Borgiattino Formaggi

In Turin, Borgiattino has been synonymous with cheese since 1927. Different family members have had different locations over the years, but Corso Vinzaglio is where it all began with founder Carlo Borgiattino. Here, for 25 years, the business has continued under the Guidotti family; in recent years, alongside their usual extensive and carefully curated selection of cheeses, they have added prepared foods and a restaurant (around 50 covers between indoors and outdoors), the location for themed weeks dedicated to Swiss or French cheeses, bagna cauda or Piedmontese antipasti.

The Borgiattino shop, however, remains the perfect destination for those seeking a rare gem: the offering can reach up to 130 varieties, from great Piedmontese Alpine cheeses (Bettelmatt, Castelmagno, fontina, Plaisentif, Sansicario goat’s toma, Valchiusella toma, Moncenisio blue) to Scottish Shropshire, from Comté to Morbier.

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