Italian Cheese Excellence
Italian DOP cheeses represent the best of cheese-making tradition. The DOP certification (Protected Designation of Origin) guarantees that each cheese is produced following traditional methods in specific geographical areas.
I principali formaggi DOP
1. Parmigiano Reggiano PDO
Il re dei formaggi italiani. Prodotto in Emilia-Romagna con latte crudo di mucca. Invecchiamento minimo di 12 mesi, ma raggiunge l'eccellenza a 24-36 mesi. Perfetto grattugiato sulla pasta, a scaglie sulle insalate, o da solo.
2. Grana Padano PDO
Similar to Parmigiano but produced in the Po Valley with partially skimmed milk. More delicate taste, aging from 9 to over 20 months. Excellent value for money.
4. Gorgonzola DOP
Blue cheese produced in Lombardy and Piedmont. Two variants: sweet (creamy and delicate) and sharp (more aged and intense). Perfect for risottos and sauces.
5. Pecorino Romano DOP
Sheep's milk cheese, the star of carbonara and amatriciana. Intense and salty flavor. Minimum aging 8 months.
3. Buffalo Mozzarella Campana DOP
Produced with buffalo milk in Campania. Soft consistency, delicate and slightly acidic flavor. To be consumed very fresh.
How to Recognize an Authentic DOP
- Look for the DOP mark on the packaging.
- Verify the protection consortium
- Check the production area
- Be wary of prices that are too low.
Come conservarli
- Aged cheeses: in the refrigerator wrapped in food paper
- Fresh cheeses: in their liquid, consume quickly.
- Ideal temperature: between 4 and 8 degrees
- Never freeze fresh cheeses.
The LAPA Selection
LAPA imports the best DOP cheeses directly from Italy. Our selection includes:
- Parmigiano Reggiano of different aging periods
- Selected Grana Padano
- Sweet and sharp Gorgonzola
- Pecorino Romano and Sardo
- Very fresh buffalo mozzarella
Conclusion
DOP cheeses are a guarantee of quality and authenticity. Offering your customers certified cheeses means standing out from the competition and valuing true Italian tradition.