Cheese Culture Brings a Whey of Life to Las Olas
The shop will feature some 90 varieties of artisan cheese from all over the world, in time to almost double, among them English-style cheddar from Cabot Cheese in Vermont, a gouda-style cheese dusted with espresso and lavender from Beehive Cheese Co. in Salt Lake city, and all the great European cheeses like epoisses and affinois. The shop also sports a tasting room where monthly classes on topics like pairing cheese with wine and beer will be offered.
But wait, there's more.
There's all kinds of charcuterie too: prosciutto, pancetta, mortadella and the luscious jamon Iberico, as well as a roster of olive oils, chutneys and assorted cheese accouterments. Oh, and some 30 boutique wines and a handful of craft beers too. A limited menu of panini and salads will also be offered, available for take-out and eat-in.
If you're really looking to be a cheese whiz, on Sunday, Sept. 11, from 2 to 4 p.m. noted fromager Max McCalman will host a cheese-pairing class to feature copies of his latest book, Cheese: A Connoisseur's Guide to the World's Best, available for purchase and signing. Cost is $35 and you need to RSVP to the Cheese Course at 954-629-5800.
After all, where there's a will, there's a whey.
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