1 Plum Plums is located at 72 Westchester Avenue in Scotts Corners, which is a quaint section of Pound Ridge.
2 Audrey and Adam Free opened the shop in 2006. The banner hanging outside the shop is by Monika Gilsing, an internationally recognized graphic designer, illustrator, cartoonist, and creative director and a friend of Audrey's.
3 Audrey is a gracious proprietor who happily shares her extensive knowledge of cheese and how it's made.
4 Monika Gilsing, the banner artist, also created the graphics on these fun shopping bags.
5 Rather than having a refrigerated case to display her cheeses, each morning, Audrey sets out her selections on a cold slab of marble.
6 The marble sits right on top of two refrigerators, which do a fine job of keeping the stone quite cold, and the cheeses quite cool.
7 Audrey and Adam strive to feature cheeses made by local, artisanal cheese makers.
8 Champlain Valley Creamery, located in Middlebury, Vermont, handcrafts their cheeses from local cows milk, using traditional techniques.
9 The Old Chatham Sheepherding Company, located in Chatham, New York, produces a variety of handcrafted artisan cheeses and yogurts from sheep's milk.
10 Of course, there are cheeses from famous cheesemaking regions of Europe. Robiola is a wonderful soft-ripened cheese from Italy, made with varying proportions of cow’s, goat’s milk, and sheep milk. Behind the Robiola is a fig and almond cake, which is great with cheese.
11 This cheese, similar to Robiola, is infused with the heady flavor of truffle.
12 This cheese paper is manufactured in France and designed specifically to wrap and store cheese. It allows cheese to breathe and at the same time, keeps it from drying out.
13 Audrey explained that this Spanish goat cheese, Sant Gil d'Albió, was nearly extinct until recent years, when a clever cheesemaker rediscovered how to make it. It has tremendous depth of flavor.
14 Another Spanish goat cheese - Majorero Pastor Isleño is tender with a light flavor
15 The larger cheese is Moliterno Black Truffle Pecorino, a raw sheep's milk cheese from Sardinia. The truffle paste is infused after the cheese has been aged so that it develops its own character before the truffles are injected.
16 Audrey keeps pre-cut and pre-weighed pieces of her customers' favorite selections for ease of purchase.
17 Beautiful Parmigiano Reggiano
18 Certain cheeses have a tendency to "weep," which is actually whey that is trapped in the small holes throughout the cheese, a natural formation. Audrey uses these lint-free linen cloths from France to absorb that weeping whey.
19 She demonstrated by slicing this wheel of blue cheese in half.
20 She pointed to the holes in the cheese.
21 Within no time, that whey began to form tiny drops.
22 These lint-free towels are perfect for blotting the whey.
23 Rolf Beeler is a purveyor who collects cheeses from small, artisanal cheesemakers throughout Switzerland and then ages them to create the final product.
24 Audrey at work with her cheese cutter - This countertop cutter is fashioned with a wire for cutting wedges of cheese accurately and quickly. This tool can be used on all types of cheese.
25 Audrey believes that every cheese purchase should look like a gift, and each piece is carefully wrapped.
26 And each piece is neatly labeled.
27 To go with the cheese, there is also a selection of Olli Salumeria, artisanal slow-cured meats based on original, Italian, 160-year-old family recipes made in Virginia.
28 The shop has heirloom dried beans from Spain.
29 Tuna packed in olive oil
30 Dijon mustard
31 A selection of dairy products from Arethusa Farm in Litchfield, Connecticut
32 And a selection of honey from Red Bee in Weston, Connecticut
33 There are some tablewares for purchase, including those lint-free towels.
34 Audrey and Adam are very proud of their shop and their achievements.
35 They have been honored as active members of their community who make an effort to improve and beautify.