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
 
2008 2009 2010 2011 2012 2013 ± su 2012
Grana Padano V 163.341 158.326 163.326 176.500 178.906 173.917 -2,79%
Parmigiano Reggiano V 116.064 113.436 119.221 133.768 136.919 132.189 -3,45%
Gorgonzola V 48.721 47.644 48.624 50.335 49.800   -
Asiago V 23.318 23.528 22.669 22.561 23.362 22.002 -5,82%
Taleggio V 8.800 8.497 8.699 8.542 8.327   -
Montasio V 7.349 7.691 6.871 7.088 6.898 6.054 -12,24%
Provolone Valpadana V 9.615 8.799 7.742 7.017 6.857 5.878 -14,28%
Quartirolo Lombardo V 3.693 3.704 3.805 3.732 3.735   -
Fontina V 3.747 3.527 3.588 3.510 3.442   -
Piave 4 V n.p. n.p. 1.183 1.870 2.390   -
Valtellina Casera V 1.360 1.400 1.460 1.245 1.300 1.200 -7,69%
Stelvio V 1.112 1.186 1.152 1.026 1.031   -
Toma Piemontese V 1.077 1.048 1.065 978 928   -
Raschera V 780 745 836 801 715   -
Caciocavallo Silano V 750 750 738 735 524   -
Bra V 762 937 783 726 621   -
Monte Veronese V 589 655 755 688 753   -
Casatella Trevigiana V n.p. 467 242 259 493   -
Castelmagno V 197 216 227 223 228   -
Ragusano 3 V 131 165 160 130 157   -
Formai de Mut V 71,0 72,0 74,5 70,0 61,0   -
Spressa delle Giudicarie V 150 58,0 60,0 50,0 49,0   -
Valle d'Aosta Fromadzo V 4,2 4,6 6,0 6,3 5,5   -
Provolone del Monaco V n.p. 40,0 40,0 n.p. n.p.   -
Salva Cremasco V n.p. n.p. n.p. n.p. 240 240 0,00%
Casciotta d'Urbino (70% P) M 229 220 235 235 218   -
Bitto (10% C) M 290 264 237 213 253 226 -10,67%
Robiola di Roccaverano M 84,2 88,3 109 104 98,6   -
Murazzano (60% P) M 21,0 15,8 16,0 13,0 13,2   -
Total 392.254 383.483 393.924 422.425 428.324 341.706 -3,67%*
2008 2009 2010 2011 2012 2013 ± su 2012
Mozzarella di bufala campana B 31.960 33.900 36.966 37.446 37.056   -
Total 31.960 33.900 36.966 37.446 37.056   -
2008 2009 2010 2011 2012 2013 ± su 2012
Pecorino Romano 1 P 29.461 26.746 27.477 24.702 25.453   -
Pecorino Toscano P 2.816 2.933 3.092 3.044 3.068   -
Pecorino Sardo P 1.960 1.860 1.935 1.989 2.031   -
Fiore Sardo 2 P 650 (e) 712 800 752 (e) 735   -
Canestrato Pugliese P 106 83,7 28,0 25,3 (e) 25,0   -
Pecorino Siciliano 3 P 35,0 21,0 24,6 11,8 26,3   -
Pecorino di Filiano P 8,0 8,0 3,5 6,5 8,5   -
Total 35.036 32.364 33.360 30.531 31.347   -
Last update: 2014-04-08
(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