Italy has over 2,500 traditional cheese varieties worldwide. Italy produces 52 cheeses at European level. Italy ranks third in EU cheese production. Lombardy leads with 77 protected cheese varieties
Cheese is a dairy product made by coagulation of milk protein casein. Over a thousand types exist, varying by origin, pasteurization and processing. Production involves acidification, rennet addition and curd separation. Cheese is more compact and has longer shelf life than milk
Brie is a soft cow's milk cheese from the Brie region of France. Pale with greyish tinge under white mould rind. Contains 60-75% butterfat, slightly higher than Camembert. Produced from whole or semi-skimmed milk at 37°C
Mozzarella is a semi-soft Italian cheese made from cow's or buffalo milk. Traditional production uses pasta filata method with pH 5.2-5.5. First mentioned in 1570 by Bartolomeo Scappi. Italian buffalo mozzarella is PDO since 1996
Originates from English village of Cheddar in Somerset. Hard, off-white cheese with sometimes sharp taste. Traditional production requires caves for ideal maturation. Joseph Harding modernized production in 19th century
Blue cheese contains harmless blue/green mold streaks from penicillin source. Available in various textures from soft to firm and intense. Some varieties are considered world's best and regularly win awards