Production volumes of the Italian PDO Cheeses |
![]() You may notice that the list indicates a large number of PDO cheeses .
This is mainly due to the following reasons:
|
![]() |
Italian PDO Cheeses | Inspection Body |
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() ![]() ![]() |
|
|||||||||||
Designation and Inspection Body |
2019 | 2020 | 2021 | 2022 | 2023 | 2024 | ± on 2023 | ||||
Grana Padano CSQA | V | 199.292 | 203.606 | 203.290 | 202.051 | 211.831 | 219.259 | +3,51% | |||
Parmigiano Reggiano | V | 149.857 | 157.482 | 163.647 | 160.097 | 161.223 | 163.495 | +1,41% | |||
Gorgonzola CSQA | V | 60.309 | 61.205 | 63.106 | 60.580 | 62.147 | n.p. | - | |||
Asiago CSQA | V | 20.682 | 23.065 | 21.969 | 20.842 | 20.433 | 20.277 | -0,76% | |||
Taleggio | V | 8.806 | 8.369 | 8.674 | 8.792 | 8.792 | 8.694 | -1,11% | |||
Provolone Valpadana CSQA | V | 6.660 | 7.350 | 7.419 | 7.185 | 7.032 | 7.421 | +5,53% | |||
Montasio CSQA | V | 6.104 | 6.757 | 6.255 | 5.686 | 5.651 | 5.581 | -1,24% | |||
Fontina CSQA | V | 4.006 | 4.000 | 4.000 | 3.404 | 3.132 | 3.805 | +21,49% | |||
Quartirolo Lombardo | V | 2.911 | 3.026 | 2.791 | 2.718 | 2.643 | 2.629 | -0,53% | |||
Piave 4 CSQA | V | 1.851 | 2.430 | 1.980 | 1.788 | 2.255 | 2.100 | -6,89% | |||
Squacquerone di Romagna | V | 1.475 | 1.932 | 2.133 | 1.930 | 2.154 | 2.115 | -1,82% | |||
Valtellina Casera CSQA | V | 1.586 | 1.703 | 1.583 | 1.489 | 1.524 | 1.660 | +8,92% | |||
Stelvio | V | 1.357 | 1.252 | 1.240 | 1.242 | 1.319 | n.p. | - | |||
Caciocavallo Silano | V | 932 | 1.246 | 1.263 | 1.433 | 1.248 | 1.178 | -5,61% | |||
Toma Piemontese INOQ | V | 1.042 | 920 | 969 | 1.112 | 1.210 | 1.329 | +9,83% | |||
Monte Veronese CSQA | V | 857 | 937 | 818 | 749 | 812 | 851 | +4,80% | |||
Raschera INOQ | V | 702 | 597 | 571 | 607 | 613 | 592 | -3,43% | |||
Bra INOQ | V | 626 | 535 | 498 | 521 | 508 | 534 | +5,12% | |||
Casatella Trevigiana CSQA | V | 405 | 455 | 403 | 423 | 457 | 395 | -13,57% | |||
Puzzone di Moena CSQA | V | 385 | 360 | 382 | 364 | 418 | 431 | +3,04% | |||
Mozzarella di Gioia del Colle | V | n.p. | n.p. | 47,2 | 238 | 362 | - | ||||
Salva Cremasco | V | 241 | 224 | 276 | 228 | 229 | 260 | +13,54% | |||
Castelmagno INOQ | V | 214 | 169 | 199 | 212 | 214 | 294 | +37,38% | |||
Ragusano 3 | V | 175 | 210 | 295 | 261 | 199 | 256 | +28,64% | |||
Formai de Mut | V | 61,0 | 58,0 | 62,1 | 61,4 | 66,0 | 71,0 | +7,58% | |||
Silter CSQA | V | 36,2 | 60,3 | 92,0 | 78,6 | 39,7 | - | ||||
Spressa delle Giudicarie CSQA | V | 43,0 | 18,0 | 29,0 | 26,0 | 29,0 | 36,0 | +24,14% | |||
Strachitunt CSQA | V | 25,7 | 23,5 | 32,5 | 26,9 | 24,8 | - | ||||
Valle d'Aosta Fromadzo CSQA | V | 12,0 | 12,0 | 10,0 | 13,0 | 14,0 | 17,0 | +21,43% | |||
Ossolano INOQ | V | 12,2 | 14,1 | 15,4 | 12,0 | 13,0 | 12,0 | -7,69% | |||
Nostrano Valtrompia CSQA | V | 8,6 | 7,1 | 6,3 | 12,0 | 6,0 | 12,0 | +100,00% | |||
Provolone del Monaco | V | n.p. | n.p. | n.p. | n.p. | n.p. | - | ||||
Bitto (10% C) CSQA | M | 226 | 210 | 216 | 186 | 143 | 178 | +24,48% | |||
Robiola di Roccaverano INOQ | M | 148 | 151 | 141 | 148 | 139 | 132 | -5,04% | |||
Casciotta d'Urbino (70% P) | M | 121 | 124 | 116 | 78,0 | 63,3 | 60,0 | -5,21% | |||
Murazzano (60% P) | M | 12,8 | 14,8 | 15,0 | 13,0 | 10,0 | 9,0 | -10,00% | |||
Total | 471.181 | 488.523 | 494.544 | 484.607 | 496.955 | 443.683 | +2,45%* | ||||
Designation and Inspection Body |
2019 | 2020 | 2021 | 2022 | 2023 | 2024 | ± on 2023 | ||||
Mozzarella di bufala campana | B | 50.176 | 50.677 | 53.766 | 55.815 | 55.588 | 55.718 | +0,23% | |||
Total | 50.176 | 50.677 | 53.766 | 55.815 | 55.588 | 55.718 | +0,23%* | ||||
Designation and Inspection Body |
2019 | 2020 | 2021 | 2022 | 2023 | 2024 | ± on 2023 | ||||
Pecorino Romano 1 IFCQ | P | 26.939 | 30.909 | 34.282 | 32.602 | 36.655 | 39.244 | +7,06% | |||
Pecorino Toscano | P | 3.205 | 3.533 | 3.373 | 2.934 | 2.844 | 2.954 | +3,87% | |||
Pecorino Sardo | P | 2.000 | 2.181 | 1.832 | 1.700 | 1.741 | n.p. | - | |||
Fiore Sardo 2 | P | 981 | 1.104 | 981 | 506 | 542 | n.p. | - | |||
Pecorino Siciliano 3 | P | 87,0 | 38,0 | 61,0 | 110 | 115 | 112 | -2,61% | |||
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 | 33.212 | 37.765 | 40.529 | 37.852 | 41.897 | 42.310 | +6,81%* | ||||
Designation and Inspection Body |
2019 | 2020 | 2021 | 2022 | 2023 | 2024 | ± on 2023 | ||||
Formaggella del Luinese | C | 10,0 | 6,7 | 7,5 | 4,7 | 3,7 | n.p. | - | |||
Total | 10 | 7 | 8 | 5 | 4 | - | |||||
Last update: 2025-04-22 (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 di Tutela Inspection Body: CSQA, CORFILAC, INOQ, IFCQ |
|