The Holiday Cheese Shoppe has been voted the best place to buy cheese by many publications including the International Encyclopedia on Cheese.
The vastness of our cheese selection is your first sign that we are not only serious about cheese, but that some might call us obsessed. We have 36 feet of counter dedicated to every imaginable type of international cheese and delicious briny olives.
Behind this counter we have staff members to guide you in selecting the perfect cheese for what you are serving and for your palate. Whether you lean towards golden sheep’s milk cheeses, fresh buffalo mozzarellas or pungent, rich blues we can help you find the choice that is right.
We offer everything from regionally artisanal cheeses to the classic European cheeses that have graced cheese boards for generations.
- Fresh: These are the cheeses that are soft and without a rind. Soft favorites that pair well with fruits and go just about anywhere; cream cheese, goat cheese, fresh mozzarella and ricotta are the favorites in this category. These are the cheeses you see in dessert recipes as well.
- Semi-Soft: Some of the most classic stand bys. Semi-soft cheeses adapt well not only to sandwiches because of their wonderful melting capabilities but also make a great addition to an antipasto because they are wonderful on their own or with olives, prosciutto and salami. Think of Jack cheese, Gouda or Havarti
- Semi-Hard (Semi-Firm): The childhood favorite, Cheddar is the undisputed champion of realm of semi-firm cheeses, which boasts other popular styles like Gruyère and Swiss. If a cheese yields firm slices that do not roll this is its home territory.
- Hard (Firm): When the cheese cart comes to your table in a restaurant you will find stand-outs like brilliantly colored Mimolette, Spanish Manchego and aged Asiago. The aging that yields the firmness of these cheeses also tends to yield pungent flavors.
- Washed-Rind: These cheeses tend towards the soft and semi-soft, but have a rind that is repeatedly bathed in liquid and develops a strong flavor and a firm but edible rind. Italian Taleggio and the French classics Epoisses and Pont l’Eveque are the hallmark cheeses in this category.
- Bloomy-Rind: Exposure to mold spores as the cheese is aging creates a gently felt-like rind around the cheese. Brie and Camembert are the entrants in this category that most have already indulged in and come to love.
- Blue: This is the only place where mold running through your food is a fabulous thing. These strong, lusty cheeses are interspersed with blue mold, introduced when mold spores are injected or added to the cheese. Venerable Stilton, Gorgonzola and Maytag Blue are what blue cheeses strive to be.
Once you visit us and try some of our incredible selections you will understand why we are consistently voted one of the best places to buy cheese in Detroit.
