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Cheese

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Cheesy trivia: cheese is – statistically speaking – the most craved food.
Apparently, people crave it more than chocolate, and even more than sugar!

We have plenty of cheesavores here who’d absolutely confirm it. From cheese sticks to Camembert, from Robiola to Gruyère, we’re pretty darn cheesy. We test out every cheese before it makes it to our shelves, and if local, grass-fed, organic, and rBGH (genetically engineered Bovine Growth Hormone)-free cheeses are your desire, we are where you want to go. No need to read labels to weed out artificial flavors, colors, or preservatives – you won’t run into them on our shelves! Meet our local and worldly cheeses through their mini biographies for an introduction before you take them home.

We seek out unique products made with love – the kind of items you won’t find ‘just anywhere’ – and value the artisans who make them.

Ask us! What cheese pairs well with coffee? Our wine, beer, & cheese staff can match them with anything, give cooking advice, help put together a wicked cheese/fruit/nut/charcuterie spread, and advise on party quantities. Stop in for advice on the fly, or call ahead to request a block of time for really in-depth assistance.

Enjoy these cheesy tips to take your experience over the rind:

  • Cheese flavors reach their fullest expression at room temperature: give them 30-45 minutes of warm-up time.
  • Cheese trays are best with a limited number of a variety of cheeses: no more than 3 or 4 cheeses, including 1+ goat’s milk or sheep’s milk cheese,preferably of different colors and textures. For a party, count on ¼ pound of cheese per person.
  • The best place for storing cheese in the home refrigerator is at the bottom: in the door’s lowest shelf or vegetable compartment – but not with vegetables, especially those with a strong odor like onions, as their flavors will migrate.
  • Cheese is a living thing, and plastic smothers it. Plastic can also transmit “off” flavors to a cheese if wrapped for too long. In the retail setting, we have to use plastic wrap, because nothing else so efficiently inhibits unwanted mold growth and prevents the cheese from drying out. It’s fine to leave it in the plastic for a few days, but for longer storage, waxed paper or foil is better. A glass container (like a Mason jar) is good for storing hard grating cheeses like Parmesan.

Pick up a copy of The Brouhaha – our monthly newsletter on Sensational Beer, Wine, & Cheese – in the aisles, or get the electronic hookup right here.