Italy: cheese export
This page provides the volumes of Italian Exports of some major typical cheeses, such as:
Year  
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
Jan - Feb 2013 *
Grana Padano and
Parmigiano Reggiano 1)
Quantity
Tons		 Change
%
 
Grated or
Powder Cheeses 2)
Quantity
Tons		 Change
%
 
Gorgonzola 3)
Quantity
Tons		 Change
%
 
Asiago,Caciocavallo,
Montasio,Ragusano 4)
Quantity
Tons		 Change
%
 
Provolone 5)
Quantity
Tons		 Change
%
 
Ricotta 6)
Quantity
Tons		 Change
%
 
Mascarpone 7)
Quantity
Tons		 Change
%
36.080  
38.736 +7,36
42.690 +10,21
46.423 +8,74
50.705 +9,22
53.317 +5,15
60.477 +13,43
59.935 -0,90
62.631 +4,50
68.681 +9,66
69.085 +0,59
73.883 +6,94
11.148 +2,37 8)
 
13.773  
14.563 +5,74
15.626 +7,30
16.553 +5,93
17.788 +7,41
18.906 +6,29
18.950 +0,23
19.203 +1,34
19.294 +0,47
21.159 +9,67
22.411 +5,92
24.063 +7,37
3.831 +2,64 8)
 
11.685  
12.281 +5,10
13.187 +7,38
13.664 +3,61
14.137 +3,46
14.447 +2,19
14.706 +1,79
13.141 -10,64
12.985 -1,19
13.588 +4,64
14.668 +7,95
15.251 +3,97
2.542 +7,60 8)
 
1.300  
1.294 -0,45
1.399 +8,16
1.390 -0,70
1.459 +4,97
1.489 +2,05
1.598 +7,35
1.534 -3,98
1.370 -10,69
1.699 +23,97
1.662 -2,15
1.914 +15,14
226 -24,08 8)
 
3.420  
3.476 +1,63
4.025 +15,79
4.304 +6,93
4.035 -6,26
4.619 +14,49
4.620 +0,02
4.697 +1,68
4.255 -9,41
4.661 +9,53
4.780 +2,55
4.804 +0,52
740 +4,55 8)
 
9.350  
11.735 +25,51
21.173 +80,43
54.276 +156,35
58.789 +8,31
60.532 +2,97
58.808 -2,85
64.031 +8,88
64.853 +1,28
65.956 +1,70
70.274 +6,55
78.572 +11,81
10.842 +17,44 8)
 
16.901  
29.104 +72,20
21.268 -26,92
21.976 +3,33
23.106 +5,14
21.666 -6,23
24.707 +14,04
25.817 +4,50
27.156 +5,19
35.606 +31,12
36.817 +3,40
37.834 +2,76
5.162 +5,14 8)
Last Update: 2013-05-16
1) 04069061: Grana Padano and Parmigiano Reggiano with a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of <= 47% (excl. grated or powdered and for processing)
2) 04062090: Grated or powdered cheese (excl. glarus herb cheese, known as Schabziger)
3) 04064050: Blue-veined cheese (excl. Roquefort and Gorgonzola)
4) 04069075: Asiago, Caciocavallo, Montasio and Ragusano, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 47% but <= 72% (excl. grated or powdered and for processing)
5) 04069073: Provolone of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 47% but <= 72% (excl. grated or powdered and for processing)
6) 04061020: Ricotta
7) 04061080: Mascarpone
8) Change from same period of previous year
Source: ISTAT
 

Cumulative monthly change % of each product