Wherever you travel in Italy, you’ll find cheeses by the bucketload – this is a nation that adores cheese just as much as the rest of Europe. Although we’re drawn to the same old faces when we think of Italian cheese – Parmesan, mozzarella, pecorino and others – there are hundreds upon hundreds of lesser-known cheeses made across the country that are well worth trying, should you come across them.
Lombardy is one of Italy’s most prolific cheesemaking regions and home to some of Italy’s most famous cheeses – both Grana Padano and mascarpone, for example, originated in Lombardy before spreading across the country – as well as some less common diamonds in the rough. The climate of Lombardy plays a big part in this. In the north you have the Valtellina Valley and in the northeast are Lake Como and Lake Garda, where the nutrient-rich alpine pastures make for unique mountain cheeses. Head down into the plains around Brescia, Milan and south towards the Po River, and you’ll find a different class of cheeses – whether it’s rich blue from the famous town of Gorgonzola, or mascarpone from the Po Valley.
Lombardy knows the value of its dairy tradition and protects it fiercely. Not only is there the Slow Food Presidium in place to protect smaller cheese makers and methods, the government also has a hand in maintaining Lombard cheese traditions – there are now thirteen PDO-protected cheeses in Lombardy (with even more applying for protection). There’s no question that Lombardy is a cheese-lover’s dream, which is why we’ve pulled together ten of our favourite cheeses from this beautiful northern province.