< >

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
 
2014 2015 2016 2017 2018 2019 ± on 2018
Grana Padano V 184.964 183.235 185.873 190.353 190.558 199.292 +4,58%
Parmigiano Reggiano V 132.684 132.829 139.685 147.125 147.692 149.857 +1,47%
Gorgonzola V 53.322 54.015 54.974 56.793 58.192 60.309 +3,64%
Asiago V 21.458 21.660 21.070 20.778 20.808 20.682 -0,61%
Taleggio V 8.956 8.977 8.891 8.870 8.802 8.806 +0,04%
Montasio V 6.896 6.712 5.970 5.788 6.449 6.104 -5,35%
Provolone Valpadana V 5.330 4.720 5.290 5.920 6.159 6.660 +8,13%
Fontina V (e) 4.075 (e) 4.031 (e) 3.718 (e) 3.536 (e) 4.272 4.006 -6,23%
Quartirolo Lombardo V 3.662 3.366 3.358 3.099 2.958 2.911 -1,59%
Piave 4 V 2.420 2.418 2.010 2.134 2.295 1.851 -19,36%
Squacquerone di Romagna V 1.515 1.551 1.509 1.696 1.480 1.475 -0,37%
Stelvio V 1.143 1.236 1.283 1.282 1.391 1.357 -2,44%
Valtellina Casera V 1.340 1.344 1.389 1.353 1.382 1.586 +14,76%
Toma Piemontese V 999 973 1.082 986 1.018 1.042 +2,38%
Caciocavallo Silano V 670 791 781 783 859 932 +8,50%
Monte Veronese V (e) 816 (e) 851 (e) 830 (e) 800 (e) 859 857 -0,23%
Raschera V 776 749 745 681 794 702 -11,55%
Bra V 655 585 683 566 612 626 +2,24%
Casatella Trevigiana V (e) 595 (e) 571 502 470 446 405 -9,19%
Puzzone di Moena V - (e) 398 (e) 384 (e) 365 (e) 380 385 +1,21%
Salva Cremasco V 254 266 280 259 257 241 -6,06%
Castelmagno V 213 216 219 213 213 214 +0,43%
Ragusano 3 V 179 125 143 190 191 175 -8,38%
Spressa delle Giudicarie V (e) 51,6 (e) 53,6 (e) 53,0 (e) 30,0 (e) 59,0 43,0 -27,12%
Formai de Mut V 56,0 56,7 61,7 62,3 57,6 61,0 +5,96%
Valle d'Aosta Fromadzo V (e) 8,5 (e) 6,5 (e) 6,5 (e) 6,3 (e) 12,0 12,0 0,00%
Nostrano Valtrompia V 11,8 10,5 14,0 14,7 11,6 8,6 -25,80%
Ossolano V n.p. n.p. n.p. n.p. 0,0 12,2 >1000%
Provolone del Monaco V n.p. n.p. n.p. n.p. n.p.   -
Bitto (10% C) M 240 250 244 245 254 226 -11,02%
Casciotta d'Urbino (70% P) M 219 156 175 184 169 121 -28,21%
Robiola di Roccaverano M 100 110 118 128 139 148 +6,57%
Murazzano (60% P) M 14,8 16,3 17,8 19,4 15,0 12,8 -14,40%
Total 433.623 432.279 441.359 454.729 458.785 471.120 +2,69%*
2014 2015 2016 2017 2018 2019 ± on 2018
Mozzarella di bufala campana B 38.068 41.295 44.207 47.032 49.398 50.176 +1,57%
Total 38.068 41.295 44.207 47.032 49.398 50.176 +1,57%*
2014 2015 2016 2017 2018 2019 ± on 2018
Pecorino Romano 1 P 24.117 30.168 35.632 27.856 34.183 26.939 -21,19%
Pecorino Toscano P 2.871 2.944 3.650 3.562 3.344 3.205 -4,16%
Pecorino Sardo P 1.720 1.414 1.500 1.625 1.800 2.000 +11,11%
Fiore Sardo 2 P 515 550 (e) 550 735 679 981 +44,48%
Pecorino Siciliano 3 P 33,0 40,0 50,0 66,6 61,0 87,0 +42,62%
Canestrato Pugliese 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.   -
Total 29.256 35.116 41.382 33.845 40.067 33.212 -17,11%*
2014 2015 2016 2017 2018 2019 ± on 2018
Formaggella del Luinese C 6,1 7,8 10,5 10,0 13,0 10,0 -23,08%
Total 6 8 10 10 13 10 -23,08%*
Last update: 2020-08-25
(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 Tutela, CORFILAC Ragusa, ISMECERT, Bioagricoop Bologna, Lattebusche, Mila, CSQA Thiene