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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		 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