{"id":5051,"date":"2013-08-12T14:18:21","date_gmt":"2013-08-12T13:18:21","guid":{"rendered":"http:\/\/walks.friday.ie\/?p=5051"},"modified":"2026-02-06T17:09:28","modified_gmt":"2026-02-06T17:09:28","slug":"cheese-of-italy","status":"publish","type":"post","link":"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/cheese-of-italy","title":{"rendered":"Italian Cheeses: 10 Amazing Picks, from Asagio to Taleggio"},"content":{"rendered":"

Move over, France, Italian cheeses are some of the world’s best. Not to mention the most famous!\u00a0From Gorgonzola to Asiago, Mozzarella to Fontina, parmesan to to provolone, Italy’s cheeses are world-renowned, too!<\/p>\n

So it’s no surprise that many Italian cheeses are so beloved, they’ve been recognized as Denominazione di Origine Protetta<\/em> or DOP (literally \u201cProtected Designation of Origin\u201d) products for their high quality, local production, and traditional recipes. In fact, historic cheese-producing towns take great pride in their characteristic cheese; you’ll often find signs boasting local products (like “Home of Fontina”!) as you pass through. After all, some Italian towns have been using the same tradition for over 1,000 years.<\/p>\n

When tasting Italian cheeses, therefore, always look for the “DOP” seal, it’s the best guarantee that what you’re tasting is what the product is supposed to be. (Just do a taste-test of your average “buffalo mozzarella” from a U.S. grocery store and of the real deal in Italy, and you’ll get why that’s so important!). Here are some of our favorite Italian cheeses!<\/p>\n

Find out more about Italy’s DOP foods and what DOP really means<\/a>!<\/strong><\/p><\/blockquote>\n

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Italian cheese? Yes, please!<\/p><\/div>\n

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