formaggio

Formaggio is the Italian word for cheese, a dairy product made by coagulating milk and aging the curd to develop flavor and texture. It encompasses a wide range of styles across Italy and is a staple of its cuisine.

Production: Milk from cows, sheep, goats, or water buffalo is coagulated with rennet or acids to form curds. The curds are cut, heated, drained, and pressed into molds; many cheeses are brined, washed, or aged for varying periods. Flavor and texture are shaped by the milk type, cultures, aging conditions, and rind treatment.

Classification: Fresh cheeses (such as ricotta, mozzarella, and mascarpone); soft and washed-rind cheeses (for example taleggio); semi-soft varieties (stracchino, provolone); semi-hard and hard cheeses (asiago, grana padano, parmigiano-reggiano, pecorino romano); and blue-veined cheeses (gorgonzola). Regional traditions and production methods contribute to distinctive Italian formaggi.

Notable examples and regions: Parmigiano-Reggiano from Emilia-Riogione; Grana Padano from Lombardy; Pecorino Romano from Sardinia; Asiago from Veneto; Taleggio from Lombardy; Mozzarella di Bufala Campana from Campania; Burrata from Apulia; Gorgonzola from Lombardy and Piedmont.

Protected status: Many formaggi have protected designations such as DOP (PDO) or IGP (PGI), which define origin, production methods, and quality standards.

Uses: Formaggi are eaten fresh or aged, grated or melted in pasta and pizza, or served with bread, fruit, and wine. They play essential roles in regional dishes and everyday meals across Italy.