{"id":2243,"date":"2024-06-16T04:24:53","date_gmt":"2024-06-16T04:24:53","guid":{"rendered":"https:\/\/www.sutyo.com\/cheese-shops-we-love-lady-larder\/"},"modified":"2024-06-16T04:24:53","modified_gmt":"2024-06-16T04:24:53","slug":"cheese-shops-we-love-lady-larder","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/cheese-shops-we-love-lady-larder\/","title":{"rendered":"Cheese Shops We Love: Lady & Larder"},"content":{"rendered":"
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Editor\u2019s note: Once we saw the drop dead gorgeous <\/em>stacked cheese cakes<\/em><\/a> on the <\/em>Lady & Larder Instagram<\/em><\/a>, we had to know more. Thanks to Joshua Lurie for finding so many reasons why this cheese shop is really special.<\/em><\/p>\n

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Location<\/strong><\/h2>\n

828 Pico Blvd Suite 2<\/h2>\n

Santa Monica, CA 90405<\/p>\n

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Sarah and Boo Simms photo credit Jenna Jones<\/p>\n<\/figcaption><\/figure>\n

Saavy Sisters<\/strong><\/h2>\n

Twin sisters Sarah and Boo Simms opened Lady & Larder<\/a> in Mar Vista in early 2016. Thanks to their good taste and visual flair, they became an Instagram sensation and business success. They shed their original space like a chrysalis and triumphantly reemerged in Santa Monica this past July. <\/p>\n

The Simms sisters grew up in Carmel, a small seaside community in Monterey County. Sarah earned her culinary arts degree from Le Cordon Bleu in Seattle and worked a series of restaurant jobs, both front and back of house, primarily as a sommelier and chef. Sarah relocated to Los Angeles, became a full-time private chef for 10 years, and founded La Femme Epicure<\/a>, a catering company that also handled commercial\u00a0food styling, menu consulting, and events. Boo worked as a creative director for a restaurant group and started a design firm called Wylie West Creative<\/a>. The sisters produced dinner parties and events and parlayed their collective experience into a Lady & Larder partnership.<\/p>\n

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Lady and Larder Storefront photo credit Lady & Larder<\/p>\n<\/figcaption><\/figure>\n

The Shop<\/strong><\/h2>\n

Lady & Larder\u2019s current space is part of a retail strip on Lincoln Boulevard near Santa Monica High School. The space features floral black and white tiled flooring, shelves and refrigerators devoted to everything from colorful candles to flowers, craft beer, seasonal produce, Lo-Fi aperitifs and signature Lady olive & oil and sea salt crackers that are \u201cfriends with all your favorite cheeses and dips.\u201d Cheese is central to Lady & Larder\u2019s mission. A three-tiered case resides next to a red pegboard that lists \u201cCheese Gang Favorites,\u201d aka staff picks. Beyond that, the Simms sisters allow for versatility by utilizing seasonality and creativity. <\/p>\n

\u201cWe are 100% domestic, so all cheese in our shop is made here in America,\u201d Sarah says. \u201cAside from that, it needs to be produced with utmost\u00a0integrity and reflect a true sense of place in its taste profile and overall craftsmanship.\u201d<\/p>\n

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Lady & Larder Signature Board photo credit Lady & Larder<\/p>\n<\/figcaption><\/figure>\n

Cheese boards, often including charcuterie and market produce, have become a Lady & Larder calling card. Just look at their exquisite cheese cakes<\/a> and wreaths<\/a> to see why. Sarah says, \u201cWe love creating things that showcase each season and create opportunities to gather and celebrate with the people\u00a0you love.\u201d<\/p>\n

Sarah and Boo\u2019s eye-catching aesthetic caught on through social media, propelling their Instagram feed to must-view status and helping to grow business. Sarah takes a humble view of their viral posts, saying, \u201cWe built Lady & Larder in a very old school way, depending 100% on word of mouth. Instagram was really helpful because it allowed us to share visual\u00a0images of our boards and tag the makers and farmers, which allowed us to operate in full transparency with our customers. To this day, we still have not spent anything on advertising. We feel that the best marketing comes from our customers sharing their authentic Lady & Larder experience with their friends, family and coworkers.\u201d They often do.<\/p>\n

Cheese boards remain in demand. Lady & Larder has a signature style, but the sisters don\u2019t keep their keys to success a secret. \u201cThoughtful sourcing is #1,\u201d Sarah says. \u201cNext, it’s the golden rule:\u00a0Always serve your cheese plate at room temperature.\u201d<\/em> <\/p>\n

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Lady & Larder Wild One Sandwich photo credit Lady & Larder<\/p>\n<\/figcaption><\/figure>\n

Cheese also plays a key role in sandwiches and salads that appear on a \u201csecret\u201d lunch menu from 12 \u2013 3 p.m. \u201cWhen L.A. shut down at the start of the pandemic, gatherings halted and we stopped making cheese boards for a bit,\u201d Sarah says. \u201cWe developed a lunch menu; it was a secret, off-menu thing and we tested it with regular customers from our neighborhood as we were scrambling to keep our team employed. The response was incredible. We kept it going and in the spirit of our original menu, we also chose to keep it \u2018secret.\u2019\u201d Just scan a QR code to reveal the menu. Printouts are also available to peruse, upon request.<\/p>\n

