Cheeses -Class 1.3
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QUALIVITA FOUNDATION - P.ZZA MATTEOTTI 30 - 53100 SIENA © QUALIVITA 2012
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AFIdop - ASSOCIAZIONE FORMAGGI ITALIANI D.O.P. E I.G.P
QUALIVITA FOUNDATION - P.ZZA MATTEOTTI 30 - 53100 SIENA © QUALIVITA 2012
Links to: Qualigeo - QUALIGEO.EU The food, wine and spirits Geographical Indications database
AFIdop - ASSOCIAZIONE FORMAGGI ITALIANI D.O.P. E I.G.P
Asiago PDO Class 1.3 (PDO-PGI-TSG) Cheeses - link AFIdop
Asiago PDO d'Allevo has a smooth and regular rind. Internally it is compact, nubby, and of a colour that ranges from straw-yellow to amber, with scattered small to medium sized aeration holes. The Pressato type has a soft elastic rind. Internally it is white or slightly straw-coloured with irregular and marked aeration holes. The flavour of Asiago d'Allevo is strong and savoury, the odour characteristic. In contrast, the Pressato type has a softer flavour, sweet, delicate and palatable.
Bitto PDO Class 1.3 (PDO-PGI-TSG) Cheeses - Link AFIdop
Bitto PDO has a yellow straw-coloured rind and compact dough that ranges from white to straw- yellow. Depending on the seasoning process, sparse aeration holes the size of corn kernels may appear. The flavour is sweet and delicate. With age, Bitto PDO acquires greater compactness, becoming rich to the palate and acquiring a strong and flavourful taste.
Bra PDO Class 1.3 (PDO-PGI-TSG) Cheeses - Link AFIdop
Bra PDO Tenero (tender) has an elastic rind and dough with a colour ranging from white to straw-yellow and a palatable aromatic flavour. Bra PDO Duro (hard) has a hard rind and straw-yellow dough, with a tasty and savoury aroma.
Caciocavallo Silano PDO Class 1.3 (PDO-PGI-TSG) Cheeses - Link AFIdop
Caciocavallo Silano PDO has an oval or cylindrical shape with a soft smooth rind of a straw-yellow colour, and similar dough. It is lightly dappled with white or straw-coloured aeration holes. It is characterized by a pleasant aromatic flavour, rich to the taste. It is normally delicate with a tendency to be sweet when the cheese is young, finally becoming spicy in the advanced stages of maturation.
Canestrato di Moliterno PGI Class 1.3 (PDO-PGI-TSG) Cheeses - Link AFIdop
Canestrato di Moliterno PGI after at least 60 days of seasoning has a cylindrical shape with a diameter of about 20 cm and a height of 10-15 cm, with a weight going from 2 to 5.5 kg. The dough is compact with irregular holes, when cut it is white or straw yellow in colour depending on the ripening level. The flavour can be either sweet or spicy, when the cheese is riper.
Canestrato Pugliese PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Canestrato Pugliese PDO has a cylindrical shape, the rind ranging in colour from brown to yellow, more or less wrinkled, hard and thick. The dough is straw yellow in colour, compact, crumbly, subtly rich, non-elastic, with barely visible coarse aeration holes. The taste is characteristic and pronounced, with the fragrant aroma of a seasoned product. The fresh product is more delicate and slightly less salty.
Casatella Trevigiana PDO Class 1.3 (PDO-PGI-TSG) Cheeses
There are two types of Casatella Trevigiana PDO: one is large in dimension with a diameter of 18-22 cm, a weight of 1.8-2.2 Kg and a height of 5-8 cm. The smaller cheese has a diameter of 8-12 cm, a weight of 0.25-0.70 kg and a height of 4-6 cm. It is a cheese characterized by creamy dough, having a delicate aroma and a sweet taste. It is porcelain white, of a soft consistency, and the rind is absent or only slightly perceptible.
Casciotta di Urbino PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Casciotta d'Urbino PDO has a thin rind of a straw-yellow colour when it is fully matured. It has a height of 5 to 7 cm and a diameter of 12 to 16 cm. The off-white coloured dough is moist and crumbly with slight aeration holes. Its flavour is sweet and persistent and these characteristics are due to its Production method.
