Because lunch...

Hi Friends! Happy Tuesday! We have some exciting news 

We are ROLLING out a lunch menu!

That's right, after a year and a half of everyone asking, "Do you serve lunch?" and us barking back, "NO, JIMMY JOHNS IS RIGHT NEXT DOOR-WE ARE A *speciality* CHEESE STORE", we have decided to take the plunge.

We are proud to offer our customers a low cost, different, and delicious lunch option to the Downtown Petoskey area. Now, we're not ready to take on sandwiches but we hope you find our limited (and rotating!) menu as charming and tasty as we do. 

Inspired by what the staff eats on a daily basis, (bread + cheese + greens) we are excited to present: lunch

Our Taleggio Toast

Our Taleggio Toast

 

Cheese Plate: $10 

daily selection


Toast: $6 

french bread, taleggio, roasted red peppers, local & organic microgreens

+salami $1


Raclette: $10

french bread, salami, pickles, sloshes of Raclette cheese


Greens: $6 

local & organic microgreens, marcona almonds, Bulgarian feta, dried cherries, mustard vinaigrette 


We surely hope you'll come join us for lunch! 

 

See you soon! 

 

Katie

 

 

Because WTF is Raclette...?

Hi Friends! Happy Friday! 

Let's talk cheese..and let's talk about WTF Raclette is..

Courtesy photo by A. Meyers

Courtesy photo by A. Meyers

Raclette: Pronounced (ROCK-LET) is a semi soft, raw cow's milk cheese native to the Alpine region of France and Switzerland.

While the process of melting cheese has been around since ancient times, according to legends - local farmers or herdsmen in the valleys of the Swiss Alps set up camp for the night and the cheese that was laying around on stones at meal time, melted near the open fire and some farmer scraped it off the rock (not wanting to waste any of it of course), he (or SHE!) then tasted it and thought it tasted divine. The idea quickly caught on amongst the group and this novel idea quickly spread throughout the valley and so the cheese became well known as the most ideal to melt.

Courtesy photo by A. Meyers 

Courtesy photo by A. Meyers 

 

WE ARE SERVING UP MELTY CHEESE DREAMS: 

Join us TOMORROW (Feb 18th) from 1pm-4pm in the park to get your Raclette to-go or join us any day in store to get your own plate of melty cheese goodness. Our lunches include; bread, pickles, and, salami....YUM! $10

YOU CAN WIN YOUR OWN RACLETTE MACHINE:

That's right! We are GIVING AWAY a Raclette Machine so you can have melty cheese in your own home. Spend $25 in store, during the month of February, and receive an entry to win this glorious machine, valued at 495.00! We will draw one winner at the end of the month.  It's a heck of a giveaway, you don't want to miss this. 

 

That's all I've got

 

 

Katie

 

Because I have always wanted to start a blog

Hi friends!

Thank you for taking the time to read our first blog post. I have always wanted a space for my thoughts, recipes, funny anecdotes, and tales of entrepreneurship. 

First let me introduce myself: 

EEE I love cheese

My name is Katie and I am the owner at Petoskey Cheese. I am from Petoskey, Michigan and I love my small little hometown. 

I started the shop in October of 2015 for a simple reason, I truly believe that my community in Northern Michigan deserves a specialty artisan cheese shop. I love cheese, cooking, artisan foods, and shopping locally.

Quick Snippets: 

My daily job duties require; Mongering cheese, problem solving, ordering new fun products, bill paying, marketing and keeping the mood light around the shop.  

My favorite thing to eat is:  Pizza! My favorite toppings are; mozzarella cheese, onions, roasted red peppers, fresh goat's cheese, roasted garlic and then a heavy shaving on Parmesan Reggiano on top. 

My favorite thing about my community is: The love & support from the people who live here and from the people who get to visit. 

My go to items on my cheese boards are: At LEAST 3 cheeses. Lately, I have been into Piave, Gruyere AOP, and Colston Basset Stilton. Alongside my cheeses I will make sure my board has mustard, fig jam, marcona almonds, pickles, and chocolate. I love to create cheese plates that allow the guests to play with new flavors. 

When I am not at work I am: Typically lounging in my apartment or cooking up a new recipe.  

That's all I have for you tonight: Let's stay in touch


 

Talk soon,

Katie