All are welcome at Scardello, from the most smarty-pantsed cheese-heads in the Metroplex, to those who don't know a Bonne Bouche from a bloombonnet (it's soft-ripened goat cheese, by the way, and it is way better than it sounds.).To some, the idea of a cheese shop seems impossibly fancy. Something for the upper class and the upper class alone. Everyone else should maybe stick to Kraft Singles. However Rich Rogers has something to say about that: “Good food is for EVERYBODY.” It's with that ethos in mind that Rogers opened up Scardello, a cheese shop of his own in the Oak Lawn neighborhood of Dallas. All are welcome at Scardello, from the most smarty-pantsed cheese-heads in the Metroplex to those that don't know a Bonne Bouche from a bloombonnet (it's soft-ripened goat cheese, by the way and it is way better than it sounds). The beauty of Scardello is that you aren't getting just a few hunks of cheese for your dollars; you're coming away with actual knowledge as well. The staff will take the time to walk you through your selections, one by one. they know their stuff, and soon you will too.
Getting a Cheese Plate is the best way to get the wheel of “fromage” rolling, so to speak. Pick a few selections that interest you, and the mongers will take it from there. As your options are basically unlimited, the hardest part is deciding exactly WHERE to begin. Something stinky and strange like the Cabrales? Maybe play it a little safer with the brassily titled Redneck Chedder (named as such for the Texas Beer that goes into its creation)? Perhaps the recently-arrived Holzhofer, which is made from raw cow's milk and aged in an old beer cellar? The good news is there are no wrong answers. Just spectacularly awesome cheese.
Cheese Plate - $5 + Cheese by weight
Charcuterie Plate - $14.95
Monday - Thursday, 11 a.m. to 7 p.m.
Friday, 11 a.m. to 8 p.m.
Sunday, 1 p.m. to 6 p.m.