“…This crop, in fact, has shown up to now that several traits such as curd colour and shape, and presence and amount of antioxidant compounds, for which several authors have proved that there is great variability which has not been fully exploited (Crisp, 1982;Crisp and Gray, 1984;Massie et al, 1996;Branca and Iapichino, 1997;Branca et al, 2002;Genna et al, 2004). In particular, great interest is devoted to the traditional Italian germplasm and landraces which show great variability for the above-cited characters.…”