Culture Magazine

THE HOT LIS T 202 3 culturecheesemag.com 63 PASTE & RIND CHEESE CO. Kara McGrath, owner 904 H St NE Washington, DC 20002 pasteandrind.com Paste and Rind was originally conceived during the pandemic as a monthly cheese club and e-commerce platform. As demand grew, owner Kara McGrath began dreaming of the next phase of the business, which has become a hybrid retail cheese shop with a cut-to-order cheese case, tasting bar, event space, and catering kitchen. "We kept expanding our offerings and hit a point this summer where we were like, okay, we need more room. How do we want to do it?" McGrath decided it was time to go brick-and-mortar and opened the doors to Paste and Rind Cheese Company in February 2023. 1. What is your best-selling item right now? Both our best seller and one that is really getting people excited about craft cheese is Wild Rosemary from Goat Rodeo Farm and Dairy outside of Pittsburgh. A lot of people are familiar with Spanish style and Manchego, and this cheese kind of looks like that. But because it's a goat and cow's milk blend, it's a little bit creamier. It's got a little bit of a tang from the goat's milk. 2. What do you think is "hot" right now? I think that simplified, curated cheese boards are hot right now. Cheese and charcuterie boards with nine types of cheese and all these filler accompaniments look beautiful and are photogenic, but I think conscientious cheese consumers are looking for intentionality and elevation in pairings. That's why we want people to come to real cheese shops, so we can help them learn about pairings. 3. What is the most common question customers ask you? The most common question I get is, "How did you get into cheese?" DC is a city with a lot of professional industries, and there aren't a ton of cheese shops around, so I think a lot of my customers are kind of bewildered that this is a career option. 4. What cheese is worth a splurge? What do you skimp on? Splurge: I go for a good, high-quality, fresh chèvres. A lot of people don't know that there are excellent chèvres from quality producers out there—like Goat Rodeo, Prairie Fruits Farm and Creamery, or Old Chatham Creamery. There's better chèvre out there and it makes a huge difference. Skimp: I'm definitely not above a shredded cheese pack from the grocery store. I will use one quality cheese that I want to be the dominant flavor, like Le Gruyere AOP, and I'll combine it with a three-cheese blend from Trader Joe's. BOUNTIFUL BOARDS FROMAGERIE & CHARCUTERIE Ashley Grant, owner 2160 Holmgren Way Green Bay, WI 54304 bountifulboardsgb.com During the pandemic, stay-at-home mom Ashley Grant started an online charcuterie board business to serve her local community. When the only cheese shop in town closed, she decided to open a retail location inside the Revolution Public Market. Bountiful Boards specializes in pre-ordered charcuterie boards and carries cheese and charcuterie from all over the world, with an emphasis on Wisconsin-made products. Ashley may be new to the cheese industry, but she has jumped in with both feet and takes great pride in being Green Bay's only cheese shop—so much so that she recently trademarked the phrase, "We are Green Bay's Cheese Shop." 1. What is your best-selling item right now? We sell a locally made mozzarella string cheese that we bring in fresh every Wednesday, and people are going absolutely crazy for it. Everyone in the area carries cheese curds, and I wanted to bring in something fresh that was a little bit different that people hadn't tried. 2. What do you think is "hot" right now? Right now, I think the hottest thing is cheese that has a cool story and background. One of the biggest positive shifts since COVID is that people want to support local again. Artisan, hand-crafted cheese is having its moment right now. 3. What is the most common question customers ask you? The most common question is, "What's your favorite cheese in the shop?" which tends to vary by the day, as can probably be said for most cheesemongers. But I love asking customers, "Do you want to hear a little nerdy cheese stuff about how that's made?" And then I get to go into the story behind a cheese and blow their mind about something like a mimolette. 4. What cheese is worth a splurge? What do you skimp on? I'm lucky to be in Wisconsin because we can get a lot of really beautiful, local cheese for an affordable price. We carry a four-year aged cheddar that's super inexpensive because it's made right down the road, so we're definitely spoiled. But if I'm going to spend money it'll be on a European import like Parmigiano Reggiano, or a raclette when I really want the cheese to be the star. c

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