The Cheese Shop

Cleveland's Fromage Destination

Located in the Historic West Side Market in Cleveland, Ohio, The Cheese Shop offers an impressive imported & domestic cheese selection.  We maintain our unique niche by offering more than 175 traditional & rare cheeses from all over the world as well as a diverse line of specialty items.

We take pride in excellent customer service & exceptional quality –we encourage you to sample cheeses before purchasing to guarantee satisfaction.  We cut your cheese to order ensuring freshness & allowing you to determine the size to fit your needs.


YIELDS: 4 Servings

3 Tbsp   Butter or Margarine
3 Tbsp   Flour
1/8 tsp Cayenne Pepper
3/4 cup  Light Cream  
3/4 cup  Chicken Stock
1 tsp        Dry Minced Onion
1/4 lb      Parmesan cheese, shredded
1/4 lb      Swiss cheese, diced fine

Melt butter in small saucepan or fondue pot. Blend in flour and cayenne. Gradually add liquids. Add onion and cook, stirring until thickened. Add cheese and cook until melted.

*crusty bread cubes, pretzels, apples, fresh or steamed broccoli, cauliflower, asparagus, Chinese pea pods, new potatoes, mushrooms, sausage or ham all make for a tasty fondue experience!


YIELDS: 6 Skewers
PREP: 20 Minutes
COOK:  10 Minutes

1 package   The Cheese Shop Halloumi
½ C              balsamic  vinaigrette
6                    Urban Herbs sundried tomatoes   
6 slices        prosciutto  
6                    6" skewers, soaked in water for 30 minutes
1                     ziplock bag 
1.    Cut Halloumi into 12 cubes.  
2.    Place inside ziplock bag with balsamic , shake gently to coat & place in the refrigerator for one hour.
3.    Cut tomatoes & prosciutto in half to achieve 12 pieces of each.    
4.    Place a piece of cut tomato on a Halloumi cube & wrap with one piece of prosciutto. 
5.    Place two prosciutto-wrapped Halloumi's per skewer.  
6.    Grill on a well-oiled grill over medium heat for 10-15 minutes, turning periodically.



YIELDS: 28 Crisps



¼ lb. each      Urban Herbs dried tart, cherries, dried apricots, finely chopped

1 ½ t                 balsamic vinegar

½ lb.                The Cheese Shop grated Parmigiano Reggiano  


1.      In a medium bowl, combine chopped cherries, apricots & balsamic. 

2.      Stir thoroughly & let stand about 1 hour. 


1. Preheat oven to 350 degrees & line 4 cookie sheets with parchment paper. 

2. Place 1T of Parmesan in a small mound onto each cookie sheet, alternating spacing & allowing about 3" between each mound (you should fit about 7-8 mounds per sheet). 

3.  Bake 1 sheet at a time for 12 minutes. 

4.  Remove from oven & let stand for 1 minute, putting the next tray in the oven. 

5. Working quickly, fold & pinch one "edge" of the crisp to form a funnel-type shape (Careful-they are hot!)  

6 .Lay upside-down to cool.  To store, layer between parchment paper in an air-tight container until ready to fill with fruit mince. 

7. Just before serving, place a small amount of mince into each crisp. 


YIELDS: 4-6 servings

PREP TIME: 30 min.

COOK TIME: Less than 10 minutes



½ C     white vinegar
¼ C      sugar
1 T        kosher salt
1 T        Urban Herbs pickling spice
¾ lb.   The Cheese Shop Raclette cheese
3            cucumber, peeled & sliced
1            medium onion, sliced
1            large red pepper, diced

 *You can substitute/use mushrooms, zucchini, yellow squash, cauliflower, broccoli, yellow beans, carrots, celery & radishes.  Blanch firmer vegetables first. 



1.      In a non-aluminum pan, heat white vinegar, sugar & salt until dissolved. 
2.      Bring to room temperature & add pickling spice.  
3.      Place prepared vegetables in a non-aluminum bowl.  Pour vinegar mixture over & stir to blend. 
4.      Cover & refrigerate for 24 hours.  Store up to 2 weeks, stirring daily. 



1.      Place Raclette on an oven-safe, table-friendly platter or skillet (Pyrex®, cast iron, enamel). 
2.      Heat gently in the oven or use a Raclette grill (do not microwave) until soft & slightly melted. 
3.      Serve immediately with pickled sides. 

Pickled herring, smoked trout, sliced ham, prosciutto, crusty bread, boiled red-skinned potatoes, apples, cooked asparagus & mushrooms, black olives.

 Green tea, ice wine, pinot gris, Riesling, Beaujolais wine.

How can you govern a country which has 246 varieties of cheese?
— Charles de Gaulle

Classic Seafood   |   Urban Herbs

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