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  Robiola

  'Robiola from the Langhe region of northern Italy' is an Italian soft-ripened cheese of the Stracchino family, made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name...
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  Ricotta cheese

  Ricotta (Italian pronunciation: [riˈkɔtta]) is an Italian dairy product made from sheep (or cow, goat, buffalo) milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein....

• Basket cheese

  Basket is a cheese made from cow's milk available fresh or dry. Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed (inside a basket).

• Dolcelatte

  Dolcelatte is a blue veined Italian soft cheese. The cheese is made from cow's milk, and has a sweet taste. Its name translates from Italian to 'sweet milk' in English. Dolcelatte was created by the Galbani Company (now part of Groupe Lactalis) and the name is a registered trademark. Dolcelatte was...

• Casciotta d'Urbino

  Casciotta d'Urbino or Casciotta di Urbino is a type of Caciotta cheese, made in the Province of Pesaro and Urbino in the Marche region, central Italy. This cheese is generally made of between 70-80% sheep milk with 20-30% cows milk. First made in ancient times, this cheese, it is said was a...

• Toma cheese

  Toma is a soft or semi-hard, Italian cow's milk cheese. It is made primarily in the Aosta Valley (it is one of the region's specialties) and Piedmont regions of Northern Italy. Toma varies with region and locale of production, and is closely related to the French tomme. The Toma Piemontese variety...