Last March, Vanity Fair told the world, “Charleston may be America’s Paris.” And a month later, our Southern city got even more Left Bank with the arrival of Goat.Sheep.Cow. on Church Street. Housed in a charming circa-1850 building with exposed brick and beams, the fromagerie lures locals with an artful array of cheeses you likely never dreamed of finding in the Lowcountry.
Ready to hand you samples of Irish Cashel Blue, Bavarian Bergkase, Italian mixed-milk Bonrus, and more are partners Mike and Patty Cohen (former owners of New Jersey’s The Wine Concierge) and Trudi Wagner, who all moved South on a whim. Yet this shop is no flight of fancy: the team takes cheese seriously. Patty and Trudi are self-taught, while Mike, a retired orthopedic surgeon, began his education in all things cheese in 2004. After an internship at Murray’s Cheese in New York and an apprenticeship with famous cheese monger Sasha Davies, he rounded out his instruction with a master class taught by world-renowned fromager Max McCalman.
So when you stop in to shop their 140 varieties or order one of their raved-about platters, you’ll know you’re getting a true cheese experience, par excellence.
