Best Italian Blue Cheese Types
Gorgonzola dolce is a traditional variety of Gorgonzola cheese. The cheese is made from pasteurized cow's milk and it's left to age for at least 45 days before consumption. Underneath its natural moldy rind, the texture is creamy, with blue veins running throughout the paste.
The aromas are mild and milky, while the flavors are creamy, mild, sweet, and buttery, unlike the Gorgonzola piccante cheese. It's recommended to pair Gorgonzola dolce with Vin Santo or Champagne.
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THE BEST Gorgonzola dolce Cheeses
Gorgonzola piccante is a traditional variety of Gorgonzola blue cheese made from pasteurized cow's milk. Underneath its natural moldy rind, the texture is crumbly and compact, with blue veins running throughout the paste. The aromas are spicy and pungent, while the flavors are sharp, strong, intense, and creamy, unlike the Gorgonzola dolce version.
This piquant cheese is usually left to age for a minimum of 80 days. It's recommended to pair gorgonzola piccante with rum, port, or mead.
THE BEST Gorgonzola piccante Cheeses
First produced in 879 CE in Gorgonzola, a Lombardian town settled just outside of Milan, this type of blue cheese is made with cow's milk and distinguished by green or blue marbling of mold. To induce blue veining, the milk is inoculated with penicillin spores.
Depending on its age, this Italian cheese is available in two varieties. Matured for about two months, Gorgonzola Dolce is quite soft, creamy and has a mild flavor with notes of butter, sour cream, and a less pronounced lactic tang, whereas Gorgonzola Piccante is a firmer, more crumbly version and must be aged for at least three months to develop its strong, pungent flavor.
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VARIATIONS OF Gorgonzola
THE BEST Gorgonzola Cheeses
Caves of Faribault
Amagorg Gorgonzola
American Cheese Society Judging & Competition Awards - 1st Place 2018
Dolcelatte is an Italian blue-veined cheese that was initially produced by the Galbani Company. The cheese is made from cow's milk and matures for 2 to 3 months. It's produced in the same way as Gorgonzola, but Dolcelatte is made from the curd of just one milking, making it a bit harder.
Its texture is soft and creamy, and the flavors are mild, slightly tangy, and sweet. Originally, Dolcelatte was produced for the British market to give the people a milder alternative to Gorgonzola. It's recommended to serve the cheese with figs and grapes and pair it with a glass of Merlot or Port.
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Produced in the Grana Valley since the early 1200s and found only in the Piedmont's province of Cuneo, Castelmagno is a semi-hard blue cheese with a crumbly texture, made from cow's milk and sometimes a small addition of sheep's and goat's milk.
It is aged between 2 to 5 months, during which the subtle flavors of Castelmagno become stronger, sharper and more piquant. In the summertime, while the cows are on the pastures in the Alps, this delicious cheese can be found marketed as Castelmagno d'Alpeggio.
Blu '61 is a blue and soft cow's cheese made from pasteurized milk, first created in 2011 by Casearia Carpenedo from Treviso province in Veneto. It has a soft and creamy texture, a thin red rind, and a layer of cranberries on top. Wheels of Blu '61 are matured for two to three months in a mixture of local Raboso Passito IGT wine and cranberries, resulting in fruity flavors that balance out the strong flavor of blue cheese.
Naturally, because of this, it pairs well with sweet red wines and dessert wines. Also, although fairly new on the market, Casearia Carpenedo's flagship product, Blu '61 has gained a cult following and is much appreciated internationally.
La Castana is an award-winning Italian blue cheese originating from Tuscany, where it's produced by De' Magi Formaggi. The cheese is made from raw cow's milk, salt, rennet, Penicillium roqueforti, lactic acid bacteria, candied chestnuts, rum, cocoa, sugar, and glucose syrup.
This unusual cheese is sold wrapped in aluminized paper, and the whole top of the rindless cheese is adorned with candied chestnuts, hence the name. The cheese is left to age in a mixture of water, rum, and cocoa, which is the reason why it takes a brown color.
