From Our Editors
Mission Cheese: A User’s Guide
- Appetizer: charcuterie plate of shredded duck, housemade pickles, and quince butter
- Entree: mac & cheese with clothbound cheddar, washed rind cow’s-milk cheese, and toasted breadcrumbs
- Wine: zinfandel, County Line, Russian River
- Dessert: milk and cookies, baked to order
Where to Sit: the bar. Crafted from a single slab of wood, it’s the epicenter of Mission Cheese. You’ll get to see the cheesemongers in their element as they select cheeses from the glass cooling cases.
While You’re Waiting
- Grab a copy of the current drink list. The wine, beer, and cider offerings update frequently.
- Look at the pickling jars lining the shelves and guess what’s in each one. You’ll see all kinds of house-pickled veggies, such as carrots, cauliflower, and California-grown olives.
- Treat yourself to a cheese flight. Between the rotating selection and the cheesemongers’ whims, it’s unlikely you’ll ever get the same flight twice.
- The iced coffee isn’t chilled hot coffee. It’s cold-brewed for at least 12 hours using beans from Fort Bragg–based Thanksgiving Coffee Company.
Cheesemonger: an expert in cheese. Cheesemongers also tend to have great knowledge in other forms or dairy, such as butter and cream, as well as in breads, fruits, and other foods that help bring out the flavors in cheese.
Levain: French for “leaven,” the word is sometimes used interchangeably with sourdough.
While You’re in the Neighborhood
Before: Peruse vintage furnishings at The Apartment (3649 18th Street), a resale shop known for its funky, eclectic selection.
After: Indulge in small-batch confections at Dandelion Chocolate (740 Valencia Street), which calls itself “a bean-to-bar chocolate factory.”