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The Cultured & The Cured cheese and charcuterie shop coming to east Sacramento

Published: Wednesday, Oct. 2, 2013 - 4:07 pm
Last Modified: Wednesday, Oct. 2, 2013 - 4:18 pm

East Sacramento’s soon going to get extra cheesy. The Cultured & The Cured will be opening in late-October, bringing artisanal cheeses and charcuterie to 3644 J St. and focusing on producers from throughout the western United States. While The Cultured & The Cured won’t make any products in house, the owners will be tapping into such purveyors as Achadinha Cheese Company of Petaluma, Fra’Mani Handcrafted Foods of Berkeley and Olympic Provisions, the Washington state company known for its salami and other cured meats.

Andrew Hillman, who owns the business with wife Kelly, estimates The Cultured & The Cured will carry 120 cheese selections upon opening and plans to expand to 150 cheeses. Once a beer and wine license is secured, the shop will also sell grilled cheese sandwiches, gourmet mac ‘n’ cheese, salads and soups along with its cheese and charcuterie plates.

“Everything will be cut to order,” said Andrew Hillman. “We’re bringing back the cheesemonger and letting people taste things before they order. My wife and I always thought about opening a cheese and charcuterie store and decided to go for it.”

Hillman served previous stints as a chef at the former David Berkley Fine Wines & Speciality Foods and taught locally at Le Cordon Bleu. If all goes to plan, look for The Cultured & The Cured to open the week of Oct. 21.

In related cheese news, the American Cheese Society will be holding its annual convention next August at the Sacramento Convention Center. The event, known as the largest cheese-related gathering in the United States, is expected to draw 1,100 industry professionals and foodies to Sacramento. Hillman says he’s looking forward to showing off his shop to convention attendees.

Read more articles by Chris Macias

About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
(916) 321-1099
Twitter: @Blarob

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