Beacon Hill Bistro<\/h3>\n![\"The](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/bhhb-nov15-024.jpg\")
<\/a>The crowded dining area of the Beacon Hill Hotel + Bistro<\/p><\/div>\n
Local cheesemakers from New England earn a big presence at this Beacon Hill Hotel spot. You\u2019ll find cheese from producers like Twig Farm, Shy Brothers Farm, and Boggy Meadow Farm regularly on the plate. Executive chef Jason Bond says he also has a soft spot for European cheeses, especially those from France, \u201cbecause they defi ne the tradition.\u201d A plate of three cheeses is $12, and accompaniments include toasted cranberry-walnut bread, Calimyrna figs stewed with port and cinnamon, and housemade jellies.<\/p>\n
Beacon Hill Hotel<\/a><\/strong> 25 Charles Street Boston, MA 617.723.1133<\/em><\/p>\nThe Butcher Shop<\/h3>\n![\"Crowded](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/040708_Butcher_Shop_053-300x170.jpg\")
<\/a>The bar area of the Butcher Shop<\/p><\/div>\n
Created by chef Barbara Lynch, the same culinary genius who gave Boston the elegant No.9 restaurant<\/a>, this urban dining option is decidedly dress down, but offers the same attention to eating well. A long bar at the front offers a variety of wines by the glass from small growers around the globe, which Lynch pairs with classic bistro dishes like marrow with toast, sea salt, and haricots verts; pork rillettes; a torchon of duck foie gras; or a selection of house-cured meats. Charcuterie is the main attraction, but the changing selection of nine cheeses ($5 per ounce), chosen by Berkshire cheesemonger (and culture contributor) Matthew Rubiner, highlights artisanal domestic tastes, including obscure and seasonal American cheeses.<\/p>\nThe Butcher Shop<\/a><\/strong> 552 Tremont Street Boston, MA 617.423.4800<\/em><\/p>\nClink<\/h3>\n
Akin to a good a wine list, cheese terrior is the focus here. Take your time with the cheese menu, and you\u2019ll leave knowing each type of milk, whether it\u2019s been pasteurized, where it\u2019s from, and exactly the right accompaniment, according to chef Joseph Margate. Honeycomb is one of his favorites. Cheeses are $5 apiece or $27 for all six.<\/p>\n
Clink<\/a><\/strong> 215 Charles Street Boston, MA 617.224.4004<\/em><\/p>\nCraigie on Main<\/h3>\n
Chef-proprietor Tony Maws handpicks the ever-changing cheese menu himself, looking for cheese that has been made with summer or early autumn milk, and including a mix of aged and fresh cheeses. The $16 cheese course will net you one goat, one sheep, and one cow\u2019s milk cheese, paired with accompaniments like green tomato chutney, honeycomb, and dates.<\/p>\n
Craigie on Main<\/a><\/strong> 853 Main Street Cambridge, MA 617.497.5511<\/em><\/p>\nEastern Standard<\/h3>\n
The cheese course here has its roots in a strong brasserie approach. Three cheeses are served on a wooden board, paired with multiple garnishes and fruit for $14. While the selection changes frequently, you\u2019ll almost always find one sheep, one goat, and one cow\u2019s milk offering. House favorites include Lake\u2019s Edge goat cheese from Leicester, Vermont, and Saveur du Maquis and Brevis Ossau Black Label from France.<\/p>\n
Eastern Standard<\/a><\/strong> 528 Commonwealth Avenue Boston, MA 617.532.9100<\/em><\/p>\nHenrietta\u2019s Table<\/h3>\n
At this famed farm-to-table restaurant, you\u2019ll find all New England cheeses all the time. Chef Peter Davis keeps ten cheeses on the menu and changes them frequently. He\u2019s happy to chat with diners about farm pedigrees, so don\u2019t be shy. Select one, two, or all ten cheeses, which start at $4. Accoutrements include spicy nuts, fruit crisp, Lady apples, and Concord grapes.<\/p>\n
