Cheese Shops We Love: Chantal’s Cheese Shop

4402 Penn Avenue Pittsburgh PA 15224

(412)-621-1203

Anaïs & Chris in front of Chantal's Cheese Shop

A Little Slice of Lyon in Pittsburgh

The DNA of Chantal’s Cheese Shop is firmly rooted in French cheese culture, and that’s just the way owner Anaïs Saint-André Loughran likes it. “I’m French!” she exclaims with a flourish and a beaming smile, “And I love cheese!” Her husband and business partner, Chris Loughran, laughs and shakes his head. The married couple opened their doors four years ago when they moved to Pittsburgh from New York City.

Anaïs’ passion for cheese was instilled in her from a young age. Born in Lyon, France, she spent her early childhood travelling with her parents, visiting creameries and dairy farms. After completing college in California, she moved to New York City where she would get her first job working with cheese in Brooklyn. It was there she realized she wanted to own a cheese shop someday. It was also there where she met Chris.

Chantal’s is named for Anaïs’ mother who passed away a few years before the shop opened. She credits her mother as the inspiration for pursuing her dream. “I was with my mom when I had the idea to work in cheese,” Anaïs remembers, “She was so supportive of the idea.” After her passing, the young couple moved to Pittsburgh, and the dream was realized soon after.

When considering the future, Anaïs and Chris have big plans. “The whole reason we got into this business was because we love cheese and we love people,” Anaïs emphasizes. She and Chris are not blind to the assumptions people make about their business, however. “Some people think this is just what running a small business looks like, long days and late nights, work, work, work. But we don’t accept that.”

Their vision calls for changing the way people work. “We hope to expand our team, which will enable us to move everyone over to salary and cut the work week to 4 days a week. Give people more flexibility to explore their creativity inside and outside of work. Have more fun.” Anaïs says the goal is flexibility. “Flexibility for us to travel, to visit more cheesemakers and creameries in the world, to learn as much as we can…And also to pursue more passion projects!” she says.

Those projects might include ice cream, a passion project for Chris. Growing up with his father making homemade ice cream, he clearly excels at it. “I just love ice cream,” he comments. “I’ve always had fun messing around with different combinations and the results are pretty good.” Judging by his latest effort, Cabot Clothbound Cheddar and bacon ice cream, it would be far more than just a ‘pretty good’ addition.

The Shop

Located across the street from the UPMC Children’s Hospital of Pittsburgh, Chantal’s Cheese Shop is a stand-alone building owned by the Loughrans. Buying the building outright was the plan from the start. “It was a no-brainer,” Chris asserts. “This way, we own the property and can set things up the way we like.”

The entire first floor is dedicated to retail. The store is small but thoughtfully organized, never feeling crowded despite the impressive amount of products on display. At the rear are two cheese cases, fully stocked with interesting and varied options from Europe and domestic producers. Each cheese has a pre-printed card conveying useful information, allowing guests to peruse the choices at their leisure.

Even though the cards are helpful, the cheesemongers behind the counter are ready to jump into a conversation at a moment’s notice, more than happy to get nerdy about cheese. Chantal’s has a small team, but they are a strength of the business. Their collective knowledge and passion create a welcoming and friendly environment.

Andy Fusia has been here since 2019. A Pittsburgh native, he ironically didn’t like cheese growing up, thanks to a sibling who ate “awful processed cheese.” Working in the cheese department at Whole Foods introduced him to Basque sheep milk cheese, and that changed everything. Now at Chantal’s, he is the manager and lead buyer. His favorite cheese? Adarré Reserva, a goat and sheep milk blend from the Pays Basque region of southern France. “Every wheel is fantastic. So hazelnutty!” he enthusiastically asserts.

Aerin Ercolea has been with Chantal’s for 2 years. Not only are they a cheesemonger, they also prepare all the vegan foods sold, including a decadently rich vegetable pâté being sampled that day. The plan is to eventually expand the offerings to include pickles and preserves. For Ercolea, cheese is a complex and nuanced food. “It’s really important to take a holistic approach to cheese eating,” they comment.

Rounding out the team is Tyler Gallagher, here for only a month. He grew up outside of Philadelphia, and moved to Pittsburgh for school. His experience at Whole Foods prepared him for the rigors of cheesemongering, although cheese has been a lifelong passion. “I’ve always been fascinated with cheese,” he says. His favorite cheese is Hornbacher, a raw cow milk cheese from Switzerland made by the same producer who supplies the shop with Le Gruyère AOP.

Domestic and imported products fill the wall displays around the store. Mostardas, honeys, crackers, and other accoutrements serve as excellent partners for whatever cheese may be considered. A selection of cheese-themed books are also available, featuring some excellent options that can help consumers to improve their wine & cheese pairing game, among other topics.

The second floor of the building has an office and a comfortable event space where guests attend classes and demonstrations. A small kitchen adjacent to the room allows for easy class preparation and cleanup.

Top Selling Cheeses

Milton Creamery Prairie Breeze Cheddar

Often described as a cross between cheddar and alpine-style cheeses like Swiss Emmentaler, Prairie Breeze is produced in Southeastern Iowa by the Musser family. Made with pasteurized cow milk sourced from local Amish farms, its aged for a minimum of nine months to create a cheese that is sweeter than most typical cheddars, yet full-flavored and delightfully rich and crumbly. Beautifully nutty with a lengthy finish, this six-time award winner is well worth seeking out.

Brillat Savarin

This incredible triple-cream cheese from France is beyond decadent, with a butterfat content approaching 75%. Because the texture is so rich and dense, a little goes a long way. Each 1lb. wheel can easily feed 8-10 people. Gentle mushroom flavors match the buttercream frosting texture and fresh heavy cream finish. Sip on a glass of dry bubbles from just about anywhere with this hedonistic treat.

The Farm at Doe Run St. Malachi Reserve

A wonderfully complex cheese made from pasteurized cow milk, St. Malachi Reserve is aged for a minimum of 9 months in aging caves located at the dairy in Chester County, Pennsylvania. Dense flavors of brown butter and candied pineapple make this nearly irresistible with an oaked white wine or barrel-aged beer.

Also Look For

The small refrigerator on the sales floor is a treasure chest of imported and housemade foods. Fresh cheeses like mozzarella and burrata sit alongside treats like imported French butter and Calabrian anchovies (a favorite of manager Andy Fusia). Olives, pâtés, and other antipasti items round out the selections.