Cheese Plus on Polk Today: Latest Seasonal Offerings, Tastings, and Neighborhood Updates

Dive deep into Cheese Plus on Polk Today: Latest Seasonal Offerings, Tastings, and Neighborhood Updates in our detailed breakdown.

The shop’s centerpiece remains its climate-managed artisan cheese counter, staffed by mongers who taste and cut every wheel to order. The collection spans hundreds of varieties throughout the year, cycling through peak spring goat milk rounds, dense summer pasture Alpine selections, and rich autumn clothbound cheddars.

Sourcing balances two parallel tracks: imported European cheeses carrying protected designation of origin (PDO) status and hyper-local farmstead cheese from Marin, Sonoma, and the Pacific Northwest. The mongers regularly assist shoppers managing dietary tolerances by guiding them toward properly aged styles. Biochemical research confirms that during coagulation, the curdling process forces the vast majority of milk sugar into the whey fraction; fresh curds like cottage cheese retain roughly 7% of original lactose content, whereas dense, aged Parmigiano-Reggiano, Gruyère, and two-year Gouda drop to virtually undetectable traces.