A top ten:

Raschera

Only produced in the zone of Alto Monferrato. A mix of cow, goat and sheep's milk, slightly 'piccante' and best with a young red wine.

Gorgonzola

Provinces of Novara and Vercelli. Soft, fatty, with the classic blue/green streaks.

Castelmagno

Small hamlets of the Val Grana and Castelmagno. A mix between Gorgonzola and Grana Padano. Matured at altitude for 3-5 months. Try a Barolo with the fully seasoned version.

Bra

Similar to Raschera and produced in the Torino plain, the province of Cuneo. Tiny holes in the cheese, taste depends on the seasoning period.

Murazzano

Limited production from the Valle del Belbo. Soft and white, eaten fresh or seasoned. Try it with a Grignolino d'Asti.

Robiola di Roccaverano

Has no crust and made of small round forms. Produced in 19 centres at Monferrato. Delicate, best kept under oil.

Grana Padano

Famous and requires a long production process. Seasoned for at least 18 months.

Bettelmatt

A type of fontina cheese from the Val d'Ossola. Limited production. Read about Bettlematt cheese here.

Tome

A family of Alpine cheeses, seasoned with herbs and kept under oil.

Seirass

A sheep or cow's milk ricotta with added salt and hot pepper