Volantino

THEWIDEWORLD OF MILK AND ITS DERIVATIVES FONTINA | DOP Exclusively produced in the Aosta Valley with raw cow’s milk Typical mountain cheese from the Valtellina valley. Cooked and pressed curd Soft cheese from Lombardy Pressed, semi-cooked curd, typical of Friuli Venezia Giulia and Eastern Veneto Traditional melting soft cheese from Lombardy Semi-cooked, pressed or hard curd cheese Formaggio a pasta filata, originario dell’Italia meridionale. Stretched-curd DOP cheese Stretched-curd cheese produced with Sicilian cow’s milk, also called caciocavallo Considered as the king of cheeses, ripening can last for several years Cooked and hard cheese, medium fat and slowly ripened Raw, soft-ripened cheese, produced in many areas of Italy The most well-known stretched-curd cheese The generic term “pecorino” usually indicates the origin of the milk. Among the DOPs there are pecorino Romano, Sardo, Siciliano and Toscano. Medium fat cheese from the Province of Cuneo Produced with partly-skimmed rawmilk, semi-hard and semi-cooked One of the great Piedmontese DOP cheeses Produced with cow’s milk and selected mould added during processing Spreadable cheese originally from the south of Milan. In the oast it was only produced in the winter Produced with rawmilk from local sheep breed Stretched-curdmade from cow’s milk similar to caciocavallo Up to fifty years ago, it was an exclusive specialty of Southern Italy RASCHERA | DOP CASTELMAGNO | DOP BRA | DOP GORGONZOLA | DOP MASCARPONE FIORE SARDO | DOP SCAMORZA FIORDILATTE BITTO | DOP CRESCENZA MONTASIO | DOP TALEGGIO | DOP ASIAGO | DOP PARMIGIANO REGGIANO | DOP GRANA PADANO | DOP PROVOLONE CACIOCAVALLO SILANO | DOP RAGUSANO | DOP ROBIOLA PECORINO MOZZARELLA DI BUFALA CAMPANA | DOP Produced in various regions of Northern Italy, especially the Po Valley PROVOLONE VALPADANA | DOP This map contains some cheeses produced in Italy, with the raw material and their typical region: