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Italy: cheese export

This page provides the volumes of Italian Exports of some major typical cheeses, such as:
Year  
2011
2012
2013
2014
2015
2016
2017
2018
2019
Jan - Jun 2020 *
Grana Padano and
Parmigiano Reggiano 1)
Quantity
Tons
Change
%
 
Grated or
Powder Cheeses 2)
Quantity
Tons
Change
%
 
Hard Cheeses
not PDO 3)
Quantità
Tonnellate
Variazione
%
 
Gorgonzola 4)
Quantity
Tons
Change
%
 
Asiago, Caciocavallo,
Montasio,Ragusano 5)
Quantity
Tons
Change
%
 
Provolone 6)
Quantity
Tons
Change
%
 
Ricotta, Mozzarella,
other fresh cheeses7)
Quantity
Tons
Change
%
 
Mascarpone, Cream cheese,
other Full fat Cheeses 8)
Quantity
Tons
Change
%
 
Fiore Sardo and Pecorino 9)
Quantity
Tons
Change
%
69.085  
73.747 +6,75
78.064 +5,85
80.616 +3,27
86.108 +6,81
89.644 +4,11
88.973 -0,75
94.692 +6,43
96.715 +2,14
46.837 +0,61 10)
 
22.431  
23.574 +5,09
24.508 +3,96
26.529 +8,24
31.945 +20,42
36.821 +15,26
42.788 +16,21
45.770 +6,97
49.860 +8,94
25.876 +6,22 10)
 
8.697  
8.319 -4,35
8.938 +7,45
8.814 -1,39
9.023 +2,37
11.793 +30,70
12.492 +5,92
13.867 +11,01
16.504 +19,01
6.249 -15,98 10)
 
14.668  
15.254 +3,99
16.029 +5,08
16.479 +2,81
18.590 +12,81
20.316 +9,28
20.504 +0,93
21.577 +5,23
22.394 +3,79
11.288 +3,18 10)
 
1.662  
1.915 +15,20
1.971 +2,91
1.867 -5,26
1.994 +6,81
2.050 +2,82
2.096 +2,21
1.803 -13,99
1.730 -4,03
728 -14,63 10)
 
4.780  
4.802 +0,46
5.138 +7,01
5.176 +0,73
5.519 +6,64
5.803 +5,15
6.213 +7,07
6.862 +10,44
7.518 +9,56
3.280 -10,22 10)
 
70.274  
77.454 +10,22
87.567 +13,06
93.198 +6,43
111.817 +19,98
126.573 +13,20
141.892 +12,10
146.037 +2,92
155.876 +6,74
79.875 +5,21 10)
 
36.817  
37.841 +2,78
44.995 +18,91
44.160 -1,85
36.620 -17,07
38.940 +6,34
38.339 -1,54
36.646 -4,42
39.034 +6,52
20.823 +14,60 10)
 
16.385  
17.972 +9,68
16.830 -6,35
16.624 -1,22
17.042 +2,51
18.187 +6,72
22.323 +22,74
16.189 -27,48
20.898 +29,09
8.220 -18,88 10)
Last Update: 2020-09-10
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) 040620: Cheese Of All Kinds, Grated Or Powdered
3) 04069069: Cheeses with content, in weight, of fat <= 40%, with content, in weight, of water of the substance (not fat) <= 47%
4) 04064050: Gorgonzola
5) 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)
6) 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)
7) 04061020: Fresh Cheese Unripened Or Uncured Cheese, Incl. Whey Cheese And Curd Of A Fat Content, By Weight, Of <= 40%; 04061030+04061050 from January 2015
8) 04061080: Mascarpone
9) 04069063: Fiore Sardo, Pecorino, of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter not exceeding 47 %, not grated or powdered
10) Change from same period of previous year
Source: ISTAT

Monthly progressive variation % of every product