As your cheesemongers, we take our craft very serious. When choosing cheeses, quality is especially important. We aim to find the best of the best when it comes to what we sell. One prime example of this is our Parmigiano-Reggiano, sourced from a single farm in Modena, Italy. For decades, we have worked directly with the Minelli family, who owns farm #1477 as designated by the Parmigiano-Reggiano Consortium. You will never see another farm number stamped on our wheels, just ask and we’d be happy to show you. Several of us here at DLM have visited the Minelli family's farm, even taking a peak inside the aging room, meeting the cows, and of course, enjoying a beautiful meal together.

In choosing our Parmigiano-Reggiano, we fell for the flavor of parm aged at least 24 months, so you'll never see a wheel here younger than that. Consistency in quality and flavor is the No. 1 reason this is so important. With flavor, we passionately believe that slow and steady wins the race and allowing a wheel to take its time to develop results in the best product to share with our customers. Available in stores and shipping nationwide.

WHEN WE SAY "FRESH," IT'S NOT A STRETCH

When we say something is fresh, we mean it's FRESH. Each of The DLM Cheese Shops have their own mozzarella maker, producing fresh mozzarella several times a week on site—where you can see it taking shape—for a variety of our in-house recipes as well as for our customers to enjoy. Made Right Here favorites also include our party-pleasing cheese spreads and new compound butters. 

In addition to what we craft in-house, we'd be remiss if we didn't recognize the massive selection of cheeses from around the world. Roughly 90% of what you see is cut and wrapped by us. This is important because it allows us to better accommodate our customers. Whether it's trying something before you buy it or only buying what you need, the cut-and-wrap program gives us the liberty to try product with our customers as well as offer custom cuts of cheese with minimum waste. As your cheesemongers, it's our job to know our product and we go to great lengths to stay educated on how they're made and what they pair with, so never hesitate to ask questions or ask for a taste! 

Your Top Questions & Our Answers

IS CHEESE GLUTEN FREE?

Most cheeses are gluten free. However, some cheeses, especially processed ones or certain blue cheeses, may have gluten, so it is always important to read the labels. —Erika, The DLM Cheese Shop Manager, Washington Square

WHAT IS THE ONE-HOUR RULE? 

While you can eat cheese straight out of refrigeration, its flavor is best at room temperature. Pull it out of the fridge one hour prior to serving for the best eating experience! —Maritza, The DLM Cheese Shop Manager, Springboro

CAN I EAT THE RIND OF MY CHEESE? 

First, check to see if the rind is wax, which you would not eat. Otherwise, natural rinds are edible and are another layer of flavor that you're missing out on if you skip. You can either slice the rind to enjoy with the cheese or use it in another recipe. For example, the Parmigiano-Reggiano rind adds great flavor in soup. —Alex, Cheesemonger, Washington Square

ARE THESE LITTLE WHITE CRYSTALS MOLD?

Many types of aged cheeses have these little, white crunchy bits that are often mistaken for mold. While these bits may be alarming at first, these lactate crystals are a product of aging and an indicator that you're about to eat a really good cheese. —Maritza, The DLM Cheese Shop Manager, Springboro