Top 24 Italian Mixed Milk Cheeses

Produced in the region of Basilicata, Canestrato di Moliterno is made from whole goat's and sheep's milk. It is matured in the so-called fondaci, a type of dry, cold, but well-ventilated semi-underground warehouse typical for the Moliterno area. Depending on the length of maturation, this hard Italian cheese can be either quite sweet or piquant in flavor, and it can be found marketed in three different varieties: Primitivo, ripened for up to 6 months; Stagionato, ripened for up to 12 months, and Stravecchio, ripened for over a year.Expand

Certainly the finest and most well-known cheese of Valtellina valley, Bitto is a semi-hard or hard cheese, sold after it has been aged anywhere from 40 days to 3 years. The ancient production technique of this iconic Lombardian cheese dates back to the Celts, who were expert shepherds and dairymen. Having been forced off the plains by the Romans, they found refuge in the mountainous region of Valtellina. Bitto is made from cow's milk with the addition of 10-20% of goat's milk. Young bitto is called giovane and it is soft in texture, white in color, and has a sweet flavor, similar to Gruyère. As it ages, it gets crumbly and small white dots appear on the rind. After a year of aging, it turns yellowish, has quite a sharper taste, and is typically used for grating. Thanks to its unique feature of long-term preservation, if conserved and matured well, the best Bitto cheeses can be kept for over 10 years!Expand

Caciotta refers to a range of rural Italian cheeses from central Italy. They're made from cow's, ewe's, goat's, buffalo's milk, or any combination of those. The cheese has a thin rind which hides a creamy, smooth, and semi-soft texture beneath it. The flavors are mild, sweet, milky, and slightly tangy, while the aromas are slightly sour and lactic. Caciotta is aged for a short while, under 2 months. It's recommended to pair the cheese with Merlot or Sauvignon Blanc, and serve it with vegetables, fruit, pasta, or in salads.Expand

Traditionally produced in the Apennines, namely the Emilia-Romagna's provinces of Forlì-Cesena, Rimini, Ravenna and Bologna, and the provinces of Pesaro-Urbino, Ancona, Macerata and Ascoli Piceno in the region of Marche, Fossa di Sogliano is a semi-hard cheese made from either sheep's milk (Pecorino), cow's milk (Vaccino), or both of them combined (Misto). This cheese typically matures for about 30 days before being left to ripen in the so-called 'fossa', a large pit dug into the ground and lined with straw. This way, Fossa cheese develops a strong aroma of mould and truffles, and quite a piquant flavor with a slightly bitter aftertaste. An essential ingredient of the local cuisine, Fossa di Sogliano is used either as a condiment for carpaccios or for preparing many traditional pasta dishes such as Cappelletti, Passatelli and Gnocchi. It pairs well with full-bodied red wines.Expand

Named after the town of Roccaverano, this fatty cheese is produced in Langhe, a hilly area to the south and east of the river Tanaro between the Piedmont provinces of Asti and Alessandria. Robiola di Roccaverano is a fresh or short-aged soft paste cheese made from goat and cow's milk. The origins of this creamy cheese can be traced back to the era of Celts who used to breed goats in the area. Today, this prized delicacy is celebrated with an annual festival of Fiera Carrettesca ai sapori della Robiola, held every June in Roccaverano. Robiola has a rich goaty aroma and strong, almost piquant flavor. It is typically served with fresh fruit, walnut or raisin bread, or simply some crusty sourdough bread slices. Pair it with fruity white wines.Expand

Named after the Lake Raschera which is located at the foot of Mount Mongioie in the Ligurian Alps, and also a type of Alpine hut, this semi-hard fat cheese is traditionally made in the municipality of Magliano Alpi, settled in the province of Cuneo. It is produced using skimmed cow, goat, and sheep milk. This Piedmont delicacy has quite a distinctive shape because in the past dairymen used mules to transport the cheese from the Alps down to the valleys, so it was more convenient to stack the square-shaped cheeses on top of each other. The Raschera needs to ripen for about 30 days, after which it develops a dense ivory to yellow paste and an intense, slightly spicy flavor with a pronounced aroma of goat and sheep milk.Expand

