Cheese cut to order,
aged in the chute.

A neighborhood cheese shop on Manhattan Avenue. Sixty-odd wheels cut by hand from the marble counter, ripened in the old coal chute downstairs — plus the bread, honey and pickles to go beside them.

A coal chute, a marble slab, and a lot of patience

In 2016, Nora Albright and Sam Petrakis took over a narrow storefront on Manhattan Avenue. In the basement they found an old coal chute — cool, dark, perfectly humid — and turned it into a cheese cave. The name stuck.

Today we buy whole wheels from a short list of farms across New York, New England and Europe, then finish the aging ourselves downstairs. Everything is cut to order at the counter, never pre-wrapped. If you’re not sure, ask — we’d rather you taste five than guess at one.

Come by the counter

The neighborhood talks