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Cheese

Cheese

Eataly's cheese counter boasts the best selection of formaggi from Italy and America. 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.

LIVE DEMONSTRATIONS

Every day, our expert cheesemongers break down enormous and iconic wheels of Grana Padano, Parmigiano Reggiano, and Pecorino Romano to sell in our market and serve in our restaurants. Watch the magic happen at Eccellenze, our tasting corner in La Piazza, Monday through Friday from 10 a.m. to 4 p.m. Who knows – there may be a taste of cheese in it for you!

SALUMI & FORMAGGI PLATTERS

Curated by our expert mongers, the platters feature a selection of cheeses and cured meats, accompanied by bread, breadsticks, fruit, mostarda, and olives. The resulting spread is perfect for any occasion. Click here to learn more!

SELECT CHEESE PRODUCERS


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 OLANDA 

Before opening Eataly NYC, we visited Caseificio Olanda in Andria, Puglia, to learn the art of making fresh fior di latte (cow's milk) mozzarella. The Olanda Family has been handmaking mozzarella since the 1900s and use only the highest quality local milk. Not only do we sell their products at Eataly, our fresh mozzarella counter follows in their footsteps to make 100% Italian mozzarella using 100% local milk.

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.