12/06/2024
Hey everybody, I'm Shelley! This is my soft opening; some things might change for my next batch, which will probably be posted in a week or so.
I've been smoking cheeses like a maniac, and I've got some deliciousness prepared on November 4. They will be _perfectly_ aged for the holidays.
Here's what I have currently have available:
(7) Cheddar, approximately 5 ounces, $10
(5) Merlot-soaked Cheddar, approximately 5 ounces, $12
(2) Fontina wedge, 5 ounces, $10
(1) Sharp Provolone, approximately 5 ounces, $10
(1) Old Croc Sharp Cheddar from Australia, 7 ounces, $12
(3) Parmesan wedge, 5 ounces, $10
(1) Asiago wedge, 5 ounces, $10
(1) Romano wedge, 5 ounces, $10
(1) Pecorino Romano wedge, 8 ounces, $20
The first number in parentheses is how many of each cheese I have. As people place orders, I will edit this post to show how many are currently available.
I live on the West Side, near Santa Fe and Willow Street.
Pick-ups are free, at a mutually agreed upon public place. You must confirm when you are on your way.
Delivery is available for $5, provided you live reasonably close.
I accept PayPal, Zelle and CashApp. For payment instructions, please DM me. Your comment or DM only counts as an "order" when I am paid.
This is first come, first served.
Happy cheesing to all, and to all a delicious, smoky snack!
*Note:
If you don't know about cold smoking, most cheese needs to "mellow" for at least a few weeks after being vacuum sealed. Some people go months. A few very strongly-willed constitutions can endure a year+ wait. The exact amount of resting time is a personal preference. (If you can't stand to wait a second longer; dig in. If it tastes too strong, wipe off the exterior, and try another slice. I know many bold people who eat their cheese fresh out of the smoker.)
