At St. James, cheese receives a level of attention that should be given to levees. Cheeses are kept at a cheese specific temperature and the proper humidity, which helps age the cheese but also protects it. But no need to be embarrassed if you have no clue how to serve a Tomme Crayeuse (trust us: we don’t). Richard and Danielle Sutton and their staff love to teach.

A row of cheeses greets you as you enter the door, along with an enchanting aroma. To the left of the cheese counter ...