Region(s): Asiago Plateau, Trentino

Production Area(s): Vicenza, Trento and part of Padua and Treviso.

Type of Milk: Cow

Product Description: There are two main types of Asiago PDO: Asiago Fresh PDO and Asiago Aged PDO. Asiago Fresh PDO is produced with whole milk and is matured for at least 20 days. The white or slightly straw color is characterized by marked and irregular cracks and has the taste of freshly drawn milk. Asiago Seasoned PDO is produced with partially skim milk and is aged for a period of 3 to over 15 months. It is straw-colored and is characterized by small or medium-sized cracks.

Maturation: Asiago Fresh PDO’s aging period is 20-40 days. Asiago Aged PDO is also called Mezzano (aging period 4-6 months), Vecchio (aging period over 10 months) and Stravecchio (aging period over 15 months).

Flavor Profile: Asiago Fresh PDO is delicate and enjoyable and it pleasantly melts in your mouth leaving an irresistible sweet and slightly sour taste. Asiago Aged PDO has a strong and savory taste that increases with aging.

Suggested Wine Pairings: Chianti



Production Area(s): Aosta Valley

Type of Milk: Cow

Product Description: Fontina is a famous semi-cooked cheese. Fontina PDO has a thin and compact rind with a brown color that varies in intensity depending on the age of the cheese. The texture of Fontina is elastic and soft.

Flavor Profile: It is rich on the palate with a sweet and delicate flavor.

Suggested Wine Pairings: Chianti



Production Area(s): Within the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Varese and Monza in the Lombardy region, within the provinces of Biella, Cuneo, Vercelli, Novara, Verano-Cusio-Ossola and the territory of 31 municipal areas in the Province of Alessandria in the Piedmont region.

Type of Milk: Cow

Product Description: Gorgonzola PDO is a soft cheese, with bluish-green marbling. Gorgonzola PDO has a cylindrical shape with flat surfaces. The rind is grey and/or pinkish in color and is inedible. The raw paste is a white and straw-yellow color, marbled with characteristic bluish-green veins of mold.

Flavor Profile: Flavor varies from sweet to slightly or very piquant. Maturation: The maturation period lasts for a minimum of 50 days for the large forms of Gorgonzola PDO, 60 days for the small form, and 80 days for the medium. Aging takes place in an environment with temperature of 36-45 degrees Fahrenheit.

Suggested Wine Pairings: For spicy Gorgonzola: Barolo, Barbaresco, Carema, Gattinara, Gemme, Chianti Classico Riserva, Recioto, Amarone, Brunello di Montalcino, Cabernet For soft and creamy Gorgonzola: Riesling, Pinot Bianco, Orvieto Classico, Frascati Superiore, dry Malvasia, Gavi, Valtellina Superiore, Sassella, Dolcetto, slightly sparkling Barbera, Chianti Classico, Teroldego, Merlot del Triveneto, Sangiovese di Romagna.



Production Area(s): Lombardy, Trentino-Alto Adige, Veneto, Emilia-Romagna

Type of Milk: Cow

Product Description: Grana Padano PDO is a hard and fine-grained cheese from raw cow’s milk. Grana Padano PDO is cylindrical and has a thick smooth rind with a dark to natural golden-yellow color. The cheese is fine-grained and ranges from white to straw-yellow in color, with slightly visible eyes

Flavor Profile: The aroma is fragrant and it has a delicate flavor.

Maturation: Minimum 9 months

Suggested Wine Pairings: Barbaresco, Barolo



Production Area(s): the entire territory of the region of Friuli-Venezia Giulia, provinces of Belluno and Treviso and parts of the provinces of Padua and Venice in the region of Veneto.

Production Area(s): Vicenza, Trento and part of Padua and Treviso.

Type of Milk: Cow

Product Description: Montasio PDO is a cooked hard cheese. It has a cylindrical shape with flat sides, with a smooth and elastic rind that darkens in color the longer it is matured. The paste is white, with a few eyes and a firm consistency that, over the months, becomes grainy and crumbly.

Flavor Profile: Fresh Montasio PDO has a smooth and delicate flavor whereas the Semi-Matured cheese has a stronger and particularly full flavor.

Maturation: Maturation occurs in 4 different stages: the fresh or mild, variety (between 60 and 120 days of ripening), has a soft and delicate flavor. The semi-mature or medium variety (from 4 to 10 months), has a more decisive flavor, with a distinctively striking full taste. The mature (over 10 months). The special extra-mature (aged for over 18 months) varieties flaunt particularly aromatic flavours.

Suggested Wine Pairings: Sauvignon, Pinot Grigio



Region(s): Campania, Lazio, Molise, Apulia

Type of Milk: Water Buffalo

Product Description: Mozzarella di Bufala Campana PDO has a roundish shape, but other forms are permitted (nuggets, braids, pearls, little knots, cherry, eggs). It is porcelain-white in color, with an extremely thin skin and smooth surface. The paste is made up of thin layers and has a slightly elastic consistency for the first 8- 10 hours after production, eventually becoming softer.

Flavor Profile: The flavor is delicate, with a hint of musk that is reminiscent of lactic acid fermentation.

