Italian Cheeses
Mozzarella, provolone, ricotta, parmesan and romano
Wholesale Cheese & Dairy Supplier
in Northern New Jersey
Apito Provisions supplies wholesale cheese and dairy across Northern New Jersey and the tri-state, including BelGioioso and Galbani Italian cheeses alongside butter, cream, milk, eggs and everyday dairy staples. Next-day refrigerated delivery, five days a week, from a family-owned distributor. Request a quote or call (973) 787-0010.
Request a Quote- 1982
- Family-owned
- 1,400+
- Products
- 5 days
- Weekly delivery
- 500+
- Kitchens served
Our Dairy & Cheese Selection
Sliced Cheeses
Foodservice sizes for deli counters and sandwich lines
Shredded & Block Cheese
For kitchens portioning in-house
Specialty & Aged Cheeses
For cheese boards and gourmet applications
Butter & Cream
Everyday kitchen staples
Everyday Dairy
Milk, eggs and the basics every kitchen runs through
The Brands Behind the Category
BelGioioso is a benchmark for domestic Italian-style cheese, particularly fresh mozzarella and aged provolone. Galbani brings authentic Italian production to foodservice volumes. Kraft Heinz covers the broad everyday range most kitchens need.
Between them, that covers both ends of a menu — the cheese a customer notices on a board, and the cheese that simply has to melt correctly and cost what you budgeted.
Should You Buy Cheese Sliced, Shredded or in Block?
Sliced Cheese
Sliced saves labor and gives consistent portioning on sandwich lines — worth it wherever speed matters more than a few cents per pound.
Shredded Cheese
Shredded is the practical choice for pizza and baked applications at volume, though it costs slightly more than shredding in-house.
Block Cheese
Block is the most economical per pound and gives you full control over cut and portion, at the cost of prep time.
Most kitchens run a mix. We can help you work out which items justify the convenience premium and which do not.
Who We Supply
Many customers combine dairy with delicatessen and proteins on a single delivery.
Delis & Food Centers
Pairing cheese with the deli counter.
Pizzerias & Italian Restaurants
Ordering mozzarella and provolone by the case.
Cafes & Bars
Building cheese boards and simple menus.
Hotels & Resorts
Covering breakfast, banquet and buffet at volume.
Specialty Grocers
Stocking a cheese counter alongside packaged retail.
Delis & Food Centers
Pairing cheese with the deli counter.
Pizzerias & Italian Restaurants
Ordering mozzarella and provolone by the case.
Cafes & Bars
Building cheese boards and simple menus.
Hotels & Resorts
Covering breakfast, banquet and buffet at volume.
Specialty Grocers
Stocking a cheese counter alongside packaged retail.
Ordering the Right Quantities
Cheese has a longer window than fresh proteins but shorter than dry goods, which puts it in an awkward middle ground for ordering. Order too little and you are short mid-week; order too much and you are trimming dried edges off a block you paid full price for.
Because we deliver five days a week, most customers find they can order smaller quantities more often rather than holding a week of inventory. That reduces waste without risking a shortfall.
Cold Chain and Delivery
Dairy demands consistent temperature, and our refrigerated fleet is built for it. We run five days a week across New Jersey, New York and Pennsylvania.
Cheese in particular is sensitive to temperature swings. Fresh mozzarella loses texture quickly if it warms in transit, and aged cheeses sweat and lose surface quality. Because we run our own refrigerated vehicles rather than handing off to a third-party carrier, product arrives in the condition it left in.
Order tonight, receive it the next morning — through the online catalog, by phone on (973) 787-0010, or through your representative. New partners receive 20% off a first order.
Cheese pairs naturally with breads and pastry and specialty grocery for a complete order.
Why Apito for Dairy & Cheese
Family-owned since 1982 and trusted by more than 500 kitchens, we treat dairy as a category that deserves attention rather than an afterthought. The right cheese in the right format — sliced, shredded or block — saves labor, controls plate cost and keeps your menu consistent.
New partners receive 20% off a first order.