By Susie Timm, Cheesy Operating Foodie

As a child growing up in Wisconsin, if we needed cheese, we simply went to the local cheese store. There are dozens of such specialty stores scattered across the landscape of my birth state. They are as commonplace in Wisconsin as cows. Ok, perhaps not that common, but the point is still the same.

I really want that blow-up cow

In Arizona however, specialty cheese shops were as scarce as snow in Scottsdale.

That all changed on August 15, 2009.

Self proclaimed cheesemonger, Lara Hardwick opened Petit Fromage inside D’Licious Dishes at 7^th Ave and Missouri in Central Phoenix, and through the power of social media, has transformed the cheese culture in Arizona forever.

Hardwick has owned Fromage a Trois Fine Foods, a specialty wholesale food company for several years. Her company is a chef’s concierge service of sorts, and she specializes in helping local chefs locate hard to find ingredients.

Imported meats from all over the world

“I kept fielding phone calls asking me where our cheese shop is and so we had been looking for a retail outlet to service the consumer market,” said Hardwick.

Hardwick spent a lot of time learning about and developing a strong respect for the American Artisan Cheese Movement, so a cheese shop was a natural next step.

“Years ago there were more specialty cheese and gourmet food stores like Duck and Decanter and other pockets of places. Americans in general just started to have their food tastes change and as companies started to private label, our support of mom and pops and boutiques started to change,” explained Hardwick.

She continued, “now the economy has shifted again and people are supporting local. Also having a cheese shop is a very difficult business. I wouldn’t be able to open a retail shop if I didn’t have the wholesale business. Partly because of the sheer volume of products and the cost associated with buying these specialty goods. Everything is hand made, hand wrapped by farmers themselves.”

Hardwick’s cheese collection is impressive. During our visit, she served up some tasty goodness to Jay and me and I was enamored.

Yummy Cheese Plate

Hardwick calls herself a “cheese geek” who spends a plethora of time researching products and she said, “I handle an absurd amount of cheese on a daily basis.”

She mixes local and other domestic cheeses with some imports from Italy, France and a few other countries.

Wheel-o-cheese

Some of her best sellers come from Rogue Creamery, Bee Hive Cheeses, and Oregon Blue Vein.

“Most of my cheeses you won’t find anywhere else. I have organic teas and olive oils no one else has, and goat butter,” said Hardwick.

Consumers can special order quality products that she can get to AZ in good condition.

“Shipping in summer months is super challenging. I monitor quantity and volume during the cool months to make sure we have enough here for summer time,” said Hardwick.

I found out about Petit Fromage through Twitter and asked Hardwick how it has impacted her business.

“Twitter is responsible for 60% of business that walks thru our doors. It’s how people found out about the shop, where we are. I can’t imagine where I would be without it,” she said.

Twitter has expanded Hardwick's business

Her short-term goal is to get even more people through the door. She’s open 11-8 M-F and 11-6 on Saturdays.

Long term, Hardwick hopes to open a wine bar concept in Scottsdale or Arcadia in addition to the cheese shop.

“This could be expanded to a bigger, sit down eating experience with wine and beer pairings and a venue we could do events at etc. I am actively pursuing that option,” said Hardwick.

Hardwick plans to do more events and classes in the summer time as she said, “a lot of people who want to expand their palates and learn more about cheese.”

Cheese sythe

I for one am so grateful for a friendly, neighborhood cheese shop that’s not in America’s Dairyland.