Cheese Grotto keeps your cheese fresh
Cheese Grotto™ customers save hundreds of dollars per year in cheese by storing it properly. Handmade in America with the highest quality materials, the Cheese Grotto (Patent No. 10,092,017) can be enjoyed for storage, ripening, and entertaining with friends and family for a lifetime. It’s time to store your specialty cheese with integrity—expert approved.
REAL REVIEWS FROM CHEESE GROTTO OWNERS
CK, Cheese Grotto Classico Owner
The Cheese Grotto is fantastic - it keeps my blocks of cheese fresher for longer periods of time, unwrapped in all their glory. It is very well built- solid and attractive both in the refridge and on the counter. I love how easy it is to maintain and take care of. It is so well built, I know that I will have it forever and I ended up throwing out so many cheeses that went bad prior to using it. Hands down, one of my all-time favorite gifts!!!
Elizabeth, Cheese Grotto Classico Owner
Cheese Grotto Changed My Life!
I have tried every cheese wrap, the good, the bad, and the ugly. Most of the time my fridge consisted of tiny squares of cheese forgotten in corners of vegetable drawers and with immense guilt I threw out remnants of cheese regularly. Since getting the cheese grotto, not one bite of cheese has gone to waste. Not only does it keep cheese immensely fresh, for longer than I thought possible, but it also beautifully displays my cheeses so I never forget about a single piece. It is a work of art and a conversation piece anytime guests are over and I always pull it out to show off my cheeses!
Allan, Cheese Grotto Fresco Owner
I Don't Know How We Lived Without This!
The immediate benefit of the Fresco is how much longer we can store our cheeses. It allows us to buy several types of cheeses and wait until we are in the mood or the right occasion to eat them. The Fresco really does extend the life of cheeses several times over. Aside from functionality, the Fresco looks great and is surprisingly easy to maintain. I was surprised at how well it holds its humidity. We only need to soak the clay block every 3-4 weeks. It really has become an indispensable part of our cheese life.
Michael, Cheese Grotto Classico Owner
Flavorful Cheese Available at Room Temperature at Any Time!
The obvious benefit is having flavorful cheese available at room temperature at any time. Frankly I could never remember to take the cheese out of the fridge sufficiently in advance of the time I wanted to eat it to allow it to warm up. Perhaps the only downside is that I find I am eating more cheese since it is so easy to open up the Grotto and nip off a chunk while passing by!
Katherine, Cheese Grotto Fresco Owner
Your product is spectacular.
I tested and aged a piece of cheese for 3 weeks in my holiday home while I was away and it worked perfectly. I have gifted the Grotto to two friends, bought one for myself and plan to gift this new purchase as well.
Stefanie, Cheese Grotto Classico Owner
WE ABSOLUTELY LOVE OUR CHEESE GROTTO.
We absolutely love our Cheese Grotto. It does an amazing job and we are having so much fun trying new-to-us cheeses. Both of us are originally from WI, and have always been cheese lovers, but the grotto has allowed us even more freedom and exploration on the cheese front. We are uncertain how we lived so long without this ingenious product!
A humidor for the ultimate cheese lover
It is far superior to plastic wrap, cheese paper, and tupperware.
What the Experts are saying
Sennett's Cheese Grotto solves a problem every cheese lover faces: 'How can I prolong and/or maintain my cheeses at their optimal stages of ripeness? Cheeses are best preserved in their own microcosms with appropriate temperature, humidity, air flow, and microflora, and on permeable and easy-to-clean surfaces... Cheese Grotto provides all this in an attractive and portable package!Max McCalman, World-Renowned Cheese Specialist
"Does it actually work? Yes, I experimented with storing both hard cheeses and bloomy (Brie-like) cheeses, like Doe Run’s Damselfly. You don’t have to stifle them in plastic wrap or tinfoil, so you can keep them fresher longer. Cheeses with downy surface molds actually continue to ripen, so you can get a slightly underripe cheese to develop a runny center over a few days.
After using the Cheese Grotto, I can’t imagine a Grotto-less existence."Madame Fromage, Cheese Blogger
"The use of the Cheese Grotto chamber seems to have improved the conservation of the products significantly. The flavor of the cheese was consistent (less ammonia profile).
The results of the sensory panel show the same trend as the results obtained by the proteolysis analysis ."Agropur Research & Development Report via Lab Testing
Storing fine cheeses properly at home has long been a challenge. You can invest in special double-ply wrapping paper, but the temperature and humidity of a refrigerator do not flatter them. Working with an engineer and an industrial designer, Jessica Sennett, who has been behind the counters at Cowgirl Creamery and Bedford Cheese Shop, has developed a solution.Florence Fabricant, Food & Wine Writer
Rory Stamp, Winner of the 2018 Cheesemonger Invitational
While a great cheesemonger can select a perfect piece of cheese for you, ultimately YOU need to decide what you enjoy most. The Cheese Grotto helps you better understand the journey of a cheese and it helps maximize the potential of its flavor. Wherever your favorite profile is on the spectrum, you can easily find the sweet spot with the Cheese Grotto.
"As a cheesemaker since 1997, this Cheese Grotto is the most important tool for storing cheese correctly. Not only is the craftsmanship of the materials beautiful, it is also functional and uses local artisans to create an investment for a lifetime. Our cheeses love to ripen in the Grotto."Joan Monteillet, Head Cheesemaker and Founder at The Monteillet Fromagerie
About the founder
Jessica Sennett specialized in cheese making and cheese retail for the last 13 years. She worked at many acclaimed cheese shops including Cowgirl Creamery, Formaggio Kitchen and Bedford Cheese Shop in addition to apprenticing in France and Washington. She makes her own cheese and is well-versed in tasting, educating, and cooking with cheese.