Castelmagno PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Castelmagno PDO has a cylindrical form with a diameter of 15- 25 cm, an edge height of 12- 20 cm and a weight of between 2 and 7 kg. The rind is thin and smooth, of a pinkish-yellow colour in the fresh cheeses; those of the more seasoned cheeses tend to be wrinkled. The dough, very crumbly and without aeration holes, ranges from ivory white to yellow-ochre, with visible blue-green veins (marbling) in the more seasoned cheeses. If only slightly seasoned, the flavour is delicate; if well-seasoned,...
Fiore Sardo PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Fiore Sardo PDO has a cylindrical shape, with a characteristic groppa di mulo (mule's rump) edge. The rind ranges from yellow to brown depending on the extent of seasoning. The dough is hard, white and without aeration holes. The flavour is more or less spicy depending upon the grade of maturation. It has a hint of dried fruits and an aroma of grasses, which tends to assuage during the course of aging.
Fontina PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Fontina PDO has a thin and compact rind of a brown colour that varies in intensity depending on the age of the cheese. The semi-cooked dough, soft and elastic, with characteristic aeration holes scattered throughout, is rich to the palate with a colour ranging from ivory to a more or less intense straw-yellow. Its flavour is sweet and delicate.
Formaggella del Luinese PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Formaggella del Luinese PDO has a natural rind, not hard, with the possible presence of mould; the paste is soft and compact, with small eyes. The cheese has a medium-mild, delicate, pleasant flavour that becomes stronger as it matures.
Formaggio di Fossa di Sogliano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
The colour of Formaggio Fossa di Sogliano PDO spans from ivory white to amber yellow. The mould has an uneven shape, free from rind or with an almost undetectable rind, a varied humid and fat surface and a weight of 500 to 1,900 gr. The possible small cracks and the ochre-yellow spots on the surface are a characteristic of the product. The dough has a semi-hard and easily friable consistency in an amber-white or a straw colour. The smell is strong with aromas which recall brushwood scents, with ...
Formai de Mut dell'Alta Valle Brembana PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Formai de Mut dell'Alta Valle Brembana PDO has a compact thin rind that ranges in colour from straw-yellow to grey depending on the length of seasoning. The dough, semi-cooked and of a colour ranging from ivory to straw-yellow, has a compact structure, is elastic and has diffuse aeration holes. The flavour is delicate, fragrant, just a bit salty and not at all spicy, with a characteristic aroma.
Gorgonzola PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Gorgonzola PDO has a cylindrical shape with flat faces. The rind is a grey and/or pinkish colour, and is inedible. The raw dough is a white and straw-yellow colour, speckled with characteristic sky blue veins of mould (marbling). The flavour depends on the length of seasoning.
Grana Padano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Grana Padano PDO is cylindrical and has a thick smooth rind of a dark to golden yellow colour. The dough has a fine graininess and ranges from white to straw yellow. When cut it breaks into flakes. The aroma is fragrant and the flavour is delicate.
Montasio PDO Class 1.3 (PDO-PGI-TSG) Cheeses
After 60 days of seasoning, Montasio PDO has a smooth, regular and elastic rind. The dough is compact with a small amount of aeration holes and a natural colour. The flavour is spicy and palatable. The cheese for grating - seasoned at least 12 months - is crumbly, of a straw-yellow colour and has very few, very small aeration holes. The cylindrical shape has a variable height of 6 to 10 cm and a diameter of 30-40 cm.
Monte Veronese PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Monte Veronese Whole Milk cheese, seasoned from 25 to 60 days, has a thin and elastic rind of a more or less intense straw-yellow colour; the dough has a palatable and delicate flavour. Monte Veronese d'Allevo, seasoned for at least 90 days, also has a thin rind of a more or less intense straw-yellow colour; the dough has a savoury flavour, characteristic of seasoned cheeses, and tends to be slightly spicy depending on the length of the seasoning.
