Italy

Stella Alpina Fontal

Stella Alpina Fontal

4.7(428 Google reviews)
Hand-cut to orderCold-ship 2-day overnight
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About This Item
Fontal Stella Alpina is an Italian, semi-hard, pasteurized cow's milk cheese from Northern Italy, mainly in the Piedmont, Veneto and Lombardy regions. It is a versatile, mild, and creamy alpine-style cheese that is known for its excellent melting properties. It's an excellent choice for fondues, sauces, casseroles, grilled cheese sandwiches, paninis, and pizzas. Its mild flavor makes it a great table or dessert cheese, pairing well with fresh fruit (like pears and grapes), jams, and cured meats (salumi). It can be paired with full-bodied red wines like Chianti or Cabernet Sauvignon, or white wines such as Chardonnay or Riesling.
Reviews

What our customers say

Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.

4.7
★★★★★
Based on 428 verified Google reviews
G · Google Reviews
★★★★★

Top Italian and French cheeses, carefully selected

Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.

CT
Chef Tommaso
11 months ago · ✓ Google Local Guide · 66 reviews
★★★★★

Like wine tasting, but for cheese

Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.

A
Amandarina
4 months ago · ✓ Google Local Guide · 34 reviews
★★★★★

Excellent customer service on a shipped order

Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.

SD
Stephen Duffy
2 months ago · ✓ Google Local Guide · 83 reviews
Ready when you are

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