Henrietta’s Table<\/a><\/strong> 1 Bennet Street Cambridge, MA 617.661.5005<\/em><\/p>\nL\u2019Espalier<\/h3>\n
Adjacent to the Mandarin Oriental Hotel on fashionable Boylston Street, the four-star L\u2019Espalier epitomizes resplendent modern dining. Its cheese program is no less dazzling. Curated by maitre d\u2019 and fromager Louis Risoli, the selection has been recognized nationally for its breadth and quality. Cheeses from around the globe are available as an \u00e0 la carte course, or as the Grand Fromage portion of chef Frank McClelland\u2019s seven-course degustation menu ($104). Seeking out handcrafted products, Risoli top-notch cheeses include the soft-ripening Tumadla Paja and the rustic Sora from Italy\u2019s Piedmont region; Fleur du Maquis from Corsica; and Mrs. Bourne\u2019s handmade Cheshire from England. Selections are available to take home. Special note to ardent cheese fans: don\u2019t miss L\u2019Espalier\u2019s Cheese Tuesdays\u2014a twice-monthly \u201cmusical\u201d celebration of cheese (see \u201cTuned In\u201d p.28).<\/p>\n
L’Espalier<\/a><\/strong> 774 Boylston Street Boston, MA 617.262.3023<\/em><\/p>\nLumi\u00e8re<\/h3>\n
One perfect cheese plus accompaniments to match is what you\u2019ll find here. Chef-owner Michael Leviton\u2019s penchant is for local artisanal cheeses, like Carlisle Farmstead Cheese produced just outside of Boston, which is regularly served with an apple-pear compote, mustard oil, and parsley salad for $12.<\/p>\n
Lumin\u00e8re<\/a><\/strong> 1293 Washington Street West Newton, MA 617.244.9199<\/em><\/p>\nNo. 9 Park<\/h3>\n![\"No.](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/120107_NO9_0018-300x170.jpg\")
<\/a>The exterior of No. 9 Park.<\/p><\/div>\n
The staff here is well versed in the twenty-plus cheeses that fill the restaurant\u2019s cheese cart and are served tableside. Order \u00e0 la carte or select one of the two cheese flights: one highlighting a specific region (say, Lombardy, Italy) features four hard-to-find cheeses from that area; the formaggier flight explores different versions of one style of cheese (cheddar, for example). Each runs about $6 per piece and include accompaniments such as fig, pear, or cherry compote, toasted hazelnuts, sliced grapes, a honey-of-the-week, and toasted brioche with apricots.<\/p>\n
No. 9 Park<\/a><\/strong> 9 Park Street Boston, MA 617.742.9991<\/em><\/p>\nRendezvous Central Square<\/h3>\n
Only three carefully selected cheeses are served here at a time, and while owner Steve Johnson is crazy about goat cheese (he finds the flavors fascinating), the choices betray an affinity for French cheeses. Prices are $8, $10, or $12 for one, two, or three cheese selections, respectively, and are accompanied by the restaurant\u2019s signature whole almonds fried in olive oil, dried fruits macerated in a spiced port syrup, fresh fruit, and sliced baguette.<\/p>\n
Rendezvous Central Square<\/a><\/strong> 502 Massachusetts Avenue Cambridge, MA 617.576.1900<\/em><\/p>\nTen Tables<\/h3>\n
The single cheese course is a signature staple of the Tuesday-night wine dinners at this bustling neighborhood restaurant. The emphasis here is on European cheese, like the chef\u2019s favorite, Fourme d\u2019Ambert, or Langres, which has a small dip in the top of the wheel to hold that splash of champagne conveniently. When ordered separately, the single cheese course is $8.<\/p>\n
Ten Tables<\/a><\/strong> 597 Centre Street Jamaica Plain, MA 617.524.8810<\/em><\/p>\nTroquet<\/h3>\n
Set with a view onto Boston Common, this upscale French restaurant features a tableside cart loaded with more than a dozen mostly European cheeses. Whether presented with a Le Chevrot or Vacherin Mont d\u2019Or, customers choose based on what looks most appetizing. Three pieces cost $13; six for $23.<\/p>\n
