{"id":1655,"date":"2013-12-12T10:21:57","date_gmt":"2013-12-12T15:21:57","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=1655"},"modified":"2014-07-01T17:13:30","modified_gmt":"2014-07-01T21:13:30","slug":"destination-denver","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/destination-denver\/","title":{"rendered":"Destination Denver"},"content":{"rendered":"

\u201cThere\u2019s a cheese scene in Denver?\u201d It\u2019s not an unlikely question.
\nOnly in the past few years has Colorado\u2019s growing network of small farms, dairy operations, and artisanal cheese producers fed a proliferation of specialty cheese shops, boutique purveyors, and farmers\u2019 markets, all of which supply the capital\u2019s burgeoning restaurant scene. The locally grown movement is in full force, and high-end supermarkets such as Whole Foods\u2014which boasts eight branches in the region\u2014offer access to domestic and imported cheeses as never before. Another sign: the American Cheese Society<\/a>, that venerable king of curds, is headquartered here; and Leprino Foods<\/a>, originally a cozy, family-owned grocery located in what is known as the Highlands neighborhood, is now the world\u2019s largest producer of mozzarella. Here are our top picks in the Mile High City to feed your need for cheese.<\/p>\n

Specialty Shops<\/h2>\n

The Cheese Company<\/h3>\n

A sign above the cheese case here says it all: \u201cCheese: milk\u2019s leap toward immortality.\u201d Clifton Fadiman\u2019s quote reminds shoppers to focus on what\u2019s important: its solid selection from foreign and domestic producers, including Carr Valley, Collier\u2019s Welsh Cheddar, and Black Diamond, plus house-made mozzarella and p\u00e2t\u00e9, cheese curds from Iowa\u2019s Milton Creamery, Colorado Mountain Jam, Danish fried onions, French cornichons, New England cranberry relish, and Irish butter, as well as tools and fondue pots. Best to avoid the lunchtime rush: The Cheese Company is also a full-service delicatessen, serving sandwiches, salads, and meals to go.<\/p>\n

The Cheese Company<\/a><\/strong> 5575 East Third Avenue Denver, CO 303.394.9911<\/em><\/p>\n

Cheese Importers Warehouse and Market Europa<\/h3>\n
\"People<\/a>

This 7,000-square-foot warehouse in Longmont has been luring enthusiasts to its massive, refrigerated Market Europa, which boasts the largest inventory of cheese and cured meat in Colorado.<\/p><\/div>\n

A quick day trip from Denver, this 7,000-square-foot warehouse in Longmont has been luring enthusiasts to its massive, refrigerated Market Europa, which boasts the largest inventory of cheese and cured meat in Colorado, since 1976. Call it the Epcot Center of cheese: aisles are demarcated by country\u2014France, Portugal, Spain, Italy, Switzerland, Germany, Holland, Denmark, Norway\u2014and by style, and sample platters are scattered throughout; printouts offer pairing suggestions. (Browsers may choose to don a cooler jacket to beat the chill.) A panoply of cheese accoutrements is stocked in a loaded-to-the-gills retail shop\u2014 Proven\u00e7al olives, oils, condiments, spices, knives, books, biscuits, chocolate, tea, linens, glassware, and crockery galore\u2014with plans for an on-site bistro serving light fare, including homemade quiche and a killer grilled cheese.<\/p>\n

Cheese Importers Warehouse and Market Europa<\/a><\/strong> 103 Main Street Longmont, CO 303.772.9599<\/em><\/p>\n

eat! drink!<\/h3>\n

Recently opened in the LoHi district in June, this branch of the hip artisanal cheese shop, specialty foods boutique, and tasting room in Edwards, Colorado, might as well be a shrine to cheese: owners Chris Irving and Pollyanna Forster cut through more than 4,500 pounds during the winter holiday season alone. Take selections to go or stick around for a \u201cChoose Your Own Adventure\u201d experience and assemble a plate of one, three, or five cheeses from 100 or so domestic and imported varieties. Also on the menu is a burrata plate, panini\u2014try the \u201cFromage Lover\u201d\u2014an olive bar, house-made Sicilian cannoli, and an impressive selection of wines by the glass.<\/p>\n

eat! drink!<\/a><\/strong> 1541 Platte Street Denver, CO 303.477.3288<\/em><\/p>\n

