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Production volumes of the Italian PDO Cheeses
LOGO UE DOP This page provides the table and related chart of the Italian PDO cheeses production.
You may notice that the list indicates a large number of PDO cheeses .

This is mainly due to the following reasons:
  • The various PDO cheese types have different fine tastes thus allowing the preparation of a large number of regional delicatessen;
  • The PDO cheeses have various regional origins thus giving to each cheese product a specific link with its production area;
  • The ability to put in place various processing techniques (from milk into different types of cheese) always aiming at a high quality level of the cheese product.
download DOWNLOAD Production's volumes of the italian PDO cheeses
                             
  Production's volumes of the Italian PDO cheeses
Tons		  
2016 2017 2018 2019 2020 2021 ± on 2020
Grana Padano V 185.873 190.353 190.558 199.292 203.606 203.290 -0,16%
Parmigiano Reggiano V 139.685 147.125 147.692 149.857 157.482 163.647 +3,91%
Gorgonzola V 54.974 56.793 58.192 60.309 61.205 63.106 +3,11%
Asiago V 21.070 20.778 20.808 20.682 23.065 21.969 -4,75%
Taleggio V 8.891 8.870 8.802 8.806 8.369 8.674 +3,64%
Provolone Valpadana V 5.290 5.920 6.159 6.660 7.350 7.419 +0,94%
Montasio V 5.970 5.788 6.449 6.104 6.757 6.255 -7,42%
Fontina V (e) 3.718 (e) 3.536 (e) 4.272 4.006 4.000 4.000 0,00%
Quartirolo Lombardo V 3.358 3.099 2.958 2.911 3.026 2.791 -7,77%
Piave 4 V 2.010 2.134 2.295 1.851 2.430 1.980 -18,52%
Squacquerone di Romagna V 1.509 1.696 1.480 1.475 1.932 2.133 +10,40%
Valtellina Casera V 1.389 1.353 1.382 1.586 1.703 1.583 -7,05%
Stelvio V 1.283 1.282 1.391 1.357 1.252 1.240 -0,96%
Caciocavallo Silano V 781 783 859 932 1.246 1.263 +1,36%
Monte Veronese V (e) 830 (e) 800 (e) 859 857 937 818 -12,70%
Toma Piemontese V 1.082 986 1.018 1.042 920 969 +5,31%
Raschera V 745 681 794 702 597 571 -4,30%
Bra V 683 566 612 626 535 498 -6,88%
Casatella Trevigiana V 502 470 446 405 455 403 -11,43%
Puzzone di Moena V (e) 384 (e) 365 (e) 380 385 360 382 +6,11%
Salva Cremasco V 280 259 257 241 224 276 +23,21%
Ragusano 3 V 143 190 191 175 210 295 +40,48%
Castelmagno V 219 213 213 214 169 199 +17,65%
Formai de Mut V 61,7 62,3 57,6 61,0 58,0 62,1 +7,03%
Spressa delle Giudicarie V (e) 53,0 (e) 30,0 (e) 59,0 43,0 18,0 29,0 +61,11%
Ossolano V n.p. n.p. 0,0 12,2 14,1 15,4 +8,99%
Valle d'Aosta Fromadzo V (e) 6,5 (e) 6,3 (e) 12,0 12,0 12,0 10,0 -16,67%
Nostrano Valtrompia V 14,0 14,7 11,6 8,6 7,1 6,3 -11,19%
Provolone del Monaco V n.p. n.p. n.p. n.p. n.p.   -
Bitto (10% C) M 244 245 254 226 210 216 +2,86%
Robiola di Roccaverano M 118 128 139 148 151 141 -6,72%
Casciotta d'Urbino (70% P) M 175 184 169 121 124 116 -6,36%
Murazzano (60% P) M 17,8 19,4 15,0 12,8 14,8 15,0 +1,08%
Total 441.359 454.729 458.785 471.120 488.439 494.372 +1,21%*
2016 2017 2018 2019 2020 2021 ± on 2020
Mozzarella di bufala campana B 44.207 47.032 49.398 50.176 50.677 53.766 +6,10%
Total 44.207 47.032 49.398 50.176 50.677 53.766 +6,10%*
2016 2017 2018 2019 2020 2021 ± on 2020
Pecorino Romano 1 P 35.632 27.856 34.183 26.939 30.909 34.282 +10,91%
Pecorino Toscano P 3.650 3.562 3.344 3.205 3.533 3.373 -4,53%
Pecorino Sardo P 1.500 1.625 1.800 2.000 2.181 1.832 -16,00%
Fiore Sardo 2 P (e) 550 735 679 981 1.104 981 -11,14%
Pecorino Siciliano 3 P 50,0 66,6 61,0 87,0 38,0 61,0 +60,53%
Canestrato Pugliese P n.p. n.p. n.p. n.p. n.p.   -
Pecorino di Filiano P n.p. n.p. n.p. n.p. n.p.   -
Total 41.382 33.845 40.067 33.212 37.765 40.529 +7,32%*
2016 2017 2018 2019 2020 2021 ± on 2020
Formaggella del Luinese C 10,5 10,0 13,0 10,0 6,7 7,5 +11,72%
Total 10 10 13 10 7 8 +11,72%*
Last update: 2022-09-23
(e): estimated value
(p): partial value
* change from the same products of previous year
1 Cheese production season (from October to July)
2 Cheese production season (from November to May)
3 Cheese production season (from November to December)
4 Since 21st May 2010, the Italian Piave cheese has received the Protected Designations of Origin (P.D.O.) status; production on 2010 refer to the period from June to December 2010.

V: cow's milk;   P: sheep milk;   B: cow buffalo's milk;   C: goat milk;   M: mixed milk
Source: Consorzi Tutela, CORFILAC Ragusa, ISMECERT, Bioagricoop Bologna, Lattebusche, Mila, CSQA Thiene
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