Troquet<\/a><\/strong> 140 Boylston Street Boston, MA 617.695.9463<\/em><\/p>\nBars and Casual Spots<\/h2>\nGreen Street<\/h3>\n
While the menu sections range from snacks to starters to desserts, the $11 cheese course is always available, and features two hand-selected artisanal cheeses matched with tasty offerings like green apple-thyme jam, house-made almond butter, and toasted raisin bread. Staff will expertly pair your cheeses with beers like Hop Rod Rye from Bear Republic Brewing Company, or North Coast Brewing Company\u2019s Le Merle, a Belgian-style farmhouse ale.<\/p>\n
Green Street<\/a><\/strong> 280 Green Street Cambridge, MA 617.876.1655<\/em><\/p>\nMatt Murphy\u2019s Pub<\/h3>\n
Rustic farmhouse cheeses go perfectly with a pint of Guinness in this small Irish pub known for its live music. Whether you choose a slab of Irish blue cheese or a hunk of farmhouse cheddar, expect generous portions paired with hearty slices of bread, mustard, nuts, and homemade pickled onions and eggs for $10.<\/p>\n
Matt Murphy’s Pub<\/a><\/strong> 14 Harvard Street Brookline, MA 617.232.0188<\/em><\/p>\nMiddlesex Lounge<\/h3>\n![\"Three](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/IMG_7988.tif\")
<\/a>A cheese plate from Middlesex Lounge<\/p><\/div>\n
A hidden gem lies within this Cambridge-based music lounge: its stellar cheese course. Owner Matthew Curtis selects cheese with the same criteria a top chef would, and a plate of three cheeses (one cow, one sheep, one goat’s milk) for $12 is meant for sharing. While the emphasis is usually on local cheeses, a flight of French-made cheese might show up too. Also of note is the Bueno Queso Social Club<\/a>, run by renowned cheese expert Robert Aguliera, meets here the third Sunday of every month to explore cheese and beverage pairings.<\/p>\nMiddlesex Lounge<\/a><\/strong> 315 Massachusetts Avenue Cambridge, MA 617.868.6739<\/em><\/p>\nCheese Stores<\/h2>\nBoston Cheese Cellar<\/h3>\n
Opened in December 2006 by Kathy Lacher, and her husband, John Pierce, the Boston Cheese Cellar fills a much needed niche in the Roslindale neighborhood. One hundred and fifty cheese offerings include plenty from France, Italy, and Switzerland (a favorite of Lacher\u2019s), but the shop carries a number of small-batch New England artisan cheeses as well. Those who like washed rinds: consult the Stink-O-Meter on the wall.<\/p>\n
Boston Cheese Cellar<\/a><\/strong> 18 Birch Street Roslindale, MA 617.325.2500<\/em><\/p>\nConcord Cheese Shop<\/h3>\n
In its 41st year of business, this cheese lover\u2019s destination carries as many as two hundred different kinds of cheeses, with \u201cnothing pre-cut,\u201d boasts owner and veteran cheesemonger Peter Lovis. \u201cEverything is cut to order.\u201d The shop also has a deli on premise and sells a wide selection of wine. In addition, Lovis leads an overnight cheese tour through New England two to three times a year.<\/p>\n
Concord Cheese Shop<\/a><\/strong> 29 Walden Street Concord, MA 978.369.5778<\/em><\/p>\nFormaggio Kitchen<\/h3>\n![\"Piles](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/IMG_7921.tif\")
<\/a>Formaggio Kitchen’s iconic wall of cheese<\/p><\/div>\n
This bustling shop is arguably the epicenter of Boston\u2019s thriving cheese culture. Ihsan Gurdal launched the store with his wife, Valerie, nearly thirty years ago, and he\u2019s revered for his prolific cheese knowledge. (In fact, the French government knighted Gurdal recently for his passion for French gastronomy.) His mouthwatering display of cheese is affectionately known as the \u201cWall of Cheese\u201d and is sorted by region: British, American, Swiss, France (given the most space), Corsica, Spain, and Italy. A refrigerated section underneath holds washed rinds, brie and triple creams, and softer blues. Gouda has its own spot on a smaller countertop, and charcuterie hangs alluringly from the ceiling.<\/p>\n
