Cheese Plus

While Velveeta and Kraft Cheese Singles were childhood staples for us, our tastes have become more refined through the years. Now, where do we whet our palates? Cheese Plus, a San Francisco cheese and specialty food shop that serves up a lot more than just the sliced stuff.

Located on the corner of Polk and Pacific in Russian Hill, Cheese Plus caters to a wide range of customers, from casual party-throwers to professional gourmands. Owner Ray Blair, former director of cheese, wine, and specialty foods for Whole Foods Marketâ„¢, has traveled the globe to hone his taste for authentic and traditional epicurean items, and brings this knowledge to the aisles of Cheese Plus. As a result, the shelves are stocked with an impressive array of gourmet items, including artisan-produced charcuterie, house-made spreads, unique seasonings, candy confections, and over 300 types of cheese.

Can’t find that old world taste you’ve been looking for? Try some of Cheese Plus’ specialty charcuterie, cured and smoked in traditional European fashion, or gussy up your pantry with a pick from its chef’s selection of oils, vinegars, and seasonings. If you want to up the ante at your next wine and cheese affair, check out the wine wall, which features a varied selection of bottles from small family wine makers, or take a cut of artisanal cheese that’s been hand selected for the season.

Can’t wait to try the goods? Sit down to one of Cheese Plus’ fresh salads, sandwiches, or spreads right in the store, and your humble your hunger once and for all.

* Cheese Plus’ products don’t just taste good—they’re good for you, too. By seeking out independent food artisans who use natural ingredients and raise their animals using ethical and sustainable practices, Cheese Plus brings you the best of the best, for your body and in practice.
* It’s an epicurean testing ground. Cheese Plus offers over 300 different types of cheese and has an extensive charcuterie selection, meaning he can try his wedge of Wensleydale or pinch of pâte, and eat it too.

All you have to do is say cheese.

-Larkin Clark