpone is a cheese from the Italian region of Lombardy, characterized by its very high fat content, ranging from 60% to 75%. Its texture can be smooth, creamy, or buttery, depending on the production process, while the flavors are lemony, sweet, full, and buttery. It is an essential ingredient in the preparation of desserts such as cheesecake, zabaglione, and tiramisu. Mascarpone is often mixed with coffee or cocoa, although it can also be used in savory dishes, accompanied by mustard, fresh herbs, or anchovies. It is believed that mascarpone originated during the late 16th and the early 17th century, its name thought to be a deviation of the Spanish phrase mas que buene, meaning better than good. Others claim that its name stems from the word mascarpia, meaning Ricotta in the local Italian dialect. Regardless of the origins of its name, mascarpone remains one of the most popular Italian cheeses that is praised for its versatility and flavor. For a unique experience, serve it with apple slices with sugar and lemon.Expand

Arrigoni Sergio Formaggi is a renowned Italian dairy company founded in 1914 in the province of Bergamo, at the heart of one of Italy’s most celebrated cheesemaking regions. The company specializes in the production of traditional DOP cheeses, while also developing innovative varieties with distinctive characteristics, maintaining a constant balance between tradition and modern technological standards.

Arrigoni combines milk sourced from local farms with artisanal craftsmanship and strict quality control, ensuring consistency and authenticity in every product. Their cheeses are aged in both natural and controlled environments, with special attention given to maintaining optimal microclimatic conditions in their maturing cellars.

Arrigoni exports its products worldwide and enjoys a strong reputation in the premium cheese sector, thanks to over a century of tradition, origin certifications, and unwavering dedication to quality.Expand

Arrigoni Battista is a renowned Italian cheese producer based in Pagazzano, in the Lombardy region, with a rich tradition dating back to 1920, when the company was founded by Battista Arrigoni. Arrigoni stands out for its integrated production chain that covers every stage – from livestock farming and milk production on its own farms near Bergamo to the aging and packaging of cheeses in modern facilities in Pagazzano.

This allows for complete quality control and the preservation of product authenticity. Arrigoni Formaggi is synonymous with a passion for cheese, a combination of tradition and innovation, and a commitment to quality, making them one of the most prominent cheese producers in Italy.Expand

Latteria Soresina is one of Italy’s most respected dairy cooperatives, headquartered in the town of Soresina, in the Lombardy region. Founded in 1900 as a cooperative of local milk producers, Latteria Soresina today includes over 200 members and processes more than 500 million liters of milk per year.

Its mission is rooted in preserving quality, origin, and traditional dairy production. The company is especially known for producing Grana Padano DOP, Burro Soresina (butter), Provolone Valpadana DOP, as well as milk, yogurt, and other dairy derivatives.

Based on a vertically integrated model, Latteria Soresina controls the entire production chain – from farm to final packaging – ensuring product freshness, safety, and full traceability. Thanks to continuous innovation, strong export orientation, and a commitment to sustainable production, Latteria Soresina has become a leader in Italy’s dairy industry, present in over 60 international markets.Expand

Galbani is a leading and iconic Italian dairy brand with a tradition spanning over a century. Founded in 1882 in the town of Ballabio, in the Lombardy region of Italy, by Egidio Galbani, the brand quickly gained a strong reputation thanks to its commitment to premium quality and innovations such as the creation of Bel Paese cheese in 1906.

Today, Galbani is recognized worldwide for its expertise in producing cheeses that combine authenticity, rich flavor, and high production standards. The Galbani product range includes some of the most renowned Italian cheeses such as mozzarella, ricotta, mascarpone, gorgonzola, and parmesan, as well as traditional cured meats like prosciutto, mortadella, and salami. Galbani mozzarella is especially well-known and beloved for its soft texture and creamy taste, widely used in dishes like pizza, pasta, and salads. Since 2006, Galbani has been part of the French company Lactalis, the world's largest dairy group, which has enabled the brand to expand globally and produce locally for various markets, including the United States.

While some products are now made outside of Italy, Galbani remains faithful to its Italian roots and traditional methods of cheese-making. The brand successfully blends heritage and innovation, with a continued dedication to authentic taste and quality, making it one of the most beloved cheese brands among consumers and chefs worldwide.Expand

Latteria di Branzi is a renowned cheese producer with a tradition dating back to 1953. This dairy works with more than 70 small mountain farms, collecting milk used to produce traditional and high-quality cheeses.

Their most famous product is Branzi, a cheese with a rich history, which is linked to other well-known cheeses from the region, such as Bitto and Formai de Mut. Latteria di Branzi stands out for its products that reflect the cultural and natural heritage of the mountainous area.

Through its collaboration with small farms, Latteria di Branzi not only helps preserve local farming traditions but also supports the conservation of the plant and animal species that inhabit this mountainous region. The dairy is also actively involved in promoting sustainable farming practices that align with the preservation of natural resources.Expand

Caseificio Arioli Achille is a family-run artisanal dairy with a long-standing tradition, located in the town of Ozzero, in the province of Milan, Lombardy, Italy. The creamery is well known for its commitment to authentic production methods and the exclusive use of fresh cow’s milk sourced from local farms.

Among their most renowned products is Gorgonzola, the famous Italian blue cheese, which Arioli produces in both dolce and piccante varieties, offering a rich, creamy texture and pronounced aromatic notes. Their cheeses are made in small batches, often by hand, and the aging process is carefully monitored to develop distinctive flavors and aromas.

The dairy enjoys an excellent reputation among both customers and culinary professionals, and their products can be found in specialty stores and restaurants throughout Italy.Expand

Caseificio Carena is a family-run dairy located in Caselle Lurani, in the Lombardy region of Italy, which has been nurturing the tradition of handcrafted dairy production for generations. Since its beginnings, the dairy has remained true to its artisanal approach, relying exclusively on high-quality milk from carefully selected local suppliers.

Their philosophy is based on simple and honest values: transparency, commitment to quality, and respect for natural ingredients. Caseificio Carena offers a wide selection of fresh, semi-hard, and aged cheeses – including the renowned Taleggio, a traditional Lombard cheese with Protected Designation of Origin (DOP) status, which they produce using time-honored techniques.

With many years of experience and ongoing development, Caseificio Carena successfully combines tradition with innovation, preserving the authenticity of flavor and a strong connection to the territory in which it operates.Expand