We must confess: In our childhood, we ate quite a bit of Easy Cheese. And we've been trying to make up for that ever since. We enjoy fresh mozzarella, Tillamook cheddar or creamy chèvre any day. But we have hesitated to enter the realm of real artisanal cheeses. That's why it's kind of intimidating to walk into Molto Formaggio—where do you start? Will our Philistine palate be able to tell the difference between an Idiazabal and a Manchego? Should this cheese be proud that it's "cave-aged," or does that mean bats have been pooping on it? Fortunately, since the Molto Formaggio store policy permits—nay, commands—you to sample their cheeses, you can rest easy that you won't end up with a pound of cheese that, once you get it home, you find tastes like baby vomit. The display case makes it easy to select a cheese by name, origin and maker, and the friendly staff dishes up the samples with a smile. And you can even outfit a whole tasting party: They also stock raw and varietal honeys, crackers (ooh, charcoal crackers?), preserves, bulk olive oil and fondue sets.
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