Why can Italy monopolize eight out of the top ten cheeses in the world?
Among the top 100 global cheeses selected by the authoritative food guide Taste Atlas, Italian cheese has demonstrated absolute dominance – occupying eight out of the top ten. These cheeses not only represent Italy’s long-standing dairy industry, but have also become sought after by global food enthusiasts.
1. Parmigiano Reggiano PDO: King of Cheese
Parmesan cheese ranks first and is known as the “king of cheese”. It was born in the medieval city of Parma, using semi skimmed raw milk produced by cows that consume high-quality forage as raw material. The maturation time of cheese ranges from 12 months to 36 months, and the longer the time, the richer and more complex the flavor. This hard cheese is not only the soul ingredient for pasta and stews, but can also be sliced and paired directly with fruits or nuts to enjoy its delicate texture and nutty aroma.
2. Gorgonzola PDO: a collision of spiciness and softness
Gogonzola, ranked second, is a classic Italian blue cheese, available in two types: spicy and sweet. It is made from pasteurized milk and aged for at least 80 days to form a unique blue-green texture and rich creamy flavor. Spicy flavors are suitable for pairing with port wine, while sweet flavors are often applied to bread or incorporated into Italian seasoned rice to add depth to the dish.
3. Burrata Cheese: Fresh Magic on the Tongue
Bruta cheese from the Apulia region ranks third and is a representative of handmade cheese. Its outer layer is made of elastic mozzarella cheese, while its inner core is wrapped in fresh cream and crushed curd, with a cloud like soft texture and a milky aroma. This cheese must be consumed within 24 hours of production to taste its freshest flavor, and is often used in salads or paired with tomatoes and olive oil to highlight its refreshing qualities.
4. Grana Padano PDO: The Beauty of Grains Inherited for Thousands of Years
Grena Padano cheese, originating in the 11th century, ranks fourth and is produced in the Po River basin in northern Italy. It is made from unpasteurized semi skimmed milk and aged for 9 to 20 months to form a unique granular texture. Over time, the taste of cheese gradually becomes rich from mild, with nutty and caramel aromas, making it suitable for grinding and sprinkling on pasta or as a standalone table cheese.
5. Stracchino di Crescenza: Cream like tenderness
The sixth ranked Strachino cheese is known for its soft and delicate texture, made from milk or buffalo milk, with a smooth and creamy taste, accompanied by a light fruity and sweet aroma. It is often used as a sauce or paired with fresh fruits, cold dishes, and a glass of white wine, becoming a classic snack in northern Italy.
6. Mozzarella di Bufala Campana PDO: a refreshing choice for the Mediterranean
The seventh ranked buffalo mozzarella cheese is strictly made from 100% Italian buffalo milk and certified by PDO. This cheese has a soft texture and a slight sour taste. It is commonly used in pizzas, salads, or for direct consumption. Its high calcium and low cholesterol characteristics also make it popular among healthy eating enthusiasts.
7. Pecorino Sardo PDO from Sardinia: The Wild Flavor of Sheep Milk
Pecorino cheese from Sardinia ranks ninth, made from local sheep milk and possessing a unique aroma. It is divided into two types: soft type and spicy type. The former has a delicate and sweet taste, while the latter has been aged for at least 2 months, with a strong and stimulating taste, suitable for pairing with bread or as an appetizer.
8. Pecorino Tuscany PDO: The Taste of Spring
The tenth place Tuscan Pecorino cheese originated in the 15th century and was originally made from fresh goat milk in spring, hence the name “March Cheese”. It retains the natural sweetness of goat milk, with textures ranging from fresh to ripe. It can be ground for pasta or sliced to pair with jam or honey, showcasing the rustic flavor of Tuscany.
The Taste Atlas ranking is not only a recognition of Italian cheese, but also a collective debut of the EU cheese industry. Here, each country endows cheese with a distinct personality through unique craftsmanship and ingredients, collectively proving the high quality and richness of EU cheese.