The whole of the Italian peninsula has over 400 different kinds of cheese, and each region specializes in its own variety and methods of production. Not all cheeses in Italy are created equal within any given region because farmers are known for using ingredients that are readily available, such as milk from cows, buffalo, goat, or sheep. While you may be familiar with classic cheeses like mozzarella and Parmesan, Italy has a wide assortment of cheeses classified by texture, age, and processing, with a number of histories dating back to the Roman empire more than two millennia ago.
Best Places to Visit: Emilia-Romagna | Puglia | Campania | Lombardy
Italy’s mountains, coastline, and plains support the unique characteristics of the various cheeses for which each region is known. Because of the terrain, the milk from the animals will transform the flavors and texture of the cheese. The most celebrated places for cheeses in Italy highlight popular flavors and the focus of local communities on traditional cheese-making techniques, such as in Emilia-Romagna, Puglia, Campania, and Lombardy.
Best Time to Visit: | March to October |
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