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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
                       
  Production's volumes of the Italian PDO cheeses
Tons
 
2010 2011 2012 2013 2014 2015 ± on 2014
Grana Padano V 163.326 176.500 178.906 173.917 184.964 183.235 -0,93%
Parmigiano Reggiano V 119.221 133.768 136.919 132.189 132.684 132.829 +0,11%
Gorgonzola V 48.624 50.335 49.800 50.107 53.322 54.015 +1,30%
Asiago V 22.669 22.561 23.362 22.002 21.458 21.660 +0,94%
Taleggio V 8.699 8.542 8.327 8.674 8.956 8.977 +0,23%
Montasio V 6.871 7.088 6.898 6.054 6.896 6.712 -2,67%
Provolone Valpadana V 7.742 7.017 6.857 5.878 5.330 4.720 -11,44%
Fontina V 3.588 3.510 3.442 4.495 (e) 4.075 (e) 4.031 -1,08%
Quartirolo Lombardo V 3.805 3.732 3.735 3.756 3.662 3.366 -8,08%
Piave 4 V 1.183 1.870 2.390 2.063 2.420 2.418 -0,10%
Squacquerone di Romagna V - - - 919 1.515 1.551 +2,37%
Valtellina Casera V 1.460 1.245 1.300 1.200 1.340 1.344 +0,30%
Stelvio V 1.152 1.026 1.031 1.153 1.143 1.236 +8,14%
Toma Piemontese V 1.065 978 928 982 999 973 -2,60%
Monte Veronese V 755 688 753 717 (e) 816 (e) 851 +4,29%
Caciocavallo Silano V 738 735 524 583 670 791 +18,10%
Raschera V 836 801 715 751 776 749 -3,46%
Bra V 783 726 621 684 655 585 -10,56%
Casatella Trevigiana V 242 259 493 486 (e) 595 (e) 571 -4,00%
Puzzone di Moena V - - - - - 359 -
Salva Cremasco V - - 240 240 254 266 +4,72%
Castelmagno V 227 223 228 196 213 216 +1,15%
Ragusano 3 V 173 131 145 154 179 125 -30,17%
Formai de Mut V 74,5 70,0 61,0 60,8 56,0 56,7 +1,25%
Spressa delle Giudicarie V 60,0 50,0 49,0 34,9 (e) 51,6 (e) 53,6 +3,96%
Valle d'Aosta Fromadzo V 6,0 6,3 5,5 5,1 (e) 8,5 (e) 6,5 -23,02%
Provolone del Monaco V 40,0 n.p. n.p. n.p. n.p. n.p. -
Bitto (10% C) M 237 213 253 226 240 250 +4,17%
Casciotta d'Urbino (70% P) M 235 235 218 227 219 156 -28,77%
Robiola di Roccaverano M 109 104 98,6 98,2 100 110 +9,92%
Murazzano (60% P) M 16,0 13,0 13,2 14,5 14,8 16,3 +10,21%
Total 393.937 422.426 428.312 417.866 433.611 432.229 -0,40%*
2010 2011 2012 2013 2014 2015 ± on 2014
Mozzarella di bufala campana B 36.677 37.472 37.122 37.308 38.068 41.295 +8,48%
Total 36.677 37.472 37.122 37.308 38.068 41.295 +8,48%*
2010 2011 2012 2013 2014 2015 ± on 2014
Pecorino Romano 1 P 27.477 25.335 25.099 24.778 24.117 30.167 +25,09%
Pecorino Toscano P 3.092 3.044 3.068 2.669 2.871 2.944 +2,54%
Pecorino Sardo P 1.935 1.989 2.031 1.783 1.720 1.414 -17,79%
Fiore Sardo 2 P 800 752 (e) 735 515 515 550 +6,80%
Pecorino Siciliano 3 P 25,8 24,9 26,3 24,4 33,0 40,0 +21,21%
Canestrato Pugliese P 28,0 25,3 n.p. 0,8 n.p. n.p. -
Pecorino di Filiano P 3,5 6,5 8,5 n.p. n.p. n.p. -
Total 33.361 31.177 30.968 29.770 29.256 35.115 +20,03%*
Last update: 2016-09-14
(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