Formaggio Kitchen<\/a><\/strong> 244 Huron Avenue Cambridge, MA 617.354.4750<\/em>
\nFormaggio Kitchen<\/a><\/strong> 268 Shawmut Avenue Boston\u2019s South End, MA 617.350.6996<\/em><\/p>\nRusso\u2019s<\/h3>\n
This produce market has a remarkably strong cheese counter; the sheer volume moved here means that cheese manager Mark Trumble is able to keep prices low on classics like Parmigiano Reggiano, Robiola due Latte, and Brie de Meaux. And unlike most chain grocery stores, Russo\u2019s knows how to handle cheese properly. Be ready to bump elbows, though, because weekends are packed with customers.<\/p>\n
Russo’s<\/a><\/strong> 560 Pleasant Street Watertown, MA 617.923.1500<\/em><\/p>\nSevan Bakery<\/h3>\n![\"three](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/IMG_7842.tif\")
<\/a>Bread rings from Sevan Bakery<\/p><\/div>\n
This small but jammed shop in Watertown\u2019s Little Armenia carries gorgeous nuts, olives, and Middle Eastern staples like lahmejune (Armenian pizza). But it also presents a wide variety of pasteurized feta cheeses: Bulgarian, French, Cypress, Turkish, Israeli and more. Each distinct flavor profile varies in sharpness, creaminess, and how it crumbles; regulars come in once a week and buy it by the block.<\/p>\n
Sevan Bakery<\/a><\/strong> 599 Mount Auburn Street Watertown, MA 617.924.9843<\/em><\/p>\nWasik\u2019s Cheese Shop<\/h3>\n
Step into this jam-packed specialty shop in Wellesley and you\u2019ll find a Wasik behind the counter, always. The family-run cheese store carries up to four hundred cheeses at a given time, and every piece is smelled, squeezed, and tasted before it\u2019s put out for sale. Gift baskets from the shop have been sent to Bruce Springsteen, Steven Tyler, and Rachel Ray, and celebrity chef Ming Tsai is a customer as well.<\/p>\n
<\/a>The crowded dining area of the Beacon Hill Hotel + Bistro<\/p><\/div>\n
Local cheesemakers from New England earn a big presence at this Beacon Hill Hotel spot. You\u2019ll find cheese from producers like Twig Farm, Shy Brothers Farm, and Boggy Meadow Farm regularly on the plate. Executive chef Jason Bond says he also has a soft spot for European cheeses, especially those from France, \u201cbecause they defi ne the tradition.\u201d A plate of three cheeses is $12, and accompaniments include toasted cranberry-walnut bread, Calimyrna figs stewed with port and cinnamon, and housemade jellies.<\/p>\n
Beacon Hill Hotel<\/a><\/strong> 25 Charles Street Boston, MA 617.723.1133<\/em><\/p>\n The bar area of the Butcher Shop<\/p><\/div>\n Created by chef Barbara Lynch, the same culinary genius who gave Boston the elegant No.9 restaurant<\/a>, this urban dining option is decidedly dress down, but offers the same attention to eating well. A long bar at the front offers a variety of wines by the glass from small growers around the globe, which Lynch pairs with classic bistro dishes like marrow with toast, sea salt, and haricots verts; pork rillettes; a torchon of duck foie gras; or a selection of house-cured meats. Charcuterie is the main attraction, but the changing selection of nine cheeses ($5 per ounce), chosen by Berkshire cheesemonger (and culture contributor) Matthew Rubiner, highlights artisanal domestic tastes, including obscure and seasonal American cheeses.