Sure would. It’s a lovely display with a great amount of variety. Personally I’d go straight to the marieke Gouda. Love the truffle Gouda omg.
Good on you !
shashoosha
I would live there!
bhambrewer
heck yeah
TOGWDTOT
Very cheese like so ima give a 9/10
Electronic-Body3667
It’s about on par with my local food coop. I’d give it a solid 7
telb
Love your soft/blue case however, with the harder cheeses there are a lot of dead zones. My eyes don’t go straight to the cheese, but the black empty spots. You have so much room! Space out and elevate some of the cheeses for added dimension. Selection is great, but use the amount of space you have to your advantage 🙂
hazelberry86
Maybe add some fig jams or jams in the empty spots! Looks great but definitely plan to boost it up for the holidaze!
sussyboingus
I’ll take 14 please
SunnyLesh
I love it. Cheese is one of my favorite foods, and no one can be sad with that much cheese!!!
SevenVeils0
I would live there.
SevenVeils0
You carry Huntsman! One of my all-time favorites. I lived on that, plus a rotating variety of other cheeses, during my second pregnancy. And while nursing her- I could pretty much pre-assemble a little cheese plate and keep it covered in a cool spot in my kitchen, then when the baby was hungry I could just grab my plate and some bread or crackers, some grapes and a bottle of Evian water (this was 1989), and settle in to my favorite recliner.
Accurate_Dig_7387
🔝
JazzVacuum
“There’s too much empty space”
Used to work at Publix and they hated any empty space and it always bugged me, the cheese was always over filled and looked horrible and it was hard to find anything specific. I love yours
OCPyle
Is “amazing” a rating?
DayDreamsicIe
It’s a great selection! First off, I would organize it better. Maybe by style or country. Second, some of those wheels like the larger Goudas are cut into 3-4 pieces even though they are 1/2 a wheels worth. The more cuts you do the more exposure to air and the quicker the flavor is altered. Consistency in display. Some of the Goudas are wax side up and some are cheese side up. The gaps do drive me a bit crazy but you could dapple it with smaller individually wrapped cheeses that you wouldn’t have to cut to order. I want to see the cheese not the case. On a food safety (and cheese quality )note, how well do the goat logs stay in temp in the boxes? Over the years I have found that boxes prevent the airflow needed to keep product at the proper temp.
Borgah
Hmm needs a tasting first for sure, ill be waiting my flight tickets ✌️
goudadaysir
needs more cheese! should be overflowing in cheeeeeez
CymVanCat
Table for one please
kipobaker
I think you have a wonderful selection! Very impressive!
I do agree with some others about negative space in some of the cases and being more thematic where things are placed.
Have you considered using paper to cover the bottom of your cheese case? I use butcher paper for the bottom of my cases, and we change it every inventory (once a month). Unless the cases need servicing, then it’s more often. We have a dustbuster that doesn’t touch ANYTHING except the cheese case to clean crumbs off the paper in between.
Overall, you’ve done great! Feel free to DM me. I’ve been working in cheese for 4 years and just got my CCP this year. I love it!
Sad-Structure2364
You may want to try and find a beige colored mat to put on the bottom to eliminate the black spacing in between. If you do charcuterie or little jars of jam you can disperse these in the spaces between the cheeses
Ehzaar
Can’t rate … I need to test first, what s the address?
inquisitive_guy_0_1
Looks pretty great! What’s that 5 year aged gouda on image 3 of 5? On the right hand side.
Tronkfool
Fuck you.
Edit: Fuck you.
Edit 2: Sorry, that came out wrong. Ff. Ff. Ffu. Ffank. Ffanks. Fuck you.
A lot of people are saying “Fill the holes!” But your shop looks more for custom cheese orders than picking up pieces to go (judging by the huge chunks you have instead of little affordable pieces). This means you won’t have many pieces to fill in those holes. That makes having space perfectly fine, but I think there is also *too* much space. I also think there could be improvements, a lot of the cheese is scattered about, instead of in organized sections, I’d suggest keeping things in order by cheese type (cheddar, bloomy, gouda, ect.) I’d also recommend seeing if you can’t get some sort of matting. This helps keep things looking cleaner (I see those drippings from blue cheese under those racks lmao) and they are generally washable by hand. I’d also consider cutting bries/bloomies into easy to take pieces, as if you are in the US, they get 7 days to sell after being cut, so smaller pieces tend to sell faster. Beyond that, I like your shop! I see you take a lot of pride in it and it does show. Keep up the good work!
SeaworthinessOdd6450
8/10 I absolutely would. However, it’s quite confusing to look at. Maybe add some short baskets with categories like cheddar, smoked, etc. Possibly hanging baskets to save space on the counter. Possibly shelves in front of the counter, depending on how big the room is.
Chemical-Additive
Smash
The_Turdman_Cometh
No Challerchocker?
OrganicRedditor
I would shop there every day! Your cheese is beautiful!!
Kimikohiei
These selections are stupendous! It screams of personality and love of cheese!
That being said, the black background could use some help. In my store we use this soft green mesh liner which fits the company branding. And we fill the space between wheels with small package items like a jar of Meredith Dairy feta or little Marin French Brie bites. Very ‘bountiful’. Very ‘stack ‘em high and watch them fly’.
