Lombard cheeses

Gorgonzola (, ) is an Italian blue cheese made from unskimmed cow's milk, believed to have been created in the 9th century, now with use of its name controlled under the criteria of a Protected Designation of Origin (PDO).

Mascarpone (, ; ) is a soft Italian dairy product obtained by acid-heat coagulation of cream. It is a dairy cream, not a cheese in the technical sense, as it is made without rennet and does not undergo true curd formation. It is recognized as a prodotto agroalimentare tradizionale (PAT).

Italian cheese

semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio with protected designation of origin status

Italian cheese

Stracchino (), also known as crescenza (), is an Italian cow's milk cheese typical of the regions of Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia, and Liguria. It is eaten very young, has no rind and has a very soft, creamy texture and normally a mild, slightly acidic flavour. It is normally square in shape.

Italian cheese

thumb|right Silter is an Italian hard cheese made within the Lombardy region, around province of Brescia and surrounding areas, and traditionally produced with unpasteurised cows milk during summer months and September, is brined, and aged for a minimum of 6 months.

Italian cheese

Italian cheese

protected designation of origin

thumbthumb Robiola is an Italian soft-ripened cheese of the stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's, and sheep's milk. One theory is that the cheese gets its name from the comune (municipality) of Robbio, in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color of the seasoned rind.

Raspadüra is a way to serve grana cheese, presenting it as very thin sheets, scraped with a special knife from a wheel of Granone Lodigiano or from a "young" cheese of the grana family, that is aged from four to six months.