Murianengo is an artisanal Italian cheese hailing from Piedmont, and it originated around the same time as the famous Gorgonzola. It's similarly pressed and punctured in order to allow the growth of mold. Later on, it's left to ripen for a minimum of 90 days.
This blue cheese is made from raw cow's milk. The rind is firm, rough, and irregular, and underneath it the texture is buttery and firm, with veins running throughout the paste. The cheese is very aromatic, while the flavors are creamy, sweet, salty, intense, and spicy.
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Basajo is an Italian blue cheese originating from Veneto. The cheese is made from raw sheep's milk and matures for 5-6 months. The natural rind is adorned with golden raisins, and the cheese spends 3 weeks soaking in sweet Sicilian wine called Passito di Pantelleria.
The wine seeps into the open-textured cheese, making it crumbly and soggy. The interior is streaked with blue veins, and the aromas are rich and reminiscent of wild honey. The flavors are sharp, peppery, and tangy. It's recommended to pair Basajo with a glass of Passito and a few fresh figs which will absorb the intense flavors.
Best Italian Blue Cheese Producers
De' Magi is a renowned Italian cheese producer, led by Andrea De Magi, that specializes in creating high-quality cheeses using traditional methods. Located in Castiglion Fiorentino, Tuscany, De' Magi is known for its refined approach to cheese-making, elevating the flavors and textures of its products through careful aging and the use of unique techniques.
De' Magi produces a wide range of cheeses, including soft, semi-hard, and blue varieties, each crafted with precision and expertise. Their cheeses are celebrated for their originality, craftsmanship, and intense flavors. The company is also deeply involved in cheese education, offering training and consulting services to foodservice professionals, teaching the best practices for cutting, presenting, and storing their exceptional cheeses.
AWARDS
World Cheese Awards - Gold
2023, 2022, 2021
Concours International de Lyon - Gold
2025
World Cheese Awards - Super Gold
2024, 2022
BEST De’ Magi Cheeses
AWARDS
World Cheese Awards - Gold
2024, 2023
World Cheese Awards - Super Gold
2024, 2023
BEST Latteria Moro Di Moro Sergio Cheeses
AWARDS
Concours International de Lyon - Gold
2025
Italian Cheese Awards - ICA
2023
Italian Cheese Awards - Nominee
2022
BEST Caseificio AltaMangiuria Cheeses
Romagna Terre is an Italian cheese producer located in the Emilia-Romagna region. The company specializes in the production of traditional Italian cheeses, including Parmigiano Reggiano. It employs artisanal methods to ensure the high quality of its products.
Romagna Terre sources its milk from local farms, adhering to strict quality control standards.
AWARDS
World Cheese Awards - Gold
2024, 2022, 2021
World Cheese Awards - Super Gold
2024, 2023
BEST Romagna Terre Cheeses
AWARDS
World Cheese Awards - Super Gold
2021
World Cheese Awards - Gold
2024, 2022, 2021
Italian Cheese Awards - Nominee
2020
BEST Arrigoni Battista Cheeses
AWARDS
World Cheese Awards - Super Gold
2021
World Cheese Awards - Gold
2022, 2021
BEST Mauri Formaggi Cheeses
Best Italian Blue Cheeses
Gorgonzola DOP Dolce Al Cucchiaio made by De’ Magi is a type of blue cheese known for its creamy texture and sweet, mild flavor. This Italian cheese is protected by the Denomination of Protected Origin (DOP) status, ensuring it is produced within a specific geographic area and adheres to traditional methods.
The production involves a shorter aging process compared to its spicier counterpart, Gorgonzola Piccante, resulting in a softer, more spreadable cheese.
AWARDS
World Cheese Awards - Super Gold
2022
Concours International de Lyon - Gold
2025
Culture Cheese Magazine Best Cheeses issue - Best
2023
Tatie Vermouth cheese is a soft cheese, made from cow's milk and has a creamy texture with a slightly tangy flavor. The cheese is typically wrapped in a natural rind, which may develop a light bloom. Tatie cheese is often enjoyed on its own, spread on bread or crackers, or paired with fruits and nuts.
It’s a great addition to cheese boards and can also be used in various culinary dishes.
