Hot From The Kettle ™: Tallmadge Cheese Market: It's Easy Being Cheesy

by Melody Kettle

Tucked away in Upper Montclair Plaza, you'll find Tallmadge Cheese Market.  For a cheese lover (such as myself), it's like finding the end of the rainbow. 

Allin Tallmadge, professional cheesemonger, and owner of Tallmadge Cheese Market, is a cheese lover too.  In a way, it was love that initially led him down the cheese path.  In 2001 Allin journeyed to Tuscany with his wife, where they enjoyed the many enoteche of the region.  Following this buon viaggio, Allin decided to immerse himself in the cheese culture and become a cheesemonger.  

In the video interview, Allin discusses his "cheese stable" and tells us which cheeses tolerate heat and travel well.  He also shows us "bloomy rinds," examines the cross section of Ossau-Iraty and suggests a few accompaniments from the Tallmadge Mediterranean Pantry. (Note: In the video, please forgive my stripes, and the resulting optical illusion called a moiré pattern.)

For the summer months, Allin is currently enamored with two particular cheeses, Pleasant Ridge Reserve from Wisconsin, and Manchester, a goat cheese from New York.  According to Allin, both cheeses pair well with beer, white wine, and red wine.  

The perfect picnic solution for those new to cheese is the "cheese adventure" plate.  Tallmadge will prepare a plate to serve 1 - 8 people, and include a selection of four cheeses from around the world, incorporating a variety of textures, milks, and flavors, as well as dried fruit, roasted nuts, artisan jam, and bread.  An extensive catering menu for large parties is also available.

So when you break out the picnic basket this season just head for the end of the rainbow, and there you'll find cheese - glorious, natural, indulgent cheese. And just when you think the gastronomic fantasy can get no better, you may notice a wine shop right next door. 

I know there are a good number of cheese lovers in Baristaville.  If you're one of them, what are your favorites? Do you prefer cow, sheep, goat, or buffalo milk?  Hard, soft-ripened, or blue?  Do you eat the rind?  How about accompaniments?