Mozzarella TSG Class 1.3 (PDO-PGI-TSG) Cheeses
Mozzarella TSG has a spherical form, with a weight of 20 to 250 gr. and a diameter of 15-30 cm, occasionally having a "head" or "braid", it can weigh between 125 and 250 gr. It has no rind but is completely covered by a thin soft shiny milk-white film. The dough is white, uniformly soft and elastic, with many overlaid layers creating a fibrous structure; it appears free of aeration holes but can have slight detachments between the layers.
Mozzarella di Bufala Campana PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Mozzarella di Bufala Campana PDO has a roundish form, but can be found in other forms as well, each typical of the Production area (titbits, braids, pearls, cherries, little knots). The weight varies between 10 and 800 gr. depending on the shape (3 kg for the braid shape). Of a porcelain white colour, it has an extremely thin rind with a smooth surface, never slimy. The dough has a slightly elastic consistency after the first 8-10 hours of production, and tends to become richer with time.
Murazzano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Murazzano PDO has a cylindrical shape with a diameter of 10-15 cm, flat faces and a height of about 3-4 cm and a variable weight of 300 to 400 gr. The dough is a milk-white colour with a soft and fine-grained consistency. It does not have a rind, though when it is seasoned for a longer period it can have a slight straw-yellow coating. The flavour is fine and delicately aromatic.
Nostrano Valtrompia PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Fact sheet under construction
Parmigiano Reggiano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Parmigiano-Reggiano PDO has a cylindrical shape with a diameter of 35 to 45 cm, a height of 20 to 26 cm and a weight of 30 to 40 kg. The rind is a natural straw-yellow colour. The dough is hard with a colour that varies from light to deep straw yellow. The texture is minutely grainy and flaky. The dough has a delicate flavour and fragrant aroma, savoury not spicy.
Pecorino di Filiano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Pecorino di Filiano PDO has a cylindrical shape with flat faces and with a diameter of 15 to 30 cm, an edge 8 to 18 cm tall, and a weight varying from 2.5 to 5 kg. The rind is characterized by basket marks, resulting from the baskets in which the cheese is kept, and has a golden yellow to a dark brown colour based on the length of seasoning. The dough, grainy and crumbly, is white to straw-yellow in colour and has a compact consistency, with small aeration holes randomly located throughout. The ...
Pecorino Romano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Pecorino Romano PDO has a cylindrical shape, and a weight of between 22 and 33 kg. The rind has a light to dark straw-yellow colour; the dough, white or light straw-yellow, is compact. It has a fragrant aroma and a spicy flavour.
Pecorino Sardo PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Pecorino Sardo PDO has a cylindrical shape and flat faces, with a variable weight from 1 to 2.3 kg for the Dolce type and from 1.7 to 4 kg for the Maturo type. The dough's colour is white ranging to straw-yellow with the advancement of seasoning. Its consistency is compact with a few aeration holes; the Dolce type is soft. The rind is smooth and thin. The Dolce's colour is white to straw-yellow. The advanced seasoning of Maturo creates a more consistent dark yellow to brownish colour. The taste ...
Pecorino Siciliano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Pecorino Siciliano PDO has a cylindrical shape with flat slightly convex faces, and a rind ranging in colour from white to light yellow. It has a wrinkled surface, bearing the marks of the woven baskets in which it is placed during production. The dough is hard and compact, white or straw coloured, with few aeration holes and with grains of pepper that are inserted during the seasoning period in the baskets. The weight varies from 4 to 12 kg; the aroma is spiced, fresh and floral; the taste is p...
Pecorino Toscano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Pecorino Toscano PDO has a cylindrical shape and flat faces with a slightly convex edge and a weight varying between 0.75 to 3.50 kg. It is characterized by a yellow rind, the tone of which varies depending on the treatments received during production. The dough has a compact structure and the semi-hard cheese can be a bit difficult to cut. It also displays tiny aeration holes irregularly distributed throughout; its colour varies from white to light straw yellow in the tender cheeses, and from l...
Piacentinu Ennese PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Piacentinu Ennese PDO has a cylindrical shape and weighs 3.5-4.5 kg. The rind is soft and elastic, whilst the dough is smooth and more or less bright yellow in colour, due to the addition of saffron. Its appearance is also characterised by black pepper grains. The flavour is from lightly spicy to more piquant depending on seasoning.
