When it comes to cheese, few places in the world can compete with Italy’s unparalleled variety, rich heritage, and masterful craftsmanship. From the lush alpine meadows of Valtellina to the rolling hills of Piedmont, Italy is a treasure trove of artisanal cheese traditions that have been perfected over centuries.

For anyone traveling to Italy, food is an integral part of the experience—and cheese is at the heart of Italian cuisine. Whether you’re a seasoned cheese enthusiast or just a curious foodie, this guide highlights eight iconic DOP cheeses from Northern Italy that deserve a spot on your must-try list.

But first, what does DOP mean for Italian cheese?

DOP stands for Denominazione di Origine Protetta (Protected Designation of Origin), a prestigious certification in Italy that signifies quality, authenticity, and tradition. It is awarded to products made exclusively in specific regions using traditional methods passed down through generations. Much like Champagne can only be produced in the Champagne region of France, Parmigiano Reggiano DOP (Parmesan cheese) can only be crafted in a designated area of Italy.

DOP certification acts as a legal trademark and is fiercely defended by producers. Attempting to replicate a DOP product outside its designated region or using non-traditional methods can result in legal consequences.

Northern Italy is home to numerous exceptional cheeses, many of which have earned the coveted DOP status. Here are some of the most renowned examples:

1. Parmigiano Reggiano DOP (The King of Cheese) 

• Origin: Select regions of Emilia-Romagna and Lombardy

• Milk: Cow’s milk

• What makes it special: Known as the “King of Cheese,” Parmigiano Reggiano stands out for its hard, nutty, and intensely flavorful profile. Made from raw cow’s milk and aged between 12 to 36 months, it’s a true cornerstone of Italian cuisine. Its granular, crystalline texture makes it perfect for shaving, grating, or simply enjoying as a snack. And those of you who've already joined me on one of my Florence food market tour already know the insider tips for selecting the finest parmigiano...

  How do Italians Eat Parmigiano Reggiano?

• Parmigiano Reggiano is a versatile icon, enhancing everything from risottos to pasta or even served on its own. There’s virtually no culinary context in which an Italian wouldn’t add a nice piece of parmesan. You can eat chunks of parmigiano drizzled with balsamic vinegar or with fruit, you can grate it onto pasta and add it to risottos, it’s everywhere.  

  Parmigiano Reggiano wine pairing:

• For younger Parmigiano (aged 12 months), a regional wine like Lambrusco—a light, sparkling red—works beautifully. However, with more mature Parmigiano (and let’s be honest, anything under 24 months is questionable), a more robust wine is essential. At 36 months, its richness and bold flavors call for a complex, full-bodied red. Consider a Chianti Gran Selezione or a Barbera to strike the perfect balance.

2. Grana Padano DOP 

• Origin: Italy’s best-selling cheese (yes, it even outsells Parmigiano Reggiano!) is produced throughout the Po River Valley.

• Milk: Cow’s milk

• What makes it special: Grana Padano shares similarities with Parmigiano Reggiano but is slightly milder and creamier. Its name, derived from its grainy, crumbly texture (grana means "grain"), perfectly describes its unique character. Whether enjoyed young after the minimum aging period of 9 months or fully matured at 24 months, Grana Padano is a versatile and delightful cheese for any occasion.

• Regional dishes: It’s the perfect companion to creamy Risotto alla Milanese or pizzoccheri pasta, shaved on top for a luxurious finish.

  Grana Padano Wine pairing:

• For younger Grana Padano (up to 16 months), pair it with a crisp Prosecco or a bold Barbera. Aged Grana Padano pairs beautifully with fuller-bodied whites like Greco di Tufo or Vernaccia di San Gimignano Riserva. Sparkling wines like Franciacorta or a light, young red wine can also work well—just steer clear of overly tannic reds.

3. Gorgonzola DOP (yes, Gorgonzola is a DOP cheese!) 

• Origin: Produced in the regions of Lombardy and Piedmont, Gorgonzola takes its name from the village where it originated.

• Milk: Cow’s milk

• What makes it special: This iconic blue cheese comes in two distinct styles: Gorgonzola Dolce (sweet) and Gorgonzola Piccante (sharp and tangy). Its striking blue-green veins, formed by mold, are essential to its aging process and bold flavor. The Dolce variety, aged for at least 50 days, boasts a soft, creamy texture perfect for spreading and cooking. The Piccante variety, aged 60 to 80 days depending on the wheel’s size, offers a firmer texture and a more intense, spicy kick. Both styles are a true celebration of flavor.

• Regional dishes: Gorgonzola shines when melted into creamy polenta, paired with pears as a classic antipasto, added to pasta dishes, or used as a flavorful pizza topping.

  Gorgonzola Wine pairing:

• While Gorgonzola may not pair well with big, tannic wines (which can amplify bitter notes), it truly shines alongside sweeter wines. In Italy, it’s often paired with dessert wines like Recioto di Soave, Marsala, or red Passito. The sweetness beautifully balances Gorgonzola’s bold flavors, creating an unforgettable pairing.

