You don’t need a passport to taste award-winning Italian cheeses—just a road trip to Wisconsin. Across the state, skilled cheesemakers are honoring the time-tested traditions of Italy while adding their own innovative twists. From farmstead mozzarella to bold aged parmesan, Wisconsin’s Italian-style cheeses are the result of generations of heritage, artistry, and, of course, the rich dairy resources found in the State of Cheese.
In this guide, we’ll explore the classic Italian cheeses reimagined by Wisconsin makers—highlighting everything from beloved varieties and creative adaptations along with standout local favorites. We’ll also share the best culinary uses of these Wisconsin-made Italian cheeses as well as a few perfect pairings.
Italian Cheese Tradition Meets Wisconsin Innovation
Italian cheesemaking in Wisconsin didn’t happen by accident—it came with waves of Italian immigrants in the late nineteenth and early twentieth centuries. These artisans brought old-world recipes, passed down through generations, and found the perfect place to continue their craft in Wisconsin’s rolling hills and dairy-rich pastures.
Today, that Italian spirit lives on in cheesemakers across the state who blend centuries-old techniques with Wisconsin’s own terroir and a relentless pursuit of quality. It’s a partnership that’s created a new world of Italian-style cheeses—true to tradition, yet distinctly Wisconsin.
Classic Italian Cheeses Crafted in Wisconsin
Parmesan
Description – Parmesan is a firm and granular cheese, with an intense nutty and savory profile that deepens as it ages.
Wisconsin-made options:
- BelGioioso American Grana – A Wisconsin interpretation of Grana Padano, that offers a crumbly texture and rich, savory notes.
- Cello Copper Kettle – Crafted by French-born cheesemaker Christophe Megevand, whose Alpine roots paired with Wisconsin milk make this parmesan-style cheese stand out for its roasted, nuanced flavors.
- Sartori SarVecchio® Parmesan – An award-winning local classic with notes of browned butter and grilled sourdough that make it hard to have just one bite.
Culinary uses:
- Freshly grated over pasta, risotto, or hearty soups
- Shaved onto salads or carpaccio for an umami-rich bite
Mozzarella and Fresh Mozzarella
Description – Mozzarella is mild and milky with a smooth, elastic texture that melts like a dream—perfect for both cooking and snacking.
Wisconsin-made options:
- BelGioioso Fresh Mozzarella – A go-to for pizza, fresh salads, and more.
- Crave Brothers Fresh Mozzarella – Known for its sweet, lactic flavor and creamy mouthfeel, their ciliegine (small mozzarella balls) in an herbed brine have a bright, herbaceous punch.
Culinary uses:
- Caprese salads with heirloom tomatoes and basil
- Melting onto pizza, layered in lasagna, or sliced in paninis
Asiago
Description – Asiago evolves with time: mild, creamy, and buttery when fresh and young; sharper, nuttier, and more crumbly as it ages.
Wisconsin-made options:
- BelGioioso Asiago – Aged to perfection for grating or snacking.
- Sartori Reserve Asiago and the Rosemary and Olive Oil Asiago – Both offer a sweet, nutty base with a hint of herbal complexity.
Culinary uses:
- Fresh: Melting into grilled sandwiches and paninis
- Aged: Grating over pasta, roasted vegetables, or into a creamy soup
Provolone
Description – Provolone ranges from mild and buttery to sharp and robust, depending on its age.
Wisconsin-made options:
- BelGioioso Provolone – Smooth, with a gentle tang and creamy finish.
- Grande Provolone – Known for its versatility and perfect melt.
Culinary uses:
- Sliced on sandwiches and Italian hoagies
- Melting on pizzas or tucked into calzones
- Served on a cheese board with olives and roasted peppers
Ricotta
Description – A soft, creamy cheese with a delicate, milky sweetness and a light, grainy texture.
Wisconsin-made options:
- BelGioioso Ricotta con Latte® – Creamy and sweet, made with fresh milk and whey.
- Grande Ricotta – A traditional-style ricotta perfect for sweet and savory dishes.
