Production volumes of the Italian PDO Cheeses
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		  
2007 2008 2009 2010 2011 2012 ± su 2011
Grana Padano V 158.017 163.341 158.326 163.326 176.500 178.906 +1,36%
Parmigiano Reggiano V 117.044 116.064 113.436 119.221 133.768 136.919 +2,36%
Gorgonzola V 48.860 48.721 47.644 48.624 50.335 49.800 -1,06%
Provolone Valpadana V 9.637 9.615 8.799 7.742 7.017 6.857 -2,28%
Asiago V 22.649 23.318 23.528 22.669 22.561 23.362 +3,55%
Taleggio V 8.814 8.800 8.497 8.699 8.542 8.327 -2,52%
Montasio V 7.144 7.349 7.691 6.871 7.088 6.898 -2,68%
Fontina V 3.556 3.747 3.527 3.588 3.510 3.442 -1,94%
Quartirolo Lombardo V 3.747 3.693 3.704 3.805 3.732 3.735 +0,08%
Valtellina Casera V 1.280 1.360 1.400 1.460 1.245 1.300 +4,42%
Toma Piemontese V 1.216 1.077 1.048 1.065 978   -
Bra V 740 762 937 783 726   -
Raschera V 890 780 745 836 801   -
Caciocavallo Silano V 1.008 750 750 738 735 524 -28,71%
Monte Veronese V 496 589 655 755 688   -
Casciotta d'Urbino (70% P) M 245 229 220 235 235   -
Bitto (10% C) M 275 290 264 237 213 253 +18,78%
Robiola di Roccaverano M 89,0 84,2 88,3 109 104   -
Castelmagno V 198 197 216 227 223   -
Murazzano (60% P) M 22,9 21,0 15,8 16,0 13,0   -
Ragusano 3 V 137 131 165 160 130 157 +21,02%
Formai de Mut V 67,1 71,0 72,0 74,5 70,0 61,0 -12,81%
Valle d'Aosta Fromadzo V 5,1 4,2 4,6 6,0 6,3   -
Spressa delle Giudicarie V 98,4 150 58,0 60,0 50,0   -
Stelvio V n.p. 1.112 1.186 1.152 1.026   -
Casatella Trevigiana V n.p. n.p. 467 242 259   -
Provolone del Monaco V n.p. n.p. 40,0 40,0 n.p.   -
Piave 4 V n.p. n.p. n.p. 1.183 1.870 2.390 +27,81%
Salva Cremasco V n.p. n.p. n.p. n.p. n.p. 240 -
Total 386.236 392.254 383.483 393.924 422.425 423.171 +1,40%*
2007 2008 2009 2010 2011 2012 ± su 2011
Mozzarella di bufala campana B 35.640 31.960 33.900 36.966 37.446 37.056 -1,04%
Total 35.640 31.960 33.900 36.966 37.446 37.056 -1,04%*
2007 2008 2009 2010 2011 2012 ± su 2011
Pecorino Romano 1 P 33.425 29.461 26.746 27.477 24.702 25.453 +3,04%
Pecorino Siciliano 3 P 15,6 35,0 21,0 24,6 11,8 26,3 +122,13%
Pecorino Toscano P 1.943 2.816 2.933 3.092 3.044 3.068 +0,79%
Fiore Sardo 2 P 600 650 (e) 712 800 752   -
Pecorino Sardo P 1.800 1.960 1.860 1.935 1.989 2.031 +2,11%
Canestrato Pugliese P 104 106 83,7 28,0 25,3 0,0 -99,96%
Pecorino di Filiano P n.p. 8,0 8,0 8,0 n.p.   -
Total 37.888 35.036 32.364 33.365 30.524 30.578 +2,71%*
Last update: 2013-06-19
(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;   M: mixed milk
Source: Consorzi Tutela, CORFILAC Ragusa, ISMECERT, Bioagricoop Bologna, Lattebusche, Mila