Italian cheeses continue to gain traction in global markets, where the appeal of Italian craftsmanship and the “Made in Italy” brand is closely associated with quality, creativity, and innovation across the supply chain. Italy’s fresh cheeses stand out as a key growth area, with exports rising 52% over the past five years, according to data from Clal research firm.
Despite challenges related to limited shelf life, fresh cheeses now represent the most exported category of Italian dairy products. The bulk of shipments remain within Europe, which accounted for 88% of exports in the first quarter of 2025. Exports to France led with 19,191 tonnes, followed by shipments to Germany (6,077 tonnes), the UK (5,969), and Spain (5,504).
While mozzarella — including Mozzarella di Bufala Campana PDO, a flagship of southern Italian dairy — remains dominant, other products such as burrata, stracciatella, and mascarpone are also fueling growth. Mascarpone, in particular, benefits from its central role in tiramisù, a globally popular Italian dessert.
Domestic consumption of fresh cheeses has held steady, supported by seasonal spikes in demand during peak tourist months, despite broader inflationary pressures. However, export markets have become a critical growth lever, helping to elevate the international competitiveness of Italian producers and bolster the sector’s economic resilience.
“Foreign markets have become the main growth engine for fresh stretched-curd cheeses, particularly cow’s milk mozzarella,” said Angelo Davide Galeati, CEO of Sabelli dairy company. “The domestic market has matured and plateaued, while international demand remains dynamic. Burrata, in particular, is expanding at a remarkable pace and, in several global markets, is now surpassing buffalo mozzarella in volume.”
L’articolo Exports Fuel Growth of Italian Fresh Cheeses proviene da Italianfood.net.