The Cheese Shop Joo Chiat

[dropcap size=big]T[/dropcap]he fiercely Peranakan neighbourhood of Joo Chiat is an unlikely place to find a fromagerie – but that is exactly where The Cheese Shop opened in August 2014. Occupying a pretty two-storey shophouse, it complements owner Christopher Moores’ online and wholesale business.

Expect to find more than 60 varieties from countries including the Netherlands, the UK and Spain. Moores himself, who was formerly a project manager at Paypal, mans the store, and is ever ready to wax lyrical to you, for instance, about the differences among the 14 types of blue cheese he has in his inventory. “It is genuinely tough and not very profitable being small artisan cheese producers, so it is very rewarding to represent their amazing creations, and help them reach new markets,” he says.

In addition to a steady flow of clients who live in the east, The Cheese Shop also supplies to places such as The British Club and Tanglin Club – a testament to the quality of its products.

84 Joo Chiat Place

SAY CHEESE

A snapshot of the store’s most interesting items

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TOMME GEORGELET CENDREE

An unpasteurised, farmhouse goat-milk cheese from France, produced only by affineur Paul Georgelet who makes it using milk from his herd. It’s semisoft, and the buttery, creamy interior edge has a unique, multi-layered flavour.

 

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CORNISH YARG

A delicate hard cheese from the UK made from Jersey milk for a distinctly buttery, moreish taste. This is wrapped in nettle leaves that are edible, too.

 

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STINKING BISHOP

A UK-washed rind cheese dating back to the Middle Ages, this is an iconic one that is rarely seen in export markets. While deliciously creamy, beware of the pungent smell that might make your eyes water.

 

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CAHILL’S IRISH PORTER

A buttery cheddar with a pungent finish, it is infused with Guinness beer from Ireland. Slice it up to reveal the mosaic-like pattern.

 

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BRILLAT SAVARIN WITH TRUFFLES

Decadence is what comes to mind with this triple cream, soft French cheese with a layer of black truffles through the centre. Unsurprisingly, this is the store’s bestseller.

 

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VALDEON BLUE

A blue cheese made using mixed goat and sheep milk from Spain that is wrapped in vine leaves. Visually stunning and extremely sharp, this is for the experienced blue cheese connoisseur, as it is one of the strongest in the world.

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