- CAPE COD
- MARTHA’S VINEYARD
om and pop specialty shops are quickly (and regrettably) becoming things of the past. So are full-service cheese counters. But the Wasik family is doing its best to keep both traditions alive with the Cheese Shop. Here cheeses are chosen from around the world, then brought into the ripening cellar to make sure they are at the height of freshness before they’re sold. They’re so good many area restaurants buy their cheese plates from the Wasiks, including Gargoyle’s in Somerville and 51 Lincoln in Newton. Some of the most popular items are gift baskets, which pair cheeses with other home-made treats, including olive oil, vinegar, sea salt, coffee, tea, preserves, chocolate, charcuterie, caviar, and store-label crackers and chutney. Burns
Americans consume an average of 33 pounds per year of cheese, up from less than 20 pounds in 1982. Massachusetts farms produce a comparatively paltry 600,000 pounds of cheese per year.
Monday, 10 a.m. to 5 p.m.
Tuesday through Saturday, 9 a.m. to 6 p.m.
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