Italy is home to some of the most famous cheeses in the world, from Parmigiano Reggiano to Mozzarella di Bufala and Gorgonzola. But beyond these well-known varieties lies a world of lesser-known but equally remarkable cheeses. With over 400 officially recognised Italian cheeses, many remain under the radar, waiting to be discovered by cheese lovers. This guide explores 12 unique and rare Italian cheeses that most people have never heard of.
Beyond the Classics: Italy’s Hidden Cheese Treasures
While names like Parmigiano Reggiano, Mozzarella and Gorgonzola dominate cheese boards worldwide, Italy’s rich cheesemaking tradition goes far deeper. Across its diverse landscapes, from Alpine pastures to sun-drenched Mediterranean islands, artisans craft exceptional cheeses that remain largely unknown outside their regions.
Some are aged in underground pits, others are infused with saffron, and a few have histories stretching back over a thousand years. If you’re ready to go beyond the classics, these rare Italian cheeses deserve a spot on your next cheeseboard.
1. Bettelmatt (Piedmont)
Bettelmatt is one of Italy’s rarest cheeses, made exclusively in the high-altitude pastures of Val d’Ossola, near the Swiss border. Production dates back to at least the 13th century, when monks and herders first started making cheese using milk from cows grazing on the region’s wildflowers and herbs.
This cheese is available only in summer, when the cows feed on high-altitude pastures, imparting a unique floral and buttery taste to the cheese. The name Bettelmatt is derived from an old Germanic dialect, meaning “beggar’s meadow”, likely referencing the rugged conditions in which it is made.
Serving suggestions
- Slice thinly and enjoy as is, to appreciate its complex flavours.
- Pairs wonderfully with honey, walnuts and fresh figs.
- Serve with a glass of Nebbiolo or Barbera wine for a perfect pairing.
2. Puzzone di Moena (Trentino-Alto Adige)
The name Puzzone di Moena literally translates to “big stinker”, which gives a good hint about its strong aroma. This cheese is washed with brine during the ageing process, allowing bacteria to develop on its rind. This contributes to its pungent smell and nutty, savoury flavour.
Puzzone di Moena is made in the Dolomite mountains, an area with a long tradition of cheesemaking dating back to medieval times. Despite its strong smell, its taste is surprisingly balanced, with buttery, fruity and slightly tangy notes.
Serving suggestions
- Perfect for fondue or grilled cheese sandwiches.
- Pairs beautifully with crusty bread and cured meats.
- Try it with a bold red wine like Teroldego.
3. Casu Marzu (Sardinia)
One of the most controversial cheeses in the world, Casu Marzu is a sheep’s milk cheese that undergoes fermentation with the help of live insect larvae. These larvae break down the cheese, creating a soft, creamy and almost liquid interior.
Though Casu Marzu is banned by EU and US food regulations, it is still made illegally by traditional Sardinian cheesemakers. Historically, it was considered a delicacy among shepherds, who believed the larvae-aided fermentation gave the cheese a stronger, richer flavour.
Serving suggestions
- Traditionally served on Sardinian flatbread (pane carasau).
- Pairs best with strong red wine to balance its intensity.
4. Strachitunt (Lombardy)
Strachitunt is one of Italy’s oldest blue cheeses, dating back over a thousand years in the Brembana Valley of Lombardy. Its name comes from the Bergamasque word strach (meaning “tired”), referring to the cows that graze in high-altitude pastures before descending for winter.
Unlike other blue cheeses, Strachitunt is made using a two-curd method, layering morning and evening milk to create its distinctive marbled veining. This technique, once nearly lost, was revived in the early 2000s and is now PDO-protected. Aged for at least 75 days, it develops a rich, creamy texture with a balanced flavour—tangy, earthy, and slightly sweet.
Though often compared to Gorgonzola, Strachitunt is firmer, denser and less pungent, making it a favourite among artisan cheese lovers. It’s incredibly versatile, pairing well with both sweet and savoury ingredients.
Serving suggestions
- Enjoy with honey, fresh figs, walnuts or pears.
- Melt into risotto, polenta or baked pasta dishes.
- Pair with full-bodied red wines like Amarone or Barbera.
- Contrast with a sweet Moscato Passito for a balanced pairing.
5. Formaggio di Fossa (Emilia-Romagna/Marche)
Formaggio di Fossa, meaning “cheese of the pit”, is a unique Italian cheese that has been aged underground for centuries. This tradition began in the Middle Ages when farmers buried their cheese in pits to hide it from invading soldiers.
Today, the practice continues in the regions of Emilia-Romagna and Marche, where wheels of cheese are sealed in straw-lined stone pits for two to three months. The lack of oxygen and natural humidity inside the pits creates an intense, crumbly cheese with earthy, nutty and slightly spicy flavours.
