In Italy there are more than 400 different types of cheese, all of them excellent, healthy and natural, ranging from fresh, mild creation like Mozzarella to age, hard cheeses with a very mature flavour, such as Parmigiano Reggiano. In this vast range, which offers something to satisfy every palate, the Italian DOP has a very special place. These are very strictly related to traditional methods of production and to a very specific production areas. All these aspects of production are covered in a book of regulations officially recognised throughout Europe.
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