La Quercia
(pronounced La Kwair-cha ) Started by Herb and Kathy Eckhouse means the Oak in Italian. The Oak is a traditional symbol of the province of Parma, Herb and Becky’s home for three and a half years, and, through its acorns, has been associated with the production of premium dry cured ham for millennia. It is also the state tree of Iowa.

La Quercia Acorn Edition Coppa - These Tamworth (heritage breed) hogs spend their last three months foraging an Ozark Mountain hillside where acorns and hickory nuts make up an estimated 65-70% of their diet. Before this, they were pasture-raised on the same farm.

Alle-Pia
Each small batch is created with love by the talented Antonio Varia, Chef and Owner of Buona Tavola Restaurants in San Luis Obispo and Paso Robles, California. For nearly two decades, Chef Varia has delighted residents and visitors with his inventive Northern Italian cuisine in his Buona Tavola (meaning “good table”) restaurants.

Cacciatorino - This salami’s fresh flavor comes from juniper berries and Chianti wine from Italy. It has a lighter taste than the other varieties. Salami Cacciatore translates into “hunter’s salami.” It got this name because it is formed into small pieces about six or seven inches long, making them a simple and portable snack easily carried in a hunter’s shoulder bag. Aromatic juniper berries impart a clear, refreshing flavor.

Calabrese - A drier, spicy salami.

Sopressa - Salami with just a little kick! Locally produced Paso Robles Zinfandel wine and cayenne pepper add zesty flavor without being too hot or spicy. Bold enough to stand up with other strong flavors, but is not overpowering. Salami Sopressata got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. The Northern Italian version did away with the pressed shape. Sopressa is known for having a more robust taste thanks to the amount of garlic and additional added spices like paprika and cayenne pepper.

Nudja - Handcrafted Italian salami spread (awesome sauce).

I had the chance to attend the Good Food Awards in San Francisco this past January. Point Reyes Creamery was one of the winners, but not for Point Reyes Blue or Toma, but for their brand new blue – Bay Blue. The cheesemaker at Point Reyes, Kuba Hemmerling, has been working on creating this new blue for the last 2 years. The production of Bay blue will be limited for the next 6-12 months. During that time, only one retailer in each major market will be able to get their hands on this amazing new cheese. I’m proud to say, that Scardello has been selected as one of those retailers!

So what is it like? Bay Blue is crumbly. It starts with peppery sweet cream with hints of vanilla and then slides towards more savory notes of beef broth and meat. I loved it the first time I tasted it (and all of the subsequent times)! This cheese is one complex ride, so swing by and grab a wedge!

Join Cheesemonger and Sommelier, Marco Villegas along with William from Serendipity for a wine tasting featuring 4 wines paired with 4 cheeses. This is a come and go event that requires no reservations.

Condesa Valeria Cava Brut NV - Crisp on the palette. Nose of lemon and apple with hints of flowers followed by green apple and tropical fruit flavors.

Chateau de la Greffiere Macon La Roche Vineuse 2010 - Aromas of hazelnut and apple lead to clean citrus and mineral flavors followed by a round dry finish.

Racines de la Terre Marselan 2009 - Forward aromas of black fruit and spice lead to soft texture and flavors of fig and vanilla.

Tierra Divina Malbec 2009 - High altitude vineyards make this wine dark and robust with flavors of blueberry, plum and wet stone along with balancing acidity.

Join Cheesemonger and Sommelier, Marco Villegas along with Travis from Favorite Brands for a wine tasting featuring 4 wines paired with 4 cheeses. This is a come and go event that requires no reservations.

February Classes are up!

Check them out!

Holiday Hours

We will be closed Thursday, November 22 in observance of Thanksgiving. We will be back slinging cheese on Friday, November 23.

Join Sean Jacobi as we taste 4 beers and 4 cheeses!

Jester King Petite Prince paired with Rimrocker

Biere De L’amite – St Feulien Green Flash paired with Cana de Cabra

Sixpoint Righteous Ale paired with Cabot

Ranger Creek La Bestia paired with Gruyere

Wine Tasting This Saturday, November 3

So here we are on the verge of four years; 7 staff members have graced us with their hard work and 7 more currently put in massive amounts of energy to make it all happen, almost 700 cheeses have gone through the case, each with a story, visits from and to cheesmakers, winemakers and food producers, thousands of recycled bottles and boxes, a few more grey hairs, and all of it worth it to put that perfect wedge of immortal milk into someone’s hand. So thanks to everyone who has made it possible to continue doing the best job in the world – Cheesemonger!

To celebrate, we are having our 4th Anniversary Party this Saturday, October 27th from 6:30-10:30! We are celebrating with”Cheesemonger’s Choice” cheese plates, and your first glass of wine is only $4. Admission is free and no reservations are required, so stop by and celebrate Scardello’s fourth birthday!

Join Cheesemonger and Sommelier, Marco Villegas along with Stephanie from Prestige Wines for a wine tasting featuring 4 wines paired with 4 cheeses. This is a come and go event that requires no reservations.