AWARDS
World Cheese Awards - Super Gold
2024, 2023
Fior D'Arancio DOCG is a unique Italian cheese hailing from the Veneto region, specifically made in the provinces of Treviso and Vicenza. Its name translates to "Orange Blossom" in English, which reflects its aromatic profile. Fior D'Arancio is versatile and pairs well with a variety of foods.
It goes beautifully with fruit, particularly citrus fruits, and can be enjoyed on cheese boards. It also pairs well with light white wines or sparkling wines, complementing its floral notes.
AWARDS
World Cheese Awards - Super Gold
2023
Nero Fumè by Latteria Moro Di Moro Sergio is an Italian cheese known for its unique smoky flavor and rich, creamy texture. This cheese is typically aged to develop a complex profile, combining deep, earthy notes with subtle sweetness. Its exterior is noted for its distinctive dark, smoky rind, often achieved through a traditional smoking process.
Fans of artisanal cheeses often praise Nero Fumè for its robust taste and versatility, making it suitable for both gourmet dishes and simple pairings.
AWARDS
World Cheese Awards - Super Gold
2023
Gorgonzola PDO Piccante made by Arrigoni Battista is a type of Italian blue cheese characterized by its sharp and robust flavor. It is crafted using traditional methods and aged for a longer period compared to its milder counterpart, Gorgonzola Dolce.
This extended aging process contributes to its firmer texture and more pronounced veining. The cheese is made from pasteurized cow's milk and is noted for its creamy yet crumbly consistency. Its distinctive taste pairs well with bold red wines and can be used in various culinary applications, from cheese boards to gourmet recipes.
AWARDS
World Cheese Awards - Super Gold
2021
La Castana is a refined blue cheese made from raw cow's milk, crafted by De’ Magi. The cheese is enriched with rum, cocoa powder, and candied chestnuts, creating a unique and complex flavor profile. Its smooth, moist, and crumbly texture contrasts the sweetness of chestnuts with the bitterness of cocoa and the acidity brought by the rum.
Awarded for its complexity, La Castana offers four distinct flavors: savory, lactic, animal, and vegetable, with the rum providing an acidic edge and the cocoa contributing bitterness. The chestnuts balance these flavors with sweetness. Its deep aroma evokes chocolate cake, mushrooms, and underbrush, making it a perfect choice for meditation or after a meal, ideally paired with a fine dessert wine.
AWARDS
Italian Cheese Awards - Nominee
2020
Italian Cheese Awards - ICA
2020
La Gola is a unique and luxurious buffalo milk blue cheese created by De’ Magi. This cheese undergoes a distinctive maturing process of about 120 days, after which it is transformed into a "capital sin" due to its irresistible allure. The cheese's rind is removed and then dipped in cherry, followed by the addition of candied cherries, grated tonka bean, cocoa nibs, and is finally covered with 70% dark chocolate.
With a dark brown exterior and a soft, moist, crumbly interior, La Gola offers complex aromas, including animal scents, porcini mushrooms, underbrush, and a touch of chocolate. Its flavor profile is a delicate balance of sweetness, saltiness, acidity, and mild bitterness, with a long-lasting finish.
AWARDS
World Cheese Awards - Super Gold
2024
AWARDS
World Cheese Awards - Super Gold
2024
AWARDS
World Cheese Awards - Super Gold
2024
Orange Blu all'arancia e cannella is a blue cheese produced by Alta Mangiuria, characterized by the addition of orange and cinnamon. This cheese has a soft and creamy texture, with the distinctive blue veins typical of blue cheeses. The aroma is dominated by citrus notes of orange, enriched by a delicate hint of cinnamon, giving the product a unique and inviting aromatic profile.
On the palate, Orange Blu offers a balance between the sweetness of orange and the slight spiciness of cinnamon, complemented by the savory note of noble molds. Its melting texture makes it ideal for spreading on crostini or pairing with acacia honey.
AWARDS
Italian Cheese Awards - Nominee
2022
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 19 Italian Blue Cheeses” list until April 04, 2025, 1,067 ratings were recorded, of which 839 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.