{"id":2826,"date":"2024-06-13T16:24:53","date_gmt":"2024-06-13T16:24:53","guid":{"rendered":"https:\/\/www.sutyo.com\/cheese-shops-we-love-scardello-cheese\/"},"modified":"2024-06-13T16:24:53","modified_gmt":"2024-06-13T16:24:53","slug":"cheese-shops-we-love-scardello-cheese","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/cheese-shops-we-love-scardello-cheese\/","title":{"rendered":"Cheese Shops We Love: Scardello Cheese"},"content":{"rendered":"
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Scardello Cheese<\/strong><\/p>\n

3511 Oak Lawn<\/p>\n

Dallas, Texas 75219 <\/p>\n

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Dallas Farmer\u2019s Market<\/p>\n

903 Harwood #134<\/p>\n

Dallas, Texas 75201<\/p>\n

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\"Scardello<\/p>\n<\/figure>\n

Oak Lawn has always been an eclectic urban neighborhood, with a plethora of bars, restaurants, and specialty shops. It is the perfect location for Scardello Cheese<\/a>, the passion project and thriving family business created by owner and cheesemonger Rich Rogers.<\/p>\n

Rogers had a freelance film and video production company, but always knew that he would eventually change course and \u201cdo something with food.\u201d Growing up in a small town in West Texas, Rogers’ love of food was imparted by his maternal grandfather at a time when men didn\u2019t really cook. He credits Pete Scardello with instilling in him the belief that food should be shared with family and friends and so he serves cheese after the meal, as a way to extend time at the table with loved ones. <\/p>\n

In 2006, Rogers attended a three-day intensive class for cheese professionals in New York. That workshop was the confirmation Roger\u2019s needed. Almost two years to the date, he opened Scardello Cheese. Since then, he has served on the Judging and Competition Committee of the American Cheese Society as both chair and judge, and Scardello Cheese has been featured on the Food Channel.<\/p>\n

The case at Scardello contains approximately 150 cut-to-order cheeses; 55-60% are American cheeses, and the rest are European. \u201cIt\u2019s challenging to have the mix we have because imports obviously have traveled a long way. Consistency is important, but the price is, too,\u201d says Rogers.<\/p>\n

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

Scardello is a boutique shop selling related food items as well as classes, gift boxes, and custom boards. Many of the customers are from the neighborhood. Classes, which can be attended online as well as in person, draw people from around the country. Locals can pick up the cheese for the class in advance if they prefer to attend virtually. <\/p>\n

Built in 1929, the space has abundant natural light, wood floors, the original tin ceiling, and exposed brick walls. When Rogers opened the business, there were no other cheese shops in Dallas. He wanted Scardello to be the first, but issues with the plumbing and structure delayed the opening for two years. One shop claimed the title of first to open, but today, Scardello Cheese stands alone. <\/p>\n

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Top Selling Cheeses<\/strong> \u00a0<\/h2>\n

\u201cCategorically, triple cream cheeses sell the best,\u201d shares Rogers. The top two cheeses in this category are Brillat Savarin and Cremeux de Bourgogne.\u201c<\/p>\n

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Brillat Savarin<\/a><\/h3>\n
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\"Brillat

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Brillat Savarin photo by William Kallenborn<\/p>\n<\/figcaption><\/figure>\n

\u201cBrillat Savarin is a classic French triple creme. It is named after one of the very first French food writers and is buttery, lush, and smooth,\u201d says Rogers. <\/p>\n

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Cremeux de Bourgogne<\/a><\/h3>\n

Rogers shares that this \u201cLuscious triple cream cheese with a bloomy rind made from cow\u2019s milk. It makes a great dessert cheese and pairs well with fruits, plus there are several good wine pairing options. I think Pinot Noir is a wine that pairs well with many types of cheese.\u201d <\/p>\n

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\"Prairie<\/p>\n<\/figure>\n

Prairie Breeze by Milton Creamery<\/strong><\/a> <\/h3>\n

\u201cPrairie Breeze is a sweeter style cheddar that has crystallization through the paste. The sweetness and the crunch make it pretty irresistible,\u201d adds Rogers, \u201cIt also makes killer grilled cheese.\u201d<\/p>\n

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Epoisses<\/strong><\/a><\/h3>\n
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\"Epoisses\"<\/p>\n<\/figure>\n

\u201cEpoisses is my desert island cheese.\u201d Says Rogers, adding \u201cIt is smelly and boozy, with great fermented and brothy notes. Add to that its creamy and rich texture, and it is a cheese I can’t stop eating.<\/p>\n

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\"Scardello<\/p>\n<\/figure>\n

Also Look For <\/strong>\u00a0<\/h2>\n

Scardello does not sell individual cheeses online, but does offer a monthly cheese club that is available for shipping, and gift boxes and deluxe cheese trays for local pick up as well as in-person classes. <\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Scardello Cheese 3511 Oak Lawn Dallas, Texas 75219 Dallas Farmer\u2019s Market 903 Harwood #134 Dallas, Texas 75201 \u00a0 Oak Lawn has always been an eclectic urban neighborhood, with a plethora of bars, restaurants, and specialty shops. It is the perfect location for Scardello Cheese, the passion project and thriving family business created by owner and … Okumaya devam et “Cheese Shops We Love: Scardello Cheese”<\/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-2826","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\/2826","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=2826"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2826\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2826"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2826"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2826"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}