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
                          
  Production's volumes of the Italian PDO cheeses
Tons
 
2009 2010 2011 2012 2013 2014 ± on 2013
Grana Padano V 158.326 163.326 176.500 178.906 173.917 184.964 +6,35%
Parmigiano Reggiano V 113.436 119.221 133.768 136.919 132.189 132.684 +0,37%
Gorgonzola V 47.644 48.624 50.335 49.800 50.107   -
Asiago V 23.528 22.669 22.561 23.362 22.002   -
Taleggio V 8.497 8.699 8.542 8.327 8.674 8.956 +3,25%
Montasio V 7.691 6.871 7.088 6.898 6.054   -
Provolone Valpadana V 8.799 7.742 7.017 6.857 5.878 5.286 -10,07%
Quartirolo Lombardo V 3.704 3.805 3.732 3.735 3.756   -
Fontina V 3.527 3.588 3.510 3.442 4.495   -
Piave 4 V n.p. 1.183 1.870 2.390 2.063   -
Valtellina Casera V 1.400 1.460 1.245 1.300 1.200   -
Stelvio V 1.186 1.152 1.026 1.031 1.153   -
Toma Piemontese V 1.048 1.065 978 928 982   -
Raschera V 745 836 801 715 751   -
Caciocavallo Silano V 750 738 735 524 583   -
Bra V 937 783 726 621 684   -
Monte Veronese V 655 755 688 753 717   -
Casatella Trevigiana V 467 242 259 493 486   -
Castelmagno V 216 227 223 228 196   -
Ragusano 3 V 165 173 131 145 154   -
Formai de Mut V 72,0 74,5 70,0 61,0 60,8   -
Spressa delle Giudicarie V 58,0 60,0 50,0 49,0 34,9   -
Valle d'Aosta Fromadzo V 4,6 6,0 6,3 5,5 5,1   -
Provolone del Monaco V 40,0 40,0 n.p. n.p.     -
Salva Cremasco V n.p. n.p. n.p. 240 240   -
Squacquerone di Romagna V n.p. n.p. n.p. n.p. 919   -
Casciotta d'Urbino (70% P) M 220 235 235 218 227   -
Bitto (10% C) M 264 237 213 253 226   -
Robiola di Roccaverano M 88,3 109 104 98,6 98,2   -
Murazzano (60% P) M 15,8 16,0 13,0 13,2 14,5   -
Total 383.483 393.937 422.426 428.312 417.866 331.890 +3,50%*
2009 2010 2011 2012 2013 2014 ± on 2013
Mozzarella di bufala campana B 33.457 36.677 37.472 37.122 37.308   -
Total 33.457 36.677 37.472 37.122 37.308   -
2009 2010 2011 2012 2013 2014 ± on 2013
Pecorino Romano 1 P 26.746 27.477 25.335 25.428 24.726   -
Pecorino Toscano P 2.933 3.092 3.044 3.068 2.669   -
Pecorino Sardo P 1.860 1.935 1.989 2.031 1.783   -
Fiore Sardo 2 P (e) 712 800 752 (e) 735 515   -
Canestrato Pugliese P 83,7 28,0 25,3 (e) 25,0 25,0   -
Pecorino Siciliano 3 P 21,5 25,8 24,9 26,3 24,4   -
Pecorino di Filiano P 8,0 3,5 6,5 8,5     -
Total 32.364 33.361 31.177 31.322 29.742   -
Last update: 2015-01-27
(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, CSQA Thiene