A totally Italian podium consecrated by the annual TasteAtlas rankings in the '100 best cheeses in the world 2023-2024'. Parmigiano Reggiano takes first place in the world, followed by Mozzarella di Bufala Campania which earns the silver medal. Third position, finally, for the Stracchino di Crescenza. An extraordinary victory out of 1.378 cataloged cheeses and 36.551 votes from registered users. Italy also takes home a very prestigious sixth place with Burrata. Another Italian flag is placed just outside the Top ten with Grana Padano in eleventh position.
Sixth position for Burrata, and eleventh for Grana Padano: the choice of 36.551 votes from 1.378 cataloged cheeses
For the record, the fourth and fifth place in the prestigious ranking went to Greece with Graviera Naxou and to Spain with Queijo Serra da Estrela. After Burrata in sixth place, the French Saint-André and Reblochon ranked in seventh and eighth place. The Montenegrin Pljevaljski Sir is ranked ninth and France again comes in tenth with Mont d'Or. An honorable position in 13th place is therefore achieved by Roman Pecorino and 17th by Sardinian Pecorino. Pecorino Toscano follows by a few distances in 20th place and Provolone del Monaco in 21st. And Italy returns to the rankings in 30th place with stracciata, in 35th with provola, in 40th with burrata d'Andria.
“Considered among the finest cheeses in the world – underlines the Guide – Parmigiano Reggiano is produced with raw and partially skimmed milk coming from cows that graze fresh grass and hay. It has a hard, grainy texture and its flavors range from nutty to robust and slightly spicy, depending on how long the cheese is aged.
Italy also ranks with Pecorino romano (13) Pecorino sardo (17), Pecorino toscano (20) Provolone del Monaco (21)
The origins of Parmigiano Reggiano date back to the Middle Ages, when the Benedictine and Cistercian monks reclaimed the wetlands of the Po Valley and began producing this fine cheese, which then took its name from the city of Parma, its place of origin.
Today Parmigiano is produced in the provinces of Parma, Reggio Emilia, Modena and Bologna in Emilia-Romagna, as well as in the Lombard province of Mantua. Parmigiano is available in the following varieties: Mezzano (2nd selection, aged 12-15 months), Parmigiano Reggiano (aged 12-24 months or more) and Parmigiano Reggiano Extra, which must pass a further quality assessment test after 18 months of aging.
This particularly versatile cheese is one of the essential ingredients used in numerous classic Italian dishes; it is ideal for grating on pasta, minestrone and consommé, but can also be enjoyed as a table cheese, typically served with crudités, salads and fresh or dried fruit"
