Kendall Antonelli

And so it's really labor-intensive.

People don't know it, but when they come into our shop, a cheesemonger is basically assigned to them.

And even while they're just looking around, if they pick up a honey, our goal as a cheesemonger is giving that honey to them and saying, here, taste this.

So John and I are really on this culinary journey of where we want to learn all things artisanal food and through the medium of cheese and what pairs with it.

And we're inviting others along on that journey.

And the best way you can is to break down that barrier and just give them samples.

Yeah, but that's actually a really bad model for us, because people just pick it and go.

For us, it's all about that education.

So we say, teach, don't preach.

But how can we talk about the story of how that was made?

And artisanal cheese can be really expensive.

And we also, we should say, do everything we like to go with it.

So charcuterie, which means cured meats, salamis, prosciuttos.

We do beer and wine.

We do a whole line of preserves, jams, honeys, olives.

Well, we've sold I think something ridiculous like 2,000 plus

At one time in the shop, then it got up to... 2,000 SKUs in the shop at the same time.

Yes, but we realized that was extremely inefficient, and so we've pulled back.

Yes, so we had to go and look at how much does each product pay in rent to sit on that shelf and to be where it's at.

I think what we're proudest about as a cheese shop is... No, no, no.