{"id":6215,"date":"2026-05-14T03:02:08","date_gmt":"2026-05-14T03:02:08","guid":{"rendered":"https:\/\/www.sutyo.com\/the-cheese-shops-of-rome-capital-of-cheese\/"},"modified":"2026-05-14T03:02:08","modified_gmt":"2026-05-14T03:02:08","slug":"the-cheese-shops-of-rome-capital-of-cheese","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/the-cheese-shops-of-rome-capital-of-cheese\/","title":{"rendered":"The Cheese Shops of Rome, Capital of Cheese"},"content":{"rendered":"
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The city of Rome. Photo credit Marco Chilese<\/p>\n<\/figcaption><\/figure>\n

The secret to a great cacio e pepe lies in the balance of Pecorino Romano and black pepper. That same cheese defines many of Rome\u2019s most iconic dishes, from carbonara and amatriciana to trippa alla Romana, and reflects a culinary tradition rooted in resourcefulness and bold flavor.<\/p>\n

It\u2019s no coincidence that cheese \u2014 especially sheep\u2019s milk cheese \u2014 plays such a central role in the city\u2019s culinary identity. Surrounding Rome is the agro Romano<\/em> (Italian for \u201cthe field of Rome\u201d), a vast agricultural area that makes the Italian capital one of Europe\u2019s largest agricultural municipalities. This landscape of pastures, orchards, and farmland supports a rich biodiversity and yields exceptional products, including a remarkable variety of cheeses.<\/p>\n

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Rome, City of Cheese<\/h2>\n
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Pecorino Romano, one of Rome\u2019s four PDO cheeses. Photo credit Pecorino Romano On Top<\/p>\n<\/figcaption><\/figure>\n

With more than 50 dairies and farms, Rome is home to a long-standing cheesemaking tradition that includes four protected designations of origin (PDO) cheeses: Pecorino Romano<\/a>, Ricotta Romana<\/a>, Mozzarella di Bufala Campana<\/a>, and Ricotta di Bufala Campana<\/a>. It also counts 17 traditional regional cheeses (PAT). These range from Caciofiore<\/a>, a soft sheep\u2019s milk cheese with roots in ancient Rome, to Provolone di Formello<\/a>, produced in the city\u2019s northern outskirts, and include numerous pecorini<\/em> (sheep\u2019s milk cheeses), caciotte<\/em> (young, mild semi-soft cheeses), and goat cheeses.<\/p>\n

In 2025, Rome was named one of Italy\u2019s official \u201ccheese cities\u201d and added to the national register<\/a> established by the country\u2019s National Organization of Cheese Tasters (ONAF)<\/a>, which recognizes places that preserve and promote distinctive dairy traditions and sustainable, land-based food systems. Long known as Caput Mundi<\/em> (\u201ccapital of the world\u201d) for its place in the ancient empire, Rome has also become, fittingly, a kind of Caput Casei <\/em>\u2014 a capital of cheese<\/strong>.<\/p>\n

This recognition reflects not only the historical depth of Roman cheesemaking but also the city\u2019s ongoing role in championing regional food culture. That role is evident in Formaticum<\/a>, the annual winter festival organized by La Pecora Nera and cheesemonger Vincenzo Mancino, which brings together top Italian producers to showcase cheeses from across the country, from alpine varieties to Sardinian pecorini, buffalo mozzarella, and stretched-curd cheeses from the Apennines.<\/p>\n

Next time you\u2019re in Rome, <\/em>take the opportunity to explore this rich dairy heritage, not only through its iconic pasta dishes, but also by visiting the cheesemongers and specialty shops that keep these traditions alive.<\/p>\n

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Beppe e i Suoi Formaggi<\/a><\/h2>\n
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Beppe e i Suoi Formaggi<\/p>\n<\/figcaption><\/figure>\n

Born into a family of shepherds and cheesemakers in the Alps between Piedmont and France, Beppe Giovale later settled in Rome and opened Beppe e i Suoi Formaggi, a shop and bistro. The counter features raw-milk cheeses from Italy, France, and Switzerland, including the family\u2019s own, alongside a focused selection of natural wines and a small menu of dishes with a distinct French and Northern Italian accent. The venue near Campo de\u2019 Fiori has since closed, but Giovale\u2019s cheeses are now available at his stall (#227\u2013228) in the Trionfale Market and at a small new shop in the Nemorense area. A larger space, with a full kitchen for breakfast, lunch, and dinner, is set to open on Via Gallia in San Giovanni.<\/p>\n

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La Formaggeria<\/a><\/h2>\n
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Francesco and Donatella Loreti of La Formaggeria<\/p>\n<\/figcaption><\/figure>\n

In Rome, the neighborhood markets often hide unexpected treasures. At Mercato Latino, in the quiet Piazza Epiro, the gems are made of milk: Over 25 years ago, Francesco Loreti and his wife Donatella inherited the grocery stall from his father. A few years later, they took over a second stall to create a special focus on rare cheeses carefully selected from small independent cheesemakers and premium foods including extra virgin olive oil and pasta. Today, their second stall \u201cLa Formaggeria\u201d (#26) is a true cheese lovers\u2019 mecca, and a go-to for Roman chefs and restaurateurs. Blue cheeses from different Italian regions are Loreti\u2019s specialty, but he also selects a wide range of excellent cheeses hailing from the Alps to Sicily, plus a selection of hard-to-find products from abroad.<\/p>\n

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Forme Dispensa a Ripa<\/a><\/h2>\n
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Forme\u2019s Pasquale Borriello, at right, with his helper, Hakim<\/p>\n<\/figcaption><\/figure>\n