<\/p>\n The Butcher Shop<\/a><\/strong> 552 Tremont Street Boston, MA 617.423.4800<\/em><\/p>\n Akin to a good a wine list, cheese terrior is the focus here. Take your time with the cheese menu, and you\u2019ll leave knowing each type of milk, whether it\u2019s been pasteurized, where it\u2019s from, and exactly the right accompaniment, according to chef Joseph Margate. Honeycomb is one of his favorites. Cheeses are $5 apiece or $27 for all six.<\/p>\n Clink<\/a><\/strong> 215 Charles Street Boston, MA 617.224.4004<\/em><\/p>\n Chef-proprietor Tony Maws handpicks the ever-changing cheese menu himself, looking for cheese that has been made with summer or early autumn milk, and including a mix of aged and fresh cheeses. The $16 cheese course will net you one goat, one sheep, and one cow\u2019s milk cheese, paired with accompaniments like green tomato chutney, honeycomb, and dates.<\/p>\n Craigie on Main<\/a><\/strong> 853 Main Street Cambridge, MA 617.497.5511<\/em><\/p>\n The cheese course here has its roots in a strong brasserie approach. Three cheeses are served on a wooden board, paired with multiple garnishes and fruit for $14. While the selection changes frequently, you\u2019ll almost always find one sheep, one goat, and one cow\u2019s milk offering. House favorites include Lake\u2019s Edge goat cheese from Leicester, Vermont, and Saveur du Maquis and Brevis Ossau Black Label from France.<\/p>\n Eastern Standard<\/a><\/strong> 528 Commonwealth Avenue Boston, MA 617.532.9100<\/em><\/p>\n At this famed farm-to-table restaurant, you\u2019ll find all New England cheeses all the time. Chef Peter Davis keeps ten cheeses on the menu and changes them frequently. He\u2019s happy to chat with diners about farm pedigrees, so don\u2019t be shy. Select one, two, or all ten cheeses, which start at $4. Accoutrements include spicy nuts, fruit crisp, Lady apples, and Concord grapes.<\/p>\n Henrietta’s Table<\/a><\/strong> 1 Bennet Street Cambridge, MA 617.661.5005<\/em><\/p>\n Adjacent to the Mandarin Oriental Hotel on fashionable Boylston Street, the four-star L\u2019Espalier epitomizes resplendent modern dining. Its cheese program is no less dazzling. Curated by maitre d\u2019 and fromager Louis Risoli, the selection has been recognized nationally for its breadth and quality. Cheeses from around the globe are available as an \u00e0 la carte course, or as the Grand Fromage portion of chef Frank McClelland\u2019s seven-course degustation menu ($104). Seeking out handcrafted products, Risoli top-notch cheeses include the soft-ripening Tumadla Paja and the rustic Sora from Italy\u2019s Piedmont region; Fleur du Maquis from Corsica; and Mrs. Bourne\u2019s handmade Cheshire from England. Selections are available to take home. Special note to ardent cheese fans: don\u2019t miss L\u2019Espalier\u2019s Cheese Tuesdays\u2014a twice-monthly \u201cmusical\u201d celebration of cheese (see \u201cTuned In\u201d p.28).<\/p>\n L’Espalier<\/a><\/strong> 774 Boylston Street Boston, MA 617.262.3023<\/em><\/p>\n One perfect cheese plus accompaniments to match is what you\u2019ll find here. Chef-owner Michael Leviton\u2019s penchant is for local artisanal cheeses, like Carlisle Farmstead Cheese produced just outside of Boston, which is regularly served with an apple-pear compote, mustard oil, and parsley salad for $12.<\/p>\n Lumin\u00e8re<\/a><\/strong> 1293 Washington Street West Newton, MA 617.244.9199<\/em><\/p>\n The exterior of No. 9 Park.<\/p><\/div>\n The staff here is well versed in the twenty-plus cheeses that fill the restaurant\u2019s cheese cart and are served tableside. Order \u00e0 la carte or select one of the two cheese flights: one highlighting a specific region (say, Lombardy, Italy) features four hard-to-find cheeses from that area; the formaggier flight explores different versions of one style of cheese (cheddar, for example). Each runs about $6 per piece and include accompaniments such as fig, pear, or cherry compote, toasted hazelnuts, sliced grapes, a honey-of-the-week, and toasted brioche with apricots.