Italian PDO Cheeses: Complete Guide for Restaurateurs

Introduction

PDO cheeses (Protected Designation of Origin - Denominazione di Origine Protetta) represent the excellence of Italian cheesemaking tradition and constitute a distinctive element for any restaurant aiming to offer an authentic gastronomic experience. For restaurateurs in Switzerland, choosing quality Italian PDO cheeses is fundamental to differentiate in the market and satisfy an increasingly demanding and aware clientele.

LAPA provides Swiss restaurants with a curated selection of Italian PDO cheeses, guaranteeing authenticity, freshness, and complete traceability from production to delivery.

Main Italian PDO Cheeses

Hard Cheeses

Parmigiano Reggiano PDO

• 12 months: delicate flavor, ideal for grating
• 24 months: balanced, perfect for shavings
• 36+ months: intense, for tastings

Parmigiano Reggiano PDO

• Risottos and pasta
• Fondues
• Baked dishes

Parmigiano Reggiano PDO

• Traditional carbonara pasta
• Cacio e pepe
• Charcuterie boards

Soft Cheeses

Grana Padano PDO

• Dolce: creamy, delicate
• Piccante: more intense flavor

Utilizzo in cucina:

• Risottos
• Pasta sauces
• Pairings with honey and nuts

Pecorino Romano PDO

• Excellent melted
• Ideal for polenta
• Perfect for autumn dishes

Gorgonzola PDO

• Caprese salads
• Gourmet pizza
• Fresh appetizers

Other Essential PDO Cheeses

Asiago PDO

• Fresco: sweet and soft
• Stagionato: more flavorful and crumbly

Provolone Valpadana PDO

• Dolce: ideal for sandwiches and hot dishes
• Piccante: for grating and tastings

Mozzarella di Bufala Campana PDO

• Fondues
• Baked dishes
• Polenta concia

Comparative Table: Main Characteristics

Formaggio DOP	Paste Type	Milk	Aging	Storage Temp.	Main Use
Parmigiano Reggiano	Hard	Cow	12-36+ months	4-8°C	Grated, shavings
Grana Padano	Hard	Cow	9-24 months	4-8°C	Grated, cooking
Pecorino Romano	Hard	Sheep	5-12 months	4-8°C	Grated, pasta
Gorgonzola	Soft	Cow	2-4 months	2-6°C	Risottos, sauces
Taleggio	Soft	Cow	40 days	2-6°C	Cooking, tasting
Mozzarella Bufala	Fresh	Buffalo	None	4-6°C	Salads, pizza
Fontina	Semi-hard	Cow	3+ months	4-8°C	Fondues, cooking

Selection Criteria for Restaurants

1. Authenticity and Certification

Verificare sempre:

• PDO mark stamped on the cheese
• Certificate of conformity
• Traceable dairy number
• Supplier documentation

2. Appropriate Aging

Scegliere la stagionatura in base all'utilizzo:

• Cooking: medium aging
• Grating: longer aging
• Tasting: selected aging

3. Freshness and Storage

PDO certified

• Production date
• Refrigerated transport conditions
• Absence of uncharacteristic molds
• Delivery temperature

4. Format and Portioning

wrapping every 7-10 days

• Whole wheels: maximum quality, requires expertise
• Quarters or eighths: balance practicality/quality
• Vacuum-packed portions: practicality and storage
• Pre-grated: only if PDO certified

Storage Best Practices

Temperature and Humidity

Hard cheeses:

• Temperature: 4-8°C
• Humidity: 80-85%
• Breathable food paper
• Change wrapping every 7-10 days

Soft cheeses:

• Temperature: 2-6°C
• Humidity: 85-90%
• Airtight containers
• Consume within 3-5 days of opening

Fresh cheeses:

• Temperature: 4-6°C
• In governing liquid
• Consume within 24-48h of opening

Errors to Avoid

• Don't store aged cheeses in plastic wrap
• Don't place near strongly scented foods
• Don't freeze PDO cheeses
• Don't expose to temperature fluctuations

