Introduction to Cheese & Board
When Grace Shaf looks around her gourmet cheese shop, she sees a labor of love. Shaf’s father painted the interior, built the shelves and handled the electrical work. Her husband made the basket drawings displayed behind the counter and hauled in the display cases and fridges. Together, they drew the menu by hand.
The Journey to Opening Cheese & Board
Shaf left her career in finance to open Cheese & Board, 948 W. Madison St., in early July after a period of reflection spurred by the sudden death of her brother. Hosting had always been a passion; she loved plating elaborate cheese boards for friends and decorating for disco-themed parties, but the idea of opening a shop didn’t crystallize until she began exploring ways to turn her hobby into a business. “When something big like that happens, your perspective on life completely alters,” Shaf said. “I kind of just said YOLO.”
Various cheeses at Cheese and Board, 948 W. Madison St., in the West Loop on July 29, 2025. Credit: Colin Boyle/Block Club Chicago
Finding the Perfect Location
Shaf originally had the idea of working out of a ghost kitchen, but she decided to instead open a retail space. Shaf toured more than 30 storefronts in the West Loop before landing on the Madison Street space, she said. The location was perfect: A corner storefront, the visibility along a busy West Loop street, foot traffic and an easy walk to and from Shaf’s home checked all of her boxes.
Building a Foundation of Knowledge
Although Shaf loves cheese, she had never studied it before opening her shop. To deepen her knowledge, she enrolled in two cheese education programs: the Academy of Cheese, based in England, and the Cheese Scholar program, based out of the University of Wisconsin-Madison. The courses covered everything from food safety to the biology of cheese. “I decided to really study it,” Shaf said. “It’s kind of like a living thing — different bacteria, preservation methods and conditions all play a part. I loved learning about that.”
Grace Shaf, owner, poses for a portrait at Cheese and Board, 948 W. Madison St., in the West Loop on July 29, 2025. Credit: Colin Boyle/Block Club Chicago
Expertise and Guidance
Shaf now holds certifications from both programs and credits them with giving her the foundation to build her business. The certificates hang in her office, although she jokes that she has no idea where her college diplomas are. Shaf also hired cheesemonger David Phillips to help lead operations. Phillips, a certified cheese state scholar and cheese professional, has more than 20 years of experience selling and promoting cheese and beer.
The Menu and Offerings
Phillips’ expertise has helped Shaf build a menu of over 70 cheeses, including award-winning varieties from around the world. Standouts include the French classic Comté, a savory, spice-dusted TomoRashi cheese from California’s Three Sisters, and the crowd-favorite Alp Blossom, covered in edible flowers. The shop also features unique options like baked potato-inspired Höhlenkäse and regalia cheese — specially ordered after customer requests.
