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Cheesemongers of Santa Fe is now open

finlero | Dec 11, 201403:15 PM

Stopped in this week and was generally very impressed. They already have a good selection of cheeses from Europe and the US, which will presumably continue to expand as they lock in their supply lines. At least at present, the cheeses lean domestic; there's a particularly large number of cheeses from Vermont, which is neither specifically good nor specifically bad, just noteworthy. I was especially impressed with their blue cheese selection, large and diverse. Whole Foods still has a better selection of European cheeses, but again, I think this place will get there, and I'd much, much rather support this up-and-coming local business.

They have a more limited selection of cured meats, again leaning domestic and again pretty well selected (lots of products from Creminelli out of Utah). Also the expected array of olives, fancy pickles, jams, dried pastas, local bread, etc.

Staff is young, knowledgeable, and generally personable, rather conspicuously trained to drop a fact or two into conversation to demonstrate that they know their stuff. If nothing else, they do a great job chumming the waters with copious free samples, which I'm sure pays dividends. Prices are high but not crazy for the quality (many cheeses in the $20-$30/lb range). Immaculately clean, nicely lit space. Looks like they already have a friendly relationship with the La Casa Sena wine shop to do joint tastings.

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