“Cheddar for the Better”… A visit to Urban Stead Cheese5 min read

photo compliments of Urban Stead

I have never had so many people text and message me asking if I had written about a place more than Urban Stead Cheese. It has been in my neighborhood, but I hadn’t had a chance to really talk to them and get their story, until today (And, I’m extremely happy that I did)!  I love to go places where I have no idea what I’m going to walk away with and, in this case, it was a full belly, a smile on my face, a wealth of incredible information about cheese and new friends.

Andrea and Scott Robbins, the owners, are the heart and soul behind Urban Stead which is the home of a “one of a kind” cheesemaking facility and tasting room. While the location on Woodburn is a great gathering spot for all to enjoy a libation and some outstanding cheeses I’ve ever had, while chatting or watching local sports – it is also a hub for making about 700lbs. of cheese a week and aging thousands of pounds. And, according to Andrea & Scott, it’s growing!

This cool facility houses the cheese-making room a few aging rooms as well as a large tasting room/bar. Because the cheeses couldn’t be aged in the same room (because they are fickle and they can’t all be together – kinda like siblings, I guess) they had to really plan where they housed the cheese. Did you know that cheddar mold can jump around so it can’t age with other cheeses? I’m telling you I learned so much interesting tidbits from the Robbins!

The first cheese I tried was the very popular Cheese Curds or “squeakers” because a good fresh curd makes a good squeaking sounds when you bite into it! They are to be eaten fresh and are best right away (hence the line at the door on Wednesdays … curd making day)! Now that Urban Stead has been open for about a 1 ½ years, they offer a charcuterie platter full of delicious cheeses! Like Quark.. yep, this is one of the prized cheeses that they serve and the only place in town where you will see it (or if you see it somewhere else…it came from here). Because of Cincinnati’s German heritage they are paying homage to our city with this very versatile cheese. Fun fact: on average every German eats around 15 lbs. of Quark a year! Whenever I have visited, I have had it in a different preparation from sweet to savory. It can be used instead of ricotta in lasagna or top it with honey and berries as a sweet dish. The baker that makes the cakes for the tasting room uses it as a “secret” ingredient. They have also aged gouda (best I’ve ever had… not kidding); Tomme d’Evanston (paying tribute to the area); cheddar “Street Ched”  and more. All of these are handmade in small batches in the traditional old school procedure making it so delicious and special.

Making the Curds!

The Robbins are both grandchildren of dairy farmers (and, no, they didn’t meet on the Farmer Dating website ;) haha. They both started off with business careers but found that this was definitely a common passion that has taken years to learn and perfect. One main goal was to make sure they were going to not only make and sell the cheese but that they were going to keep it local and make a positive impact in their community. So, even on Monday, their “off day”, they work. It is the paperwork day and the day they take off for a 50-mile drive to Sardina, Ohio, to go pick up 6,000 lbs. of jersey milk for the weeks’ cheese making! They really searched for a local farmer with the quality of milk so they knew exactly where the milk was coming from.

Even the whey (yes “curds and whey”), is reused because there is a pig farmer that picks it up to feed it to her pigs which makes for some really tasty pork. Andrea points out that the name Urban Stead “is the cycle completed in the farmstead cheese-making environment that they are doing in the city”. I love how they are so conscientious from the name. to employing neighborhood people, to literally spreading their cheese all over Cincinnati (list below), Northern Ky, Louisville, Dayton and Cleveland in restaurants so chefs can create great recipes and supporting local farms.

The evolution of Urban Stead is on a roll and I can’t wait to see what’s next.

Food for Thought:

• Quark is so versatile that Lindsay Vonn uses it for muscle bruising its also used in facials!

• You can freeze cheese rinds and put them in chili or soups for an added flavor

Things to know:

• Scott is not only a master cheesemaker he is also a sommelier which means they have a great wine selection to pair with your cheese and… a Cave List which is even more special! There is also a full bar ;)

• They will prepare an amazingly beautiful cheese platter for you to pick up and take to your next party. You can even give the platter to your hostess as a gift …bonus

• They have a wonderful retail area for takeaway cheeses, gift baskets, sweet treats and even beer and wine can be purchased to go.

• 3036 Woodburn Ave. Plenty of parking in the backlot

Hours: Closed Monday & Tuesday, Wednesday- Friday 3-9 Happy Hour 3-6, Saturday 12-9 , Sunday 12-6

List of restaurants you will bite into some of Urban Stead cheese so go explore and see what creative things are being   done with all of this great cheese HERE