Issue link: https://viewer.e-digitaledition.com/i/1500122
62 culturecheesemag.com THE HOT LIS T 202 3 Shop Talk written by Josie Krogh BLOOMY RIND Mary Sullivan Gonsalves, co-owner 21 Main Street Hingham, MA 02043 Bloomyrind.com 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. "Chef and I dreamed of opening a restaurant for years," says Gonsalves. "But 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." Their dream came to fruition, and the shop has become a beloved fixture in the South Shore commmunity. 1. What is your best-selling item right now? It changes constantly. But right now, I'd have to say Pitchfork Cheddar [from Trethowan's Dairy in the UK]. It's beautiful. It's aged 12 months, it's nutty, meltable, sweet, and interesting. Every time I give a bite to somebody, I sell it. Sometimes I'll aks, "Who's the Mick Jagger in the store?" And I feel like right now the Mick Jagger in the store is that Pitchfork Cheddar. 2. What do you think is "hot" right now? 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's great, but you've got to have a party for that. Something smaller, tailored, and paired well is what we've found success with. 3. What is the most common question customers ask you? "Can I eat the rind?" is the obvious answer, but my favorite question is, "Mary, will you help me? I don't know what kind of cheese I like." The cheese case can be intimidating at times. We're a very customer service–oriented shop, so we work together to figure out what they like. 4. Which cheese is worth a splurge? What do you skimp on? My splurge is Moliterno A Tartufo. I really believe this cheese should be put into a bottle and sold as a perfume. It's so good, but it's not inexpensive. Every once in a while, I'll be out somewhere with a really fabulous burger and they'll offer American cheese. And I'll go, "hell yeah, I'll take some of that." I grew up with Kraft singles—it's a food memory and I have a relationship with it.