Check out Italy's top cheese brands, from the bold Pecorino Romano to the creamy Burrata. Get into these authentic Italian brands and step up your next meal with these cheesy gems!
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Jump To
- What Makes Italian Cheese So Good?
- How to Choose the Best Italian Cheese Brands
- Can you buy Italian cheese in the U.S.?
- The Best Italian Cheese Brands
- 1.Parmigiano Reggiano
- 2. Mozzarella di Bufala
- 3. Grana Padano
- 4. Ricotta
- 5. Pecorino Romano
- 6. Gorgonzola
- 7. Asiago
- 8. Burrata
- 9. Provolone
- 10. Mascarpone
- 11. Taleggio
- 12. Fontina
- How to Pick Good Italian Cheese: Getting Certified DOP!
If you're looking for the best Italian cheese brands, I'm going to be honest - what matters more is knowing which cheeses to buy and how to use them. After spending every summer in Italy, these are the ones I actually look for at the market, from creamy burrata to sharp Parmigiano Reggiano.
What Makes Italian Cheese So Good?
Italian cheese stands out for a reason, and once you taste the real thing, you get it immediately. It comes down to tradition, quality ingredients, and strict standards that protect how these cheeses are made.
One thing I always look for when buying Italian cheese is the DOP label. It stands for Denominazione di Origine Protetta, which means the cheese is made in a specific region using traditional methods. If you see Parmigiano Reggiano or Mozzarella di Bufala Campana with that label, you know you're getting the real deal. If you're not familiar with it, I break it down more in this guide on DOP.
What I've noticed from spending time in Italy is how much the region changes the flavor. Cheeses from the north, like Parmigiano Reggiano, tend to be richer and more aged, while southern cheeses like burrata are softer, creamier, and meant to be eaten fresh.
Then there's the milk. Many traditional Italian cheeses use high-quality cow's, sheep's, or buffalo milk, often from local farms. That alone makes a huge difference in taste and texture.
For me, the biggest difference is simplicity. Italian cheese doesn't try to do too much. It focuses on a few high-quality ingredients, and that's exactly why it tastes so good.
How to Choose the Best Italian Cheese Brands
When I'm shopping for Italian cheese, I always keep a few things in mind:
- Look for DOP labels for authenticity
- Avoid generic names like "parmesan" and go for Parmigiano Reggiano
- Choose fresh cheeses (like burrata) when you want something creamy
- Go for aged cheeses (like pecorino) when you want stronger flavor
Can you buy Italian cheese in the U.S.?
Yes, you can buy Italian cheese in the U.S., and Amazon makes it easy. Parmigiano Reggiano, Pecorino Romano, and Gorgonzola are all available in different sizes. Amazon sells popular Italian brands and DOP-certified cheeses, so you know they're legit. Other specialty sites like Gourmet Food World and Supermarket Italy have even more options and deliver right to your door.
The Best Italian Cheese Brands
Italian cheeses are known worldwide for their variety, flavor, and quality. Here are some of the top Italian cheese brands and popular types used in different ways:
1.Parmigiano Reggiano
For me, this is the one cheese I always have in my kitchen. It's salty, nutty, and way more complex than anything labeled "parmesan." I usually break it into chunks and eat it with fruit or shave it over pasta.
- Milk: Cow's milk
- Texture: Hard, aged
- Taste: Nutty, salty, rich
- Best for: Pasta, risotto, snacking
👉When buying, I always look for "Parmigiano Reggiano DOP" on the rind. Anything else just doesn't compare.
2. Mozzarella di Bufala
This is completely different from the mozzarella you're probably used to. It's softer, creamier, and has that fresh, milky flavor that makes simple dishes taste amazing.
I always order this in Italy with just tomatoes, olive oil, and salt. That's it - no need to overcomplicate it.
- Milk: Water buffalo milk
- Texture: Soft, fresh
- Taste: Creamy, slightly tangy
- Best for: Caprese salad, pizza, fresh dishes
3. Grana Padano
This is often compared to Parmigiano Reggiano, but it's a bit milder and more affordable.
I use this when I want that same salty, nutty flavor but don't want to use the more expensive option.
- Milk: Cow's milk
- Texture: Hard, aged
- Taste: Mild, nutty, less intense
- Best for: Grating, pasta
4. Ricotta
Ricotta is one of the most versatile Italian cheeses. It's light, slightly sweet, and works in both savory and sweet dishes.
Milk: Cow's milk
Texture: Semi-soft to hard
Taste: Mild to sharp depending on age
I use it all the time - from filling ravioli to spreading it on toast with honey. It's one of those staples that always works.
