Italian cheeses

Mozzarella is a semi-soft non-aged cheese prepared using the ('stretched-curd') method. It originated in southern Italy.

Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others.

Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. However, modern ricotta is often made from milk instead of whey. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

thumb|Burrata di bufala with sliced tomatoes Burrata () is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream.

Provolone (, ) is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is northwestern Italy and, in particular, the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.

Fontina (French: fontine) is a cow's milk cheese, first produced in Italy. Over time, production of fontina has spread worldwide, including to the United States, Denmark, Sweden, Canada, France, and Argentina.

Italian cow's milk cheese

'''''' () is a southern Italian cheese made from cow's milk, or less commonly from milk of other species. It is a cheese, in which the fresh curd is left in its own whey for several hours to allow the acidity to develop as lactose converts to lactic acid. Artisanal cheese makers generally form the cheese into a round shape, then tie a string around the mass one-third of the distance from the top, before hanging it to dry, leaving the resulting cheese in a pear-like shape. This process is sometimes referred to as "strangling" the cheese.

cheese made of Mediterranean buffalo milk

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type of cheese from buffalo milk, often pulled into shreds

type of cheese

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Italian cheese

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Italian pressed cheese

Italian cheese

Vastedda () is the traditional Sicilian bread used to prepare the pani câ meusa, a sandwich of veal spleen. It often also includes caciocavallo and ricotta toppings. Vastedda is most common in the city of Palermo.

Italian cheese

thumb|Caciotta Caciotta, from the Tuscan , is a type of cheese produced in Italy from the milk of cows, sheep, goats, or water buffalo. Caciotta has more than a dozen variations.

() is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. In Italian it is also referred to as or . It is recognised by .

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thumb|Pizza topped with acorn squash and dolcelatte Dolcelatte (, ; 'sweet milk') is a blue veined Italian soft cheese. The cheese is made from cow's milk and has a sweet taste.

thumb|upright 0.8|Bruss from Liguria (Mendatica) packed in a plastic bowl thumb|upright 0.8|Bruss on a Triora bread slice Brös (also Bros, Bross, Brus or Bruss) is a Piedmontese and Ligurian preparation of cheese and grappa which, in former centuries, was typical of the peasant cuisine of the Upper Langa and West Liguria. Its pungent flavour gave rise to the proverb “Only love is stronger than Brös”. It has been conjectured that its name derives from Bresse.

type of Italian cheese