Haystack Mountain Goat Dairy Creamery Retail Store<\/h3>\n

In the front office of the company\u2019s production facility in Longmont\u2014it sold the farm in Boulder in 2008 and now sources milk from several local dairies\u2014is a cooler stocked with Haystack\u2019s award-winning pasteurized and raw goat cheese: Snowdrop ch\u00e8vre<\/a>, feta, Camembert, and Queso de Mano. Aficionados, however, seek the limited-supply stash of experimental cheeses not available anywhere else, such as an Alpine Emmentaler\u2013style cow and goat cheese, green chili Jack, collaborations with Breckenridge Brewery, and Haystack\u2019s first and only dessert ch\u00e8vre, studded with dried apples and cinnamon.<\/p>\n

Haystack Mountain Goat Dairy Creamery Retail Store<\/a><\/strong> 1121 Colorado Avenue Longmont, CO 720.494.8714<\/em><\/p>\n

St. Kilian\u2019s Cheese Shop<\/h3>\n
\"Sign<\/a>

Kilian’s Cheese shop<\/p><\/div>\n

\u201cPeople are always going to see me\u2014 it\u2019s very personal,\u201d says owner Jon Marsh, who bought this diminutive shop in the Highlands with his wife, Veronica, in November 2011. Dedicated customers for nine years prior to that, they now carry the torch, choosing 60 cheeses from Europe and the United States, including Le Charmoix, a washed rind from Belgium; Croatia\u2019s award-winning sheep\u2019s milk Pa\u0161ki Sir; a flight of Manchego<\/a> and Idiazabal<\/a>; and careful selections from France and Italy. Cured meats from Boulder-based Il Mondo Vecchio join the ranks of Spanish olive oils, Italian pastas, Brooklyn pickles, Mexican chocolate, and baguettes from the bakery two blocks away. \u201cIt\u2019s a neighborhood place,\u201d Marsh says, \u201cand we share a wall with a wine shop.\u201d<\/p>\n

St. Kilian\u2019s Cheese Shop<\/a><\/strong> 3211 Lowell Boulevard Denver, CO 303.477.0374<\/em><\/p>\n

The Truffle Cheese Shop<\/h3>\n

\u201cWe always make sure we have the lowest price on Parmesan\u2014everyone should have fresh-cut Parm,\u201d says Karin Lawler, co-owner, with her restaurant-veteran husband, Rob, of this cheery 600-square-foot cheese mecca that has garnered a cult-like following. The pair is constantly wrapping and rewrapping some 120 farmstead cheeses from around the world, including those from five Colorado farms, and they shape the cheese plates of many of the best eateries in town. Sampling\u2014and dialogue\u2014is encouraged.<\/p>\n

\"Woman<\/a>

Karin Lawler’s cheesy bounty at the Truffle Cheese Shop<\/p><\/div>\n

A mainstay at the Cherry Creek and City Park farmers\u2019 markets, the Truffle also offers workshops, prints recipe cards, and arranges lectures and tours at regional farms. (A partnership with Ugly Goat Milk Company in Parker allowed the operation to purchase its first cow, which just happened to be named Truffle.) Imported meats from Salumeria Biellese in New York City (caviar, foie, and bottarga available upon request); artisan salts, condiments, and tools; and a cheese of the month club keep curious palates ever challenged.<\/p>\n

The Truffle Cheese Shop<\/a><\/strong> 2906 E. Sixth Avenue Denver, CO 303.322.7363<\/em><\/p>\n

Markets<\/h2>\n

Cook\u2019s Fresh Market<\/h3>\n
\"Chocolate,<\/a>

Chocolate’s the “bombe” at Cook’s Fresh Market<\/p><\/div>\n

On a busy street corner at the 16th Street Mall, this upscale urban market offers a modest variety of cheeses cut to order and priced by the half pound. A curated menu of meats, olives, and artisanal grocery items, plus a comprehensive list of hot and cold sandwiches, homemade soups, and salads for takeaway, make Cook\u2019s a quick-stop spot for city folk preparing for a picnic in the park or a party at home.<\/p>\n

Cook\u2019s Fresh Market<\/a><\/strong> 1600 Glenarm Place Denver, CO 303.893.2277<\/em><\/p>\n

Denver Urban Homesteading<\/h3>\n

On Saturdays farmers flock to this 8,000-square-foot 1936 warehouse-turned-homesteading-headquarters at the edge of the Santa Fe Arts District, where they sell organic and other high-quality foods. Shoppers might find aged cheeses, grass-fed beef, and shares of certified-organic raw milk from Windsor Dairy; goat\u2019s milk ch\u00e8vre and raw-milk cheddar from Mini Moos in Ca\u00f1on City; and pantry staples such as locally- grown grains and nuts, homemade salsas and soups, and biodynamic wine from Jack Rabbit Hill in Hotchkiss. A small retail shop opens on Thursdays, Fridays, and Saturdays; classes on backyard beekeeping and dairy goat keeping are ongoing.<\/p>\n

