• Food & Wine

Traditional cheeses of lombardy

It is from Lombardy that some of the most famous Italian cheeses come from all over the world

If, like me, you adore cheese, then Lombardy is the place for you! This region is home to some of Italy's most famous cheeses, which we find every day in our supermarkets, but next to which there are also some "gems", quite special but less well known.

The flat lands – so the southern part of the region – are where some very famous, widely available cheeses originate, such as Grana Padano DOP, Gorgonzola and mascarpone, fundamental ingredients of local dishes. But there are three other more unusual products that also originate from this area. Bella Lodi, recognisable by its black rind, offspring of the venerable "father of all grana cheese", Granone Lodigiano, is often served as raspadura (shavings).  Salva Cremasco derives its name from being made to "save" (salvare) the excess production of milk in springtime and today, along with Taleggio and Provolone Valpadana, is protected by the Associazione Alti Formaggi. Lastly, Pannerone of Lodi, a cheese with absolutely no salt, is the object of a Slow Food Presidium and is currently only produced by Caseificio Carena.

The cheeses of the mountainous part of Lombardy would merit a treatise to themselves - every valley, every village, every shepherd's hut has its own highly traditional, quality product.

On this front, the province of Bergamo – and in particular Val Brembana – is an incredibly productive territory. Here is made the very famous Taleggio and the best opportunity for tasting it in all its shapes and varieties is certainly the Taleggio festival. Formai de Mut DOP and Branzi are another two cheeses frequently used in local dishes, particularly together with polenta taragna. In this same fertile territory another Slow Food cheese is made, Stracchino delle valli Orobiche. Its name originates from "stracc" (tired), because it was made from the milk of cows that were tired, resting on their long journeys to fresh pastures. Agrì di Valtorta is another Slow Food cheese that is little known and hard to find, for it is made exclusively by the local cooperative from the milk of 12 small local farms. The Arca del Gusto (SlowFood) project safeguards products at risk of extinction including, among many others, two other cheeses made in this valley: the blue cheese, Strachicunt DOP, still in existence thanks to one sole cheese-maker, and Fiurì di Valtorta or "flower of ricotta", so-called because made from a by-product of ricotta, so that nothing is wasted during the process.

The neighbouring province of Brescia also has a great production of cheeses. First and foremost is Bagoss di Bagolino, also known as "the cheese that cries" owing to the peculiar noise it makes when cut. Then there is Fatulì della Val Saviore, a rare goat's cheese of ancient origin, whose name, "little piece" alludes to its small size. Both are Slow Food presidia. Like Fatulì, Silter too comes from Val Camonica and is named for the place where it is matured. Between Lago d'Idro and Lake Garda there is a mountain that has given its name to a cheese - Tombea, of which only about a hundred cheeses are made each year by a single cheese-maker, who proudly carries on his family tradition.

Different valley, different cheeses – Valtellina, in the province of Sondrio, next to the productive Val Brembana, is the home of Bitto Storico, one of the symbols of Lombard cheese making, made up to over 2000 metres above sea level and key ingredient in the preparation of pizzocheri. Less known but equally precious for their rarity and risk of disappearance are Matusc, made when the animals move to fresh pastures in spring and autumn, and Scimudin, originally made of goat's milk and made at home in small quantities for family consumption.

We could continue to talk of new cheeses for pages and pages, however these are undoubtedly the areas richest in cheese-making traditions in Lombardy. All of Lombardy is criss-crossed by countless Strade dei Sapori (food and wine trails), promoted by local authorities and by the Region - an excellent starting point for discovering these and other cheeses. To learn more about the cheeses mentioned you can also take part in local festivals, of which there are many, often hard to locate online. One of the most important is the Taleggio festival held each spring. Bitto and Gorgonzola have their festivals in September. Those who would like to try a variety of different flavours and products should not miss the Salone dei formaggi brembani e dei vini della bergamasca (wine and cheese fair). In the province of Pavia each year a very curious competition is held… the Rolling Cheese Cup, where they compete in traditional cheese throwing. The cheese, obviously, must not be wasted, so at the end of the competition it is eaten, accompanied by local wines. I wouldn't miss it for the world!

