Dominick DiBartolomeo, the new owner of The Cheese Store of Beverly Hills, discusses the future of the beloved shop and how to create the perfect cheese board.
Longtime employee Dominick DiBartolomeo now owns The Cheese Store of Beverly Hills. PHOTO BY TUCKER KAUFMAN
Dominick DiBartolomeo had originally planned on attending medical school after graduating from USC, but the food lover realized it wasn’t his true passion and applied to a job opening a friend told him about at The Cheese Store of Beverly Hills (cheesestorebh.com). “I was impressed with the store from the moment I walked in,” says DiBartolomeo, who got the job at what he calls “a constantly evolving celebration of all things culinary” in 2001. “Growing up in a part of New York City where everyone knows everyone else, I instantly got the same feeling. … We’re at the center of the neighborhood and many of our customers are also friends. They come in for cheese, but we have so much more that our customers enjoy: incredible wines, caviar, fresh truffles, local handmade products and the list goes on.”
“WHEN NORBERT [WABNIG] TOOK OVER THE STORE OVER 40 YEARS AGO, HE TOOK IT TO ANOTHER LEVEL, MAKING IT AN ICONIC CULINARY DESTINATION. I HOPE TO DO THE SAME...” –DOMINICK DIBARTOLOMEO
One of the first real cheese stores in the United States, The Cheese Store of Beverly Hills carries over 600 cheeses from around the world (from a seasonal Vacherin Mont d’Or from Switzerland to fresh burrata from Puglia, Italy), collector bottles of wine, dried meats, sweets and gourmet goods. For the last 20 years, DiBartolomeo worked at the beloved shop established in 1967 under longtime owner Norbert Wabnig. “I learned so much from him simply by watching him run the store, interacting with customers, and constantly researching and sourcing the best cheeses and other specialty products,” says DiBartolomeo, who grew up in an Italian family that valued food, but didn’t know how he’d make a career out of it. “Norbert recognized my desire to succeed and allowed me the opportunity to sell my sun-dried tomatoes, based on a family recipe that’s been handed down for generations, at the store. That single opportunity to offer something so meaningful to our customers has evolved into a thriving business.” After debuting Domenico’s Foods at the store, DiBartolomeo began selling his own brand of fresh pastas, sauces and other Italian products in restaurants, hotels and farmers markets across Los Angeles.
The store is also where DiBartolomeo flourished, personally. “I have met so many lifelong friends and customers,” he says. “I even met my wife and proposed to her right inside the store.” In June 2022, Wabnig passed the torch to DiBartolomeo, who’s now the new owner. “When Norbert took over the store over 40 years ago, he took it to another level, making it an iconic culinary destination,” he says. “I hope to do the same as it’s in the store’s DNA to constantly evolve.” Fortunately, not everything will change: “You can continue to expect incredible customer service from knowledgeable and friendly staff, and highly curated products you will not see anywhere else,” DiBartolomeo says. The Cheese Store will also continue to expand its direct import channels from not just Italy but all of Europe, and to offer catering. “Also, be on the lookout for collaborations with guest chefs and other brands,” he hints.
In putting together a great cheese board for guests, DiBartolomeo recommends including a variety of flavors and textures. “I usually include a sheep’s milk cheese, cow’s milk cheese, goat’s milk cheese, a nice buttery triple crème and a blue cheese,” he says. “I love adding cured meats like prosciutto, coppa and salami. Pâté works great too. We have these great Parmigiano-Reggiano-stuffed peppers that are a favorite among our customers as well.” As garnish, he’ll add nuts like marcona almonds and some fresh or dried fruit. “The takeaway when putting together a cheese board is to remember: There are no rules,” he says. “Eat what you enjoy.”
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