- Milk: Cow, sheep, or goat
- Texture: Soft, creamy, grainy
- Taste: Mild, slightly sweet
- Best for: Pasta fillings, desserts, spreads
5. Pecorino Romano
If you like bold, salty flavors, this is the one. It's made from sheep's milk and has a sharper taste than Parmigiano Reggiano.
I personally use this for dishes like cacio e pepe or amatriciana because it melts differently and adds a stronger kick.
- Milk: Sheep's milk
- Texture: Hard, aged
- Taste: Salty, sharp, intense
- Best for: Pasta dishes, grating
6. Gorgonzola
This is Italy's version of blue cheese, and it can range from mild and creamy to really strong depending on the type.
I prefer the creamier version (Gorgonzola Dolce). It melts beautifully into pasta or risotto and adds a rich, slightly tangy flavor.
Milk: Cow's milk
Texture: Soft to semi-soft
Taste: Tangy, bold, slightly spicy
Best for: Sauces, risotto, cheese boardsey.
7. Asiago
Asiago changes a lot depending on how long it's aged. Fresh Asiago is мягкий and mild, while aged Asiago becomes sharper and more similar to Parmigiano.
I usually go for aged Asiago when I want something slightly different but still familiar.
Best for: Grating, sandwiches, cheese boards
8. Burrata
Burrata is one of those cheeses that feels a little extra, but in the best way. The outside is mozzarella, and the inside is filled with creamy stracciatella.
For me, this is something I serve when I want a dish to feel special with almost no effort. Just add olive oil and bread and you're done.
- Milk: Cow's milk
- Texture: Soft outside, creamy inside
- Taste: Rich, buttery, fresh
- Best for: Salads, crostini, simple plates
9. Provolone
Provolone is a great everyday cheese. It comes in both mild and sharp versions, so you can choose depending on what you're making.
I like using it in sandwiches or melted into dishes when I want something simple but flavorful.
- Milk: Cow's milk
- Texture: Semi-hard
- Taste: Mild to sharp
- Best for: Sandwiches, melting
10. Mascarpone
Mascarpone is rich, smooth, and almost like a cross between cheese and cream. It's most famous for tiramisu, but I use it in more than just desserts.
Sometimes I mix it into sauces to make them extra creamy without much effort.
- Milk: Cow's milk
- Texture: Soft, spreadable
- Taste: Sweet, buttery
- Best for: Desserts, creamy sauces
11. Taleggio
Taleggio is one of those cheeses people overlook, but it's so good. It has a strong smell, but the flavor is actually mild and creamy.
The first time I tried it, I expected it to be overpowering, but it's surprisingly balanced.
- Milk: Cow's milk
- Texture: Soft, washed rind
- Taste: Creamy, slightly tangy
- Best for: Melting, risotto, cheese boards
12. Fontina
Fontina is one of my favorites for melting. It's smooth, slightly nutty, and works really well in cozy dishes.
If I'm making something like baked pasta or fondue, this is one of the cheeses I reach for.
- Milk: Cow's milk
- Texture: Semi-soft
- Taste: Mild, nutty
- Best for: Melting, fondues, baked dishes
If I had to pick just a few Italian cheeses to always keep on hand, I'd go with Parmigiano Reggiano, burrata, and pecorino - they cover almost everything I cook.
How to Pick Good Italian Cheese: Getting Certified DOP!
If you're looking for Italian cheese, you have to know what DOP (Denominazione di Origine Protetta) is. That label assures you that the cheese is produced using traditional, local techniques. Every aspect of production, from milk to maturity, happens in one place. It's legitimate if a cheese has a DOP sticker on it.
What Is DOP Certification?
DOP accreditation means that the cheese adheres to rigorous regulations for production. Parmigiano Reggiano, for instance, has to originate in the provinces of Parma or Modena. Even the cows' diet is regulated. The same is true for Pecorino Romano, made from Sardinian or Lazian sheep's milk. These regulations ensure that the flavor comes straight from the land. No shortcuts.
How to Spot a Fake
Fake versions flood the market, especially in the U.S. Nine out of ten cheeses sold as "Parmesan" in America are knock-offs. Most are made in places like California or Wisconsin. These imitations might look close, but without that DOP label, you're not getting the real deal. Always check for the red and yellow DOP seal before buying.
Why DOP Matters
DOP certifies traditions and local economies-not just the cheese. It preserves cheesemaking and ensures regional variation. Buy DOP cheese, and you're not only purchasing food, but you're also buying into centuries-old culture.
