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  Robiola

  Robiola 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 comes from the word rubeole (ruddy) because of...
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  Caciocavallo

  Caciocavallo is a type of cheese made out of sheep's or cow's milk, originally produced in Sicily, but now spread all across Italy, and the Balkans. Caciocavallo has the European Union Protected designation of origin status. Caciocavallo cheese is shaped like a tear-drop and is similar in taste to...
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  Ricotta cheese

  Ricotta (Italian pronunciation: [riˈkɔtːa]) is an Italian sheep milk or cow milk whey cheese. Ricotta lit. 'recooked' uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production. Ricotta is produced from whey, the liquid separated out from the curds when cheese is...

• Basket cheese

  Basket is a cheese made from cow's milk and is found as two types; fresh and dry. Fresh basket has no salt taste, while dry basket has a mild salt taste to it. Basket gets its name from the way it is formed (inside a basket). Italians often use this cheese during Easter to bind ingredients for...

• 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...

• Caciotta

  Caciotta is a kind of cheese produced in many regions of Italy from the milk of cows, sheep, goats or water buffalo. The cheeses are cylindrical in shape and up to a kilo in weight. The period of ripening is brief and the soft, yellow rind surrounds a white, or yellowish body which is soft in...