Suggested Wine Pairings: Greco di Tufo, Fiano di Avellino



Production Area(s): Provinces of Parma, Reggio Emilia, Modena, and Mantua to the right of the Po river, and Bologna to the left of the Reno river

Type of Milk: Cow

Product Description: Parmigiano Reggiano PDO has a cylindrical shape with a diameter of 14-18 inches, a height of 8-10 inches and a weight of 66-88 pounds. The rind is natural golden yellow in color. The cheese is hard, with a color that varies from light to deep straw-yellow. The texture is minutely grainy and flaky.

Flavor Profile: Delicate flavor and fragrant aroma that is savory but not piquant.

Maturation: Minimum of 12 months

Suggested Wine Pairings: Prosecco, Franciacorta, Valpolicella and Amarone, Barbera and other Nebbiolobased wines, Chianti and other Sangiovese-based reds, Lambrusco, Nero d’Avola, Pinot Grigio.



Production Area(s): Lazio, Sardinia, Tuscany, and the province of Grosseto in Tuscany

Type of Milk: Sheep

Product Description: Pecorino Romano PDO is a hard-cooked cheese, produced with whole sheep’s milk from pasture-grazing herds raised in the wild.

Flavor Profile: The aroma is characteristic and the cheese has an aromatic and slightly piquant flavor. The more mature cheese for grating has a piquant, intense and pleasing flavor.

Maturation: Table cheese - up to 5 months, Aged cheese - 8 months

Suggested Wine Pairings: Chianti



Production Area(s): Tuscany and some areas in the regions of Lazio and Umbria.

Product Description: Pecorino Toscano PDO is a soft or semi-hard cheese, produced with whole sheep’s milk in two types: Fresco (fresh) and Stagionato (Aged). Pecorino Toscano PDO has a cylindrical shape, flat face with a slightly convex edge. It is characterized by a yellow rind, whose tone varies depending on the treatment. The cheese is compact, soft when cutting. It is white, slightly straw colored for the Fresh typology, tender when cutting and with the possible presence of small eyes, which are not evenly distributed in the Aged cheese.

Flavor Profile: The flavor is fragrant and pronounced, depending on the methods of production.

Maturation: Aged - minimum 120 days, Fresh - minimum 20 days

Suggested Wine Pairings: Sangiovese, Chianti



Region(s): Veneto

Production Area(s): Province of Belluno

Type of Milk: Cow

Product Description: Piave PDO is a hard, cooked-curd cheese with a compact texture and an elastic structure that crumbles easily with ageing. The milk used for the production of Piave comes exclusively from the province of Belluno, in an area bordering the Dolomite Mountains National Park. At least 80% of the milk is produced by breeds of cattle typical of the production zone: Bruna Italiana (Italian Brown), Pezzata Rossa Italiana (Italian Red Spotted) and Frisona italiana (Italian Friesian or Holstein).

Maturation: 20 days to 12 months

Flavor Profile: Mild in its younger aging, the flavor of Piave increases every day as the ripening progresses, becoming more intense over time. The more advanced aging cheese has a fruity, rich taste, with a lasting persistence on the palate, yet without ever getting pungent.

Suggested Wine Pairings: Amarone



Region(s): Lombardy, Veneto, Trentino Alto Adige, Emilia-Romagna

Production Area(s): provinces of Cremona, Brescia, Bergamo, Mantua and Lodi in the Lombardy region; Verona, Vicenza, Padua and Rovigo in the Veneto region; Trento in the region of Trentino Alto Adige and Piacenza in the region of Emilia-Romagna.

Type of Milk: Cow

Product Description: Provolone Valpadana PDO is a semi-hard whole cow’s milk cheese with a smooth rind. It comes in a variety of forms and may be shaped like a salami, a melon, a cone or a pear; it may also have a spherical knob on the top. It can be produced in two typologies: Dolce (mild) and Piccante (strong). Provolone Valpadana PDO has a thin and smooth rind that varies in color from yellow to golden or brownish. The cheese is compact, with the possible presence of eyes, and straw-yellow in color.

Flavor Profile: The Mild cheese has a delicate flavor, which is more pronounced in the Strong typology.

Maturation: dolce, 2-3 months; piccante, over 4 months

Suggested Wine Pairings: Provolone Valpadana dolce: sparkling wine, Lambrusco Provolone Valpadana piccante: Valpolicella, Barbera d’Asti.



Region(s): Lombardy, Veneto, Piedmont

Production Area(s): provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan and Pavia in the Lombardy region; the entire territory of the province of Treviso in the Veneto region; the entire territory of the Province of Novara, in the Piedmont region.

Type of Milk: Cow

Product Description: Taleggio PDO is a cheese produced with whole, raw or pasteurized cow’s milk. Taleggio PDO is square, with a thin, soft rind; the rind is a natural pinkish color, with the characteristic presence of grey or light sagegreen mold. The cheese is uniform and compact and softer near the rind; when aged, it is crumbly at the center. The color varies from white to straw-yellow and contains a few tiny eyes.

Flavor Profile: The flavor is sweet, with a very slight sour hint, and lightly aromatic, sometimes with a truffle aftertaste.

Maturation: Minimum 35 days

Suggested Wine Pairings: Barbera, Merlot