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Best Charcuterie 

goat.sheep.cow

Readers Pick

Patty Floersheimer and Trudi Wagner are the kind of cheesemongers you read about in romantic novels set in quaint, Euro seaside villages. Knowledgeable, friendly, and always ready to suggest the perfect wine pairing with your platter, these business partners (and friends!) have been bringing the big cheese to Chucktown since 2011, and for that, we’ll be forever grateful.

Their Church Street flagship, goat.sheep.cow., is grab-and-go. Their second location, goat.sheep.cow.north on Meeting, is a full-fledged restaurant, with cheese and charcuterie aplenty, plus soups, salads, and sandwiches. In Feb. 2017, food critic Vanessa Wolf said GSCN’s signature grilled cheese was “a revelation,” with “gooey taleggio and fontina cheeses” mingling “with the flavors of horseradish, stone ground mustard, and grilled onions.”

When former editor and food writer Kinsey Gidick stepped behind the counter of goat.sheep.cow. for a very brief apprencticeship, she asked the owners how they help fromage newbs find the perfect wedge of semi-soft sheep’s milk or an ineffably creamy mozzarella di bufala. “We’ll ask, ‘What do you like?’” said Wagner. “Do you like grassy? Or lactic? Or a mild, salty cheese?” Trust us, even if your only experience building a cheese plate is zipping through Harris Teeter’s deli, you’ll be in good hands with Patty and Trudi. —Mary Scott Hardaway

Runner-up: Avondale Wine and Cheese

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