The cheese absorbs aromas from its surroundings, giving it a distinctive character that varies depending on the conditions of the pit.
With its bold and complex taste, Formaggio di Fossa is best enjoyed in small amounts, either on its own or as a flavour enhancer in various dishes. It pairs exceptionally well with both sweet and savoury accompaniments.
Serving suggestions
- Shave over pasta, risotto or grilled vegetables for added depth.
- Pair with balsamic vinegar to balance its sharpness.
- Enjoy with cured meats and rustic bread for a traditional tasting experience.
- Serve alongside full-bodied red wines like Sangiovese or Montepulciano.
6. Robiola di Roccaverano (Piedmont)
Robiola di Roccaverano is one of Italy’s few pure goat’s milk cheeses, produced in the hills of Piedmont. Its origins date back to Roman times, with historical records mentioning its production over a thousand years ago.
Robiola di Roccaverano is best enjoyed fresh, with a soft, creamy texture and a mild, citrusy tang. Depending on the ageing process, it can develop a more pronounced, earthy flavour, but it remains delicate compared to stronger goat’s milk cheeses.
Made using traditional artisanal methods, it is PDO-protected to ensure its authenticity and quality. With its smooth, spreadable consistency, Robiola di Roccaverano is perfect for simple, rustic dishes that highlight its bright and tangy profile. Moreover, it pairs well with fresh ingredients and light, aromatic wines.
Serving suggestions
- Spread on crusty bread with a drizzle of olive oil.
- Pair with fresh herbs, honey or nuts for added complexity.
- Enjoy with light white wines like Arneis or Gavi.
- Use in salads or as a creamy topping for roasted vegetables.
7. Caciocavallo Podolico (Southern Italy)
Caciocavallo Podolico is a rare variety of Caciocavallo, made exclusively from the milk of Podolica cows, a hardy breed that grazes freely in the rugged hills of southern Italy. Unlike mass-produced Caciocavallo, this cheese is crafted using traditional methods and aged for several months to over five years.
During this time, it develops a firm, slightly oily texture and a deep, complex flavour. Historically, the Italian nobility valued its rich, caramel-like notes and hints of spice and herbs from the cows’ wild diet.
With its bold and concentrated flavours, Caciocavallo Podolico is best in simple preparations that allow its unique character to shine. It pairs particularly well with strong, aged accompaniments.
Serving suggestions
- Slice thinly and enjoy at room temperature to appreciate its full depth of flavour.
- Grate over pasta or risotto for a rich, umami boost.
- Serve with honey, figs or dried fruits to complement its caramel notes.
- Pair with full-bodied Italian red wines like Aglianico or Primitivo.
8. Raschera (Piedmont)
Raschera is a semi-hard cow’s milk cheese from Piedmont, known for its mild yet distinctive flavour and unusual square shape. Cheesemakers in the region have been producing it for centuries. And today it holds PDO status, ensuring it is made using traditional methods.
Raschera is pressed, giving it a compact texture that remains smooth and elastic. Its flavour is delicate but develops subtle nutty and grassy notes as it ages. As a result, it is a versatile cheese for both eating and cooking.
Thanks to its excellent melting properties, Raschera works beautifully in warm dishes, but it also shines on its own. Its mild character makes it a great introduction to artisanal Italian cheeses while still offering enough complexity for seasoned cheese lovers.
Serving suggestions
- Melt into risotto, polenta or grilled cheese sandwiches for extra creaminess.
- Slice and serve with cured meats, olives and rustic bread for a classic Piedmontese pairing.
- Enjoy with fresh pears or apples to highlight its nutty notes.
- Pair with an aged white wine like Arneis or a light red such as Dolcetto.
9. Stracchino (Lombardy)
Stracchino is a fresh, creamy cheese from Lombardy, traditionally made from the milk of cows returning from high-altitude summer grazing. The name comes from the Italian word stracco, meaning “tired”, referring to the cows’ condition after their long journey.
Being a fresh cheese, Stracchino is best eaten young, when its texture is soft and spreadable, and its flavour is mild, milky and slightly tangy.
Thanks to its rich, buttery consistency, Stracchino is incredibly versatile in both simple and cooked dishes. It pairs well with a variety of ingredients, enhancing their flavours without overpowering them.
Serving suggestions
- Spread on warm focaccia or crusty bread with a drizzle of olive oil.
- Melt into pasta, risotto or stuffed vegetables for a creamy texture.
- Serve with fresh tomatoes and basil for a light, refreshing appetiser.
- Pair with a crisp white wine like Vermentino or a young Prosecco.
