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Other cheese photos: Pecorino © Tina Lorien, Ricotta © Emiliano Spada
Photos of the YourGuidetoItaly.com banner (from left to right): (on campus) Sean Locke, (red deckchair) Valentina Jori, (chianti botlle) Donald Gruener, (zucchine) Barbara Bar, (Fiat 500) Luca di Filippo, (coloseum) Alek von Felkerzam.
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See also:
Popular drinks of Italy
Regional specialities of Italy
Italian cuisine
Provolone del Monaco

Puzzone di Moena

Quartirolo Lombardo



Ricotta Romana
Pecorino (sheep's milk cheese) wrapped in red radicchio, leak and green cabbage
Pecorino (Toscano)
A soft or semi-hard table or grating cheese made from sheep's milk. The cheese is cylindrical in form with a distinctive, savoury taste. The soft variety has a yellow-colored rind and white paste, while the rind and paste of the semi-hard pecorino are slightly darker in color. Pecorino Toscano is produced all over Tuscany as well as in several town districts in the provinces of Perugia and Viterbo.
Pecorino Romano
The most popular of all Pecorino cheeses and probably also one of the oldest cheeses. The Roman agronomist Lucius Moderatus Columella already mentioned it in his treatise De Re Rustica in the 1st century AD. Consumed as table cheeses, sliced or grated. Some typical Roman dishes are topped with Pecorino.
Pecorino romano
Pecorino sardo
Pecorino Sardo
Pecorino cheese produced in Sardinia.
Robiola di Roccaverano




Spressa delle Giudicarie



Toma Piemontese

Valle d'Aosta Fromadzo

Valtellina Casera

Italian Cheeses
(Pecorino, Provolone, Ricotta, Robiola, Taleggio)
(also see: from Asiago to Formai de Mut and
from Gorgonzola to Parmigiano)

For Popular Italian foods, see: Italian foods