Our Italian Kitchen Table

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3 of the Best Italian Cheeses

Italian cheese is regarded as some of the finest in the world


We reveal some of Italy’s favourite cheeses and how you can try them in Giovanna Rana’s range.


Gorgonzola A soft, buttery blue cheese made from cow’s milk. Gorgonzola was first made in it’s namesake small town, near Milan, in the 11th century. It now has PDO (Protected Designation of Origin) status, and can only be produced in a number of places in Italy, including Milan, Como, Novara and Bergamo, amongst others. In Italy, Gorgonzola is melted into risotto, used to top pizzas, served alongside polenta and stirred through pasta. Its slightly salty flavour perfectly complements nuts – try our Giovanni Rana Italian Indulgence Large Ravioli with Gorgonzola PDO & Crunchy Mellow Walnut.


Ricotta cheese was first made in the Bronze Age with whey cheese giving it a soft texture. Ricotta’s creamy consistency and mild flavour makes it one of the country’s more versatile cheeses. Italian cooks use ricotta in both sweet and savoury dishes. Try one of Giovanni Rana’s classic pasta dishes, Tender Spinach and Ricotta Tortelloni. Serve simply with Giovanni Rana’s Butter and Sage sauce to let the ingredients speak for themselves.


Parmigiano Reggiano Produced in five provinces in northern Italy – Parma, Reggio Emilia, Bologna, Mantua and Modena, Parmigiano Reggiano has PDO (Protected Designation of Origin) status. Only Parmigiano Reggiano produced in these areas can be sold under the protected label. This hard cheese made from raw milk is aged for around two years and has a rich, nutty flavour. It’s used in a variety of Italian dishes – pasta sauces, soups and, of course, grated liberally over pasta. At Giovanni Rana only freshly grated Parmigiano Reggiano PDO is used in our range of pasta and sauces – try it in our Selected Italian Cheeses Ravioli stuffed with a blend of cheeses including Parmigiano Reggiano PDO, or our Creamy Carbonara with Smoked Pancetta, Parmigiano Reggiano and Shallots sauce.


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