Grazing Fields Charcuterie and Cheese Shoppe brings artisan cheese, education to Salem

Looking for a sharp cheddar, crumbly blue cheese and more than 25 other cheese varietals you can try in one place? These and more are in the cold case of Grazing Fields Charcuterie and Cheese Shoppe, Salem's first cheese and charcuterie shop.

Owners Desirea and Jacob Fields hope Grazing Fields can be the spot for trying and purchasing artisanal cheeses in the city. The idea for the business was originally Desirea's, and they began their charcuterie and cheese board business in Independence two years ago out of Indy Commons' commissary kitchen . She hopes by having so many varietals of cheese available to sample, people will be able to learn, enjoy and make their own cheese boards at the shop.

Growing up, Desirea didn't know much about cheese beyond Tillamook cheeses. Now she is a self-proclaimed cheese monger, a phrase traditionally used to describe a merchant specializing in cheese. In the last two years of running Grazing Fields, she realized her true passion was in cheese . Not just eating it but in the care, enjoyment and stories of the product and its makers.

Bringing artisan cheese to the forefront

"Cheese is a fermented product and it breathes — if there's no mold, there's no cheese," Desirea said. "Cheese in its optimal state needs to be flipped, have oxygenation, not a lot of moisture ... I wanted to, idealistically, provide (cheese) how the cheesemaker wants it to be when the person eats it. In the same sense of if you go to the winery you can get a taste before you figure out what you ultimately want to buy."

The shop carries domestic and international cheeses and various charcuterie meats. There's no specific focus on what is brought in, but they're varieties Desirea either loves the flavor of or has a "great story."

As a member of the American Cheese Society , Desirea said she's been able to meet a lot of cheesemakers and how the cheese world is both small and large. It's been especially rewarding to support smaller cheesemakers, bringing products that wouldn't otherwise make their way to Salem, she said.

Cheese will be offered on a revolving basis, as each varietal has a different lifespan. If folks have specific cheeses they are interested in, Desirea encourages folks to inquire about them.

There are a lot of challenges in bringing in cheese from the Midwest, East Coast and overseas because of the shipping costs. But Desirea is determined to offer as much in the shop as much as she can, including starting a wholesale program. For restaurants or other businesses interested in getting cheese and breaking down wheels or other large quantities, inquire with Desirea about more details.

On the menu: cheese flight, sandwiches and more

Besides cheese sampling, Grazing Fields offers cheese flights, fancier cheese sandwiches, soups and more menu items to come.

Desirea said the shop has a small kitchen, so the menu is limited for now. Cheese flights with charcuterie meats are the main option on the menu, as they allow folks to pick cheeses and eat them alongside accoutrements.

There are some cold and grilled sandwich options, like the standout French onion grilled cheese, but more to come in the coming months. Desirea said the classic grilled cheese sandwich and tomato soup combo is essential to have when it's cold.

Wine, beer and cider will also be coming to the shop soon. Desirea said the goal is to eventually have wine and cheese pairings plus other fun and similar options.

Boards are still made to order, but they must be ordered at least a day in advance and picked up at the shop. Catering for private events for boards and grazing tables is also still available and can be ordered online or at the shop.

Artisan cheese for beginners

A common misconception folks have about charcuterie and cheese boards is that charcuterie is just in reference to the meats. Thus, the name of the shop emphasizes it is also a cheese shop.

So how does one become better acquainted with cheese? Come in and eat some, Desirea said.

The cheese world also has a lot of lingo that otherwise would not make sense in context. Desirea is happy to chat cheese, plus has a few cheese books available for folks to read inside the shop. Otherwise, here are some words she recommends folks to know:

• Eyes : the holes in Swiss cheese. The holes are made by bubbles of carbon dioxide from the inclusion of Propionibacteria, or Props, bacterial culture. There is one type of Swiss cheese that has so many eyes that it's called Lacey Swiss as it looks like lace when cut.
• Bloomy : descriptor of how mold on the cheese looks like during the ripening process but gets lost once it's packaged in plastic. This is usually used to describe the rind as soft, "fluffy" and white, commonly seen in brie and camembert varietals.
• Tyrosine crystals : the crunchy crystals that only form on the inside of aged cheeses, and have a bright white color. These bits are formed during the aging process, when the lactose breaks down it releases tyrosine (amino acids) eventually creating the crystals.
• Calcium lactate crystals: they possess almost opposite characteristics to tyrosine crystals; are softer, paler and primarily found on the cheese's exterior (sometimes on the inside). They can be found wherever there is moisture on the cheese, looking like white bumps or a powdery consistency.

For more on Grazing Fields, check out the website, grazing-fields.com , Facebook and Instagram page, @grazingfieldscharcuterie .

Hours: 11 a.m. to 6 p.m., Tuesday to Saturday

Address: 2195 Hyacinth St. NE Suite 131

Em Chan covers food and dining at the Statesman Journal. You can reach her at echan@gannett.com and follow her on X @ catchuptoemily.

This article originally appeared on Salem Statesman Journal: Grazing Fields Charcuterie and Cheese Shoppe brings artisan cheese, education to Salem