Malga is a traditional alpine-style cheese hailing from Carnia. Originally, it was produced in malgas (alpine huts). The cheese is made from skimmed and whole raw cow's milk (or a blend of cow's milk and 10% of goat's milk) and it's often left to ripen on wooden boards from one month to over a year. If aged for a longer period, it can be used as a grating cheese. This semi-hard cheese has a high fat content and a cylindrical shape. Underneath its natural rind, there is a straw-colored paste with irregular eyes. The flavors are intense, grassy, pleasant, and sometimes slightly bitter. It's recommended to pair Malga with full-bodied red wines and serve it with chetsnut honey or rye bread.Expand

Named after its town of origin, Bra is a sheep, goat and cow's milk cheese produced in the mountainous Piedmont provinces of Cuneo and Villafranca Piemonte in Turin. Bra is often used as a grating cheese and it is available in three varieties: Tenero (tender, soft), Duro (hard), and Bra d'Alpeggio - the Alpine version of Bra produced only during summer pastures and the most prized one. Bra has an intense aroma and quite a piquant flavor which becomes even more pronounced as the cheese ripens.Expand

Accasciato is a semi-hard Italian cheese made from sheep’s milk or a combination of sheep’s and cow’s milk. It has a firm texture and a fresh aroma, while its flavor is best described as sweet. Although it can be consumed fresh, the cheese is typically matured anywhere from 40 to 60 days. During the maturation period, it develops a soft, pale yellow rind. Accasciato is known as slumped cheese because it crumbles once it gets removed from the molds.Expand

Storico Ribelle is a traditional type of Italian Bitto cheese originating from the Valgerola area of Valtellina. The cheese is made from a mixture of raw cow's and Orobic goat's milk and it's left to age for a minimum of 70 days. However, some wheels are left to age for over 10 years. The cheese is produced in summer months and the cattle and goats feed on mountain pastures, which is why the milk is rich and the cheese has unique organoleptic characteristics. The texture is hard and dry with very fine eyes. The aromas are grassy, floral, and milky, while the flavors are rich and intense. It's recommended to serve the cheese with blueberry jam, rye bread, chestnut honey, and typical valtellinese delicacies such as pizzoccheri and sciatt (stuffed buckwheat fritters). Pair Storico Ribelle with a glass of full-bodied red wine.Expand

The company "Perla" was founded in Nichelino around the mid-20th century. For generations, it specialized in producing, ripening, and refining traditional Italian dairy products, with a focus on maintaining a family-like atmosphere. Perla’s products are rooted in the fertile pastures of Piedmont, where ideal conditions for raising sheep, goats, and cows contribute to high-quality milk. The company emphasizes that its success lies in its meticulous cheese production process, which follows the highest standards of excellence and a slow, 100% natural maturation process. This dedication to tradition and quality ensures the authenticity of their cheeses.Expand

Caseificio Ferruccio Podda, based in Sestu in the province of Cagliari, Sardinia, is one of the most recognized names in the island’s dairy industry. Founded in 1952 by Ferruccio Podda, the dairy built its reputation on sourcing local milk and preserving traditional Sardinian cheesemaking techniques, particularly with its focus on pecorino. Over the decades, the brand established itself as a trusted producer of authentic Sardinian cheeses made exclusively from sheep’s and cow’s milk collected from regional farms. Its flagship product, Podda Classico Stagionato, is a matured mixed-milk cheese that represents a perfect balance of tradition and artisanal quality. In 2012, the company entered a strategic partnership with the Granarolo Group, marking a turning point in its development. This collaboration enabled a modernization of production processes and access to broader distribution channels, both across Italy and internationally. While Granarolo enhanced logistics and global reach, it retained the Podda name and its distinctive recipes. Today, Podda-branded products are exported across Europe and North America, offering a combination of regional authenticity and industrial reliability, maintaining consistent quality and a strong connection to Sardinian heritage.Expand

Caseificio Morandi is an Italian cheese producer located in Roncole Verdi di Busseto, a region famous for its agricultural produce. The company specializes in the production of Parmigiano Reggiano cheese, following traditional methods that date back centuries. Caseificio Morandi controls each step of their production process, from the feeding of the cows to the aging of the cheese, to ensure high-quality products.Expand