Top 79 Italian Pasteurized Milk Cheeses

Though there are many buffalo mozzarella cheeses made with a combination of buffalo and cow's milk, to be labeled as such, the genuine mozzarella di bufala campana must be made from 100% domestic water buffalo milk and produced either in Campania or the neighboring Lazio, Apulia and Molise regions. Buffalo milk is known to be higher in calcium and protein while lower in cholesterol, which makes this mozzarella cheese particularly prized and sought after. Buffalo mozzarella always comes packaged in brine; it has a mild yet slightly sour taste, and goes well with various Italian antipasti dishes, especially with classics like the Caprese salad.Expand

Made from cow's milk, in particular, mozzarella and cream, Burrata di Andria is popularly known as 'the queen of cheeses'. It originates from Apulia, namely the town of Andria, and although Burrata has been produced only since 1950s, it has already become an Italian classic, despite its relatively short history. The outer shell of this fresh cheese is solid mozzarella, while the inside contains both mozzarella and cream, giving this masterfully created delicacy an unusual, soft texture. Burrata has a delicate yet rich flavor of fresh milk and it is most often served seasoned with just salt, pepper and drizzled with extra virgin olive oil but it also pairs beautifully with bruschettas topped with prosciutto, figs, tomatoes and various fresh vegetables.Expand

Stracciata is an artisan Italian cheese produced in Molise. It is made from cow's milk. The curd is cut or torn, and it is then stretched into ribbons that can be folded or braided. Although stracciata is usually snow-white, in spring and summer it develops a yellowish hue. On the outside, it is buttery, mild, sweet, fresh, and slightly salty, while the inside is milky and piquant. The cheese melts in the mouth easily, leaving notes of warm melted butter on the palate. The name stracciata is derived from the verb stracciare, meaning to tear. It is recommended to eat stracciata with prosciutto, olive oil, and crusty bread.Expand

Stracciatella is a traditional cheese hailing from Puglia. This cheese is actually the inside of the burrata, made from shredded threads of mozzarella di bufala (sfilacci, made from water buffalo's milk) that are mixed with fresh cream. The texture is silky, buttery, almost runny, and creamy, while the flavors are fresh, milky, and slightly acidic. Stracciatella is very versatile, and due to its mild flavors it can be served with almost anything – from pastas and risottos to pizzas and bruschettas.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

Ciliegine is a traditional type of mozzarella cheese. It consists of small and smooth white balls of mozzarella that's made with pasteurized cow's milk, or sometimes with water buffalo's milk. Ciliegine are just a bit smaller than bocconcini, another type of mozzarella balls that can often be used interchangeably with ciliegine. The texture is soft, spongy, and elastic, while the flavors are mild, delicate, fresh, and milky. These small mozzarella balls are typically sold in their own brine and used in various salads and appetizers. The name ciliegine is derived from the Italian word for cherry, referring to the size of the cheese.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

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

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

Luigi Guffanti 1876 is a renowned Italian cheese company based in Arona, in the Piedmont region, known for its multi-generational expertise in aging and refining cheeses. Founded in 1876 by Luigi Guffanti, the company began its journey by aging Gorgonzola in an abandoned silver mine in Valganna, taking advantage of its consistent temperature and humidity conditions for optimal cheese maturation. Over time, the expertise gained in aging Gorgonzola expanded to include a wide variety of other cheeses. Luigi Guffanti 1876 offers an extensive selection of cheeses, including those made from cow’s, sheep’s, goat’s, and buffalo’s milk, as well as blended varieties. The company also welcomes visitors to its aging cellars in Arona, where guests can experience the cheese aging process firsthand and enjoy guided tastings of their artisanal products.Expand

Lattebusche is a well-known Italian dairy cooperative based in the town of Busche (municipality of Cesiomaggiore) in the province of Belluno. Founded in 1954 as a local milk processing cooperative, it is now considered one of the leading dairy producers in northern Italy. The cooperative operates several production facilities, including dairies in Busche, Sandrigo, Resana, and Chiusa di Pesio, where a wide variety of cheeses, butter, milk, and other dairy products are made, mostly from milk supplied by local farmers. Lattebusche places strong emphasis on the quality of raw materials, product traceability, and sustainable practices in agriculture and milk processing. Its products often carry DOP (Denominazione di Origine Protetta) certifications, which guarantee the authenticity of origin and traditional production methods.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

Igor Gorgonzola is one of the most renowned Italian producers of Gorgonzola, the traditional blue-veined cheese with Protected Designation of Origin (DOP) status. The company was founded in 1935 and is based in Novara, in the Piedmont region—an area considered the heart of Gorgonzola production. Over the decades, Igor has grown from a small family-run workshop into one of the leading manufacturers and exporters of Gorgonzola cheese worldwide. Their product range includes several types of cheese, notably Gorgonzola Dolce—a mild, creamy version, and Gorgonzola Piccante—a stronger, more mature variety with a pronounced flavor, aimed at more demanding palates. Igor combines traditional cheesemaking techniques with modern technologies to ensure consistent quality and authenticity in every product.Expand

Mila Südtirol is a leading dairy cooperative from South Tyrol, known for producing high-quality dairy products rooted in Alpine tradition, environmental respect, and sustainable development. Founded in 1962 as an association of milk producers from the Val Venosta valley, Mila has grown over the decades into a symbol of quality and authenticity. Today, the cooperative brings together around 2,200 mountain farmers whose farms are mostly located at altitudes above 1,000 meters, ensuring exceptional freshness and purity of raw milk. Mila offers a wide range of dairy products, reflecting the richness of the region and the care of its farmers. Mila operates two modern production facilities: one specialized in the processing of milk, yogurt, cream, butter, and skyr, and another focused on the production of hard cheeses, mascarpone, and additional quantities of skyr. Mila is deeply committed to preserving local culture and nature, promoting sustainable agriculture and animal welfare in every aspect of its operations.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

Biraghi is one of the largest dairy producers in Italy, with its modern production facility located in Cavallermaggiore, in the Piedmont region. The production process at Biraghi combines advanced technology with deeply rooted traditional methods, placing special emphasis on quality control and the origin of raw materials. All products are made from 100% Italian milk sourced exclusively from local farms in Piedmont. Among the most important products is Gran Ricotta Biraghi, which undergoes a lengthy aging process under precise temperature and humidity control in specially designed rooms. Biraghi successfully merges industrial capacity with the care typical of artisanal production, maintaining a strong focus on quality, local sourcing, and product innovation.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

Caseificio Valsamoggia is a family-run dairy established in 1974 in Monteveglio, part of the municipality of Valsamoggia in the Emilia-Romagna region of Italy. Founded by Sigfrido Manzini and his wife Luisa Cocchi, the dairy was created with the aim of preserving traditional cheesemaking skills. Today, it is successfully operated by the second and third generations of the Manzini family. Over the decades, Caseificio Valsamoggia has built a strong reputation based on quality, dedication, and respect for local recipes. Among their products are both fresh and aged cheeses, including their creamy mascarpone, made from carefully selected milk and known for its smooth texture and rich, full flavor. The mascarpone from this dairy is especially appreciated for its versatility in the kitchen - it is used in desserts like tiramisu, as well as in savory dishes such as risottos and sauces. Through a combination of tradition, innovation, and local ingredients, Caseificio Valsamoggia remains true to its family heritage and commitment to quality, recognized by both local and international customers.Expand