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The Magazine

Northshore October 2025
For truly dedicated cheese lovers, a great cheese store is more like a museum than a shop. There’s nothing perfunctory about the experience: Every last nook in every last case is an adventure in flavor profiles, preferred textures, the family history of its makers, and long conversations about which wines, chutneys, olives, crackers, nuts, fruits, and assorted other accoutrements would be most wise to serve with it. And then, of course, there’s the matter of understanding exactly which animals the cheese came from, where they were raised, what they ate, whether they were free-range, and which languages they were taught on the farm
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