What to eat in Italy: 5 of the best Italian cheeses

Where can you find the best cheese in Italy? From the mountains of the Aosta Valley to the sunny landscapes of Sicily, Italy is a paradise for cheese lovers. If you’re planning a trip, sampling authentic Italian cheeses should be at the top of your foodie itinerary.

In this guide, we explore five Italian cheeses with PDO status (Protected Designation of Origin), meaning they are made according to strict traditional methods in their native regions. Each cheese carries centuries of history and flavour, offering a true taste of Italian culinary heritage.

So, if you’re wondering which cheeses to try in Italy, here are five you won’t want to miss.

Fontina Valdostana PDO – Aosta Valley

One of the most famous cheeses in northern Italy, Fontina Valdostana comes from the Aosta Valley and has held PDO status since 1996. This semi-soft, rich cheese is made with fresh cow’s milk and has a creamy texture with a surprisingly sweet flavour.

Fontina PDO Wikimedia commons

Typical dishes with Fontina:

• Polenta concia – a hearty polenta layered with Fontina and finished with melted butter.
• Seupetta di Cogne – a rustic soup of bread, rice, broth, and melted Fontina.
• Gratin di pane e Fontina – a baked bread-and-cheese dish with eggs and milk.

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Montasio PDO – Friuli Venezia Giulia

Dating back to the 13th century, Montasio is a hard cheese from Friuli Venezia Giulia, named after the Montasio plateau. Its flavour evolves with age: young Montasio is mild and creamy, while extra-mature versions are aromatic and intense.

Montasio PDO Wikimedia commons

Traditional dishes with Montasio:

• Lasagne al radicchio e Montasio – lasagne layered with radicchio and Montasio.
• Polpettine di carciofi – artichoke meatballs with a melted Montasio centre.
• Blecs alla friulana – rustic pasta sautéed with butter and topped with Montasio.

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Casciotta d’Urbino PDO – Marche

From the rolling hills of Marche, Casciotta d’Urbino is a soft, sweet cheese with a delicate flavour. Made mainly with sheep’s milk and a touch of cow’s milk, it was loved by Michelangelo and even Pope Clement XIV.

Casciotta d'Urbino PDO consigliaricette.com

Dishes featuring Casciotta d’Urbino:

• Rotolo salato con zucchini e Casciotta – a savoury roll filled with courgettes and Casciotta.
• Spaghetti con fiori di zucca – pasta with courgette flowers and Casciotta fondue.
• Semifreddo alla Casciotta – a light frozen dessert with strawberry purée.

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Canestrato Pugliese PDO – Puglia

Produced mainly in Bari, Canestrato Pugliese is a traditional sheep’s milk cheese aged in woven baskets (hence its name). Fresh Canestrato is mild and delicate, while aged versions develop a sharper, tangier taste.

Canestrato Pugliese PDO formaggio.it

Recipes with Canestrato Pugliese:

• Pasta al forno con Canestrato – baked pasta layered with mozzarella, meatballs, and grated Canestrato.
• Flan di cipolla con fonduta di Canestrato – onion flan with Canestrato fondue and vincotto.
• Bombette pugliesi – pork rolls stuffed with Canestrato, bacon, and herbs.

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Vastedda della Valle del Belice PDO – Sicily

Our journey ends in Sicily, home to the unique Vastedda della Valle del Belice. Made from local sheep’s milk, it is one of the few stretched-curd sheep’s cheeses in the world, offering a fresh, tangy flavour.

Vastedda PDO Wikimedia commons

Sicilian specialities with Vastedda:

• Focaccia con Vastedda e pomodori secchi – focaccia with sundried tomatoes and Vastedda.
• Risotto mantecato con Vastedda – creamy risotto with Vastedda, capers, wild fennel, and a hint of chilli.

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Final thoughts: the best cheese in Italy

From Fontina in the Alps to Vastedda in Sicily, Italy’s cheeses reflect the landscapes, traditions, and flavours of each region. Whether you’re exploring the country on holiday or searching for authentic Italian produce at home, these PDO Italian cheeses are essential tasting experiences.

So next time you’re in Italy, don’t just admire the scenery—make sure you taste it too, one cheese at a time.