Culinary uses:
- Spread onto toast with honey or herbs
- Folded into pancake batter or filling for cannoli
- Layered in classic lasagna or spooned onto baked pasta
- Wisconsin Innovations on Classic Italian Cheese
Wisconsin cheesemakers never shy away from putting their own creative spin on timeless Italian styles. While they respect the roots of these cheeses, they also embrace the freedom to experiment—pushing boundaries and crafting new flavors that still feel familiar.
- Carr Valley’s Caso Bolo Mellage – A blend of sheep’s, goat’s, and cow’s milk inspired by classic Italian mixed-milk cheeses, it offers layers of complexity that dance between tangy and mellow.
- Cello Rubbed Fontals – A line of bold cheeses like Mayan Cocoa and Coffee Fontal, that add surprising notes of sweet or smoky richness to the traditionally mild Italian fontal base.
- Roth Cheese Fontina Variations – Building on the Italian classic, Roth’s local fontinas have been reimagined for unique melting applications and standout flavor in everything from fondue to gourmet pizza.
- Sartori’s BellaVitano Line – A unique marriage of Italian and Wisconsin traditions, these cheeses start as creamy, nutty wheels aged for extra depth, then are hand-rubbed or soaked in espresso, balsamic vinegar, merlot, and other bold flavors. A true testament to flavor innovation.
How to Pair Wisconsin’s Italian-Style Cheeses
Beverage Pairings
- Red wines – Pair robust cheeses like aged asiago or parmesan with bold Italian reds: Chianti, merlot, or sangiovese offer tannic structure and dark fruit to highlight those nutty, savory flavors.
- White wines – Crisp, zesty whites like pinot grigio, prosecco, and sauvignon blanc balance the creamy, delicate textures of fresh mozzarella or ricotta.
- Craft beers – Wisconsin’s own pilsners, lagers, amber ales, and even IPAs can stand up to the varied textures and intensities of Italian-style cheeses.
- Non-alcoholic options – Sparkling water with mint or green tea pairs well with fresh cheeses; aged cheeses love the sweet, tart complexity of sparkling apple cider or fresh apple cider.
Food Pairings
- Fresh cheeses – Keep it simple and let the fresh flavors sing: mozzarella or ricotta paired with juicy tomatoes, fragrant basil, olive oil, and fresh-baked crusty bread.
- Aged cheeses – Let robust cheeses like parmesan or aged provolone shine alongside salty cured meats, briny olives, crunchy nuts, and sweet preserves that highlight every note of flavor.
Serving Tips and Storage Advice
To enjoy these cheeses at their absolute best:
- Storage – Wrap cheese wedges in cheese paper, parchment or wax paper to maintain just the right balance of moisture while still letting them breathe, then place them in a loosely sealed plastic bag or container in the fridge.
- Serving – Bring cheeses to room temperature before serving—this small step unlocks a fuller, more nuanced flavor and texture experience. Let each wedge or ball sit out for 30 to 60 minutes so you can taste every delicious detail.
FAQs
What are the most well-known Italian cheeses?
Mozzarella, parmesan, ricotta, provolone, and asiago are among the best-loved Italian cheeses worldwide, prized for their versatility and distinctive flavors.
How many varieties of Italian cheeses are there?
Italy produces hundreds of varieties – over 400 officially tallied—each region crafting unique cheeses that reflect local milk, terroir, and culinary tradition.
What are the cheeses in an Italian three-cheese blend?
Typically, parmesan, mozzarella, and provolone or romano come together for a blend that balances meltability, richness, and a salty-savory kick.
What is the king of Italian cheeses?
Parmigiano Reggiano, often called the king of Italian cheeses, is renowned for its intense umami punch, crumbly texture, and versatile uses.
What Italian cheeses are produced in Wisconsin?
Wisconsin’s Italian-style repertoire includes mozzarella, parmesan-style cheeses, asiago, provolone, ricotta, and creative blends and infusions that honor Italian roots while embracing the State of Cheese’s innovative spirit.