10. Ragusano (Sicily)
Ragusano is a traditional Sicilian cheese made from the milk of Modicana cows, a rare breed that thrives in the pastures of southeastern Sicily. Its production dates back several centuries, and it holds PDO status to protect its authenticity.
Ragusano is shaped into large rectangular blocks and aged while hanging from wooden beams, a method that allows it to develop a firm, dense texture. As it matures, the cheese takes on a rich, slightly spicy flavour with nutty and buttery undertones.
Thanks to its bold yet balanced taste, Ragusano works well in a variety of dishes or on its own. Whether freshly cut or aged for a more intense flavour, it pairs beautifully with Sicilian flavours and wines.
Serving suggestions
- Slice and serve with olives, sun-dried tomatoes and Sicilian salami for an authentic antipasto.
- Grate over pasta, soups or roasted vegetables for a savoury depth.
- Enjoy with honey or fig jam to highlight its nutty notes.
- Pair with Sicilian red wines like Nero d’Avola or Cerasuolo di Vittoria.
11. Monte Veronese (Veneto)
Monte Veronese is a traditional cow’s milk cheese from the Lessinia mountains in the Veneto region, where it has been produced since at least the 13th century.
Named after the province of Verona, it comes in two main varieties:
- Monte Veronese Latte Intero, made from whole milk and aged briefly for a mild, creamy flavour.
- Monte Veronese d’Allevo, aged longer for a firmer texture and more complex, nutty taste.
The cheese reflects the rich pastures of the region, where cows graze on alpine grasses, imparting delicate floral and grassy notes to the final product.
Monte Veronese is an incredibly versatile cheese, fitting seamlessly into both fresh and aged preparations. Whether enjoyed on its own or as an ingredient, it pairs beautifully with traditional Veneto flavours.
Serving suggestions
- Slice and serve with cured meats, olives and crusty bread for a classic northern Italian snack.
- Grate the aged variety over risotto, pasta or polenta for a rich, savoury finish.
- Pair the younger version with fresh fruit like pears or grapes for a light appetiser.
- Enjoy with Veneto wines like Valpolicella or Soave for a perfect regional pairing.
12. Bagòss (Lombardy)
The final cheese on my list of rare Italian cheeses is Bagòss. Bagòss is a saffron-infused cheese from the mountain village of Bagolino in Lombardy. Made from raw cow’s milk, this cheese stands out due to the addition of saffron during production, giving it a distinctive golden hue and a slightly spicy aroma.
Traditionally, Bagòss ages for a minimum of 12 months, though some wheels mature for up to three years. By then, they develop a dense, grainy texture and a rich, nutty flavour with hints of spice and toasted hazelnuts. The cheese is regularly brushed with linseed oil during ageing, which helps preserve its natural rind and intensify its flavour.
Without a doubt, Bagòss is best in simple preparations that allow its unique qualities to shine. Whether eaten on its own or used as an ingredient, it adds depth and complexity to any dish.
Serving suggestions
- Shave over risotto, pasta or polenta to enhance their richness.
- Enjoy with cured meats and mountain honey for a balanced contrast of flavours.
- Pair with dried fruits and nuts to bring out its nutty, spicy notes.
- Serve with robust red wines like Barolo or Amarone for a perfect northern Italian pairing.
Conclusion
Italy’s cheesemaking tradition goes far beyond the well-known classics like Parmigiano Reggiano and Mozzarella. From the saffron-infused Bagòss to the underground-aged Formaggio di Fossa, these 12 hidden gems showcase the incredible diversity of Italian cheese. Whether you prefer creamy, tangy, nutty, or bold flavours, there’s a cheese on this list waiting to surprise your taste buds.
Now, it’s your turn! Have you tried any of these cheeses, or is there one that’s calling your name? Let me know in the comments—or better yet, grab a new cheese on your next shopping trip and tell me what you think.
Who knows? You might just discover your next favourite!
References
- Consorzio Tutela Formaggio Monte Veronese. (n.d.). Monte Veronese DOP: History & Production. Retrieved from https://www.monteveronese.it
- Consorzio Tutela Formaggio Bagòss di Bagolino. (n.d.). Bagòss di Bagolino: A Traditional Mountain Cheese. Retrieved from https://www.bagoss.com
- Consorzio Tutela Formaggio Ragusano DOP. (n.d.). Ragusano DOP: The Sicilian Stretched-Curd Cheese. Retrieved from https://www.formaggioragusano.com
- Consorzio per la Tutela del Formaggio Strachitunt DOP. (n.d.). Strachitunt DOP: Ancient Blue Cheese from Lombardy. Retrieved from https://www.strachitunt.it
- Slow Food Foundation. (n.d.). Traditional Italian Cheeses: Preserving Heritage and Flavor. Retrieved from https://www.fondazioneslowfood.com
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
