ITALIAN CHEESES (From A to Z) . START WITH A

• Abbamare – Sardinia; a semi-soft cheese made from a mixture of cows’ and sheep’s milk.
• Accasciato - A (usually mixed)Sheep and Cows milk cheese from Tuscany
• Acceglio – from Piedmont; a fresh cows’ milk cheese made in the area of Acceglio (province of Cuneo).
• Acidino (or Formaggio Acidino) – Veneto; a goats’ milk cheese
• Agrì di Valtorta – Lombardy; made with fresh cows’ or goats’ milk in the Alta Valle Brembana (Province of Bergamo)
• Ainuzzi – Sicily; a cows’ milk cheese made in Cammarata and San Giovanni Gemini (Province of Agrigento).
• Algunder Bauernkäse Halbfett (Italian formaggio contadino semigrasso di Lagundo) – from Burggrafenamt (Italian Burgraviato), South Tyrol.
• Algunder Butterkäse (Italian formaggio di Lagundo) – from Burggrafenamt (Italian Burgraviato), South Tyrol.
• Algunder Ziegenkäse (Italian formaggio di capra di Lagundo) – South Tyrol; a goats’ milk cheese from Burggrafenamt (Italian Burgraviato)
• Almkäse – South Tyrol
• Alpkäse – South Tyrol
• Amatriciano - Lazio around Amatrice and Leonessa
• Ambra di Talamello – Marche
• Animaletti di Provola – Calabria
• Aostano – Val d’Aosta; cows’ milk.
• Aostino – Val d’Aosta; cows’ milk.
• Aschbacher Magerkäse (Italian formaggio Aschbach magro) – South Tyrol, from Burggrafenamt (Italian Burgraviato),.
• Asiago DOP – Veneto, Trentino
  • Asiago d'allevo (see Asiago)
  • Asiago pressato (see Asiago)
• Asìno – Friuli Venezia Giulia; a curious cheese, although not made from ass’s milk