FOODIES WEST.COM         
  ANDREW STEINER
  OWNER/OPERATOR: ANDREW'S CHEESE SHOP - Santa Monica, CA
June 2016 Issue / Vol. 4, No. 12                                                                                        Three Uncommon Cheeses



 

 















Executive Chef
SECOND STORY - SCOTTSDALE
NICK RUSTICUS

Owner / Chef
BARAN'S 2239 - HERMOSA BEACH
TYLER GUGLIOTTA

Executive Chef
DOMA - MANHATTAN BEACH
KRISTINA MIKSYTE

     
Master Sommelier
THE PHOENICIAN
Greg Tresner/Pinot Noir

     
Andrew Steiner Cheesemonger Extraordinaire

      
Eric Grossman
USA TODAY FOOD & TRAVEL EXPERT
Craft Spirits


     
Primo Tucson
JW MARRIOTT TUCSON STARR PASS
Mind-expanding meals


     
Master Sommelier
THE PHOENICIAN
Greg Tresner/Salad Wines

     
World Cheese Book
byJuliet Harbutt


Don't miss what's new at
FOODIES WEST!


Sign up for our free newsletter!


            


            


              
 
           
 
              
               Like Us!
Andrew Steiner | Owner/Operator, Andrew's Cheese Shop, Santa Monica, CA \ Three Uncommon Cheeses
Andrew Steiner takes people through the Dangerous Unknown—a place where wild beasties hang out and odors strong enough to wrinkle the nose waft. It has a landscape full of surfaces best described as flaky, soft, crumbly, runny and velvet. Steiner does this to help his customers discover what cheeses from his collection of a couple hundred they might like. “There’s always this Conversation,” Steiner repeated how the journey starts. “They ask me, What’s your favorite?” So he picks out a cheese. Oh, I hate blue cheese, comes the reply. “So you don’t want to know my favorite,” Steiner continued the Conversation. "You want to know what your favorite is. Why don’t we talk about that? Why don’t we find out what kinds of things you like? And don’t tell me the names of them. Tell me the style—hard cheese, soft cheese, smelly cheese, goat cheese. We’ll figure it out.” “If you look at me like you have no idea what the hell I’m talking about,” Steiner added, “I will give you something to taste. Then you tell me.” And then there are the people that just like cheese, no matter what kind. “More often than not,” Steiner said, “they just claim they do but don’t really. But we get quite a few. We’re a specialty cheese shop. And sometimes we get—and I’m so tickled by this—people who say, Just pick three interesting ones, like you guys do.” Here’s what Steiner picked: Grevenbroecker by Catharinadal | Hamont-Achel, Belgium Cabochon by Patrick Hauser | Vallée de Joux, Switzerland Testun al Barolo by Beppino Occelli | Piemonte, Italy