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Italy is known to have a wide variety of cheeses. From soft cheeses such as mozzarella to the harder varieties like Parmigiano Reggiano. Let’s take a look at some of Italy’s finest.

1. Coppa

Cut: Also known as Capocollo, Coppa is cut from the neck or the shoulder of the pig and typically is air-cured and salted.

Taste: Chewy texture. Seasoned with pepper, cloves, cinnamon, and bay leaves.

Commonly used as a cold cut in platters.

3. Pancetta

Cut: The cut is coming from the pork belly and like coppa is air-cured and salted. The curing period for pancetta is around three weeks.

Taste: Porky flavour, like bacon, but without the smokiness.

Commonly used in pasta dishes, soups, and risotto.

Find our cheese in all leading supermarkets

4. Speck (Alto Adige IGP)

Cut: Speck uses the same cut as prosciutto; however, the difference is that it is smoked before it is dried. The IGP label guarantees the product’s authenticity and quality. Note: There are only 29 certified producers of speck

Taste: Brown in colour. Speck has a thick layer of marble with deep flavour and is known for its smoky taste

Commonly used in pasta dishes, risotto, on pizza or served as a cold cut in platters.

5. Guanciale

Cut: Guanciale comes from the pig’s jowls and is typically dried for about three months.

Taste: It is commonly known for its fatty flavour. Guanciale is usually seasoned with sage, garlic, rosemary, salt, and pepper.

Commonly used in pasta dishes (eg. Pasta Carbonara and Amatriciana) and on Pizza. Tip: Because of its high fat content and rich taste a large amount isn’t needed.

6. Ricotta

About the Cheese: Ricotta is a whey cheese made from leftovers in the production of other cheeses. In fact technically ricotta isn’t considered a cheese but a dairy by-product.

Taste: Creamy and sweet

Variations: Different textures and tastes

Commonly used for Desserts (eg. Cannali), Ravioli, Maltese Pastizzi

Find our cheese in all leading supermarkets

7. Mascarpone

About the Cheese: Mascarpone is made by using a cloth to drain the moisture from dairy cream. In fact Its name comes from the word “mascherpa”, which refers to the cream of milk.

Taste: Milky, creamy

Commonly used in Desserts (eg. Tiramisu) and Risotto

Other Notable Mentions

The list of Italian cheeses goes on. Other notable mentions include : Provolone, Asiago, Fontina, Montasio, Castelmagno, Taleggio, Caciocavallo and Scramorza

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