Main Street Cheese Co

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Somerville, NJ
Main Street Cheese Co

Artisan cheese, charcuterie, and provisions in the heart of downtown Somerville, NJ

10/15/2026

It has officially begun.

The season of “What should I bring?” and “What am I going to serve everyone?”

Halloween parties turn into Friendsgiving. Friendsgiving turns into Thanksgiving. Then suddenly you need something for the holiday party, a hostess gift, a client gift and something impressive to put on the table when everyone comes over.

This is also one of my favorite times of year to be a cheesemonger because you don’t have to figure all of that out by yourself.

Tell me who you’re feeding or shopping for, what you’re celebrating and what you’d like to spend. I can help curate something that actually makes sense for the occasion.

That might be a cheese board for a party, a hosting box for Friendsgiving, cheese and accompaniments for Thanksgiving, a hostess gift, corporate gifting or something completely custom.

And first up: Halloween. 🎃

Our Halloween boards are getting a spooky seasonal makeover, because even the cheese deserves a costume this time of year.

I’m keeping holiday entertaining and gifting intentionally flexible this year because I’d rather help you create something that fits the people you’re gathering with than give you a giant list of packages to choose from.

If you already know you’ll need something for Halloween, Thanksgiving, Friendsgiving or the holidays, now is a great time to start planning.

You handle the guest list. I’ll handle the cheese.

10/09/2026

I promise I didn’t choose October’s Cheesemonger’s Pick just because it happens to be bright orange.

Although I have to admit, the timing is pretty perfect. 🎃

Meet Mimolette, a French cheese with a fascinating history, an unmistakable color and one of the more unusual aging stories I get to tell as a cheesemonger.

And yes, it involves cheese mites.

In fact, those tiny mites caused quite the controversy back in 2013 when the FDA began blocking shipments of certain Mimolette cheeses from entering the United States over concerns about mite levels. It became widely known as the Mimolette ban, and imports eventually resumed.

Imagine having your cheese stopped at the border because of the very thing that helps make it unique!

Traditionally, tiny mites work on the outside of Mimolette as it ages, helping create that rough, cratered rind you see on the finished cheese.

But what I really love is what happens inside.

As Mimolette ages, it becomes firmer and more concentrated. Its flavor gets nuttier, richer and more complex, with older versions developing notes that can remind you of caramel or butterscotch.

It’s one of those cheeses that proves there is so much more happening inside a wheel than you might realize just by looking at it.

Although in this case, it’s pretty fun to look at too.

This is exactly why I love sharing artisan cheese. Once you know where a cheese comes from, how it’s made and what happens while it ages, tasting it becomes an entirely different experience.

So yes, Mimolette is basically dressed for Halloween, has a history involving cheese mites and even had a run-in with the FDA.

But I promise there are plenty of reasons to love it long after October is over. 🧀

Have you ever tried Mimolette?

10/01/2026

October might be one of my favorite months to be a cheesemonger.

The weather is getting cooler, entertaining season is starting and our calendar is packed with opportunities to make, taste and talk about cheese together.

We’ll be at the Somerville Farmers Market every Sunday through November 22, plus we’re heading to some of our favorite local spots for workshops, tastings and events throughout the month.

Here’s where you can find us:

🍂 October 1: Ladies Night on the Farm at Needle Creek Brewery
🧀 October 8: Cheese 101 at Westfield Library
🧀 October 9: Mozzarella Making Workshop at Zio’s (SOLD OUT)
🧀 October 15: Burrata Making Workshop at The Osprey Nest Home
🧀 October 21: Mozzarella Making Fundraiser for SAFE at Verve
🍺 October 22: B**r + Cheese Pairing at Flounder Brewing
🍅 Every Sunday: Somerville Farmers Market

Swipe through for all the details and save this post so you know where to find us this month.

Whether you meet us at a market, find us at the farm, stretch fresh cheese with us or spend an evening tasting b**r and cheese, we hope we get to share something delicious with you this October.

As always, stay cheesy!

09/28/2026

It’s officially been a little more than a month since Zio’s opened in Raritan, and I’m so excited about what this partnership has already become.

When we first started talking about working together, I loved the idea of having a new space where I could bring Main Street Cheese workshops and experiences to the community.

And you all showed us pretty quickly that you were excited about it too.

Our very first workshop at Zio’s sold out so quickly, and getting to fill the space with people making burrata, learning about cheese, and gathering around the table was such a special way to kick things off.

Now we’re ready to do it again.

