This cheese received its designation of origin in 1995. The production area for this cooked-curd cheese is located in the province of Sondrio in the Lombardy region, and the raw milk used comes exclusively from farms or dairies within the province.
Its flavor is mild, but it can become more intense and sharp depending on its aging time, which is normally around 70 days.
Primarily used as a melting cheese, it is also an excellent table cheese. In fact, it is featured in several traditional Valtellina recipes, such as Pizzoccheri or Sciatt.
The production of this cheese is strictly tied to the Piedmont alpine region in northwestern Italy since it received its designation of origin in 1996.
Produced in the Aosta Valley, near the French and Swiss borders, this semi-firm cheese made from Aosta Valley cow’s milk was recognized as a product with a designation of origin in 1996.
Taleggio has been a Protected Designation of Origin (PDO) cheese since 1996. The milk must come exclusively from certain provinces in Lombardy.
This Controlled Designation of Origin (PDO) cheese is made from pasteurized whole cow’s milk sourced exclusively from the mountainous Asiago region, a municipality in the Veneto region of northern Italy, at an altitude of over 600 meters.
Produced in the Lombardy and Piedmont regions, this traditional cow’s milk blue cheese received its designation in 1996.