Piave PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Piave PDO has a cylindrical shape with a diameter of 255-340 mm and a weight of about 5 kg to 7 kg, depending on the type. The rind is soft and light in colour for the raw cheese, whilst it becomes progressively harder and darker, depending on the ripening level. The designation logo is printed on the trim which is of a variable height depending on type. The dough is free from holes and is white in colour for the Fresco type, and straw yellow for the riper cheeses.
Provolone del Monaco PDO Class 1.3 (PDO-PGI-TSG) Cheeses
The shape of Provolone del Monaco PDO is similar to a long melon or a pear without head, with a variable weight between 2.5 and 8 kg. The dough is elastic, compact and uniform with holes with a variable diameter measuring up to 5 mm. The flavour is sweet and buttery, with a palatable spicy hint, which becomes stronger and more piquant due to a longer seasoning. The rind, thin and almost smooth, is yellowish in colour with light dark tones and tends to become bright yellow and thicker when ripeni...
Provolone Valpadana PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Provolone Valpadana PDO can be cylindrical or have the shape of a salami, melon or pear, and at times has a spherical "head". The rind is thin, smooth and light yellow to a golden or brownish colour. The dough is compact, sometimes with small aeration holes and of a straw-yellow colour. The flavour is delicate in the Dolce type; more pronounced in the Piccante type. The weight of the pieces varies from 4 to 10 kg.
Quartirolo Lombardo PDO Class 1.3 (PDO-PGI-TSG) Cheeses
The Quartirolo Lombardo PDO has a parallelepiped quadrangular shape with plane sides, with a straight bottom and weighs between 1.5 and 3.5 kg. The rind is soft, slim and of a rose white colour for the fresh cheese and grey-green reddish for the mature one. The paste has a uniform and firm structure, slightly lumpy, crumbly and with small detachments. With advancing maturation, it tends to become more firm and to be melted. The taste is characteristic, slightly sourish-aromatic in the fresh chee...
Ragusano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Ragusano PDO has a compact rind, smooth, thin (maximum 4 mm thick), and a colour ranging from golden to straw-yellow to brown, in the most seasoned cheeses used for grating. The dough is a white to a straw-yellow colour, compact, with few aeration holes and some cracks emerging with advanced maturation. It has a pleasant characteristic aroma, a sweet, delicate, thoroughly palatable flavour. The taste, slightly spicy early on during seasoning, tends to become pronounced with time, becoming savour...
Asiago PDO d'Allevo has a smooth and regular rind. Internally it is compact, nubby, and of a colour that ranges from straw-yellow to amber, with scattered small to medium sized aeration holes. The Pressato type has a soft elastic rind. Internally it is white or slightly straw-coloured with irregular and marked aeration holes. The flavour of Asiago d'Allevo is strong and savoury, the odour characteristic. In contrast, the Pressato type has a softer flavour, sweet, delicate and palatable.
Bitto PDO Class 1.3 (PDO-PGI-TSG) Cheeses - Link AFIdop
Bitto PDO has a yellow straw-coloured rind and compact dough that ranges from white to straw- yellow. Depending on the seasoning process, sparse aeration holes the size of corn kernels may appear. The flavour is sweet and delicate. With age, Bitto PDO acquires greater compactness, becoming rich to the palate and acquiring a strong and flavourful taste.
Bra PDO Class 1.3 (PDO-PGI-TSG) Cheeses - Link AFIdop
Bra PDO Tenero (tender) has an elastic rind and dough with a colour ranging from white to straw-yellow and a palatable aromatic flavour. Bra PDO Duro (hard) has a hard rind and straw-yellow dough, with a tasty and savoury aroma.
Caciocavallo Silano PDO Class 1.3 (PDO-PGI-TSG) Cheeses - Link AFIdop
Caciocavallo Silano PDO has an oval or cylindrical shape with a soft smooth rind of a straw-yellow colour, and similar dough. It is lightly dappled with white or straw-coloured aeration holes. It is characterized by a pleasant aromatic flavour, rich to the taste. It is normally delicate with a tendency to be sweet when the cheese is young, finally becoming spicy in the advanced stages of maturation.
