What is the best selling cheese in Italy?

It's difficult to say definitively which cheese is the best-selling in Italy as there's no single, universally recognized source for this kind of data. Sales figures are not always readily available, and consumption patterns can vary significantly by region.

However, some of the most popular and widely consumed cheeses in Italy include:

* Mozzarella: This fresh, soft cheese is a staple in Italian cuisine and is used in countless dishes, from pizza and pasta to salads and sandwiches.

* Parmigiano Reggiano: This hard, granular cheese is a symbol of Italian cheesemaking and is renowned for its sharp, nutty flavor.

* Gorgonzola: This blue cheese is known for its pungent aroma and creamy texture. It is often enjoyed as a snack or served with fruit and wine.

* Pecorino Romano: This salty, sheep's milk cheese is used in traditional dishes like pasta alla gricia and cacio e pepe.

* Ricotta: This fresh, whey cheese is often used as a filling for pasta, ravioli, and other dishes. It can also be enjoyed on its own or with fruit.

It's worth noting that regional preferences play a significant role in cheese consumption in Italy. For example, Fontina is extremely popular in the Valle d'Aosta region, Provolone is widely consumed in southern Italy, and Asiago is a favorite in the Veneto region.

Ultimately, it's impossible to say definitively which cheese is the best-selling in Italy without access to detailed sales data. However, the cheeses listed above are all incredibly popular and well-loved in Italy, representing the vast and diverse world of Italian cheese.