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 ± on 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 50.107 +0,62%
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 8.674 +4,17%
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 3.756 +0,55%
Fontina V 3.747 3.527 3.588 3.510 3.442 4.495 +30,59%
Piave 4 V n.p. n.p. 1.183 1.870 2.390 2.063 -13,68%
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 1.153 +11,83%
Toma Piemontese V 1.077 1.048 1.065 978 928 982 +5,72%
Raschera V 780 745 836 801 715 751 +5,03%
Caciocavallo Silano V 750 750 738 735 524 583 +11,31%
Bra V 762 937 783 726 621 684 +10,12%
Monte Veronese V 589 655 755 688 753 717 -4,79%
Casatella Trevigiana V n.p. 467 242 259 493 486 -1,44%
Castelmagno V 197 216 227 223 228 196 -13,72%
Ragusano 3 V 131 165 173 131 145 154 +6,12%
Formai de Mut V 71,0 72,0 74,5 70,0 61,0 60,8 -0,34%
Spressa delle Giudicarie V 150 58,0 60,0 50,0 49,0 34,9 -28,78%
Valle d'Aosta Fromadzo V 4,2 4,6 6,0 6,3 5,5 5,1 -6,66%
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 229 220 235 235 218 227 +4,13%
Bitto (10% C) M 290 264 237 213 253 226 -10,67%
Robiola di Roccaverano M 84,2 88,3 109 104 98,6 98,2 -0,39%
Murazzano (60% P) M 21,0 15,8 16,0 13,0 13,2 14,5 +10,11%
Total 392.254 383.483 393.937 422.426 428.312 416.947 -2,65%*
2008 2009 2010 2011 2012 2013 ± on 2012
Mozzarella di bufala campana B 31.960 33.457 36.677 37.472 37.122 37.308 +0,50%
Total 31.960 33.457 36.677 37.472 37.122 37.308 +0,50%*
2008 2009 2010 2011 2012 2013 ± on 2012
Pecorino Romano 1 P 29.461 26.746 27.477 25.335 25.428 24.726 -2,76%
Pecorino Toscano P 2.816 2.933 3.092 3.044 3.068 2.669 -13,01%
Pecorino Sardo P 1.960 1.860 1.935 1.989 2.031 1.783 -12,21%
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 21,5 25,8 24,9 26,3 24,4 -7,08%
Pecorino di Filiano P 8,0 8,0 3,5 6,5 8,5   -
Total 35.036 32.364 33.361 31.177 31.322 29.202 -4,42%*
Last update: 2014-07-03
(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