When you’re cooking Italian, you round up the usual suspects: Parmesan, mozzarella, provolone — the country’s cheeses we have come to know and adore. Yet there are dozens of other cheeses popular in Italy that remain under the radar in the U.S.

We reached out to two of Chicagoland's top Italian cheese mongers — David Malzahn, the salumi and formaggi specialist at Eataly Chicago, and Natale Caputo, president of Caputo Cheese — to share 10 lesser-known cheeses that deserve an honored place on the table.