Canestrato di Moliterno PGI Class 1.3 (PDO-PGI-TSG) Cheeses - Link AFIdop
Canestrato di Moliterno PGI after at least 60 days of seasoning has a cylindrical shape with a diameter of about 20 cm and a height of 10-15 cm, with a weight going from 2 to 5.5 kg. The dough is compact with irregular holes, when cut it is white or straw yellow in colour depending on the ripening level. The flavour can be either sweet or spicy, when the cheese is riper.
Canestrato Pugliese PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Canestrato Pugliese PDO has a cylindrical shape, the rind ranging in colour from brown to yellow, more or less wrinkled, hard and thick. The dough is straw yellow in colour, compact, crumbly, subtly rich, non-elastic, with barely visible coarse aeration holes. The taste is characteristic and pronounced, with the fragrant aroma of a seasoned product. The fresh product is more delicate and slightly less salty.
Casatella Trevigiana PDO Class 1.3 (PDO-PGI-TSG) Cheeses
There are two types of Casatella Trevigiana PDO: one is large in dimension with a diameter of 18-22 cm, a weight of 1.8-2.2 Kg and a height of 5-8 cm. The smaller cheese has a diameter of 8-12 cm, a weight of 0.25-0.70 kg and a height of 4-6 cm. It is a cheese characterized by creamy dough, having a delicate aroma and a sweet taste. It is porcelain white, of a soft consistency, and the rind is absent or only slightly perceptible.
Casciotta di Urbino PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Casciotta d'Urbino PDO has a thin rind of a straw-yellow colour when it is fully matured. It has a height of 5 to 7 cm and a diameter of 12 to 16 cm. The off-white coloured dough is moist and crumbly with slight aeration holes. Its flavour is sweet and persistent and these characteristics are due to its Production method.
Castelmagno PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Castelmagno PDO has a cylindrical form with a diameter of 15- 25 cm, an edge height of 12- 20 cm and a weight of between 2 and 7 kg. The rind is thin and smooth, of a pinkish-yellow colour in the fresh cheeses; those of the more seasoned cheeses tend to be wrinkled. The dough, very crumbly and without aeration holes, ranges from ivory white to yellow-ochre, with visible blue-green veins (marbling) in the more seasoned cheeses. If only slightly seasoned, the flavour is delicate; if well-seasoned,...
Fiore Sardo PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Fiore Sardo PDO has a cylindrical shape, with a characteristic groppa di mulo (mule's rump) edge. The rind ranges from yellow to brown depending on the extent of seasoning. The dough is hard, white and without aeration holes. The flavour is more or less spicy depending upon the grade of maturation. It has a hint of dried fruits and an aroma of grasses, which tends to assuage during the course of aging.
Fontina PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Fontina PDO has a thin and compact rind of a brown colour that varies in intensity depending on the age of the cheese. The semi-cooked dough, soft and elastic, with characteristic aeration holes scattered throughout, is rich to the palate with a colour ranging from ivory to a more or less intense straw-yellow. Its flavour is sweet and delicate.
Formaggella del Luinese PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Formaggella del Luinese PDO has a natural rind, not hard, with the possible presence of mould; the paste is soft and compact, with small eyes. The cheese has a medium-mild, delicate, pleasant flavour that becomes stronger as it matures.
Formaggio di Fossa di Sogliano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
The colour of Formaggio Fossa di Sogliano PDO spans from ivory white to amber yellow. The mould has an uneven shape, free from rind or with an almost undetectable rind, a varied humid and fat surface and a weight of 500 to 1,900 gr. The possible small cracks and the ochre-yellow spots on the surface are a characteristic of the product. The dough has a semi-hard and easily friable consistency in an amber-white or a straw colour. The smell is strong with aromas which recall brushwood scents, with ...
Formai de Mut dell'Alta Valle Brembana PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Formai de Mut dell'Alta Valle Brembana PDO has a compact thin rind that ranges in colour from straw-yellow to grey depending on the length of seasoning. The dough, semi-cooked and of a colour ranging from ivory to straw-yellow, has a compact structure, is elastic and has diffuse aeration holes. The flavour is delicate, fragrant, just a bit salty and not at all spicy, with a characteristic aroma.
