Henri Androuët founded Androuet in 1909, developing a cheese business that bought young cheeses and aged them itself. Caseificio Cacace (Latticini Cacace) makes Provolone del Monaco DOP and fior di latte in Massa Lubrense, using raw local milk. That family dairy dates to 1912 and also produces its semi-aged Moscione at premises on Via Luigi Bozzaotre. Caseificio Starace 1920 has made cow's-milk cheeses in Vico Equense since 1920, with bookable mozzarella- and butter-making experiences alongside its shop.
Paris cheese house founded in 1909 by Henri Androuët, who opened his crémerie on rue d'Amsterdam in 1910 and pioneered retailer-led affinage — buying young cheeses and aging them himself; now led by owner Stéphane Blohorn (since 2005) across 12 locations.
Best for Affineur-selected cheeses and cheese boards.
Henri Androuët began as a traveling cheese peddler for the dairy company Gervais before deciding, in 1909, that Parisians deserved to taste the full range of French regional cheeses rather than the handful commonly sold in the capital. He opened his own crémerie on rue d'Amsterdam the following year, in 1910, and traveled the French countryside himself, seeking out small producers and bringing back relatively young cheeses to mature in his own cellar rather than simply reselling what producers delivered ready-to-eat. That practice — buying cheese young and controlling its aging in-house — made Androuët one of the first true retailer-affineurs in Paris, a distinction that shaped how the shop, and later the wider trade, approached cheese retail. Through the 1920s, as the shop's selection grew past a hundred varieties, its tasting cellar became a regular meeting point for Parisian cheese enthusiasts, and in 1934 Androuët opened a full restaurant built around cheese, drawing a fashionable Paris clientele. Henri's son Pierre, who had originally trained in architecture, took over the business in the 1930s and continued building its reputation; by the 1950s father and son were widely regarded among France's foremost master cheese affineurs. The business left family ownership in 1995, and since 2005 has been led by Stéphane Blohorn, who opened a dedicated 250-square-meter aging facility with five specialized cellars in Levallois in 2017. Androuët today operates twelve locations, including three outside France.
Historic Paris cheesemonger since 1909 — over 200 varieties of French cheese in a beautiful shop. Expert affineurs who know exactly when each cheese is at its peak. The Comté, Roquefort, and Brie de Meaux are transcendent.
Best for French cheeses including Comté, Roquefort, and Brie de Meaux
The Cacace dairy in Massa Lubrense, on the tip of the Sorrento peninsula, has been run by the Cacace family since 1912, making Provolone del Monaco DOP, fior di latte and its semi-aged Moscione. It works with raw local milk from its premises at Via Luigi Bozzaotre 16.
Caseificio Starace has made cow's-milk cheeses in Vico Equense since 1920, selling caciocavallo, mozzarella fior di latte, and its signature Provolone di Vico daily from its Via Luigi Avellino shop and online store. Visitors can also book hands-on mozzarella- and butter-making experiences at the dairy.
Best for Caciocavallo and signature Provolone di Vico, plus hands-on mozzarella-making experiences
Di Bruno Bros. has run its original 300-square-foot "House of Cheese" in Philadelphia's Italian Market since 1939, alongside additional cheese, bottle, and Rittenhouse Square shops across the city. The family business sells cheese, cured meats, and gourmet grocery items in-store and ships nationwide through its online shop.
Best for Specialty food, Cheese, Cured Meats, Gourmet Grocery
Diksmuids Boterhuis has sold Belgian and European cheeses, charcuterie and tapas platters on Geldmuntstraat since Alfons Willems opened it in 1933. A cheese master still ages and cuts the selection by hand.
A village dairy on the Route du Village that has sold cheese in Gryon since 1903, carrying cow, goat and sheep varieties from small alpine producers. Beyond the fondue and raclette mixes it runs a bulk fine-grocery counter with charcuterie platters and yoghurts.
Best for Alpine mountain cheese and bulk fine groceries
Latteria Sociale Mantova is a dairy cooperative that has pressed Grana Padano since 1929, working around 700,000 kilograms of milk a day into roughly 1,380 wheels across four cheese-houses. Its retail store in Porto Mantovano sells the co-op's cheeses and butter alongside Mantuan specialties like pumpkin ravioli, salami and wines, with tastings offered on site.
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