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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
                       
  Production's volumes of the Italian PDO cheeses
Tons		  
2012 2013 2014 2015 2016 2017 ± on 2016
Grana Padano V 178.906 173.917 184.964 183.235 185.873 190.353 +2,41%
Parmigiano Reggiano V 136.919 132.189 132.684 132.829 139.685 147.125 +5,33%
Gorgonzola V 49.800 50.107 53.322 54.015 54.974 56.793 +3,31%
Asiago V 23.362 22.002 21.458 21.660 21.070 20.778 -1,39%
Taleggio V 8.327 8.674 8.956 8.977 8.891 8.870 -0,24%
Montasio V 6.898 6.054 6.896 6.712 5.970 5.788 -3,05%
Provolone Valpadana V 6.857 5.878 5.330 4.720 5.290 5.920 +11,91%
Fontina V 3.442 4.495 (e) 4.075 (e) 4.031 3.718 3.536 -4,90%
Quartirolo Lombardo V 3.735 3.756 3.662 3.366 3.358 3.099 -7,71%
Piave 4 V 2.390 2.063 2.420 2.418 2.010 2.134 +6,19%
Squacquerone di Romagna V - 919 1.515 1.551 1.509 1.696 +12,39%
Valtellina Casera V 1.300 1.200 1.340 1.344 1.389 1.353 -2,59%
Stelvio V 1.031 1.153 1.143 1.236 1.283 1.282 -0,08%
Toma Piemontese V 928 982 999 973 1.082 986 -8,83%
Monte Veronese V 753 717 (e) 816 (e) 851 830 830 -0,05%
Caciocavallo Silano V 524 583 670 791 781 783 +0,27%
Raschera V 715 751 776 749 745 681 -8,65%
Bra V 621 684 655 585 683 566 -17,15%
Casatella Trevigiana V 493 486 (e) 595 (e) 571 502 470 -6,37%
Puzzone di Moena V - - - 359 (e) 359   -
Salva Cremasco V 240 240 254 266 280 259 -7,57%
Castelmagno V 228 196 213 216 219 213 -2,46%
Ragusano 3 V 145 154 179 125 143 190 +33,22%
Formai de Mut V 61,0 60,8 56,0 56,7 61,7 62,3 +0,96%
Spressa delle Giudicarie V 49,0 34,9 (e) 51,6 (e) 53,6 (p) 53,0 30,0 -43,40%
Valle d'Aosta Fromadzo V 5,5 5,1 (e) 8,5 (e) 6,5 (e) 6,5 (e) 6,3 -3,31%
Provolone del Monaco V n.p. n.p. n.p. n.p. n.p. n.p. -
Bitto (10% C) M 253 226 240 250 244 245 +0,41%
Casciotta d'Urbino (70% P) M 218 227 219 156 175 184 +5,11%
Robiola di Roccaverano M 98,6 98,2 100 110 118 128 +8,23%
Murazzano (60% P) M 13,2 14,5 14,8 16,3 17,8 19,4 +9,17%
Total 428.312 417.866 433.611 432.229 441.321 454.379 +3,04%*
2012 2013 2014 2015 2016 2017 ± on 2016
Mozzarella di bufala campana B 37.122 37.308 38.068 41.295 44.207 47.032 +6,39%
Total 37.122 37.308 38.068 41.295 44.207 47.032 +6,39%*
2012 2013 2014 2015 2016 2017 ± on 2016
Pecorino Romano 1 P 25.099 24.778 24.117 30.168 35.632 27.856 -21,82%
Pecorino Toscano P 3.068 2.669 2.871 2.944 3.650 3.562 -2,41%
Pecorino Sardo P 2.031 1.783 1.720 1.414 1.500 1.625 +8,33%
Fiore Sardo 2 P (e) 735 515 515 550 (e) 550 735 +33,64%
Pecorino Siciliano 3 P 26,3 24,4 33,0 40,0 50,0 66,6 +33,20%
Canestrato Pugliese P n.p. 0,8 n.p. n.p. n.p. n.p. -
Pecorino di Filiano P 8,5 n.p. n.p. n.p. n.p. n.p. -
Total 30.968 29.770 29.256 35.116 41.382 33.845 -18,21%*
2012 2013 2014 2015 2016 2017 ± on 2016
Formaggella del Luinese C 4,4 4,3 6,1 7,8 10,5 10,0 -4,73%
Total 4 4 6 8 10 10 -4,73%*
Last update: 2018-11-09
(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