TNT Diner

Good eats and drinks around Tacoma, Pierce County and South Puget Sound

New cheese store: My Cheese Shoppe in Puyallup

Post by Sue Kidd / The News Tribune on Oct. 10, 2011 at 3:38 pm | No Comments »
October 10, 2011 3:38 pm
Soreda Cabecou Feuille is a goat cheese soaked in brandy and coated with cracked black peppercorns. It's a cheese I found at My Cheese Shoppe, a new cheese store in downtown Puyallup.

Laurie Sanders-Polen knows some peculiar things about the eating habits of Puyallupites. They like cheddar cheese. A lot. And chevre, too. Buffalo mozzarella? That’s a big no thanks. Burrata was another that didn’t sell well with the locals. And what about stinky blues? “I thought there’d be more blue lovers,” said Sanders-Polen.

If Sanders-Polen has her way, local eaters soon will be spreading crusty baguettes with Italian butter and French butter flavored with sea salt. She’ll also introduce them to fig preserves, hand-made toffee and pungent cheeses from the far reaches of the world that cost as little as a few bucks for a small wedge at My Cheese Shoppe, which Sanders-Polen opened in downtown Puyallup in June.

Sanders-Polen is a self-proclaimed cheesemonger who never intended to sell cheese. She started her career as a receptionist at Peterson Cheeses, a specialty food distributor in Auburn. She held five positions there before going solo and opening her own cheese store. My Cheese Shoppe is just a small, walk-in space with a display case filled to maximum capacity with more than 75 kinds of cheeses. She also sells hand-made toffee and caramels from local candy makers, chocolates and a variety of other edibles. Someday, she intends to turn the business into a combination cheese shop and gourmet grilled cheese cafe.

I stopped in anonymously recently and Sanders-Polen plied me with cheese fodder and samples (and I didn’t even ask). She peppered me with questions: What kind of cheese did I like? Did I need the cheese for an event? What kind of food would I serve it with? I told her what I was after: Something creamy and full of flavor for a cheese plate at a party. I left carrying a small disc of soreda cabecou feuille, a goat cheese soaked in brandy and coated in cracked black peppercorns, all wrapped up in a pretty chestnut leaf secured with a wooden pick. It looked beautiful on the buffet table, and was a hit. I should have bought three. I noticed something different: Pricing at My Cheese Shoppe was by the wedge, not by the pound.

Interested in reading more? Check back Wednesday at www.thenewstribune.com/food for a feature about Sanders-Polen and her new cheese store in downtown Puyallup.

Here are a few things to know about her store:
Cheese: More than 75 cheeses sourced from Washington, Oregon, California, Utah, Wisconsin and New York, as well as imports from Europe, Australia and New Zealand.
Meats: Seven different kinds of salami.
Other sweets: Croatian fig spread, imported raw honey with orange blossom, date bread and walnut bread imported from Spain, dark chocolates, single origin dark chocolates, hand-crafted caramels from Vashon Island, artisan handcrafted toffee from Puyallup.

My Cheese Shoppe
Where: 202 S. Meridian, Puyallup
Hours: 10 a.m.-7 p.m. Tuesdays-Fridays and 10 a.m.-4 p.m. Saturdays. Currently closed Sundays-Mondays, but the store will begin holiday Sunday hours from 1 p.m.-4 p.m. beginning Nov. 6.
Info: 253-841-2011
Grand opening: 1 p.m- 5 p.m. Nov. 6.

*
The News Tribune now uses Facebook commenting on selected blogs. See editor's column for more details. Commenters are expected to abide by terms of service for Facebook as well as commenting rules for thenewstribune.com. Report violators to webmaster@thenewstribune.com.