Our next workshop at Zio’s is October 9, and this time we’re making fresh mozzarella! You’ll learn how to pull, stretch, and shape mozzarella by hand, then enjoy it fresh while learning a little more about the process along the way.

We’re keeping these workshops intentionally small, so if you want to join us, grab your spot before this one fills up too.

I can’t wait for more workshops, more cheese, and more nights gathering around the table at Zio’s.

As always, stay cheesy!

09/21/2026

This one feels a little nostalgic for me.

September’s Cheesemonger’s Pick is Jake’s Baby Gouda, a cheese I’ve been carrying for years from a small, family-run cheesemaker that makes traditional Dutch-style Goudas.

When I first brought Jake’s into the shop and started taking it to markets, people went absolutely nuts for it. Their cheeses ended up becoming some of the best sellers in my entire case.

And I get it.

Baby Gouda is incredibly creamy, mild, and approachable. It’s the kind of artisan cheese I love handing to someone who isn’t quite sure where to start.

But one of my favorite things about Gouda is what happens when you give it time.

As Gouda ages, almost everything changes. It becomes firmer. The color deepens. The flavors become richer and more complex. Eventually, you even start getting those incredible little crunchy crystals throughout the cheese.

Same style of cheese, completely different eating experience.

So featuring Jake’s Baby Gouda this month feels like a little callback to the shop, an opportunity to share a producer I genuinely love working with, and, frankly, giving the people what they want.

Have you bought or tried this cheese before?

09/11/2026

One of my favorite things about teaching workshops is watching what happens once everyone gets their hands into the experience.

We stretch fresh mozzarella. We make creamy burrata. We shake cream into fresh butter. We learn a little about the process, laugh when things get messy, and, of course, taste plenty along the way.

But these workshops have never been just about learning how to make something.

They’re about trying something new, slowing down for a little while, and gathering around the table with friends, family, or even people you just met.

No experience required. Just bring your curiosity and come hungry.

Want to get hands-on at an upcoming Main Street Cheese workshop? Keep an eye on our events calendar and socials for new dates and experiences.

Come make something delicious with me.

09/01/2026

September is looking extra cheesy. 🧀🍂

Main Street Cheese is popping up all over this month with hands-on workshops, farmers markets, and our first of many fall festivals. Here’s where you can find me:

September 10: Mozzarella Making at The Osprey Nest Home
September 13: Somerville Farmers Market
September 16: Burrata Making at Zio’s **SOLD OUT!**
September 26: Wagner Harvest Festival
September 27: Somerville Farmers Market

Our Burrata Making workshop is officially sold out, and tickets are going fast for Mozzarella Making! If you want to get hands-on with cheese this month, grab your mozzarella tickets soon before that class fills up too.

Missed your chance to snag a spot? DM us to join the waitlist for any sold-out class. We’ll reach out if a spot becomes available.

For the markets and festival, just come find me, say hi, talk cheese, and take home something delicious.

I can’t wait to see where we run into each other this month. ❤️

As always, stay cheesy!

08/28/2026

One of my favorite moments at every class is watching a room full of strangers become completely invested in the experience.

At the beginning of the night, everyone is a little quiet.

By the end, they're stretching mozzarella, shaking jars of cream into butter, comparing tasting notes over a glass of w**e, laughing, asking questions, and sharing their favorite discoveries.

Sure, we make mozzarella. We shake butter. We taste incredible cheeses.

But what we're really creating is an excuse to slow down, learn something new, and connect with the people around us.

That's why I started Main Street Cheese.

The cheese is just the beginning.

08/23/2026

August is National Goat Cheese Month, so it felt like the perfect excuse to feature one of my favorite styles of cheese.

When most people think of goat cheese, they picture a simple white log.

This one is anything but ordinary.

The Vermont Creamery Strawberry Spritz Fresh Goat Cheese is creamy, tangy, and coated with strawberries and sparkling w**e. It's fresh, bright, and just a little unexpected, which is exactly why I love it.

One of my favorite parts of being a cheesemonger is introducing people to cheeses they probably wouldn't pick up on their own. So many people think artisan cheese has to be complicated or intimidating, but it doesn't. Sometimes it's as simple as finding a cheese that makes you stop after the first bite and think, "Okay, I need more of this."

If you're taking this one home, here's how I'd enjoy it:
🍑 Fresh peaches
🥜 Candied pecans or pistachios
🥂 A crisp rosé or sparkling w**e
🥖 Butter crackers or slices of fresh baguette

Have you tried goat cheese before, or is this one going on your must-try list? Let me know in the comments.

Address

Somerville, NJ
08876

Website

http://www.mainstreetcheese.co/

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