Denver Urban Homesteading<\/a><\/strong> 200 Santa Fe Drive Denver, CO 303.572.3122<\/em><\/p>\n

\"A<\/a>

You can get up close and personal with farm animals at Denver Urban Homesteading.<\/p><\/div>\n

Marczyk Fine Foods<\/h3>\n

Savvy shoppers often spot it after wandering through this nine-year- old full-service market: a custom- built cheese cave, which ensures that bloomy-rind beauties and the like are stored at peak ripeness. House mozzarella is stretched every morning; certain cheese wheels are washed on-site; and one need only consult detailed chalkboard descriptions to discover creamy new favorites from locales ranging from Colorado to Corsica. (The spacious grocery boasts a selection of locally- made products, and it has partnered with Fruition Farm in Larkspur\u2014try the nutty aged Cacio Pecora.) Make room in your basket for Hungarian- style salami, Niman Ranch roast beef hand-rubbed with marjoram, Macedonian and African peppers stuffed with Greek feta, artisan breads, and Pete\u2019s Mom\u2019s Potato Salad, then finish your shopping at Marczyk Fine Wines on 17th Ave.<\/p>\n

Marczyk Fine Foods<\/a><\/strong> 770 East 17th Avenue Denver, CO 303.894.9499<\/em>
\nMarczyk Fine Foods II<\/a><\/strong> 5100 E. Colfax Avenue Denver, CO 303.243.3355<\/em><\/p>\n

Sprouts<\/h3>\n

Formerly Sunflower, these \u201csupermarkets inspired by farmers\u2019 markets\u201d offer a practical alternative to higher-end natural foods chains, with a solid cheese selection to boot. The brightly lit delis showcase up to 125 domestic and imported varieties, many of which are bulk-cut on-site to ensure freshness. Shoppers will also find a variety of organic cheeses and the Southwest chain\u2019s own brand of cheddar, Monterey Jack, and provolone, among others.<\/p>\n

Sprouts<\/a><\/strong> 2880 S. Colorado Boulevard Denver, CO 303.758.4400<\/em>
\nSprouts<\/a><\/strong> 4700 W. 38th Avenue Denver, CO 303.433.2350<\/em><\/p>\n

Dining<\/h2>\n

Beatrice & Woodsley<\/h3>\n

To cross the threshold of this four- year-old rustic American haunt is to step into a woodland forest, what with the dozens of white aspen trees running through the warm, 100-seat dining room and a menu of old-world- inspired dishes flaunting produce foraged from area gardens. (Amber glass imbues the space with light the color of an early morning sky.) Ideal for sharing, the cheese plate features a trio of soft, hard, and blue styles paired with fresh fruit and homemade accompaniments such as carrot marmalade, smoked onion jam, and pickled fennel and cucumber, along with bread baked with blood orange and fig. Fresh ch\u00e8vre and mozzarella from Ugly Goat Milk Company make frequent appearances here and in creamy risotto, along with, on occasion, a lush cheesecake made with goat\u2019s milk ricotta.<\/p>\n

Beatrice & Woodsley<\/a><\/strong> 38 South Broadway Denver, CO 303.777.3505<\/em><\/p>\n

Colt & Gray<\/h3>\n

When the expansion of this intimate, fancy-casual establishment is complete in October, a USDA charcuterie facility and speakeasy will help solidify its leadership in the local craft movement. House- cured meats\u2014pork salami, duck prosciutto, and porchetta di testa\u2014are the specialty at this European-inspired haunt; eight daily offerings play nicely with three cheeses that have crowd appeal, such as buttery triple-cream Brillat-Savarin<\/a>, semisoft Ossau Iraty<\/a>, English Stilton<\/a>, or mild Manchego<\/a>. Strawberry rhubarb chutney, stone-ground mustard, and a m\u00e9lange of pickled vegetables typically round out the board; Italian and French wine pairings are plentiful. If you\u2019re lucky, the menu might also feature the ultimate cheesy bar snack: flash-fried Gruy\u00e8re<\/a> and Swiss goug\u00e8res dusted with powdered Gorgonzola<\/a>.<\/p>\n

Colt & Gray<\/a><\/strong> 1553 Platte Street Denver, CO 303.477.1447<\/em><\/p>\n

