Curd Appeal

Curd Appeal
Patrick Michels

With the proliferation of high-end cheese shops, not to mention the thriving local cheese and dairy scene, it's pretty safe to say that Dallas has a taste for Stilton, cheddar, burrata--or any other variety, for that matter.

Proof of that comes in the form of Scardello Artisan Cheese. When it opened a few months ago with--my God--120 American cheeses, plus accompaniments like Antipasti, Charcuterie and sweets.

But now Scardello has gone beyond the storefront, offering classes and more recently, a menu.

Learn the basics this evening in a 7 p.m. Cheese 101 class, or narrow your focus to The Blues at 7 p.m., February 26. March classes include Italian Cheese and Wine and a "Festival of Smells, " European and American washed rind cheeses. Classes are $25. Visit for more information and to reserve space.

Scardello's menu includes their upscale version of a ploughman's Lunch...we say upscale because the cheese is probably more interesting than what a 18th century English farmhand carried...and sandwiches like Stewart's cheddar press (Royal Cheddar melted with pickled, curried green tomatoes). Even something as mundane as the "cold tomato" sandwich ends up with Brie de Nagis, a thin spread of mayonnaise and a sprinkle of sea salt.

All of a sudden, it's good to be cheesy. And quite convenient.

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