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29.06.2014 admin
September 19, 2013 By Julie J 2 Comments Here is a vintage clip art image of a woman cooking. Enter your email address to subscribe to this blog and receive notifications of new posts by email.
Julie is a vintage enthusiast and a Photoshop addict who loves to take pictures, scrapbook and cook.She collects old books and new recipes. Talking with the staff was very pleasant because of their knowledge of this beautiful food. Adding to the charm are the walls covered in pictures of locals thanking the shop for donating their cheeses to events over the past 40 years. When visiting the Cheese Shop, open up your stomach to endless possibilities because you will NOT regret any of it. Handmade ornaments are always beautiful on the Christmas tree, especially when made by the kids! Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something.


Who We AreShop NYC Daily (formerly Fantabulously Frugal in NYC) is a shopping blog for women. Havarti, Mascarpone, and Brandy soaked Manchego — all and more can be found and tasted here. Located in a quaint plaza, the Carmel Cheese Shop has been serving and promoting cheese for over 40 years. Right away I was asked if I wanted a sample of vintage Gouda that had been aged for three years from the Netherlands and I of course happily accepted. It was like being in a friendly, corner neighborhood store in the way the staff greeted you and did not hesitate to offer up a sample and information. As I toured the small shop, I was also given sample of a Manchego from Spain and a smoked Gouda from France.
The shop also offers a cheese of the month club and a wine and cheese of the month club which only seemed appropriate (and something I am now considering).
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Right as you walk in the smell hits you—the wonderful smell from hundreds of cheeses from across the world. It was not long after that I was asked if there were any I specifically wanted to try which was hard considering the amount of cheeses they offered. I have never seen so many cheeses in one room or so many names of cheeses that I did not recognize.
I only thought it was fair (to me and the staff, of course) if I asked what their favorite cheeses were which happened to be a part cheddar and gruyere from Seattle.



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