Pecorino romano is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name pecorino simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than a brand: "[formaggio] pecorino romano" is simply "sheep's [cheese] of Rome".
Caciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged southern Italian provolone cheese, with a hard edible rind.
Asiago is a cow's milk cheese, first produced in Asiago in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe. It is classified as a Swiss-type or Alpine cheese.
Toma is a soft or semi-hard Italian cow's milk cheese, noted for its excellent melting qualities. It is made primarily in the Aosta Valley and Piedmont regions of Northwestern Italy. Toma varies with region and locale of production, and is closely related to the French tomme.
Tyrolean grey cheese is a strongly flavoured, rennet-free cows-milk acid-curd cheese made in the Tyrolean Alp valleys, Austria. It owes its name to the grey mold that usually grows on its rind. It is extremely low in fat and it has a powerful penetrating smell. The cheese produced in Austria is registered as protected designation of origin (PDO), Austria generally indicated in German as g.U. under the official name Tiroler Graukäse The registration of the PDO states that its production has been a significant element of Tyrolean peasant gastronomy for centuries. Graukäse produced in Italy is protected by a prodotto agroalimentare tradizionale (PAT) designation. Graukäse making became widespread on farms due to the simplicity of making and the availability of low-fat milk after the fat had been taken for use in butter making.
Vino Nobile di Montepulciano is a red wine with a denominazione di origine controllata e garantita status produced in the vineyards surrounding the town of Montepulciano, Italy. The wine is made primarily from the Sangiovese grape varietal, blended with Canaiolo Nero (10%–20%) and small amounts of other local varieties such as Mammolo. The wine is aged for 2 years ; three years if it is a riserva. The wine should not be confused with Montepulciano d'Abruzzo, a red wine made from the Montepulciano grape in the Abruzzo region of east-central Italy.
Prodotto agroalimentare tradizionale (PAT) is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union. A list of approved products is published by the Ministry of Agricultural, Food and Forestry Policies. It lists only products that do not qualify for pan-European approval, and as such PAT is only applicable within Italy.
Formaggio di fossa is an Italian cheese originating from Sogliano al Rubicone, in the province of Forlì-Cesena, Emilia-Romagna. The cheese's name, which literally means "cheese of the pit", is derived from the process of ripening the cheese in special pits dug in tuff rock. The cheese is currently produced in the areas between the Rubicon and Marecchia river valleys. In 2009 formaggio di fossa was granted denominazione di origine protetta status, the Italian equivalent of protected designation of origin.
The Valle del Belice is the valley of the Belice river, in south-western Sicily, Italy. It lies in the provinces of Agrigento, Palermo and Trapani.
The Laticauda is a breed of domestic sheep from Campania and Calabria, in southern Italy. It is a fat-tailed breed, which gives rise to the name Laticauda, "broad-tailed". It is raised mainly in its area of origin in the provinces of Avellino, Benevento and Caserta, but is also found in the provinces of Cosenza, Matera and Naples. Like the Barbaresca breed of Sicily, it appears to result from the hybridisation of local breeds with Barbary sheep of Maghrebi origin. It has been suggested that these were first brought to the area by the Bourbon king Charles VII of Naples.
The Gentile di Puglia is a breed of domestic sheep indigenous to southern Italy. It originates from the Tavoliere di Foggia, a large plain in the northern part of Puglia, and is raised mainly in that region; a few are found in neighbouring regions. The Gentile di Puglia is sometimes known as the Merinos d'Italia, or Italian merino.
The Delle Langhe, also called Pecora delle Langhe or Langarola, is a breed of domestic sheep indigenous to Piedmont, in north-western Italy. It is a rough-woolled breed of southern Mediterranean type, and originates from the mountainous area of the Alta Langa, where the Apennines meet the Alps, in the province of Cuneo. It is raised mainly in the Langhe, but is found in several other regions of Italy including Abruzzo, Basilicata, Emilia–Romagna, Liguria and Tuscany.
Spressa delle Giudicarie is an Italian cheese that comes from the region of Trentino-Alto Adige/Südtirol. The Spressa delle Giudicarie can be consumed fresh after three months, while curing takes more than six months. The cheese is made in cylindrical shape, about 25 cm (9.8 in) in diameter. The crust is brown, the interior of the cheese is white to very pale yellow with small to medium-sized holes. The cheese is eaten when still young. It is a cow's milk cheese Rendena race mostly, from two milkings, the evening and the morning.
Pecorino di Filiano is a firm cheese from the Italian region of Basilicata made from sheep milk. It was granted protected designation of origin (PDO) in 2007.
Prescinsêua is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. In Italian it is also referred to as quagliata or cagliata. It is recognised by P.A.T. .
Quartirolo Lombardo is a soft cheese made with cow's milk, which has a Protected designation of origin (PDO) status.
