Italian Cheese
A collection page of The Cheese Store of Beverly Hills | Domenico's Foods
About
Italy is less one cheese country than twenty little ones, and we try to shop it that way. Parmigiano Reggiano from Bertinelli and the rare Vacche Rosse — red cow — wheels out of Emilia-Romagna, dense with tyrosine crystals at 24 months. Ubriaco del Piave from the Veneto, the “drunk” cheese, soaked in local wine until the rind goes purple. Fontina d’Alpeggio DOP made from summer alpine milk in the Aosta Valley. Gorgonzola both ways: dolce, the sweet spoonable one, and piccante when you want the bite. Then the pecorino tour. Walnut-leaf-wrapped Foglie di Noci from Tuscany. Smoky Fiore Sardo from Sardinia. True Pecorino Romano from Lazio for the pasta pot. You’ll see DOP on a lot of these labels — Italy’s way of saying the recipe, the breed, and the hills are non-negotiable. Building an Italian cheese board? One aged pecorino, one gorgonzola, something drunk — that’s the backbone, and we’ll help you round it out. Grating and melting questions welcome too. Cut fresh in Beverly Hills and shipped cold to 48 states.