The burrata from the Puglialat cheese producer, located in Puglia in southern Italy, received the Cheese of the Year 2026 award at the Italian Cheese Awards, a competition recognizing Italian cheese production.
The awards ceremony was held Sunday (8) at the Mole Vanvitelliana in Ancona, in the Marche region. The 11th edition brought together 34 finalist cheeses from 14 regions of the country.
A total of 16 awards were presented: 10 to winners in specific categories and six special recognitions.
Veneto was the leading region, with four wins across the 10 categories. The La Casara di Roncolato cheese producer, from the same region, won two of those awards and was also named Cheese Producer of the Year.
Discover the 10 award-winning cheeses in Italy in 2026
The winners were chosen by a panel of 20 experts, who evaluated the products in a closed tasting. This year, the vote was secret, and the results were revealed only during the ceremony.
See the winners in each category:
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- Very fresh: Butsch, from Malga Faggioli 1140 (Veneto).
- Fresh: Taleddu, from Brau Farm (Sardinia).
- Soft cheese: Stracchino all’Antica delle Valli Orobiche, from Latteria Sociale Branzi (Lombardy).
- Stretched-curd cheese: Caciocavallo, from Costantini (Molise).
- Aged stretched-curd cheese: Cosacavaddu Ibleo 2 anni, by Alessandro Criscione (Sicily).
- Semi-aged: Mezzano di Malga, from Malga Dosso di Sotto, Azienda Agricola Marini (Veneto).
- Aged: Monte Veronese d’Allevo DOP, from La Casara di Roncolato (Veneto).
- Aged for more than 24 months: A Mamma, from Erkìles (Sardinia).
- Flavored: Malga Affinato al Fieno, from La Casara di Roncolato (Veneto).
- Blue cheese: Selva, blu ai mirtilli, from Alta Mangiuria (Campania).
Puglia burrata receives Cheese of the Year award
Among the six special recognitions, the Cheese of the Year title went to burrata from Puglialat, in Noci, in the province of Bari.
Burrata is one of the best-known products of Puglia’s cheese-making tradition. Made with stretched curd, it has an outer layer similar to mozzarella and a creamy interior made with strands of cheese and cream.
The award underscores the prominence of the regional specialty, which has gained ground in Italian cuisine and international markets.
Veneto leads the awards
Veneto won four of the 10 category awards, with Butsch, Mezzano di Malga, Monte Veronese d’Allevo DOP and Malga Affinato al Fieno.
Two of those wins went to La Casara di Roncolato, which also received the special recognition of Cheese Producer of the Year.
Sardinia won two category titles, while Lombardy, Molise, Sicily and Campania each won one.
Other highlights from the Italian Cheese Awards
In addition to Puglialat’s burrata, five special recognitions were presented.
Ricotta from Azienda Agricola Colicchio Rocco, in Campania, received the Best Dairy Product award.
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The title of Best Mountain Cheese was awarded to Goaserle, from the Capriz cheese producer in Alto Adige.
Bianco Insolito, a store in Brescia, Lombardy, was selected as Cheese Shop of the Year.
The lifetime achievement award was presented to Fiorenzo Rigoni, president of the Asiago Cheese Protection Consortium and director of the Pennar cheese producer in Veneto.
The sixth recognition, Cheese Producer of the Year, went to La Casara di Roncolato.
Competition brings together producers from different regions
Created in 2015, the Italian Cheese Awards is dedicated to products made with Italian-origin milk and rennet.
The 34 finalists in the 2026 edition were selected in April during the Formaggio in Villa event, held in Cittadella, Veneto.
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The competition includes different production methods, from fresh cheeses to those aged for more than two years, including traditional specialties and products from small artisan cheese producers.
The 2026 ceremony marked the third time Ancona hosted the competition’s final.