Gastronomic Pairings

Parmigiano Reggiano 24 months

• Traditional balsamic vinegar
• Acacia honey
• Fruit mostarda
• Wines: Lambrusco, Prosecco

Gorgonzola Dolce

• Ripe pears
• Walnuts and hazelnuts
• Chestnut honey
• Wines: Passito, Moscato

Pecorino Romano

• Bitter honey
• Fig preserves
• Pears
• Vini: Vermentino, Cannonau

Mozzarella di Bufala

• Beefsteak tomatoes
• Fresh basil
• Extra virgin olive oil
• Wines: Falanghina, Greco di Tufo

Menu Proposals for Restaurants

PDO Cheese Board

Selezione di 5-7 formaggi:

• Parmigiano Reggiano 24 months
• Pecorino Romano
• Gorgonzola Dolce
• Taleggio
• Asiago Stagionato

carbonara (Pecorino Romano)

• Artisanal preserves
• Honey from various origins
• Walnuts, hazelnuts, almonds
• Toasted bread and grissini

First Courses with PDO Cheeses

• Gorgonzola and walnut risotto
• Cacio e pepe pasta (Pecorino Romano)
• Mezze maniche alla carbonara (Pecorino Romano)
• Pumpkin tortelli with Parmigiano

Main Courses and Sides

• Valle d'Aosta fondue (Fontina PDO)
• Polenta concia (Fontina PDO)
• Gourmet caprese salad (Mozzarella di Bufala)

Advantages of Ordering from LAPA

Certified Selection

• Only authentic certified PDO cheeses
• Complete traceability from production
• Direct partnerships with consortia and dairies
• Quality control on every batch

Specialized Logistics

• Guaranteed cold chain
• Refrigerated deliveries throughout Switzerland
• Scheduled deliveries 2-3 times per week
• Professional packaging for cheeses

Personalized Service

• Dedicated account manager
• Consultation on cheese selection
• Support in menu creation
• Staff training on request

Advantageous Commercial Conditions

• Competitive HORECA prices
• Possibility of mixed orders
• Format flexibility
• 30-day payment terms

How to Order PDO Cheeses from LAPA

1. Registration and Catalog

Accedi al catalogo completo:

• Over 30 available PDO cheeses
• Detailed technical sheets
• Nutritional information
• Usage suggestions

2. Product Selection

Scegli tra:

• Whole or portioned wheels
• Different aging
• Professional formats
• Tasting kits

3. Order and Delivery

• Online order or through account manager
• Confirmation within 24h
• Scheduled delivery
• Shipment tracking

4. After-Sales Assistance

• Storage support
• Usage advice
• Fast complaint management
• Loyalty programs

Trends and Innovations

Premium PDO Cheeses

Crescente richiesta di:

• Extra-long aging (48-60 months)
• Mountain pasture productions
• Organic PDO cheeses
• Limited editions

Sustainability

Attenzione a:

• Ethical farming
• Low-impact production
• Ecological packaging
• Short supply chain

Presentation

• Scenic cheese carts
• Table-side service with cutting
• Pairing with wines and craft beers
• Product storytelling

FAQ - Frequently Asked Questions

What's the difference between PDO and PGI for cheeses?

What's the difference between PDO and PGI for cheeses?

What's the difference between PDO and PGI for cheeses?

How to verify the authenticity of a PDO cheese?

How long does PDO cheese last after opening?

Can I freeze PDO cheeses?

Which PDO cheeses are essential for an Italian restaurant?

How to calculate quantities for a cheese board?

Conclusion

Italian PDO cheeses represent a strategic investment for every restaurant that wants to offer authentic quality and differentiate in the Swiss market. Choosing a reliable supplier like LAPA guarantees not only certified and fresh products but also a complete service ranging from consultation to specialized logistics.

Order your PDO cheeses from LAPA today and bring Italian cheesemaking excellence to your restaurant!

Contact our team for personalized consultation and discover the advantageous conditions reserved for HORECA professionals in Switzerland.