An Education in Cheese and Charcuterie
Cheesemongers of Sherman Oaks is as much about the experience as it is about the buy.
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CategoryEat & Drink, People
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Written byKaren Young
Food Editor’s Picks
Bone-in jamón serrano from Spain
Most shops serve it pre-sliced. Here it is sliced while you wait—resulting in a texture that a machine just can’t replicate.
Lomo hand-trimmed pork loin
Small batch from Indiana’s Smoking Goose Meatery, which works closely with farmers to ensure the animals are ethically raised and sustainably produced.
Gruyère 1655
Made by a small Switzerland dairy that only makes 18 wheels of cheese per day; aged in Gruyère caves.
Beurre de Baratte
Butter churned old-school by a French process; it is the best ever.
14517 Ventura Blvd., Sherman Oaks
cheesemongersofshermanoaks.com
Yes, Cheesemongers of Sherman Oaks specializes in unique, cut-to-order artisan and farmstead cheeses and cured meats from both local and international artisan vendors. But don’t expect to dash in for just a quick purchase. Leave time to experience—and learn.
Owners Kia Burton and Chaz Christianson are so passionate about their products that they offer customers tastes while enthusiastically providing backstories about where their products are sourced.
“We believe that a taste of something truly amazing can change you. It can take you back in time to a cheese or a meat that’s been made the exact same way for over 1,000 years,” says Kia, who honed her skills at Cowgirl Creamery in San Francisco and Neal’s Yard Dairy in London.
The shop also offers “cheese-centric”
daily sandwiches, jams, handmade crackers, olives, chocolates, oils, nuts and other accoutrements.
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Candlemaker extraordinaire.
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Food is pretty darn good, too.
