5 Cheeses to Try at Lake Como

Italian cuisine is a feast for the senses—pasta, wine, olive oil, and indulgent desserts have captured hearts and palates worldwide. And while classics like Gorgonzola and Ricotta have long found their way onto international tables, there’s an entire world of cheeses that remain exclusive to Italy’s diverse regions. Learn about the cheeses to try when visiting Lake Como- you definitely won’t find these at Trader Joe’s, Whole Foods, or Costco!

Lake Como’s cuisine is primarily known for its exquisite freshwater fish dishes, but there’s more to discover. The region also produces wine, olive oil, and artisanal cheeses that reflect the landscape’s unique terroir. The pastures in the rolling hills above Lecco, Bellagio, Varenna, and further north in the Valtellina valley provide an ideal setting for dairy farming. Thanks to the protection of the pre-Alps, the area enjoys a moderate climate year-round, ensuring rich, flavorful milk that’s transformed into some of the finest cheeses in Lombardy.

For a true taste of the region, here are five local cheeses you simply must try:

1. Bormino – The Elegant Classic

Bormino is Lake Como’s answer to Brie—soft, creamy, and wonderfully delicate. Made from whole milk, it has a buttery texture with a slightly tangy finish. While it lacks the overpowering pungency of some aged cheeses, its refined flavor profile makes it a perfect pairing with a glass of crisp Franciacorta or a drizzle of local honey. It’s best enjoyed at room temperature, where its texture becomes luxuriously spreadable.

2. Magro di Bellagio – The Alpine Gem

Hailing from the hills above Bellagio, this hard, golden cheese is made with skimmed milk and aged for 25 days. The result is a firm yet slightly crumbly texture, with a mild nutty taste that deepens as it lingers on the palate. Traditionally served with polenta or paired with chestnut honey, Magro di Bellagio is a cheese that shines when complemented by rustic, hearty flavors. A sip of Nebbiolo or a robust Sforzato di Valtellina makes the perfect match.

3. Casera – The Bold Heritage Cheese

A true icon of the Sondrio province in Valtellina, Casera is a semi-hard cheese that carries the soul of the mountains. Made with skimmed milk and aged for at least 70 days, it has a rich, buttery flavor with subtle notes of hay and dried fruit. As it matures, its texture becomes more crystalline, developing an irresistible depth of flavor. Traditionally, Casera is used in the beloved local dish Pizzoccheri—a heavenly combination of buckwheat pasta, cabbage, potatoes, and plenty of melted cheese. If you’re savoring it on its own, pair it with a structured red wine like Sassella or Inferno.

4. Capra con Peperoncino di Asso – The Fiery Indulgence

This soft, white goat cheese from Asso, a charming village near Bellagio, is for those who like a little heat. The addition of crushed peperoncino (chili pepper) gives it a playful kick, while the natural tanginess of goat’s milk balances the spice beautifully. Creamy, slightly crumbly, and bursting with personality, it’s a cheese that demands attention. Spread it on fresh ciabatta, pair it with a citrusy white wine like Vermentino, or contrast it with the slight sweetness of a fig jam.

5. Bitto – The Timeless Treasure

Bitto is not just a cheese—it’s a legacy. Crafted only between June and September in the high alpine pastures of the Sondrio province, Bitto is made with whole cow’s milk, enriched with up to 10% goat’s milk for an added complexity. Aged for a minimum of 70 days, it boasts an unmistakable depth, with hints of grass, nuts, and a whisper of caramel. The truly exceptional wheels of Bitto can mature for up to ten years, developing an intense, almost umami-like flavor. There’s even a legendary “Bitto Bank” where connoisseurs store wheels of this prized cheese, saving them for special occasions. Enjoy it with a bold red wine like Amarone or serve it with a drizzle of aged balsamic vinegar for a sophisticated tasting experience.

A Taste of Lake Como

Whether you’re indulging in a creamy bite of Bormino, savoring the spice of Capra con Peperoncino, or uncovering the complexities of a well-aged Bitto, each of these cheeses tells a story of tradition, craftsmanship, and the rich flavors of Lake Como. Pair them with fresh, homemade bread and a glass of local wine, and you have the perfect recipe for an unforgettable Italian experience. A tour of Lake Como and Valtellina Food, Wine, and Cheese tasting is a great way to learn about local life and discover the hidden wineries and local producers.

Buon appetito!