4. Taleggio DOP 

• Origin: Lombardy

• Milk: Cow's milk

• What makes it special: Taleggio is not for everyone. While I adore it, its strong, pungent aroma can be off-putting to some. The scent, a result of its washed rind, is deceiving—the flavor is surprisingly mild, creamy, and slightly tangy. Closer to the rind, however, earthy and savory notes take center stage.

• Regional dishes: Taleggio shines in dishes like hearty Risotto al Taleggio or melted over crusty bread. One of my personal favorites is bruschetta topped with Taleggio, walnuts, and premium-quality honey—a perfect blend of creamy, nutty, and sweet.

  Taleggio cheese Wine pairing:

• For the best experience, stick to regional wines. Taleggio pairs beautifully with a good Pinot Noir, a young Valtellina, or a Barbera. If white wine is more your style, opt for something sparkling to cut through the creaminess—an excellent balance of flavors.

5. Asiago DOP

• Origin: Veneto and Trentino-Alto Adige

• Milk: Cow's milk

• What makes it special: Asiago is a versatile cheese with four distinct forms. The fresco (young) variety is soft and creamy, while the aged options—mezzano (4-10 months), vecchio (10-15 months), and stravecchio (over 15 months)—develop a firmer texture and richer, more complex flavors over time.

• Regional dishes: Asiago is a staple in many regional recipes, often grated over soups for a savory finish or thinly sliced for sandwiches.

  Asiago cheese Wine pairing:

• For younger Asiago, pair it with a light and crisp white wine like Lugana or Soave. Aged Asiago demands a wine with more depth and body. For vecchio or mezzano varieties, try a fruity Bardolino from Lake Garda or a classic Valpolicella. With stravecchio, elevate the experience with a Valpolicella Ripasso, which perfectly complements the cheese’s bold, nutty profile.

  
  

6. Fontina DOP 

• Where it’s made: Valle d’Aosta

• Milk: Cow’s milk (specifically from Valdostana cows fed according to the regulations outlined in the DOP guidelines).

• What makes it special: Fontina is already a remarkable cheese, available in two main varieties: fresh (aged up to 90 days) and aged (matured for 180 days). Both are prized for their distinctive aroma and flavor. However, for a truly unique experience, seek out Fontina DOP Alpeggio. This rare variety is produced only between June and September in the mountain pastures of the Aosta Valley, at altitudes of up to 2,700 meters. The milk, freshly collected from cows grazing on high-altitude flora, is processed directly in mountain huts to preserve its unique characteristics. Fontina DOP Alpeggio is the result of artisanal cheesemaking, rooted in tradition, skill, and passion.

• Regional dishes: Fontina shines in Fonduta Valdostana, a decadent cheese fondue served with bread. It’s also a versatile ingredient in many other regional recipes.

  Fontina cheese Wine pairing:

  Pair it with a Petite Arvine or Fumin for a local touch—both complement the cheese beautifully.

7. Montasio DOP 

• Where it’s made: Friuli Venezia Giulia and Veneto

• Milk: Cow’s milk

• What makes it special: Montasio is a semi-hard cheese with a nutty, slightly tangy flavor that deepens and becomes more complex with age. It’s an essential part of Veneto’s culinary heritage and features prominently in many traditional dishes. The cheese can be enjoyed young, with a minimum aging period of 60 days, or aged up to 36 months for a richer, more intense flavor profile.

• Regional dishes: Montasio is the star ingredient in Frico, a traditional crispy cheese pancake from Friuli.

  Montasio cheese Wine pairing:

• A young Montasio (fresco) pairs wonderfully with a light Merlot or a sparkling Ribolla Gialla. As the cheese matures (stagionato at 10 months or stravecchio at 18 months or more), it demands a fuller-bodied wine. Try a local red like Refosco dal Peduncolo Rosso for an exceptional pairing.

  
  

8. Provolone Valpadana DOP 

• Origin: Lombardy and Veneto

• Milk: Cow’s milk

• What makes it special: This semi-hard cheese comes in four distinctive shapes, with the pear shape being the most iconic. Its flavor is defined by its production process (different kinds of rennet are used for dinfferent varieties) and by the aging process: "Dolce" (sweet) is aged under 3 months; "Piccante" (spicy) is aged over 3 months; and "Piccante Stagionato" (aged spicy) is left to mature for at least 8 months and is marked with a fire brand.

• Regional dishes: Perfect for melting into paninis or adding richness to baked pasta dishes.

  Provolone Valpadana Wine pairing:

• The milder "Dolce" pairs beautifully with a Colli Orientali del Friuli, while the bold, aged versions demand equally robust wines like Taurasi or Primitivo di Manduria. Alternatively, try a Chianti for the smooth variety or a full-bodied Syrah for the sharper, aged cheese.

What Goes on an Italian Cheese Board? Surprise Your Guests with An Iconic Northern Italian Cheese 

If you're looking to elevate your charcuterie board or experiment with authentic Italian recipes, these incredible DOP cheeses are a perfect starting point. Once you taste them, you will immediately understand why they are so well loved. And when paired with fine wines, rustic bread, or fresh fruit – well, that's how love stories begin...

Ready to make cheese (or gelato) yourself? Join us on a fun cheese and pasta making workshop in Tuscany! In just a few hours you will learn how to make incresible mozzarella, burrata and ricotta :)