Regional cheese and cream stores Italy

The town of Andria is the birthplace of the burrata, which is distinguished by a protected geographical designation with very strict specifications. In this artisanal cheese dairy, opened since 1988 by the Olanda couple, breeders and milk producers, you will have at your fingertips a burrata of remarkable freshness, milky white, creamy to perfection, in short, unforgettable! Let yourself also be tempted by the caciocavallo, mozzarella and scamorza.

Gianni Mele is an artist, or rather, a cheese goldsmith. This shepherd doesn't make his cheeses, he creates them! He's known and sold all over Italy and beyond. And his character has remained simple and endearing. His pecorino really does have a unique, inimitable taste. No two tomes are alike. We tasted the May tome, and it had the scent of flowers! Its secret is the absence of lactic ferments, and a little magic... Serious studies are underway to demonstrate the health benefits of this very special maturing process.

One of the best cheese shops in the city of Aosta. The shop offers a wide range of dairy products from the region but also from the neighbouring Piedmont and Savoy, so you can enjoy more! Particular attention is paid to mountain cheeses from family farms. The establishment also offers a snack service, with local specialities in the spotlight. Of course, we can only recommend cheese and cold cuts from the Valle d'Aosta accompanied by a good wine from the region.

Founded in 1957, this cooperative has several sales outlets in the valley, including one in Valpelline. The latter features a small exhibition presenting the structure, its history, its territory and how milk is transformed into cheese. If you want to get to the heart of the production and maturing of this emblematic Valle d'Aostan cheese, you can also take a guided tour of the production workshop. Reservations are highly recommended!

You can buy fontina and other local cheeses at very interesting prices.

The Panizzi brothers are highly regarded in the valley, first as producers and then as sellers of their own products: fontina cheese, hard cheese made from the milk of cows fed peacefully in the high mountain pastures (PDO), fresh soft cow's milk cheese, goat's milk cheese, artisanal yoghurts.... They have diversified their range to include the best cheeses from Savoie, Haute-Savoie and the Swiss Valais. The selection is extraordinarily rich: impossible not to find what you're looking for, or rather... impossible not to buy it all!

Wide variety of cheeses, including tommes.

We can buy different products, including the famous cheese la. Also, possible visits by appointment.

In this small, friendly cheese dairy, situated in a pedestrian street in the centre of Torre Pellice, you will find all the typical cheeses of the valley, including the famous saras del fèn. It is a ricotta cheese made from cow or ewe's milk, which was once surrounded by hay by shepherds to protect it during transport, and which gives it its herbaceous notes. It is made every year in the month of May. But there is also a wide range of cheeses, very nicely selected, from all over the Botte, cow, sheep, goat...

Quality, tradition, know-how and artisanal production... No, this isn't a fashion store, it's the cheese magician's boutique. At Borgiattino, you'll find something to make the good old French cheese platter swoon. Since 1927, the choice of products is incredible. You'll fall for caciotta, caprini, asiago... Cheeses, too, have their seasons, and every month the store puts one in the spotlight. You can taste all these good things cooked or presented with care in the restaurant.

Sogni di latte, "Dreams of milk", a name that suits this temple of cheese perfectly! Ripened and semi-ripened, hard, soft or blue-veined cheeses, mozzarella and ricotte, products made from cow's, sheep's or buffalo milk, the brand offers a rich variety of Italian, but also French and English cheeses. Numerous advices for the consumption and for the most successful accompaniment, with wine or beer. Tastings are organized, sometimes suggesting curious associations: cheese and chocolate, cheese and coffee, cheese and vermouth...

Thefarm produces excellent cheeses from the fresh milk of the day from local farms. The star of the dairy is the caciocavallo, a string cheese that is matured for between six months and a year in the tuff caves scattered around the historic centre of Calitri. The cheeses are hung in rows from wooden beams at a constant natural temperature of 13°C. Also worth trying among their range of cheeses are the conzato calitrano, with its powerful taste, and the stellato, a pecorino with star anise.

A delicatessen where you can also eat. La Latteria has been operating since 1945 and offers a selection of typical regional products in its first room: cheeses, local meats and cold cuts, wines, olives, vegetables marinated in oil and other gourmet delicacies from Basilicata. In a second room, a few tables invite you to take a culinary journey. Ask for a patchwork of the different specialities, the sample will surely be a success!

A family cheese dairy, run by two brothers who "fell into it when they were little": Giovanni will tell you that at the age of three, he was already mixing milk in the vats! In the laboratory at the back of the shop, the master cheesemakers make the cheeses sold in the shop: burrata, mozzarella and ricotta fresh in the morning, but also caciocavallo (taste the one with mucca rossa milk, very fragrant), pecorino and cacioricotta, a typical Apulian cheese that is grated on tomato orecchiette.

A masseria run by the Presicce family, who make and sell their own cheeses. What a joy to be able to buy ricotta cheese while it is still hot! It is possible to have dinner on site, from Friday to Sunday, by reservation. You can then sit out on the large terrace and enjoy cheese platters and other local specialities such as orecchiette, grilled meat and vegetable fritters. Dishes of great simplicity, authentic and served with generosity, in a friendly and relaxing atmosphere.

Giolito, Bra's historic store, offers an exceptional selection of cow, goat, buffalo and sheep's milk cheeses, many of which are obviously Piedmontese: several blues, gorgonzola, alpine cheeses... The friendly staff often suggest tasting before buying. To deepen your discovery, tastings are organized and it is possible to visit the whole store, including the laboratory, the maturing cellar... A must for all cheese lovers, this is an extraordinary place to visit.

For those who love to eat and enjoy traditional mountain products, this store is located in four villages of the region (also in Sappada and Sauris). It offers typical local products, especially cured meats and cheeses. The star is the cheese of Malga. This raw cow's milk cheese is produced in the high mountains (between 1,500 and 1,800 meters, imagine that!). The maturing process lasts 18 to 36 months. Ideal for a picnic, but don't forget to buy a good red wine to accompany your finds.

The Mercato del Erbe is the meeting place par excellence for food lovers who like to pick the best of each store to do their shopping. Since 1968, the Fromaggeria Barbierini has been selling artisanal cheeses from Emilia Romagna. A family business from father to son that smells of authenticity. You can find top-quality Parmigiano Reggiano cheese, whose wheels decorate the shop, but also everything you need to compose a cheese and Parma ham platter, mustards, pasta, syrup and carefully selected local wines.

Lovers of cheeses and Parmesan cheese, don't miss the visit to a caseificio of Parmigiano Reggiano (artisanal production of real Parmesan cheese). Les 4 Madonne is an ultra-modern caseificio that scrupulously respects the different steps to make traditional Parmesan cheese. The visit is interesting and allows you to see the room where no less than 33,000 wheels of parmesan cheese are stored. However, you should know that most of the activity takes place between 8:30 and 10:00 am. There is a shop at the entrance where you can buy fresh parmesan cheese and other regional products.

The Lattari mountains have been famous since ancient times for the quality of the milk provided by the herds of cows and goats that graze there (Lattari comes from the Latin lactarii, dairy). The De Gennaro family honours this tradition by producing cheese for five generations. The milk comes from local farms and the processing is still done by hand. Here you can buy the famous Provolone del Monaco DOP, a string cheese matured in a natural cave. Guided tour with tasting upon reservation.