Many of the hallmarks of an American deli case are, sadly, enemies to good cheese: Hyper-refrigeration, double layers of plastic wrap, ultra-pasteurization.
So when we walked into the just-opened Cheese Store of Pasadena (Norbert Wabnig, owner of The Cheese Store of Beverly Hills, was a consultant) and saw rounds of cheese sitting out at room temperate, unwrapped, it was clear we were in the company of fellow cheese fanatics.
Customers can taste their way through slivers from wheels or wedges of a wide array of perfectly ripe cheeses until they find something they like. If you have any questions, the highly knowledgeable staff, led by owner Natalie Pastis and cheesemonger Sebastian Craig, can offer an impressive amount of detail about their stock.
To read the rest of the story, please go to: Tasting Table Los Angeles.