{"id":40680,"date":"2021-10-18T08:00:56","date_gmt":"2021-10-18T12:00:56","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=40680"},"modified":"2021-10-14T21:54:58","modified_gmt":"2021-10-15T01:54:58","slug":"shop-talk-world-of-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shop-talk-world-of-cheese\/","title":{"rendered":"Shop Talk: World of Cheese"},"content":{"rendered":"

\"\"<\/h2>\n

DEAN\u2019S MEDITERRANEAN IMPORTS<\/a><\/h2>\n

CINCINNATI, OH<\/em><\/p>\n

One of Kate Zaidan\u2019s favorite aspects of owning Dean\u2019s Mediterranean Imports is building on her family\u2019s cultural legacy. Her father, the founder, was a Lebanese immigrant fleeing a civil war in the \u201970s when he opened a small fruit and nut shop; he didn\u2019t expect it to grow into what it is today: a 1,200-square-foot hub of Mediterranean treasures. \u201cWhen you walk into our shop, the first thing people notice is the delicious smell,\u201d Zaidan says. \u201cI love helping customers work through their recipes and find their new favorite ingredients.\u201d<\/p>\n

Some of the most popular products come from the dairy department, which stocks everything from Indian paneer and Cypriot Halloumi to Greek Manouri and Bulgarian feta. \u201cWe define \u2018Mediterranean\u2019 very broadly, and I enjoy sourcing international cheeses,\u201d she says. \u201cI really work to make sure our customers understand why origin matters.\u201d<\/p>\n

Cheese figures prominently on the menu for Dean\u2019s kitchen, too. Can’t-miss options include fig and goat cheese or herb and labneh flatbreads, and fries topped with olive oil, za\u2019atar, Bulgarian feta, and harissa ketchup.<\/p>\n

108 W Elder St, Cincinnati, OH 45202 | <\/em>513.241.8222 | mediterranean-imports.com<\/a>
\n<\/em><\/h6>\n

\"\"<\/p>\n

THE FRENCH CHEESE BOARD<\/a><\/h2>\n

NEW YORK CITY, NY<\/em><\/p>\n

This NYC hotspot for all things fromage is more than just a place to stop nd grab a wedge of brie. It\u2019s a full-on experience, with events showcasing art, design, and food education for anyone from chefs and cheesemakers to artists and foodies. \u201cThe universe of French cheese is vast,\u201d says director Charles Duque. \u201cFrance has over 1,200 cheeses, each one with a unique history and terroir that comes with hundreds of years of savoir-faire.<\/em> This gives us ample material to communicate the quality and uses of French cheese to an American audience.\u201d<\/p>\n

Visitors can enjoy browsing the ultra-curated and ever-changing selection of French cheeses available in the retail space, sign up for one of the many (newly reopened) classes<\/a>, and engage with staff to immerse yourself in the culture. \u201cCustomer service is very important to us,\u201d Duque says, \u201cHow to enjoy the cheeses, how to best cut them depending on their shapes, what accompaniments to use, and a lot of inspiration go a long way in what we convey.\u201d<\/p>\n

Around the holidays, customers can expect to see unique, hard-to-find cheeses on the shelves. You can also snag a weekly platter, which varies every week, to bring that little extra je ne sais quoi<\/em> to your next gathering.<\/p>\n

41 Spring St, New York, NY 10012| 212.302.3390 |  frenchcheeseboard.com<\/a><\/em><\/h6>\n

\"\"<\/p>\n

MONTE’S FINE FOODS<\/a><\/h2>\n

PORTLAND, ME<\/em><\/p>\n

Steve Quattrucci describes himself as a \u201cserial entrepreneur,\u201d coming from a line of family members who started grocery chains and restaurants in the Portland area. Quattrucci was a chef, restaurant owner, and retail store owner before finally opening Monte\u2019s Fine Foods in 2019. \u201cI really like being out front, chatting with folks in the community and getting to know local vendors that we buy from,\u201d Quattrucci says. \u201cWe have a wonderful cheesemaking community here in Maine.\u201d<\/p>\n

Monte’s is packed with all the ingredients you could ever need to build the ultimate antipasto dish or a big Italian meal\u2014from cured meats and homemade ciabatta to fresh produce and mostardas. And of course cheese, both imported, and local (think Lakin\u2019s Gorges Cheese<\/a> and Spring Day Creamery<\/a>). But the most popular attraction might be the homemade pizzas, with dough made on site and even some options with house-made parmesan- and ricotta-style vegan cheese.<\/p>\n

If you\u2019re in the area, stopping by Monte\u2019s on the way to a holiday party is a no-brainer. \u201cPeople are always looking for recommendations, says Quatrucci. \u201cThey’ll come in and say: \u2018I’ve got 20 people. This is my budget. What can you do?\u2019 And we try to give them a nice variety.\u201d<\/p>\n

788 Washington Ave, Portland, ME 04103 | 207.613.9873 | montesportland.com<\/a><\/em><\/h6>\n","protected":false},"excerpt":{"rendered":"

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