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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
Italian PDO Cheeses Inspection Body

  Production's volumes of the Italian PDO cheeses
Tons		  
Designation
and Inspection Body		 2018 2019 2020 2021 2022 2023 ± on 2022
Grana Padano CSQA V 190.558 199.292 203.606 203.290 202.051 211.831 +4,84%
Parmigiano Reggiano  V 147.692 149.857 157.482 163.647 160.097 161.223 +0,70%
Gorgonzola CSQA V 58.192 60.309 61.205 63.106 60.580 62.147 +2,59%
Asiago CSQA V 20.808 20.682 23.065 21.969 20.842 20.433 -1,96%
Taleggio  V 8.802 8.806 8.369 8.674 8.792 8.792 0,00%
Provolone Valpadana CSQA V 6.159 6.660 7.350 7.419 7.185 7.032 -2,13%
Montasio CSQA V 6.449 6.104 6.757 6.255 5.686 5.651 -0,62%
Fontina CSQA V (e) 4.272 4.006 4.000 4.000 3.404 3.132 -7,99%
Quartirolo Lombardo  V 2.958 2.911 3.026 2.791 2.718 2.643 -2,76%
Squacquerone di Romagna  V 1.480 1.475 1.932 2.133 1.930 2.154 +11,62%
Piave 4 CSQA V 2.295 1.851 2.430 1.980 1.788 2.255 +26,12%
Valtellina Casera CSQA V 1.382 1.586 1.703 1.583 1.489 1.524 +2,35%
Caciocavallo Silano  V 859 932 1.246 1.263 1.433 1.248 -12,91%
Stelvio  V 1.391 1.357 1.252 1.240 1.242 1.319 +6,20%
Toma Piemontese INOQ V 1.018 1.042 920 969 1.112 1.210 +8,81%
Monte Veronese CSQA V (e) 859 857 937 818 749 812 +8,41%
Raschera INOQ V 794 702 597 571 607 613 +0,99%
Bra INOQ V 612 626 535 498 521 508 -2,50%
Casatella Trevigiana CSQA V 446 405 455 403 423 457 +8,04%
Puzzone di Moena CSQA V (e) 380 385 360 382 364 418 +14,91%
Ragusano 3  V 191 175 210 295 261 199 -23,84%
Salva Cremasco  V 257 241 224 276 228 229 +0,44%
Castelmagno INOQ V 213 214 169 199 212 214 +0,94%
Formai de Mut  V 57,6 61,0 58,0 62,1 61,4 66,0 +7,42%
Spressa delle Giudicarie CSQA V (e) 59,0 43,0 18,0 29,0 26,0 29,0 +11,54%
Valle d'Aosta Fromadzo CSQA V (e) 12,0 12,0 12,0 10,0 13,0 14,0 +7,69%
Nostrano Valtrompia CSQA V 11,6 8,6 7,1 6,3 12,0 6,0 -50,00%
Ossolano INOQ V 0,0 12,2 14,1 15,4 12,0 13,0 +8,33%
Provolone del Monaco  V n.p. n.p. n.p. n.p. n.p.   -
Bitto (10% C) CSQA M 254 226 210 216 186 143 -23,12%
Robiola di Roccaverano INOQ M 139 148 151 141 148 139 -6,08%
Casciotta d'Urbino (70% P)  M 169 121 124 116 78,0 63,3 -18,85%
Murazzano (60% P)  M 15,0 12,8 14,8 15,0 13,0 10,0 -23,08%
Total 458.785 471.120 488.439 494.372 484.264 496.528 +2,53%*
Designation
and Inspection Body		 2018 2019 2020 2021 2022 2023 ± on 2022
Mozzarella di bufala campana  B 49.398 50.176 50.677 53.766 55.815 55.588 -0,41%
Total 49.398 50.176 50.677 53.766 55.815 55.588 -0,41%*
Designation
and Inspection Body		 2018 2019 2020 2021 2022 2023 ± on 2022
Pecorino Romano 1 IFCQ P 34.183 26.939 30.909 34.282 32.602 36.655 +12,43%
Pecorino Toscano  P 3.344 3.205 3.533 3.373 2.934 2.844 -3,07%
Pecorino Sardo  P 1.800 2.000 2.181 1.832 1.700 1.741 +2,41%
Fiore Sardo 2  P 679 981 1.104 981 506 542 +7,11%
Pecorino Siciliano 3  P 61,0 87,0 38,0 61,0 110 115 +4,93%
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 40.067 33.212 37.765 40.529 37.852 41.897 +10,69%*
Designation
and Inspection Body		 2018 2019 2020 2021 2022 2023 ± on 2022
Formaggella del Luinese  C 13,0 10,0 6,7 7,5 4,7 3,7 -21,63%
Total 13 10 7 8 5 4 -21,63%*
Last update: 2024-09-12
(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