{"id":45969,"date":"2023-06-28T20:23:37","date_gmt":"2023-06-29T00:23:37","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=45969"},"modified":"2023-09-19T15:11:24","modified_gmt":"2023-09-19T19:11:24","slug":"cheese-worth-splurging-on-according-to-cheesemongers","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-worth-splurging-on-according-to-cheesemongers\/","title":{"rendered":"Cheese Worth Splurging on According to Cheesemongers"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

BLOOMY RIND<\/a><\/h3>\n\n\n\n

Mary Sullivan Gonsalves, co-owner 21 Main Street Hingham, MA<\/strong><\/p>\n\n\n\n

Mary Sullivan Gonsalves and her partner, chef Bailey Gonsalves, opened Bloomy Rind in 2010 in downtown Hingham, Massachusetts, where the couple has lived for more than two decades. \u201cChef and I dreamed of opening a restaurant for years,\u201d says Gonsalves. \u201cBut we realized we might get more out of having a little place where you can buy a great sandwich, find something to take home for dinner, and get some really good cheese.\u201d Their dream came to fruition, and the shop has become a beloved fixture in the South Shore commmunity.<\/p>\n\n\n\n

1. What is your best-selling item right now?<\/strong><\/p>\n\n\n\n

It changes constantly. But right now, I\u2019d have to say Pitchfork Cheddar [from Trethowan\u2019s Dairy in the UK]. It\u2019s beautiful. It\u2019s aged 12 months, it\u2019s nutty, meltable, sweet, and interesting. Every time I give a bite to somebody, I sell it. Sometimes I\u2019ll aks, \u201cWho\u2019s the Mick Jagger in the store?\u201d And I feel like right now the Mick Jagger in the store is that Pitchfork Cheddar.<\/p>\n\n\n\n

2. What do you think is \u201chot\u201d right now?<\/strong><\/p>\n\n\n\n

When COVID happened, nobody was hosting parties of 20 anymore, they were doing smaller, more intimate gatherings. And one of the things that became hot for us was our petite cheese slate, which is for one or two people. Everything online is blown up with big, over- the-top boards. That\u2019s great, but you\u2019ve got to have a party for that. Something smaller, tailored, and paired well is what we\u2019ve found success with.<\/p>\n\n\n\n

3. What is the most common question customers ask you?<\/strong><\/p>\n\n\n\n

\u201cCan I eat the rind?\u201d is the obvious answer, but my favorite question is, \u201cMary, will you help me? I don\u2019t know what kind of cheese I like.\u201d The cheese case can be intimidating at times. We\u2019re a very customer service\u2013oriented shop, so we work together to figure out what they like.<\/p>\n\n\n\n

4. Which cheese is worth a splurge? What do you skimp on?<\/strong><\/p>\n\n\n\n

My splurge is Moliterno A Tartufo. I really believe this cheese should be put into a bottle and sold as a perfume. It\u2019s so good, but it\u2019s not inexpensive. Every once in a while, I\u2019ll be out somewhere with a really fabulous burger and they\u2019ll offer American cheese. And I\u2019ll go, \u201chell yeah, I\u2019ll take some of that.\u201d I grew up with Kraft singles\u2014it\u2019s a food memory and I have a relationship with it.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

PASTE & RIND CHEESE CO.<\/a><\/h3>\n\n\n\n

Kara McGrath, owner 904 H St NE Washington, DC<\/strong><\/p>\n\n\n\n

Paste and Rind was originally conceived during the pandemic as a monthly cheese club and e-commerce platform. As demand grew, owner Kara McGrath began dreaming of the next phase of the business, which has become a hybrid retail cheese shop with a cut-to-order cheese case, tasting bar, event space, and catering kitchen. \u201cWe kept expanding our offerings and hit a point this summer where we were like, okay, we need more room. How do we want to do it?\u201d McGrath decided it was time to go brick-and-mortar and opened the doors to Paste and Rind Cheese Company in February 2023.<\/p>\n\n\n\n

1. What is your best-selling item right now?<\/strong><\/p>\n\n\n\n

Both our best seller and one that is really getting people excited about craft cheese is Wild Rosemary from Goat Rodeo Farm and Dairy outside of Pittsburgh. A lot of people are familiar with Spanish style and Manchego, and this cheese kind of looks like that. But because it\u2019s a goat and cow\u2019s milk blend, it\u2019s a little bit creamier. It\u2019s got a little bit of a tang from the goat\u2019s milk.<\/p>\n\n\n\n

