Hidden gem in Charlotte’s Oakhurst neighborhood where the menu is as creative as the food
August 10, 2021
Cheese Wisdom: Tangy, funky with ooze
This North Carolina cheese is made from cow’s milk
Rocket’s Robiola, left, on a cheese board from The Culture Shop. Kristen Wile/UP
THE CHEESE: Boxcarr Rocket’s Robiola, Cedar Grove, N.C.
AVAILABLE AT: The Culture Shop, Orrman’s Cheese Shop, Murray’s Cheese Stand at Morrocroft Harris Teeter, $25.99/lb.
STYLE: Pasteurized cow’s milk, coated in vegetable ash. This cheese gets more of an ooze factor as it ages.
FLAVOR PROFILE: Earthy, mushroom, nutty, creamy; soft texture, high funk factor.
HOW TO ENJOY IT: A good contrast on a cheese board, or melt it lightly and spread on rye crackers.
WINE PAIRINGS: Medium body reds like merlot or Rioja; viognier, chablis, or rosé from grenache grapes
EATRA READING: Boxcarr purchases its milk from local family farmers near Cedar Grove. Cheesemaker Samantha Genke is one of a growing number of female cheesemakers in our state.
