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Italy: cheese export

This page provides the volumes of Italian Exports of some major typical cheeses, such as:
Year  
2013
2014
2015
2016
2017
2018
2019
2020
2021
Jan - Mar 2022 *
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
%
78.064  
80.616 +3,27
86.108 +6,81
89.644 +4,11
88.973 -0,75
94.692 +6,43
96.443 +1,85
98.996 +2,65
104.243 +5,30
26.351 +16,81 10)
 
24.508  
26.529 +8,24
31.945 +20,42
36.821 +15,26
42.788 +16,21
45.770 +6,97
49.710 +8,61
51.802 +4,21
57.061 +10,15
15.786 +21,97 10)
 
8.938  
8.814 -1,39
9.023 +2,37
11.793 +30,70
12.492 +5,92
13.867 +11,01
15.763 +13,67
13.159 -16,52
16.857 +28,11
4.478 +42,49 10)
 
16.029  
16.479 +2,81
18.590 +12,81
20.316 +9,28
20.504 +0,93
21.577 +5,23
22.717 +5,28
23.511 +3,49
24.665 +4,91
6.450 +9,69 10)
 
1.971  
1.867 -5,26
1.994 +6,81
2.050 +2,82
2.096 +2,21
1.803 -13,99
1.875 +4,04
1.754 -6,47
1.742 -0,71
457 +14,42 10)
 
5.138  
5.176 +0,73
5.519 +6,64
5.803 +5,15
6.213 +7,07
6.862 +10,44
7.119 +3,74
7.087 -0,44
8.379 +18,23
1.983 +10,86 10)
 
87.567  
93.198 +6,43
111.817 +19,98
126.573 +13,20
141.892 +12,10
146.037 +2,92
157.298 +7,71
166.557 +5,89
181.334 +8,87
44.557 +21,13 10)
 
44.995  
44.160 -1,85
36.620 -17,07
38.940 +6,34
38.339 -1,54
36.646 -4,42
40.492 +10,50
44.258 +9,30
60.367 +36,40
15.305 +27,91 10)
 
16.830  
16.624 -1,22
17.042 +2,51
18.187 +6,72
22.323 +22,74
16.189 -27,48
21.262 +31,33
18.722 -11,95
21.166 +13,05
4.857 +8,70 10)
Last Update: 2022-06-10
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