 

On the same topic

Milan, capital of taste

From the skyscrapers to the fields of crops. Milan is a city of thousand cultures and its surrounding area a land of a thousand flavours
  • Food & Wine
Milan, capital of taste

Miccone

The *miccone* is a traditional bread from Oltrepò Pavese with a crispy crust and a dense yet soft crumb.
  • Food & Wine
Miccone di Stradella

Panettone recipe

The secret of the preparation of the panettone: one of the typical sweets of the Milanese tradition
  • Food & Wine
Panettone recipe, a Milanese staple

Wine and Flavor Trail Valtellina

A scenic road through the terraced vineyards
  • Food & Wine
Strada vino e sapori Valtellina, percorriamola insieme

Wine and Flavor Trail Lombardy

Lombardy was one of the first Italian regions that concretely developed the idea of ​​Wine Roads promoting its realization
  • Food & Wine
Wine and Flavor Trail in Lombardy, authentic tourism

Pizzoccheri Valtellinesi Recipe

They are the symbol of a tradition rich in flavors linked to the land and to the art of cheese making
  • Food & Wine
Pizzoccheri Valtellinesi recipe, traditional flavors

The cheese

Ben sei formaggi prodotti nel Cremonese hanno ottenuto il riconoscimento DOP (Denominazione di Origine Protetta): grana padano, provolone valpadana, taleggio, quartirolo lombardo, gorgonzola e salva cremasco.
  • Food & Wine
The cheese

What to do in franciacorta

Land of wine, nature and history between Bergamo and Brescia. Franciacorta an experience that leaves all your senses satisfied.
  • Food & Wine
What to do In Franciacorta

Consortium Salami Cremona IGP

An institution to identify, safeguard and promote on the market a typical product of the Po valley
  • Food & Wine
Consorzio Salame Cremona IGP

Polenta e Bruscitt Recipe

Typical dish of Lombardy made with polenta and stewed beef strips
  • Food & Wine
Polenta e Bruscitt recipe, a specialty from Busto Arsizio

Cipolla Rossa di Breme

The Breme Red Onion has been documented since the 10th century, dating back to the foundation of the famous abbey, which in the following centuries became one of the most important in Europe.
  • Food & Wine
Cipolla rossa di Breme

Eating at Lake Iseo

Between fish and good wine
  • Food & Wine
Dried Sardines: eat them with Polenta

Bergamo, hunting for flavors

Valleys of extraordinary beauty, like the city that looks at them from the walls. Wines, cheeses, pasta.
  • Food & Wine
Bergamo, hunting for flavors

Lake Garda, olives and lemon houses

Calm waters and mountains landscapes, olives and lemon houses, an exceptional extra virgin olive oil
  • Food & Wine
Sirmione, Garda lake

A gastronomic tour of Lake Iseo

Lake Iseo is rich in nature, history, culture, and unique flavours. Start your taste adventure here.
  • Food & Wine
A gastronomic tour of Lake Iseo

Bata Lavar

A traditional pasta dish from the town of Canneto Pavese
  • Food & Wine
Bata Lavar

Lecco culture and flavour

Visiting Lecco? Well, you don’t need to worry about getting lost.
  • Food & Wine
Lecco cultura e sapori

Bagnaria Cherries

The Cherry of Bagnaria is part of the important network of the National Association of "Cities of Cherries."
  • Food & Wine
Ciliege di Bagnaria

Receipts of Cremona's tradition

Tasty news from the Museum of folk Culture “Cambonino”
  • Food & Wine
Receipts of Cremona's tradition

Typical Lombardy mountain dishes

Discover Lombardy's typical high-altitude dishes. Dive into traditional Alpine cuisine and its authentic flavours
  • Food & Wine
Typical Lombardy mountain dishes - Pizzoccheri Valtellina