Gorgonzola PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Gorgonzola PDO has a cylindrical shape with flat faces. The rind is a grey and/or pinkish colour, and is inedible. The raw dough is a white and straw-yellow colour, speckled with characteristic sky blue veins of mould (marbling). The flavour depends on the length of seasoning.
Grana Padano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Grana Padano PDO is cylindrical and has a thick smooth rind of a dark to golden yellow colour. The dough has a fine graininess and ranges from white to straw yellow. When cut it breaks into flakes. The aroma is fragrant and the flavour is delicate.
Montasio PDO Class 1.3 (PDO-PGI-TSG) Cheeses
After 60 days of seasoning, Montasio PDO has a smooth, regular and elastic rind. The dough is compact with a small amount of aeration holes and a natural colour. The flavour is spicy and palatable. The cheese for grating - seasoned at least 12 months - is crumbly, of a straw-yellow colour and has very few, very small aeration holes. The cylindrical shape has a variable height of 6 to 10 cm and a diameter of 30-40 cm.
Monte Veronese PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Monte Veronese Whole Milk cheese, seasoned from 25 to 60 days, has a thin and elastic rind of a more or less intense straw-yellow colour; the dough has a palatable and delicate flavour. Monte Veronese d'Allevo, seasoned for at least 90 days, also has a thin rind of a more or less intense straw-yellow colour; the dough has a savoury flavour, characteristic of seasoned cheeses, and tends to be slightly spicy depending on the length of the seasoning.
Mozzarella TSG Class 1.3 (PDO-PGI-TSG) Cheeses
Mozzarella TSG has a spherical form, with a weight of 20 to 250 gr. and a diameter of 15-30 cm, occasionally having a "head" or "braid", it can weigh between 125 and 250 gr. It has no rind but is completely covered by a thin soft shiny milk-white film. The dough is white, uniformly soft and elastic, with many overlaid layers creating a fibrous structure; it appears free of aeration holes but can have slight detachments between the layers.
Mozzarella di Bufala Campana PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Mozzarella di Bufala Campana PDO has a roundish form, but can be found in other forms as well, each typical of the Production area (titbits, braids, pearls, cherries, little knots). The weight varies between 10 and 800 gr. depending on the shape (3 kg for the braid shape). Of a porcelain white colour, it has an extremely thin rind with a smooth surface, never slimy. The dough has a slightly elastic consistency after the first 8-10 hours of production, and tends to become richer with time.
Murazzano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Murazzano PDO has a cylindrical shape with a diameter of 10-15 cm, flat faces and a height of about 3-4 cm and a variable weight of 300 to 400 gr. The dough is a milk-white colour with a soft and fine-grained consistency. It does not have a rind, though when it is seasoned for a longer period it can have a slight straw-yellow coating. The flavour is fine and delicately aromatic.
Nostrano Valtrompia PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Fact sheet under construction
Parmigiano Reggiano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Parmigiano-Reggiano PDO has a cylindrical shape with a diameter of 35 to 45 cm, a height of 20 to 26 cm and a weight of 30 to 40 kg. The rind is a natural straw-yellow colour. The dough is hard with a colour that varies from light to deep straw yellow. The texture is minutely grainy and flaky. The dough has a delicate flavour and fragrant aroma, savoury not spicy.
Pecorino di Filiano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Pecorino di Filiano PDO has a cylindrical shape with flat faces and with a diameter of 15 to 30 cm, an edge 8 to 18 cm tall, and a weight varying from 2.5 to 5 kg. The rind is characterized by basket marks, resulting from the baskets in which the cheese is kept, and has a golden yellow to a dark brown colour based on the length of seasoning. The dough, grainy and crumbly, is white to straw-yellow in colour and has a compact consistency, with small aeration holes randomly located throughout. The ...
Pecorino Romano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Pecorino Romano PDO has a cylindrical shape, and a weight of between 22 and 33 kg. The rind has a light to dark straw-yellow colour; the dough, white or light straw-yellow, is compact. It has a fragrant aroma and a spicy flavour.
