{"id":4028,"date":"2024-09-26T03:02:07","date_gmt":"2024-09-26T03:02:07","guid":{"rendered":"https:\/\/www.sutyo.com\/cheese-shops-we-love-claudio-specialty-foods\/"},"modified":"2024-09-26T03:02:07","modified_gmt":"2024-09-26T03:02:07","slug":"cheese-shops-we-love-claudio-specialty-foods","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/cheese-shops-we-love-claudio-specialty-foods\/","title":{"rendered":"Cheese Shops We Love: Claudio Specialty Foods"},"content":{"rendered":"
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Claudio Specialty Foods\u00a0<\/p>\n

924-26 South 9th St.<\/p>\n

Philadelphia, PA 19147<\/p>\n

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\u00a0Claudio Specialty Foods\u00a0storefront via Facebook<\/p>\n<\/figcaption><\/figure>\n

In the heart of Philadelphia’s historic Italian Market, Claudio Specialty Foods<\/a> embodies timeless Italian traditions and exceptional cheese craftsmanship. Since Claudio Auriemma and his wife Salvatrice founded the shop in the 1950s, this family-owned gem has become a cornerstone of the community, offering customers an authentic taste of Italy with every visit.<\/p>\n

As you step inside, the inviting aroma of aged cheeses greets you, while the shop\u2019s European-style ambiance enchants with its rustic elegance and Old-World charm. The warm, welcoming atmosphere reflects the shop’s rich history and commitment to offering high-quality Italian specialty products at affordable prices.<\/p>\n

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A Legacy of Passion and Expertise<\/h2>\n
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600 lb provolone photo courtesy of Claudio<\/p>\n<\/figcaption><\/figure>\n

The Auriemma family’s commitment to excellence shines through in every detail of the store. Sal Auriemma Sr., the current owner\/operator, shares what sets Claudio\u2019s apart from other cheese shops: \u201cWe are 80% Italian,\u201d Auriemma says, highlighting that they source a significant portion of their cheese selection from Italy. Starting his journey at 8 years old, Auriemma hones the trade through hands-on experience. \u201cGetting to know the cheese takes time,\u201d he explains, stressing the importance of direct involvement in mastering the craft. Reflecting on the shop\u2019s long history, Auriemma notes, \u201cI\u2019ve done it all once.\u201d His dedication and the shop’s continuous evolution ensure that Claudio\u2019s remains a must-visit destination in Philadelphia, whether you’re a seasoned cheese lover or a curious novice.<\/p>\n

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A Journey into Italian Culinary Tradition<\/h2>\n
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Claudio Specialty Foods cheese counter via Facebook<\/p>\n<\/figcaption><\/figure>\n

Claudio Specialty Foods offers more than just cheese shopping; it immerses you in Italian culinary traditions. Cured meats and massive elongated logs of provolone cheese hanging in the store tantalize the senses, while the knowledgeable and passionate staff provide personalized recommendations and pairing suggestions.<\/p>\n

The extensive meat and cheese counter serves as the store\u2019s centerpiece, showcasing a meticulously curated assortment of cheeses from Italy and other regions renowned for their authenticity and quality. The selection caters to every palate from the award-winning rind-washed Belgian Chimay to the extra-sharp Vermont Cheddar and pungent Italian gorgonzola. Auriemma emphasizes that classics like pecorino, provolone, and Parmigiano Reggiano anchor the shop\u2019s offerings as well-known cheeses, while trendier options flavored with ingredients such as tartufo and red pepper come and go.<\/p>\n

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Top-Selling Cheeses
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Provolone<\/h3>\n
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Provolone photo courtesy of Claudio<\/p>\n<\/figcaption><\/figure>\n

Claudio\u2019s signature cheese, the imported semi-hard extra-aged provolone, stands out with its bold, tangy, and nutty flavor. Auriemma calls it \u201chard to resist.\u201d For something different, try the smoked provolone, which pairs wonderfully with salty olives for a delightful flavor experience.<\/p>\n

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Parmigiano Reggiano<\/h3>\n
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Parmigiano Reggiano photo credit Theresa Greco<\/p>\n<\/figcaption><\/figure>\n

No visit to Claudio\u2019s is complete without sampling the classic Parmigiano Reggiano. The store\u2019s website proclaims, \u201cThere is Parmigiano, and then there is Claudio Parmigiano Reggiano.\u201d Aged for a minimum of 22 months and meticulously hand-selected from Italy for its color and flavor, this cheese shines on any charcuterie board. Auriemma himself can\u2019t imagine life without this staple, calling it a cheese that \u201cnever gets old.\u201d Its exceptional quality couples perfectly with prosciutto, making it unforgettable.<\/p>\n

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Pecorino Romano<\/h3>\n
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Pecorino Romano photo credit Theresa Greco<\/p>\n<\/figcaption><\/figure>\n

Auriemma\u2019s genuine passion for Pecorino shines through in his enthusiastic portrayal of it as \u201cItalian Hardware,\u201d showcasing the cheese\u2019s deep ties to Italian food culture and its prominent place in Claudio\u2019s offerings. With its robust flavor and versatility, Pecorino stands out as a top choice in the shop.<\/p>\n

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Also Look For<\/h3>\n
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Claudio Specialty Foods gourmet products<\/p>\n<\/figcaption><\/figure>\n

The store\u2019s shelves overflow with Italian delicacies, including gourmet spreads, imported durum wheat pasta, San Marzano tomatoes, premium olive oils, and balsamic vinegar from Modena. Claudio\u2019s also features trays of marinated vegetables, mixed olives, and a variety of Italian specialty meats\u2014prosciutto, salami, pancetta, soppressata, bresaola, and mortadella\u2014ideal for a wide variety of occasions.<\/p>\n

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Claudio Specialty Foods\u00a0 924-26 South 9th St. Philadelphia, PA 19147 \u00a0Claudio Specialty Foods\u00a0storefront via Facebook In the heart of Philadelphia’s historic Italian Market, Claudio Specialty Foods embodies timeless Italian traditions and exceptional cheese craftsmanship. Since Claudio Auriemma and his wife Salvatrice founded the shop in the 1950s, this family-owned gem has become a cornerstone of … Okumaya devam et “Cheese Shops We Love: Claudio Specialty Foods”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-4028","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4028","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=4028"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4028\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=4028"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=4028"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=4028"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}