HOLIDAY PREVIEW – Get a first look at our hand-selected gift baskets and panettone cakes! SHOP THE COLLECTION.



Italy has a longstanding relationship with formaggi, or cheeses. At Eataly, we showcase this passion by importing traditional varieties from Italy and sourcing the finest of the American school. With each variety of cheese, our cheesemongers will tell you the story of the animals that produced it, the people who crafted it, and the land that gave it life.


Curated by our expert mongers, the salumi and formaggi platters feature a selection of aged cheeses and cured meats, accompanied by breadsticks, fruit, honey, and preserves. The resulting spread is perfect for any occasion. For more information and to order, contact our team at

Nota bene: For scheduling purposes, Eataly can only confirm orders or changes to orders taken 48 hours in advance. If you have any questions or last-minute cheese emergencies, please reach out and we will try our best to accommodate where we can!



The Grana Padano Consortium promotes the understanding and appreciation of Grana Padano DOP, one of the most popular and best-selling cheeses in the world. With a history that dates back to 12th century Cistercian monks in the region of Veneto, the extraordinary people who produce, age and sell Grana Padano DOP are beyond passionate about the cheese’s origin and taste. In order to be certified DOP, Grana must be produced along the Po River Valley in the northern regions of Piemonte, Lombardia, Veneto and Emilia Romagna. There are 6,193 farms in the Po Valley that exclusively produce Grana Padano DOP using the highest quality Italian milk from Italian cows. The cows are raised following rigorous guidelines and are milked no more than twice a day. Grana Padano DOP must be aged for at least 9 months and can be aged for up to 2 years.


Where you come from matters. The relationship between Parmigiano Reggiano and its area of origin is inescapable. It only comes from Parma, Reggio Emilia, Modena, Bologna, to the left of the Reno River, and Mantua to the right of the Po River. 4,000 farms produce milk of exceptional quality from cows fed a healthy, all-natural diet of local grass. Each wheel of Parmigiano Reggiano requires 160 gallons of this milk, which is transformed into cheese by 400 cheese makers. Matured a minimum of 12 months before testing and certification, most wheels are aged 24 months or more.


Located in Bosia, between Cortemila and Alba in the region of Piemonte, Caseificio dell'Alta Langa gets its name from the rich gastronmic territory of Alta Langa that surrounds it. The traditions and ingredients of the region are reflected in every one of their cheeses.