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Photos: Cheese shops in Los Angeles

The cheese shop is stocked with cheeses, wine and a small selection of pantry goods. The wraparound cheese case is always laden with a comprehensive mix of imported and domestic cheeses. And cheesy sandwiches abound.

The cheese shop is stocked with cheeses, wine and a small selection of pantry goods. The wraparound cheese case is always laden with a comprehensive mix of imported and domestic cheeses. And cheesy sandwiches abound.  (Jay L. Clendenin / Los Angeles Times)

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A keener interest in cheese that has been sparked by a burgeoning domestic cheese industry has led the latest generation of cheesemongers to bring classic and hard-to-find cheeses to new neighborhoods. Here are seven great L.A. cheese shops, including new and old favorites.

The Cheese Store of Silverlake

Chris Pollan, owner and operator of the Cheese Store of Silverlake, stands among some of the 300 cheeses offered in his Sunset Junction shop.  (Jay L. Clendenin / Los Angeles Times)

DTLA Cheese

Lydia Clarke and Reed Herrick at DTLA Cheese. Lydia and her sister Marnie, who also own the Cheese Cave in Claremont, opened DTLA Cheese recently. The shop offers about 120 cheeses to downtowners, along with cheese plates and a cheese-centric menu from Herrick.  (Mark Boster / Los Angeles Times)

DTLA Cheese

Clark shaves a piece of cheese for tasting at DTLA Cheese. Now that we’re heading into fall, look for Alpine cheeses that are peaking in flavor.  (Mark Boster / Los Angeles Times)

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fo-cheese

Al Seib x77020 -- - 061301.FO. Cheese.AS.1.Aged chevre cheese at the Beverly Hills Cheese Store, one of LA s only really excellent specialist cheesemongers. There are 600 cheeses in a long narrow space, providing a lavish counterpoint to supermarket cheese displays.  (Al Seib / Los Angeles Times)

bigspend

Baylen, Liz -- - -- 135544.FI.0325.bigspend.003.lob --(Left to right) Two cheeses, sheep and cow with truffle, and pure sheep with truffle, are photographed at The Cheese Store of Beverly Hills, CA, on March 25, 2008.  (Liz O. Baylen / Los Angeles Times)

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