With over 400 different cheeses in Italy, it's easy for diners to get lost in the world of Italian cheeses. Not only does each region have its own breeds and production methods, but many different milks are available, from buffalo and cows to goat and sheep milk. Some are soft, some are semi-soft, some are hard, and some have different spices. When traveling in Italy, remember to try different kinds of cheese, you won't be disappointed. Here are some of the more classic Italian cheeses.

1. Mozzarella

Mozzarella is arguably the most popular of all Italian cheeses. Traditionally, mozzarella was made from buffalo milk, but today many producers opt for less expensive milk. Buffalo is creamier and lighter than cow's milk, so try to choose "Mozzarella di Bufala" when buying mozzarella. Mozzarella cheese is usually made into balls or braids and sold in brine, which helps keep the cheese fresh and prevents it from drying out. Mozzarella cheese is used in many Italian dishes, such as salads, sandwiches, and pizza.

2. Ricotta Ricotta

Ricotta is arguably the most popular soft cheese in Italy. Curd-like cheese has a crumbly texture and a rich, creamy flavor. Heat the milk protein left over from the cheese-making process (called whey) and strain the liquid from the curds, and you get Ricotta, which means "re-cooked." In Italy, cow, goat, sheep or buffalo milk can be used, but ricotta cheese made from cow's milk is the most common worldwide. Ricotta cheese is commonly used in desserts such as cheesecake and cannoli. Ricotta is also commonly used in savory dishes, including pasta, pies, pizza, lasagna and ravioli.

3. Mascarpone Cheese

Mascarpone cheese is an essential ingredient in tiramisu because of its thick, creamy texture. Mascarpone is more like cream than cheese, and can even be paired directly with dessert or fruit.

4. Gorgonzola

Spicy, blue-veined Gorgonzola is one of the most popular blue cheeses on the planet. Gorgonzola is made from whole milk. Special bacteria are added during the maturation process to produce its distinctive spicy flavour and striking blue marbling. Gorgonzola cheese is often used in creamy pasta or risotto to add rich flavor, and any dish named "Four Cheese" is sure to have gorgonzola cheese.

5. Parmesan (or Parmigiano Reggiano)

Italy's most famous cheese, even known as the "King of Cheese". It has been present in northern Italy since the Middle Ages. The longer this hard cheese ages, the more intense its flavor becomes. The greatest quality of Parmesan cheese is its umami taste. Therefore, Parmesan cheese can be used in almost all Italian dishes for freshness. The best use is to grated Parmesan cheese and sprinkle it on the dish after the dish is served, so shredded Parmesan cheese is also a condiment that is often seen on Italian restaurant tables. Authentic Parmesan cheese can only be made with milk from grass-fed cows between April and November. It is made from curds made from a mixture of whole milk and skim milk and brined for about 25 days. Parmesan cheeses are aged for at least 12 months, some as long as 6 years!