|
|
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
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