2. What do you think is \u201chot\u201d right now?<\/strong><\/p>\n\n\n\n

I think that simplified, curated cheese boards are hot right now. Cheese and charcuterie boards with nine types of cheese and all these filler accompaniments look beautiful and are photogenic, but I think conscientious cheese consumers are looking for intentionality and elevation in pairings. That\u2019s why we want people to come to real cheese shops, so we can help them learn about pairings.<\/p>\n\n\n\n

3. What is the most common question customers ask you?<\/strong><\/p>\n\n\n\n

The most common question I get is, \u201cHow did you get into cheese?\u201d DC is a city with a lot of professional industries, and there aren\u2019t a ton of cheese shops around, so I think a lot of my customers are kind of bewildered that this is a career option.<\/p>\n\n\n\n

4. What cheese is worth a splurge? What do you skimp on?<\/strong><\/p>\n\n\n\n

Splurge: I go for a good, high-quality, fresh ch\u00e8vres. A lot of people don\u2019t know that there are excellent ch\u00e8vres from quality producers out there\u2014like Goat Rodeo, Prairie Fruits Farm and Creamery, or Old Chatham Creamery. There\u2019s better ch\u00e8vre out there and it makes a huge difference.<\/p>\n\n\n\n

Skimp: I\u2019m definitely not above a shredded cheese pack from the grocery store. I will use one quality cheese that I want to be the dominant flavor, like Le Gruyere AOP, and I\u2019ll combine it with a three-cheese blend from Trader Joe\u2019s.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

BOUNTIFUL BOARDS FROMAGERIE & CHARCUTERIE<\/a><\/h3>\n\n\n\n

Ashley Grant, owner 2160 Holmgren Way Green Bay, WI <\/strong><\/p>\n\n\n\n

During the pandemic, stay-at-home mom Ashley Grant started an online charcuterie board business to serve her local community. When the only cheese shop in town closed, she decided to open a retail location inside the Revolution Public Market. Bountiful Boards specializes in pre-ordered charcuterie boards and carries cheese and charcuterie from all over the world, with an emphasis on Wisconsin-made products. Ashley may be new to the cheese industry, but she has jumped in with both feet and takes great pride in being Green Bay\u2019s only cheese shop\u2014so much so that she recently trademarked the phrase, \u201cWe are Green Bay\u2019s Cheese Shop.\u201d<\/p>\n\n\n\n

1. What is your best-selling item right now?<\/strong><\/p>\n\n\n\n

We sell a locally made mozzarella string cheese that we bring in fresh every Wednesday, and people are going absolutely crazy for it. Everyone in the area carries cheese curds, and I wanted to bring in something fresh that was a little bit different that people hadn\u2019t tried.<\/p>\n\n\n\n

2. What do you think is \u201chot\u201d right now?<\/strong><\/p>\n\n\n\n

Right now, I think the hottest thing is cheese that has a cool story and background. One of the biggest positive shifts since COVID is that people want to support local again. Artisan, hand-crafted cheese is having its moment right now.<\/p>\n\n\n\n

3. What is the most common question customers ask you?<\/strong><\/p>\n\n\n\n

The most common question is, \u201cWhat\u2019s your favorite cheese in the shop?\u201d which tends to vary by the day, as can probably be said for most cheesemongers. But I love asking customers, \u201cDo you want to hear a little nerdy cheese stuff about how that\u2019s made?\u201d And then I get to go into the story behind a cheese and blow their mind about something like a mimolette.<\/p>\n\n\n\n

4. What cheese is worth a splurge? What do you skimp on? <\/strong><\/p>\n\n\n\n

I\u2019m lucky to be in Wisconsin because we can get a lot of really beautiful, local cheese for an affordable price. We carry a four-year aged cheddar that\u2019s super inexpensive because it\u2019s made right down the road, so we\u2019re definitely spoiled. But if I\u2019m going to spend money it\u2019ll be on a European import like Parmigiano Reggiano, or a raclette when I really want the cheese to be the star.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cheesemongers share what they think is “hot” in the cheese world, the most common questions they get, and which cheese is worth the splurge.<\/p>\n","protected":false},"author":114,"featured_media":45973,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[2595],"tags":[1153,2282,4361,25260,34249,26320,977,2267,12736,978,1207],"coauthors":[33619],"class_list":["post-45969","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shop-talk","tag-bloomy-rind","tag-cheese-shop","tag-massachusetts","tag-massachusetts-cheese-shops","tag-paste-and-rind","tag-shop-small","tag-shop-talk","tag-string-cheese","tag-washington-d-c","tag-wisconsin","tag-wisconsin-cheese"],"acf":[],"yoast_head":"\nCheese Worth Splurging on According to Cheesemongers - 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