Although there are over 450 different recorded cheeses made in Italy, most people are familiar with just a few, whether it be dry flaky Parmesan, soft moist Mozzarella or creamy salty Gorgonzola.

Italian cheeses are very regional, and to appreciate them fully one must understand the geography and the culture of the country. Each region in Italy produces various specific varieties although the most well known Italian cheese is probably Parmigiano-Reggiano (Parmesan). The production of true Parmigiano - Reggiano is carefully regulated and can only be made in a specific area which includes the historic cities of Parma and Reggio Emilia. To ensure you are buying "genuine" Parmesan, look for the words Parmigiano-Reggiano that should be stamped all over the rind.