Pecorino Sardo PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Pecorino Sardo PDO has a cylindrical shape and flat faces, with a variable weight from 1 to 2.3 kg for the Dolce type and from 1.7 to 4 kg for the Maturo type. The dough's colour is white ranging to straw-yellow with the advancement of seasoning. Its consistency is compact with a few aeration holes; the Dolce type is soft. The rind is smooth and thin. The Dolce's colour is white to straw-yellow. The advanced seasoning of Maturo creates a more consistent dark yellow to brownish colour. The taste ...
Pecorino Siciliano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Pecorino Siciliano PDO has a cylindrical shape with flat slightly convex faces, and a rind ranging in colour from white to light yellow. It has a wrinkled surface, bearing the marks of the woven baskets in which it is placed during production. The dough is hard and compact, white or straw coloured, with few aeration holes and with grains of pepper that are inserted during the seasoning period in the baskets. The weight varies from 4 to 12 kg; the aroma is spiced, fresh and floral; the taste is p...
Pecorino Toscano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Pecorino Toscano PDO has a cylindrical shape and flat faces with a slightly convex edge and a weight varying between 0.75 to 3.50 kg. It is characterized by a yellow rind, the tone of which varies depending on the treatments received during production. The dough has a compact structure and the semi-hard cheese can be a bit difficult to cut. It also displays tiny aeration holes irregularly distributed throughout; its colour varies from white to light straw yellow in the tender cheeses, and from l...
Piacentinu Ennese PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Piacentinu Ennese PDO has a cylindrical shape and weighs 3.5-4.5 kg. The rind is soft and elastic, whilst the dough is smooth and more or less bright yellow in colour, due to the addition of saffron. Its appearance is also characterised by black pepper grains. The flavour is from lightly spicy to more piquant depending on seasoning.
Piave PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Piave PDO has a cylindrical shape with a diameter of 255-340 mm and a weight of about 5 kg to 7 kg, depending on the type. The rind is soft and light in colour for the raw cheese, whilst it becomes progressively harder and darker, depending on the ripening level. The designation logo is printed on the trim which is of a variable height depending on type. The dough is free from holes and is white in colour for the Fresco type, and straw yellow for the riper cheeses.
Provolone del Monaco PDO Class 1.3 (PDO-PGI-TSG) Cheeses
The shape of Provolone del Monaco PDO is similar to a long melon or a pear without head, with a variable weight between 2.5 and 8 kg. The dough is elastic, compact and uniform with holes with a variable diameter measuring up to 5 mm. The flavour is sweet and buttery, with a palatable spicy hint, which becomes stronger and more piquant due to a longer seasoning. The rind, thin and almost smooth, is yellowish in colour with light dark tones and tends to become bright yellow and thicker when ripeni...
Provolone Valpadana PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Provolone Valpadana PDO can be cylindrical or have the shape of a salami, melon or pear, and at times has a spherical "head". The rind is thin, smooth and light yellow to a golden or brownish colour. The dough is compact, sometimes with small aeration holes and of a straw-yellow colour. The flavour is delicate in the Dolce type; more pronounced in the Piccante type. The weight of the pieces varies from 4 to 10 kg.
Quartirolo Lombardo PDO Class 1.3 (PDO-PGI-TSG) Cheeses
The Quartirolo Lombardo PDO has a parallelepiped quadrangular shape with plane sides, with a straight bottom and weighs between 1.5 and 3.5 kg. The rind is soft, slim and of a rose white colour for the fresh cheese and grey-green reddish for the mature one. The paste has a uniform and firm structure, slightly lumpy, crumbly and with small detachments. With advancing maturation, it tends to become more firm and to be melted. The taste is characteristic, slightly sourish-aromatic in the fresh chee...
Ragusano PDO Class 1.3 (PDO-PGI-TSG) Cheeses
Ragusano PDO has a compact rind, smooth, thin (maximum 4 mm thick), and a colour ranging from golden to straw-yellow to brown, in the most seasoned cheeses used for grating. The dough is a white to a straw-yellow colour, compact, with few aeration holes and some cracks emerging with advanced maturation. It has a pleasant characteristic aroma, a sweet, delicate, thoroughly palatable flavour. The taste, slightly spicy early on during seasoning, tends to become pronounced with time, becoming savour...