<\/p>\n No. 9 Park<\/a><\/strong> 9 Park Street Boston, MA 617.742.9991<\/em><\/p>\n Only three carefully selected cheeses are served here at a time, and while owner Steve Johnson is crazy about goat cheese (he finds the flavors fascinating), the choices betray an affinity for French cheeses. Prices are $8, $10, or $12 for one, two, or three cheese selections, respectively, and are accompanied by the restaurant\u2019s signature whole almonds fried in olive oil, dried fruits macerated in a spiced port syrup, fresh fruit, and sliced baguette.<\/p>\n Rendezvous Central Square<\/a><\/strong> 502 Massachusetts Avenue Cambridge, MA 617.576.1900<\/em><\/p>\n The single cheese course is a signature staple of the Tuesday-night wine dinners at this bustling neighborhood restaurant. The emphasis here is on European cheese, like the chef\u2019s favorite, Fourme d\u2019Ambert, or Langres, which has a small dip in the top of the wheel to hold that splash of champagne conveniently. When ordered separately, the single cheese course is $8.<\/p>\n Ten Tables<\/a><\/strong> 597 Centre Street Jamaica Plain, MA 617.524.8810<\/em><\/p>\n Set with a view onto Boston Common, this upscale French restaurant features a tableside cart loaded with more than a dozen mostly European cheeses. Whether presented with a Le Chevrot or Vacherin Mont d\u2019Or, customers choose based on what looks most appetizing. Three pieces cost $13; six for $23.<\/p>\n Troquet<\/a><\/strong> 140 Boylston Street Boston, MA 617.695.9463<\/em><\/p>\n While the menu sections range from snacks to starters to desserts, the $11 cheese course is always available, and features two hand-selected artisanal cheeses matched with tasty offerings like green apple-thyme jam, house-made almond butter, and toasted raisin bread. Staff will expertly pair your cheeses with beers like Hop Rod Rye from Bear Republic Brewing Company, or North Coast Brewing Company\u2019s Le Merle, a Belgian-style farmhouse ale.<\/p>\n Green Street<\/a><\/strong> 280 Green Street Cambridge, MA 617.876.1655<\/em><\/p>\n Rustic farmhouse cheeses go perfectly with a pint of Guinness in this small Irish pub known for its live music. Whether you choose a slab of Irish blue cheese or a hunk of farmhouse cheddar, expect generous portions paired with hearty slices of bread, mustard, nuts, and homemade pickled onions and eggs for $10.<\/p>\n Matt Murphy’s Pub<\/a><\/strong> 14 Harvard Street Brookline, MA 617.232.0188<\/em><\/p>\n A cheese plate from Middlesex Lounge<\/p><\/div>\n A hidden gem lies within this Cambridge-based music lounge: its stellar cheese course. Owner Matthew Curtis selects cheese with the same criteria a top chef would, and a plate of three cheeses (one cow, one sheep, one goat’s milk) for $12 is meant for sharing. While the emphasis is usually on local cheeses, a flight of French-made cheese might show up too. Also of note is the Bueno Queso Social Club<\/a>, run by renowned cheese expert Robert Aguliera, meets here the third Sunday of every month to explore cheese and beverage pairings.<\/p>\n Middlesex Lounge<\/a><\/strong> 315 Massachusetts Avenue Cambridge, MA 617.868.6739<\/em><\/p>\n Opened in December 2006 by Kathy Lacher, and her husband, John Pierce, the Boston Cheese Cellar fills a much needed niche in the Roslindale neighborhood. One hundred and fifty cheese offerings include plenty from France, Italy, and Switzerland (a favorite of Lacher\u2019s), but the shop carries a number of small-batch New England artisan cheeses as well. Those who like washed rinds: consult the Stink-O-Meter on the wall.