After years of working at Roman institutions like Roscioli and the now-closed Franchi, Pasquale Borriello opened this Trastevere shop in 2022. Shelves stock pasta, sauces, preserves, oils, and wines from across Italy \u2014 with a focus on the south and his native Campania \u2014 but cheese leads the compact, well-stocked counter. Expect Mozzarella di Bufala Campana, Parmigiano Reggiano<\/a>, Gorgonzola<\/a>, and other blue cheeses, aged and fresh selections, craft butter, and some international selections. Cured meats round things out, and everything can be tucked into sourdough for a panino or served as an aperitivo. Despite its small size, the shop also hosts tastings and classes \u2014 ask to see the schedule.<\/p>\n

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Taste\u2019accio<\/a><\/h2>\n
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Taste\u2019accio. Photo credit Andrea Di Lorenzo<\/p>\n<\/figcaption><\/figure>\n

Launched by Vincenzo Mancino in 2024, this multifaceted space brings together cheese, food culture, and contemporary art in an underground gallery within Testaccio\u2019s Monte dei Cocci<\/a>, an ancient hill formed from discarded Roman amphorae once used for food storage. Today, Mancino uses it as an aging cave for cheese and cured meats, including regional specialties such as Pecorino Romano PDO<\/a>, Conciato di San Vittore<\/a>, and buffalo-milk caciottina from Amaseno<\/a>, which is massaged with oil and vinegar. Taste\u2019accio also functions as a shop and gallery, hosting tastings and pairing workshops.<\/p>\n

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La Tradizione<\/a><\/h2>\n
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La Tradizione<\/p>\n<\/figcaption><\/figure>\n

Founded in the 1970s by Umbrian-born cheesemongers Renzo Fantucci and Valentino Belli, this renowned salsamenteria<\/em> \u2014 an Italian deli focused on cheese, cured meats, and takeout food \u2014 has long been a landmark for culinary excellence. Located not far from Vatican City, it is now run by Francesco Pratic\u00f2 and Stefano Lobina, devoted \u201capprentices\u201d of the founders, and boasts a selection of more than 400 cheeses from Italy, France, and beyond. You\u2019ll also find a strong selection from Rome and Lazio, from Pecorino Romano and Caciofiore di Columella to the delicate goat\u2019s milk marzolina from the Frosinone area.<\/p>\n

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Other Notable Addresses<\/h2>\n
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The interior of Salumeria Roscioli. Photo credit Roscioli<\/p>\n<\/figcaption><\/figure>\n

Antica Caciara Trasteverina<\/a><\/h3>\n

Looking for the best Ricotta Romana in town? Or one of the few Pecorino Romano options actually made near Rome (rather than Sardinia)? You\u2019ll find both at this historic \u2014 slightly old-fashioned, in a lovely way \u2014 family-run shop in the heart of Trastevere, a place that has been selling artisanal Italian cheeses (and much more) since the early 20th century and was once a proper dairy.<\/p>\n

Ercoli 1928<\/a><\/h3>\n

Though best known for smoked and preserved fish, this longtime Roman shop \u2014 now with locations in Prati, Parioli, and Trastevere \u2014 also offers over 200 cheeses from Italy and across Europe. Generous platters, served with focaccia, honey, and mustard, make an ideal aperitivo.<\/p>\n

Cibo Limata<\/a><\/h3>\n

Since 1950, this family-run shop by the Piazza Bologna metro has sold cheese and cured meats, becoming one of the city\u2019s most appreciated delis. It\u2019s now flanked by the elegant Cibo Limata bistro and restaurant<\/a>, which serves boards of traditional cured meats and rare alpine cheeses, along with Roman classics, seafood, and premium meats.<\/p>\n

Ruma Bottega & Cucina Agricola<\/a><\/h3>\n

This cozy shop and bistro near Piazza Navona showcases dairy from a family-run, sustainable buffalo farm in the Maremma countryside, on the Tuscany-Lazio border. Ricotta, mozzarella, burrata, yogurt, and French-style aged cheeses feature in its lunch and dinner dishes, and even the ice cream is made with buffalo milk.<\/p>\n

Salumeria Volpetti<\/a><\/h3>\n

Since 1973, this deli \u2014 founded by the Volpetti brothers and now run by Matteo Tomljanovich \u2014 has sold top cured meats, cheeses, and premium food products from across Italy. The selection now includes French Comt\u00e9<\/a> and Spanish charcuterie, making it a go-to for both locals and tourists. A few steps away, Taverna Volpetti serves generous cheese and charcuterie platters alongside traditional and modern dishes.<\/p>\n

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Salumeria Roscioli<\/a><\/h3>\n
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Salumeria Roscioli\u2019s legendary carbonara. Photo credit Roscioli<\/p>\n<\/figcaption><\/figure>\n

Founded as a bakery and grocery in 1972 (still operating nearby), Roscioli has become a cornerstone of Roman food culture, with a New York City outpost that opened in 2023. Alessandro Roscioli, the founder\u2019s son, now leads the refined deli and restaurant, where coveted tables sit alongside a lavish cheese counter. The menu is famous for Roman classics like carbonara and cacio e pepe, as well as for seafood and smoked fish platters.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

The city of Rome. Photo credit Marco Chilese The secret to a great cacio e pepe lies in the balance of Pecorino Romano and black pepper. That same cheese defines many of Rome\u2019s most iconic dishes, from carbonara and amatriciana to trippa alla Romana, and reflects a culinary tradition rooted in resourcefulness and bold flavor. … Okumaya devam et “The Cheese Shops of Rome, Capital of Cheese”<\/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-6215","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/6215","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=6215"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/6215\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=6215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=6215"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=6215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}