Fruition<\/h3>\n
\"A<\/a>

The exterior of Fruition<\/p><\/div>\n

Call it hyperlocal sourcing: restaurant cofounders Alex Seidel and Paul Attardi opened the ten-acre Fruition Farm in Larkspur, Colorado, to grow ingredients for their menu of inventive comfort food\u2014and to craft cheese. (Former sous-chef Jim Warren is now partner, shepherd, and cheesemaker at the creamery and aging cave.) Chef Seidel creates one thoughtfully composed dessert featuring a single farmstead offering, such as his buttery, bloomy-rind Shepherd\u2019s Halo with savory thyme and brioche French toast, pickled rhubarb, and roasted golden beet and marinated fennel salad. Who craves crackers when faced with an artful finale of fresh-off-the-farm cheese, olive oil\u2013pistachio cake, blood orange marmalade, and m\u00e2che salad? Not us.<\/p>\n

Fruition<\/a><\/strong> 1313 E. Sixth Avenue Denver, CO 303.831.1962<\/em><\/p>\n

Luca D\u2019Italia<\/h3>\n

Choose cheese at this intimate 55-seat candlelit trattoria and you may feel swept away to Sicily. Superstar restaurateur Frank Bonanno (who also curates cheese programs at Osteria Marco and Mizuna) is passionate about his homeland\u2014 and curds. House-made ricotta and mozzarella pulled fresh every morning stand up to selections straight from Italy: Robiola<\/a>, Taleggio<\/a>, and Gorgonzola dolce<\/a>, plus gems such as Capra Stagionata in Foglia, a raw goat\u2019s milk wheel wrapped in chestnut leaves, and Pecorino Ginepro, a sheep\u2019s and cow\u2019s milk cheese soaked in red wine and juniper, served with orange marmalade, fig mostarda, and pickled cipollini onions. A \u201csucker for burrata,\u201d Bonanno pairs his with cured Arctic char, Uruguay caviar, and toast points made from a freshly baked semolina loaf.<\/p>\n

\"Chef<\/a>

Chef hunter Prichett stays sharp at Luca D’Italia<\/p><\/div>\n

Luca D\u2019Italia<\/a><\/strong> 711 Grant Street Denver, CO 303.832.6600<\/em><\/p>\n

Rioja<\/h3>\n

An ever-changing cheese plate at this sleek Mediterranean spot in the LoDo district usually offers a quartet of imports with simple, satisfying accompaniments: Torta Peghera with apple chips; Pecorino Foglie de Noce<\/a> with toasted walnuts and Castelvetrano olives; rich and creamy Toma Blu di Lanzo laced with orange marmalade; and B\u00fbche du Poitou with sweet pear jam. Save room for a main dish of chef Jennifer Jasinski\u2019s handmade hazelnut ravioli stuffed with ricotta and queso de mano mousse.<\/p>\n

Rioja<\/a><\/strong> 1431 Larimer Street Denver, CO 303.820.2282<\/em><\/p>\n

Solera Restaurant & Bar<\/h3>\n

Turophiles will find a kindred spirit in chef-owner Goose Sorensen, who rotates 15 to 20 cheeses on his Spanish tapas menu as often as he changes chef\u2019s whites. The Wisconsin Cheese Board ambassador thrills to introduce diners to the charms of Carr Valley<\/a>, Widmer\u2019s<\/a>, and Les Freres<\/a>; he paired Roelli\u2019s Red Rock, a funky white aged cheddar inoculated with blue veins, with sour cherries pickled last year. (Sorensen roasts Marcona almonds and makes membrillo, too.) Sorensen\u2019s dessert of choice? Rogue Creamery\u2019s Smokey Blue<\/a> with a snifter of Bulleit Bourbon and a scoop of vanilla bean from Ice Cream Alchemy in Boulder. Soon, \u201ca sushi-style menu of cheese\u201d might lead diners to check off choices from as far away as Tasmania, New Zealand, and Australia.<\/p>\n

Solera Restaurant & Bar<\/a><\/strong> 5410 E. Colfax Avenue Denver, CO 303.388.8429<\/em><\/p>\n

The Kitchen<\/h3>\n

When this farm-to-table restaurant, revered in Boulder since 2004, opened in the LoDo district this past spring, foodies and farmers celebrated. The Denver location\u2019s restrained cheese platter has featured culture favorites from home and abroad, such as Cypress Grove\u2019s Humboldt Fog at its spring peak, with candied almonds, and French Fourme d\u2019Ambert blue with local honey\u2014but if Boulder is any indication, an expanded menu of more obscure offerings, such as Dutch-import Ewephoria, awaits. Colorado-grown ingredients reign supreme at this community-minded joint, such as Haystack Mountain ch\u00e8vre<\/a> atop roasted beet salad, and breads by Udi\u2019s Artisan Bakeries, apt vehicles for bruschetta of Gioia burrata and anchovy tapenade.<\/p>\n

The Kitchen<\/a><\/strong> 1530 16th Street Denver, CO 303.623.3127<\/em><\/p>\n

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