Frequently Asked Questions

Absolutely, we encourage you to do so. Often times the soft ripened rind of the brie is as much a part of the experience as the pate.

Since cheese is a living, breathing, and developing organism, it is likely that mold will eventually develop on your cheese. If the mold is only on the surface of the cheese, it is perfectly acceptable to simply scrape the mold off and continue serving. However if the mold is dark in color and develops beyond the cheese's surface, then it is unfit for consumption.

Yes, we stock cheeses with vegetarian rennet as well as normal rennet.

Absolutely. Our staff will always be available to take your orders, recommend new products, and we can always work within your price range.

One important thing to know is that plastic wrap shouldn't be used to store cheese, but you can wrap it very loosely. Cheese needs to be properly ventilated to stay fresh, and closing it off from the air isn't good for the freshness.  Instead, use cheese paper (which we have). Keep your cheese in the warmest possible spot in your refridgerator, or a plastic container.

The most ideal condition to serve your cheese is at room temperature. Cheese that is served at 35 degrees simply won't taste as good as it can. Only cut your cheese once it is ready to be served so you can keep it fresh, and prevent drying.

We generally recommend serving 4 to 5 different cheeses, varying with Sheep's milk, Cow's milk or Goat's milk. For the first cheese, something soft, mild and creamy like a soft-ripened brie or possibly fresh chevre would be ideal. The next choice would most likely be a semi-firm cheese like Chimay or Hudson Red. For the third cheese to be served, a harder cheese such as Comté or Manchego would do nicely. If there are only 4 cheeses on your platter, a good final choice would be a Blue Cheese. If you choose to have five cheeses, use an ultra-aged selection such as 5 year Gouda as your 4th cheese and again, end with your blue.

The American Cheese Society is an association of American Cheesemakers, retailers, wholesalers, and afficionados. The ACS awards ribbons annually for a multitude of categories like fresh, aged, washed rind and blues, just to name a few. To earn one of these ribbons is a truly prestigous and valued reward, and is the mark of excellence in its category.

Farmstead is a term that is used to describe how a cheese is made. For instance: on this type of operation, cheese would be made on a farm, and that particular farm would utilize milk that it produced on its own.

Artisanal cheese is traditionally made by hand in small batches typically ladeled and handmade, as opposed to being produced by a machine.

AOC means "Appellation d’Origine Contrôlée" (translating to: Controlled Name of Origin), and DOP means "Denominazione di Origine Protetta" (translating to the same definition as AOP.) 

Any cheese that has been labeled with DOP or AOC means that the origin and production methods of the particular cheese have been certified as produced by a legitimate organization that has a rich, illustrious history. For example, any cheese that will be called "Stilton" will need to be produced with milk from a specific breed of cow that grazes in a certain geographic region, and made with a process that has been followed for years.  In short, it certifies that the cheese you are buying is authentically produced, and has come from a legitimate producer of the cheese, and the DOP and AOP designations help prestigious, age-old producers of cheese maintain their identity as historic companies.

AOC means "Appellation d’Origine Contrôlée" (translating to: Controlled Name of Origin), and DOP means "Denominazione di Origine Protetta" (translating to the same definition as AOP.) 

Any cheese that has been labeled with DOP or AOC means that the origin and production methods of the particular cheese have been certified as produced by a legitimate organization that has a rich, illustrious history. For example, any cheese that will be called "Stilton" will need to be produced with milk from a specific breed of cow that grazes in a certain geographic region, and made with a process that has been followed for years.  In short, it certifies that the cheese you are buying is authentically produced, and has come from a legitimate producer of the cheese, and the DOP and AOP designations help prestigious, age-old producers of cheese maintain their identity as historic companies.

Traditionally, rennet has been made from animal products. More specifically, the enzyme Chymosin, found in the lining of the animal's fourth stomach. Nowadays, with expanded technology and an abundance of different tastes in society, many new styles of Rennet are being produced.

Vegetable Rennet is often made out of Thistle, tree bark, or nettles. These plants are chosen for the coagulating qualities of their products. This type of rennet is mostly seen in soft Spanish cheeses, as the vegetable rennet doesn't pair very well with harder cheeses. 

Microbial rennet has been produced in a lab by a specific type of mold, fungus or yeast. This enzyme isn't made with animal products, and this makes it quite popular with the vegetarian crowd.

FPC stands for "Fermentation-Produced Chymosin Rennet." This rennet is produced when a rennin-producing gene is injected into bacteria, yeast, or mold. This prompts the organism to begin producing Chymosin enzymes. It is extremely popular. In fact, 90% of the cheeses produced in North America use this process when producing rennet.

We try daily to maintain a standard of accomadation. If you see one of our products that you're curious about, don't hesitate to ask for a sample.

We have waiters on hand whenever we are open, and we have a cafe that features local wines that can be paired with your order. You can learn more about the cafe here. Our only request is that seating should be used for table service only.