C’est Cheese
It was on a trip to Brittney, France, in 2001 where the late Nancy Briggs Guilmette, then a personal chef and specialty caterer, was inspired to start her own gourmet cheese business. Her vision became a reality when C’est Cheese (61 Lafayette Road, North Hampton, 964-2272, cestcheesenh.com) opened in North Hampton in early 2003. Today, the shop remains a landmark destination on the Seacoast for its wide variety of imported European cheeses, hailing from all over the continent, along with other items like wines, meats, jams, crackers and more. Custom gift baskets and charcuterie boards are also an integral part of the business. Briggs Guilmette died unexpectedly in February, but new owners — and longtime shop employees — Nancy Power and Carolyn Heps-Shaw are carrying on her legacy. The Scene recently caught up with Heps-Shaw to talk about the pair’s ideas for the shop going forward, which include their own diversification in all kinds of offerings — from truffle macaroni and cheese to soft pretzels with homemade beer cheeses served warm — in addition to some private tasting dinners that are in the works, and their overall plans to begin sourcing more products locally.
How long has C’est Cheese been around?
Almost 20 years. … Nancy [Power] and I took over ownership on June 15, but we ran it under a management agreement for three months before that. We had both worked here for years — Nancy for 10 and me for about six.
What makes C’est Cheese unique?
We’re a tasting store. We don’t want anyone to go out of here unhappy or with a bad surprise, and I think that’s what sets us aside from anybody else. … The other thing is, we keep a wishlist. So, if people come in and go, ‘Oh, I tried this Spanish cheese, and I can’t find it,’ well, we have an ongoing wishlist, and we’ll research and try to find those things for people. … We’ve done cool things like the Snackle box, so, you know, instead of a tackle box, we’ll give you these boxes that you can fill with whatever cheeses and crackers and grapes and things that you want, and you can bring it with you to the beach. We also do cheese wedding cakes, too, that are generally [made of] full wheels of cheese.
What is an essential skill to running a gourmet cheese shop?
Being knowledgeable enough to be able to make it relatable to anybody that walks in here … and to never make anybody feel embarrassed or like they don’t belong. I mean, this is for everyone, and we should enjoy it.
What is your personal favorite cheese that you offer?
It changes so much. If I’m just drinking a glass of red wine, I love the Pecorino Pepato, which is a sheep’s milk cheese with peppercorn. If it’s a Friday night, and we’re hanging out but don’t know what to do for dinner, then Raclette is my favorite cheese, 100 percent. I lived in Switzerland for eight years, and we ate Raclette like we eat pizza. … I think what I really love, though, is pairing the unexpected. For example, we have a killer soft blue brie called Black Label Cambozola. You put that on a wasabi cracker, and it’s going to knock your socks off.
What is one cheese that everyone should try?
The one in here that I would call the ‘King of Cheese’ is called Moliterno Al Tartufo. It’s a tall cheese, and it’s got those strong veins of truffle. … We actually put that in the beer cheese, too, and bake it.
What celebrity would you like to see visiting C’est Cheese?
Truth be told, we were trying to get Steven Tyler in here. I don’t know why, I just thought it would be a fun experience. We knew he comes to [New Hampshire], and we were seeing where he was popping in to different places, and we were like, ‘Oh, my God, it would be so cool if we could get Steven Tyler in here.’ I even got my daughter in on it.
What is your favorite thing about being on the Seacoast?
I love the vibe. … I love that we are … one of the most diverse and interesting coasts there probably is in the country. We have economic diversity from south to north, and we have amazing scenery. There’s a lot of culture and history, and there’s great beauty.
— Matt Ingersoll
Photo courtesy of C’est Cheese.