\u201cWe use delicious cheese on all of our menu items,\u201d Sarah says. \u201cIt’s not just basic cheddar, it’s Hook\u2019s 5-year cheddar. It’s not just Swiss cheese; it’s Uplands Pleasant Ridge Reserve. We source all of our sandwich toppings and salad ingredients at the Santa Monica Farmers Market. The quality of ingredients is the most important criteria.\u201d Sandwiches range from $18-20 and incorporate local Bub & Grandma\u2019s bread, which is also available for sale as whole loaves.<\/p>\n

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Lady & Larder Yes Honey Sandwich photo credit Joshua Lurie<\/p>\n<\/figcaption><\/figure>\n

I enjoyed Yes, Honey ($19) which combines Hobb\u2019s Turkey, Fra\u2019mani ham, shredded Hook\u2019s 5-year cheddar, Kaylin & Hobbs honey mustard pickle relish, shaved gem lettuce and mayo on sliced, sesame coated Bub & Grandma’s sourdough. Vivid vegetarian sandwiches are also available.<\/p>\n

Grab-and-go baguette sandwiches are for sale at the register for $12, including Hot Girl Salami and the Franch Girl, which combines Vermont Creamery butter whipped with Medjool dates, Jacobsen sea salt, shaved Weiser Family Farms radishes, and Red Table Royal ham. Cheese and charcuterie picnic boxes are also travel-ready. The aforementioned boards are geared toward gatherings and holiday gifts. Lady & Larder also curates gift baskets.<\/p>\n

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Lady & Larder Bottom To Top Crown Jewel Pleasant Ridge Reserve Extra Aged Kings Ransom photo credit Lady & Larder)<\/p>\n<\/figcaption><\/figure>\n

Top Selling Cheeses<\/strong><\/h2>\n

Lady & Larder\u2019s cheese selection changes seasonally, as do top sellers. \u201cRight now in November, we are selling lots of Alpine cheese,\u201d Sarah says. \u201cCrown Finish Cave cheeses are super hot, the most popular ones being Crown Jewel and King\u2019s Ransom. Also, Uplands Pleasant Ridge Reserve. Those incredible super melters are very popular in the winter months \u2013 gratin season!\u201d<\/p>\n

Sarah Simms broke down what she likes about each top-selling cheese.<\/p>\n

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Crown Jewel<\/strong>\u00a0<\/a><\/h3>\n

\u201cShe really is the jewel of our cheese case. Made by Roelli Haus Cheese and aged at Crown Finish in Brooklyn. The texture is toothsome and sometimes has bits of crystals. Think salty butterscotch toffee, buttered toast, and tropical\u00a0fruit. Made with raw cow\u2019s milk and always so satisfying.\u201d<\/p>\n

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Pleasant Ridge Reserve Extra Aged<\/strong><\/a><\/h3>\n

\u201cI get EMOTIONAL talking about\u00a0this cheese. The texture and crystals alone bring you to your knees. Andy Hatch at Uplands Cheese only releases\u00a0this cheese once a year in the fall when the wheels have aged out about 15 months. PRR is the most awarded cheese in American history. It is made with grass-fed, raw milk and is the true gold standard for American-made, Alpine-style cheese.\u201d<\/p>\n

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King\u2019s Ransom<\/strong><\/a><\/h3>\n

\u201cThis cow’s milk cheese is a combination of Basque-style washed-rind and creamy Swiss. It’s washed with Vermont Cider. It’s just SO CREAMY. I love\u00a0the paste of this cheese: soft, textural bliss plus a tangy rind. It is made by Roelli Haus Cheese and aged at Crown Finish Caves in Brooklyn.\u201d<\/p>\n

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Lady & Larder Interior photo credit Joshua Lurie<\/p>\n<\/figcaption><\/figure>\n

More Reasons to Love<\/strong><\/h2>\n

Sarah and Boo started Lady & Larder to feed people in the community, but also to nourish customers in other ways. \u201cWe would like them to smile and think about all of the makers, farmers and producers that we support,\u201d she says. \u201cWhen readers shop here, they are supporting so many amazing humans who have dedicated their lives to producing incredible cheese, charcuterie, wine, bread, flowers, etc. It’s our little dream shop!\u201d<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Editor\u2019s note: Once we saw the drop dead gorgeous stacked cheese cakes on the Lady & Larder Instagram, we had to know more. Thanks to Joshua Lurie for finding so many reasons why this cheese shop is really special. Location 828 Pico Blvd Suite 2 Santa Monica, CA 90405 \u00a0 Sarah and Boo Simms photo … Okumaya devam et “Cheese Shops We Love: Lady & Larder”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2243","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2243","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2243"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2243\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}