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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
Italian PDO Cheeses Inspection Body

  Production's volumes of the Italian PDO cheeses
Tons		  
Designation
and Inspection Body		 2020 2021 2022 2023 2024 2025 ± on 2024
Grana Padano CSQA V 203.606 203.290 202.051 211.831 219.259 236.180 +7,72%
Parmigiano Reggiano  V 157.482 163.647 160.097 161.223 163.495 168.225 +2,89%
Gorgonzola CSQA V 61.205 63.106 60.580 62.147 63.332 64.968 +2,58%
Asiago CSQA V 23.065 21.969 20.842 20.433 20.277 21.913 +8,07%
Taleggio  V 8.369 8.674 8.792 8.792 8.694 8.722 +0,32%
Provolone Valpadana CSQA V 7.350 7.419 7.185 7.032 7.421 6.829 -7,98%
Montasio CSQA V 6.757 6.255 5.686 5.651 5.581 5.620 +0,70%
Fontina CSQA V 4.000 4.000 3.404 3.132 3.805 3.405 -10,51%
Quartirolo Lombardo  V 3.026 2.791 2.718 2.643 2.629 2.441 -7,15%
Squacquerone di Romagna  V 1.932 2.133 1.930 2.154 2.115 2.039 -3,59%
Piave 4 CSQA V 2.430 1.980 1.788 2.255 2.100 2.121 +1,02%
Valtellina Casera CSQA V 1.703 1.583 1.489 1.524 1.660 1.771 +6,69%
Toma Piemontese INOQ V 920 969 1.112 1.210 1.329 1.194 -10,16%
Caciocavallo Silano  V 1.246 1.263 1.433 1.248 1.178 900 -23,60%
Stelvio  V 1.252 1.240 1.242 1.319 1.139 1.195 +4,92%
Monte Veronese CSQA V 937 818 749 812 851 801 -5,88%
Raschera INOQ V 597 571 607 613 592 531 -10,30%
Bra INOQ V 535 498 521 508 534 479 -10,30%
Mozzarella di Gioia del Colle  V n.p. 47,2 238 362 438   -
Puzzone di Moena CSQA V 360 382 364 418 431   -
Casatella Trevigiana CSQA V 455 403 423 457 395 353 -10,63%
Castelmagno INOQ V 169 199 212 214 294 252 -14,29%
Salva Cremasco  V 224 276 228 229 260 234 -10,00%
Ragusano 3  V 210 295 261 199 256 280 +9,38%
Formai de Mut  V 58,0 62,1 61,4 66,0 71,0 n.p. -
Silter CSQA V 60,3 92,0 78,6 39,7 55,7   -
Spressa delle Giudicarie CSQA V 18,0 29,0 26,0 29,0 36,0 22,0 -38,89%
Strachitunt CSQA V 23,5 32,5 26,9 24,8 33,4   -
Valle d'Aosta Fromadzo CSQA V 12,0 10,0 13,0 14,0 17,0 9,0 -47,06%
Nostrano Valtrompia CSQA V 7,1 6,3 12,0 6,0 12,0 10,0 -16,67%
Ossolano INOQ V 14,1 15,4 12,0 13,0 12,0 10,0 -16,67%
Provolone del Monaco  V n.p. n.p. n.p. n.p. n.p. n.p. -
Bitto (10% C) CSQA M 210 216 186 143 178 148 -16,85%
Robiola di Roccaverano INOQ M 151 141 148 139 132 135 +2,27%
Casciotta d'Urbino (70% P)  M 124 116 78,0 63,3 60,0 70,0 +16,67%
Murazzano (60% P)  M 14,8 15,0 13,0 10,0 9,0 9,0 0,00%
Total 488.523 494.544 484.607 496.955 508.681 530.866 +4,57%*
Designation
and Inspection Body		 2020 2021 2022 2023 2024 2025 ± on 2024
Mozzarella di bufala campana  B 50.677 53.766 55.815 55.588 55.718 57.584 +3,35%
Total 50.677 53.766 55.815 55.588 55.718 57.584 +3,35%*
Designation
and Inspection Body		 2020 2021 2022 2023 2024 2025 ± on 2024
Pecorino Romano 1 IFCQ P 30.909 34.282 32.602 36.655 39.244 39.267 +0,06%
Pecorino Toscano  P 3.533 3.373 2.934 2.844 2.954 2.479 -16,08%
Pecorino Sardo  P 2.181 1.832 1.700 1.741 1.750 1.673 -4,40%
Fiore Sardo 2  P 1.104 981 506 542 (e) 542 n.p. -
Pecorino Siciliano 3  P 38,0 61,0 110 115 112 32,0 -71,43%
Canestrato Pugliese  P n.p. n.p. n.p. n.p. n.p. n.p. -
Pecorino di Filiano  P n.p. n.p. n.p. n.p. n.p. n.p. -
Total 37.765 40.529 37.852 41.897 44.602 43.451 -1,38%*
Designation
and Inspection Body		 2020 2021 2022 2023 2024 2025 ± on 2024
Formaggella del Luinese  C 6,7 7,5 4,7 3,7 (e) 3,7 n.p. -
Total 7 8 5 4 4   -
Last update: 2026-05-19
(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;   C: goat milk;   M: mixed milk
Source: Consorzi di Tutela
Inspection Body: CSQA, CORFILAC, INOQ, IFCQ
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