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Cheese

Cheese

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.

SALUMI & FORMAGGI PLATTERS

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 dt-safoorder@eataly.com.

FEATURED ITALIAN PRODUCERS

C
GIOLITO

The Giolito family has been making cheese in Bra in the region of Piemonte since the turn of the century. Today, Fiorenzo Giolito has a stand in the main piazza in Bra, and you can tour the family's cheesemaking facility. Try their famous Bra Duro DOP, a cow's milk cheese with a pale yellow color, a pleasant aroma and a sharp bite.

GRANA PADANO DOP

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.

PARMIGIANO REGGIANO DOP

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.

CASEIFICIO DELL'ALTA LANGA

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.