Twelve years behind the same counter
The shop opened as a single refrigerated case inside a wine shop, with a handful of wheels imported through a friend who worked in the trade. It moved into its own storefront six years later, once the case had grown into a cellar and the wine shop had run out of room for both.
Nothing here is pre-cut until it is sold. A wheel comes off the shelf, gets tasted at the counter if you want it, and is cut to the weight you ask for while you wait. It is slower than a deli case, and that is the whole point - the conversation is where people find the cheese they did not know they wanted.
Three people work the counter most days, all trained to taste before they recommend. None of us will sell you a wheel we have not tried ourselves this season.
