Italian cheese is renowned for its variety and quality, with over 400 distinct types produced across the country. Each region has its specialties, influenced by local traditions and ingredients. Popular varieties include Parmesan, Mozzarella, and Gorgonzola, each offering unique flavors and textures that enhance Italian cuisine. Many Italian cheeses are made from cow, sheep, or goat milk, and they can be enjoyed fresh, aged, or melted. Pasta dishes, pizza, and salads often feature these cheeses, adding richness and depth to the meals. The art of cheese-making in Italy is a cherished tradition, reflecting the country’s culinary heritage.