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PDOs products represent excellence in Italian agri-food production and they are the result of a unique combination between human and environmental factors that are typical of a certain territory.
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It is a hard paste cheese with a slow maturation. It is produced between 33 provinces in 5 regions and it is one of the most appreciated Italian cheeses abroad. It is easy to find because each form is characterized by the marks of origin and selection that certify the quality, the origin and the nature of a unique and inimitable cheese.
Consorzio Grana Padano Visit the consortium's official website
Verbano-Cusio-Ossola, Vercelli, Torino, Novara, Cuneo, Biella, Asti, Alessandria.
Varese, Sondrio, Pavia, Mantova, Lecco, Lodi, Monza e della Brianza, Milano, Cremona, Como, Brescia, Bergamo.
Vicenza, Verona, Treviso, Venezia, Rovigo, Padova.
Rimini, Ravenna, Piacenza, Forlì-Cesena, Ferrara, Bologna.
It is the PDO cheese with the longest minimum maturation, which is set at 12 months. Parmigiano Reggiano is produced exclusively in some provinces, it is 100% natural and it has excellent nutritional properties. It is also naturally lactose-free.
Consorzio Parmigiano Reggiano Visit the consortium's official website
Reggio Emilia, Parma, Modena, Bologna.
A blue-veined cheese; creamy and soft with a distinctive flavor. It is produced in sweet and piquant variants. Its typical veins are caused by milk enzymes and selected moulds added during the production phase. The seasoning differs from 50 to 250 days for the 'Dolce' and from 80 to 270 for the 'Piccante'
Consorzio Gorgonzola Visit the consortium's official website
Verbano-Cusio-Ossola, Vercelli, Novara, Cuneo, Biella.
Varese, Pavia, Lecco, Lodi, Monza e della Brianza, Milano, Cremona, Como, Brescia, Bergamo.
It is a pasta filata cheese that comes with a great variety of shapes and weights thanks to the plasticity of the dough. Provolone Valpadana has two variants, the sweet one, produced with the use of calf rennet and aged for a maximum of 2-3 months, and the spicy one, produced with young goat and/or lamb rennet and with a seasoning that varies from 3 months to a year.
Consorzio Provolone Valpadana Visita il sito web ufficiale del consorzio Visit the consortium's official website
Verona, Vicenza, Padova e Rovigo.
Mozzarella di Bufala Campana
It is a fresh pasta filata cheese, whose unique characteristics are due to the fresh buffalo milk produced in the traditional area of origin and used for its production. Buffalo mozzarella has to be stored in the refrigerator, but it is recommended to take it out in advance for optimal use, so that it can be eaten at room temperature while fully savoring its taste.
Consorzio Mozzarella di Bufala Campana Visit the consortium's official website
Caserta, Salerno, Napoli, Benevento.
Roma, Latina, Frosinone.
It is a hard paste cheese produced with fresh sheep's milk, lamb rennet and native milk enzyme cultures. It has a thin ivory or straw-colored rind; the cheese paste is compact or slightly open with a color that varies from white to straw yellow. Its minimum aging varies from 5 months for the table cheese to 8 months for the grating type.
Consorzio Pecorino Romano Visit the consortium's official website
Viterbo, Roma, Rieti, Latina, Frosinone.
Medio Campidano, Sassari, Olbia-Tempio, Nuoro, Ogliastra, Oristano, Carbonia-Iglesias, Cagliari.
It is the traditional cheese of the Asiago Altopiano with a sweet and milky flavor. It is produced between Veneto and Trentino at an altitude of over 600 meters with milk exclusively coming from grazing cows. The use of exclusively mountain milk in the production imparts a natural goodness on the cheese.
Consorzio Asiago Visit the consortium's official website
Vicenza, Treviso, Padova.
Products belonging to this D.O.P.
This typical quadrangular parallelepiped shape cheese presents a distinctive aroma and a thin and soft rind. It has a sweet and aromatic flavor and sometimes comes with a truffle aftertaste. It is a natural and digestible cheese whose minimum aging is set at 35 days.
Consorzio Taleggio Visit the consortium's official website
Pavia, Lecco, Lodi, Milano, Cremona, Como, Brescia, Bergamo.
It is a short, medium or long aged fat cheese. It has an elastic and compact paste with a color that changes from ivory white to straw yellow according to the maturation. It is produced between Veneto and Friuli Venezia-Giulia and it has four variants, fresh, with a minimum maturation of 60 days, semi-matured with a minimum maturation of 4 months, matured with a minimum maturation of 10 months and extra-mature with a minimum maturation of 18 months.
Consorzio Montasio Visit the consortium's official website
Gorizia, Pordenone, Trieste, Udine.
Belluno, Treviso, Padova, Venezia.
It is a cheese with a sweet taste and a soft melts-in-the-mouth texture. It is produced in the Aosta Valley where we can find the conjunction of flowers, herbs and water which nourish the dairy cattle, thus conferring a distinctive aroma to the cheese. The paste is characterized by the presence of round holes which can be large or small and which give the cheese its typical sweetness.
Consorzio Fontina Visit the consortium's official website
Products belonging to this D.O.P.