Downtown is home to a lot of incredible gems. That includes Cavern, a cheese shop and wine bar in the basement of the Phillips Lofts on 104 Street.
What should be no surprise is that co-owner Cecilia Groblicka has a true passion for cheese.
“The cultural context and historical crossover you can tell a lot about a place based on their cheese,” says Cecilia. “Cheese is a testament to humanity’s survival because you’re preserving milk. That gives you all these different kinds of clues about how people were living based on their cheeses.”
And, well, it’s delicious. So, let’s dive in on cheese!
Nothing too strong?
Cecilia’s going to recommend a triple brie for a soft and creamy cheese with some mushroom flavours.
“Even if you’re not a fan of that mushroom flavour, you can add strawberry jam and it’s going to taste like cheesecake. It’s easy to love.”
Comté is an alpine style cheese that is good in any context, whether it’s melted in your sandwich or on a cheese and meat board.
A little stinky but nothing crazy?
If you like soft cheese, Cecilia is gearing you towards trying a washed rind. While they can be considered pretty stinky, you can get them at all different stages of strength.
Cecilia is going to get you an Époisses that provides creamy, buttery flavours. While it may stink “the smell is usually stronger than the taste.”
She’ll also get you to try a sheep’s milk cheese. Although some people have strong feelings against sheep’s milk cheese like Manchego, it will provide an oily, roasted nut flavour.
Feeling sassy and stinky?
Pair your strong cheeses, like blue cheese, with something you already like.
Maybe it’s a wine from the same region because “whatever grows together goes together.”
If it’s not wine, try pairing strong cheese with honey, walnuts or fig jam.
Want to find out how stinky you can go? Just visit Cavern, get yourself a cheeseboard and a glass of wine and give them a try!
“Then you can buy the cheese to take home with you,” said Cecilia.
Cavern is open from noon to 9 p.m. Tuesday to Thursday, and noon to 11 p.m. on Friday and Saturday.