Cheese Board Collective

The Cheese Board Collective started making pizzas by cutting off hunks of extra sourdough baguette dough, grabbing favorite cheeses from the counter and throwing on vegetables from the market next door.  In 1985, we started serving pizza to our customers after regular hours on Friday nights. The idea was that we would make one type of vegetarian pizza each night, using fresh ingredients, unusual cheeses from the Cheese Board, all on top of a thin, sourdough crust.

That is still our recipe, but now the Pizzeria (two doors south of the Cheese Store & Bakery) is open for dinner three days a week. We’ve added salad, cookies, Buffalo milk soft serve, sodas, beer and wine to our menu. Live music at both lunch and dinner is part of the daily schedule. While the line of people waiting for pizza is often out the door it actually moves very quickly; the music adds enjoyment to the lively scene.