TheVoidWithout
I would live in your cheese counter.
KatieBeth24
I’d def shop here but be missing some of my faves – you have a fantastic selection tho!
Sylfaein
It looks like a magical place, full of hope and wonder.
34 Comments
Sure would. It’s a lovely display with a great amount of variety. Personally I’d go straight to the marieke Gouda. Love the truffle Gouda omg.
Good on you !
I would live there!
heck yeah
Very cheese like so ima give a 9/10
It’s about on par with my local food coop. I’d give it a solid 7
Love your soft/blue case however, with the harder cheeses there are a lot of dead zones. My eyes don’t go straight to the cheese, but the black empty spots. You have so much room! Space out and elevate some of the cheeses for added dimension. Selection is great, but use the amount of space you have to your advantage 🙂
Maybe add some fig jams or jams in the empty spots! Looks great but definitely plan to boost it up for the holidaze!
I’ll take 14 please
I love it. Cheese is one of my favorite foods, and no one can be sad with that much cheese!!!
I would live there.
You carry Huntsman! One of my all-time favorites. I lived on that, plus a rotating variety of other cheeses, during my second pregnancy. And while nursing her- I could pretty much pre-assemble a little cheese plate and keep it covered in a cool spot in my kitchen, then when the baby was hungry I could just grab my plate and some bread or crackers, some grapes and a bottle of Evian water (this was 1989), and settle in to my favorite recliner.
🔝
“There’s too much empty space”
Used to work at Publix and they hated any empty space and it always bugged me, the cheese was always over filled and looked horrible and it was hard to find anything specific. I love yours
Is “amazing” a rating?
It’s a great selection!
First off, I would organize it better. Maybe by style or country. Second, some of those wheels like the larger Goudas are cut into 3-4 pieces even though they are 1/2 a wheels worth. The more cuts you do the more exposure to air and the quicker the flavor is altered. Consistency in display. Some of the Goudas are wax side up and some are cheese side up. The gaps do drive me a bit crazy but you could dapple it with smaller individually wrapped cheeses that you wouldn’t have to cut to order. I want to see the cheese not the case. On a food safety (and cheese quality )note, how well do the goat logs stay in temp in the boxes? Over the years I have found that boxes prevent the airflow needed to keep product at the proper temp.
Hmm needs a tasting first for sure, ill be waiting my flight tickets ✌️
needs more cheese! should be overflowing in cheeeeeez
Table for one please
I think you have a wonderful selection! Very impressive!
I do agree with some others about negative space in some of the cases and being more thematic where things are placed.
Have you considered using paper to cover the bottom of your cheese case? I use butcher paper for the bottom of my cases, and we change it every inventory (once a month). Unless the cases need servicing, then it’s more often. We have a dustbuster that doesn’t touch ANYTHING except the cheese case to clean crumbs off the paper in between.
Overall, you’ve done great! Feel free to DM me. I’ve been working in cheese for 4 years and just got my CCP this year. I love it!
You may want to try and find a beige colored mat to put on the bottom to eliminate the black spacing in between. If you do charcuterie or little jars of jam you can disperse these in the spaces between the cheeses
Can’t rate … I need to test first, what s the address?
Looks pretty great! What’s that 5 year aged gouda on image 3 of 5? On the right hand side.
Fuck you.
Edit: Fuck you.
Edit 2: Sorry, that came out wrong. Ff. Ff. Ffu. Ffank. Ffanks. Fuck you.
Yes
https://preview.redd.it/wtp4zl4hwswd1.jpeg?width=4000&format=pjpg&auto=webp&s=7e9095603d994c6510186ac9682de499368c0518
A lot of people are saying “Fill the holes!” But your shop looks more for custom cheese orders than picking up pieces to go (judging by the huge chunks you have instead of little affordable pieces). This means you won’t have many pieces to fill in those holes. That makes having space perfectly fine, but I think there is also *too* much space. I also think there could be improvements, a lot of the cheese is scattered about, instead of in organized sections, I’d suggest keeping things in order by cheese type (cheddar, bloomy, gouda, ect.) I’d also recommend seeing if you can’t get some sort of matting. This helps keep things looking cleaner (I see those drippings from blue cheese under those racks lmao) and they are generally washable by hand. I’d also consider cutting bries/bloomies into easy to take pieces, as if you are in the US, they get 7 days to sell after being cut, so smaller pieces tend to sell faster. Beyond that, I like your shop! I see you take a lot of pride in it and it does show. Keep up the good work!
8/10 I absolutely would. However, it’s quite confusing to look at. Maybe add some short baskets with categories like cheddar, smoked, etc. Possibly hanging baskets to save space on the counter. Possibly shelves in front of the counter, depending on how big the room is.
Smash
No Challerchocker?
I would shop there every day! Your cheese is beautiful!!
These selections are stupendous! It screams of personality and love of cheese!
That being said, the black background could use some help. In my store we use this soft green mesh liner which fits the company branding. And we fill the space between wheels with small package items like a jar of Meredith Dairy feta or little Marin French Brie bites. Very ‘bountiful’. Very ‘stack ‘em high and watch them fly’.
I would live in your cheese counter.
I’d def shop here but be missing some of my faves – you have a fantastic selection tho!
It looks like a magical place, full of hope and wonder.