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Dop products of Lombardy

Written by EFW Staff

19 DOP products of Lombardy

In Lombardy there are more than 19 DOP products, recognized by the European Union as the production phases, transformation and elaboration occurs in a specific geographical area are regulated by a specific code of conduct issued by the Protection Consortia.

DOP products of Lombardy

Delicious extra virgin olive oil, high quality apicolture, dairy products and amazing meat and cold cuts, the Lombardy offers on the tables a wide range of certified products with a high quality.

Bitto Dop


Produced between Sondrio and Bergamo, Bitto has a semi-hard dough, obtained with cow milk and a small addition of sheep milk that give a greater taste. The seasoning gives a strong taste and a stringy consistency.

Formaggella del luinese

In Verese, people produces this semi-hard cheese obtained by sheep whole meat, with minimum seasoning of 20 days. The taste and the smell are sweet and delicate, more pleasant with the seasoning.

Formai de Mut dell’Alta Valle Brembana DOP

Literally mountain/pasture cheese is a delicacy that smell of hay. The crust is thin and compact and the dough, semi-cooked has a ivory colour with a compact and stringy dough. The taste is delicate, fragrant, not salted, not spicy.

Gorgonzola Dop

Produced in the city of Gorgonzola, in the versions sweet and spicy, it is famous all over Italy for the taste and the strong smell, pungent and intense. Its peculiarity is the mould that create blue-green shades that create a blue cheese.

Parmigiano Reggiano DOP

Among the most famous DOP of the world there is a cheese with a semi-hard cow milk, based on the seasoning the taste and the smell can vary, never spicy. The brand on the crust make it easily recognizable and unique.

Nostrano Valtrompoia Dop

Not that popular outside the borders of Lombardy, it is obtained with the milk of brown cows. During the production they add saffron to obtain a straw yellow colour.

Provolone Valpadana Dop

Stringy cheese, in a sweet or spicy version, worked in different formats: like a salami, pear, melon and like a section of a cone. The sweet is delicate and buttery, the spicy is sapid and intense.

Quartirolo Lombardo Dop

Soft dough and sold in the typical squared shapes, and called in this way because the milk comes from the cattle fed with the grass of the fall. It is fresh and soft with the taste of milk.

Taleggio Dop

It is characterized by a strange pinky crust and the mould but it hides a creamy dough; the taste is unique and pungent, slightly acid and the aftertaste of truffle given by the moulds.

Valtellina Casera DOP

It was born in the dairies of Sondrio and treated in winter in the valleys. It is produced with skimmed milk with hard and yellow dough, sweet in its strong aroma.

Strachitunt Dop

Blue cheese with raw milk, that belongs to the family of “stracchino”; it is obtained with milk of brown cows that graze in the alps and it has a big round shape.

Salva Cremasco

Squared shape, crumbly white dough that is softer under the crust, the taste is aromatic and intense.

Salame Brianza

It is a salami prepared with pork meat, deboned shoulder, trimming, bacon and throat fat into natural bowels. The seasoning can reach the 5 months.


Salame Varzi

It is made with different types of pork like thigh, loin, coppa, bacon, grinded meat, shoulder and bacon. The meats are grinded and seasoned with an infuse of garlic and red wine.

Salamini italiani alla cacciatora

Small salami with a lively red colour of pure lean meat adding a hard dough; are seasoned with salt, pepper, garlic and also wine, sometimes.

Olio Extravergine di Oliva Garda Dop and Laghi Lombardi DOP

2 high quality DOP extra virgin olive oils. Both of them present a medium-light fruity smell and a fruity taste with a delicate bitter and spicy aftertaste.

Miele Varesino Dop

Delicious acacia honey, liquid and with few crystallization with a clear transparent colour, with a delicate and floral taste.

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EFW Staff