Top 10 · Updated October 2026

Lowest-Calorie Italian Cheeses

The 10 lightest italian cheeses products on this list range from 34.8 to 174 kcal per 100 g. The italian cheeses with the fewest calories per 100 g, so you can compare energy density at a glance. We checked 451 italian cheeses with complete data.

  1. 1 Authentic Cut Parmigiano Reggiano

    Authentic Cut Parmigiano Reggiano

    Waitrose · 0.144 kg
    a NOVA 3 35 kcal 4.9 g sugar 3.3 g protein 0.2 g fat

    Also: Palm oil free · Vegetarian · No additives

  2. 2 Carpaccio

    Carpaccio

    Roler · 80 g
    c NOVA 4 96 kcal 0.5 g sugar 18.6 g protein 1.3 g fat

    Also: Palm oil free

  3. 3 Parmareggio l’ABC Maxi

    Parmareggio l’ABC Maxi

    granterre · 25 g + 25 g + 200 ml
    c NOVA 4 135 kcal 8 g sugar 5.5 g protein 5 g fat

    Also: Palm oil free

  4. 4 Bio’s Ricotta

    Bio’s Ricotta

    Bustaffa · 2 x 100 g
    c 146 kcal 3 g sugar 11 g protein 10 g fat
  5. 5 Ricotta

    Ricotta

    Bustaffa
    c 150 kcal 2.5 g sugar 10 g protein 11 g fat
  6. 6 Ricotta Senza Lattosio

    Ricotta Senza Lattosio

    Bustaffa · 100 g
    c 150 kcal 2.5 g sugar 10 g protein 11 g fat
  7. 7 Ricotta biologica bio's

    Ricotta biologica bio's

    Bustaffa · 100 g
    c 150 kcal 2.5 g sugar 10 g protein 11 g fat
  8. 8 Ricotta Cheese

    Ricotta Cheese

    Galbani · 15 oz
    c NOVA 4 161 kcal 4.8 g sugar 6.5 g protein 11.3 g fat

    Also: Palm oil free

  9. 9 Crescenza equilibrio

    Crescenza equilibrio

    Esselunga · 165 g
    c NOVA 3 171 kcal 2 g sugar 16 g protein 11 g fat

    Also: Palm oil free · No additives

  10. 10 Ricotta di pecora

    Ricotta di pecora

    c 174 kcal 3.5 g sugar 11.9 g protein 19 g fat

How we built this list

We ranked all published italian cheeses on Foodmetria that have a photo and the required nutrition data, using values per 100 g from the product label. Ties are broken by Nutri-Score and by how often shoppers scan the product. Rankings update automatically as label data changes. Read our methodology.

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