<\/p>\n Boston Cheese Cellar<\/a><\/strong> 18 Birch Street Roslindale, MA 617.325.2500<\/em><\/p>\n In its 41st year of business, this cheese lover\u2019s destination carries as many as two hundred different kinds of cheeses, with \u201cnothing pre-cut,\u201d boasts owner and veteran cheesemonger Peter Lovis. \u201cEverything is cut to order.\u201d The shop also has a deli on premise and sells a wide selection of wine. In addition, Lovis leads an overnight cheese tour through New England two to three times a year.<\/p>\n Concord Cheese Shop<\/a><\/strong> 29 Walden Street Concord, MA 978.369.5778<\/em><\/p>\n Formaggio Kitchen’s iconic wall of cheese<\/p><\/div>\n This bustling shop is arguably the epicenter of Boston\u2019s thriving cheese culture. Ihsan Gurdal launched the store with his wife, Valerie, nearly thirty years ago, and he\u2019s revered for his prolific cheese knowledge. (In fact, the French government knighted Gurdal recently for his passion for French gastronomy.) His mouthwatering display of cheese is affectionately known as the \u201cWall of Cheese\u201d and is sorted by region: British, American, Swiss, France (given the most space), Corsica, Spain, and Italy. A refrigerated section underneath holds washed rinds, brie and triple creams, and softer blues. Gouda has its own spot on a smaller countertop, and charcuterie hangs alluringly from the ceiling.<\/p>\n Formaggio Kitchen<\/a><\/strong> 244 Huron Avenue Cambridge, MA 617.354.4750<\/em> This produce market has a remarkably strong cheese counter; the sheer volume moved here means that cheese manager Mark Trumble is able to keep prices low on classics like Parmigiano Reggiano, Robiola due Latte, and Brie de Meaux. And unlike most chain grocery stores, Russo\u2019s knows how to handle cheese properly. Be ready to bump elbows, though, because weekends are packed with customers.<\/p>\n Russo’s<\/a><\/strong> 560 Pleasant Street Watertown, MA 617.923.1500<\/em><\/p>\n Bread rings from Sevan Bakery<\/p><\/div>\n This small but jammed shop in Watertown\u2019s Little Armenia carries gorgeous nuts, olives, and Middle Eastern staples like lahmejune (Armenian pizza). But it also presents a wide variety of pasteurized feta cheeses: Bulgarian, French, Cypress, Turkish, Israeli and more. Each distinct flavor profile varies in sharpness, creaminess, and how it crumbles; regulars come in once a week and buy it by the block.<\/p>\n Sevan Bakery<\/a><\/strong> 599 Mount Auburn Street Watertown, MA 617.924.9843<\/em><\/p>\n Step into this jam-packed specialty shop in Wellesley and you\u2019ll find a Wasik behind the counter, always. The family-run cheese store carries up to four hundred cheeses at a given time, and every piece is smelled, squeezed, and tasted before it\u2019s put out for sale. Gift baskets from the shop have been sent to Bruce Springsteen, Steven Tyler, and Rachel Ray, and celebrity chef Ming Tsai is a customer as well.<\/p>\nThe Butcher Shop<\/h3>\n
<\/a>Clink<\/h3>\n
Craigie on Main<\/h3>\n
Eastern Standard<\/h3>\n
Henrietta\u2019s Table<\/h3>\n
L\u2019Espalier<\/h3>\n
Lumi\u00e8re<\/h3>\n
No. 9 Park<\/h3>\n
<\/a>Rendezvous Central Square<\/h3>\n
Ten Tables<\/h3>\n
Troquet<\/h3>\n
Bars and Casual Spots<\/h2>\n
Green Street<\/h3>\n
Matt Murphy\u2019s Pub<\/h3>\n
Middlesex Lounge<\/h3>\n
Cheese Stores<\/h2>\n
Boston Cheese Cellar<\/h3>\n
Concord Cheese Shop<\/h3>\n
Formaggio Kitchen<\/h3>\n
\nFormaggio Kitchen<\/a><\/strong> 268 Shawmut Avenue Boston\u2019s South End, MA 617.350.6996<\/em><\/p>\nRusso\u2019s<\/h3>\n
Sevan Bakery<\/h3>\n
Wasik\u2019s Cheese Shop<\/h3>\n