Say Cheese: Inside Whistler’s Tiny, ’80s-Inspired Cheese Shop

On any given day, there are between 60 and 80 varieties of cheese available at Tara May’s Whistler Village shop. “We’re like a Blockbuster for cheese,” the owner of Flute and Fromage says with a laugh. Of course, the meticulously aged goods behind the counter are for buying, not for borrowing, but the browsing experience—entering off the street and being transported into a rich, exciting world; skimming the titles for old favourites and fresh releases; coming back regularly to see what’s new in store—has all the spirit of the good old days of in-person movie rentals.

The entire footprint of Flute and Fromage is less than 450 square feet, and May sought out Victoria-based interior design studio Bidgood to really milk it. “We played around  a lot with the layout, thinking about the flow of service and how people could come and see what was offered,” says creative director Kyla Bidgood. Thanks to lots of curved corners and materials that have movement, there is a natural flow in the shop that allows the Whistler crowd to comfortably select their après-ski treats. Instead of using the rustic palette of typical ski village storefronts, Bidgood and her team leaned into the culture and fashion of ’80s ski culture. The vibrant cobalt blue shelving, for example, is reminiscent of the bright one-piece ski suits of the time.

Like the many cheeses, some of the design elements lean funky (for example, the impressive rounded display case that was custom manufactured in Italy, or the deep purple marble plinth that mimics the marbling of cheese) while others are more subtle (the cream-coloured walls have a raked texture; the tile that clads the retail shelves features multiple grey tones).“It’s a balancing act,” the designer explains.

There are grab-and-go options for hiking picnickers or travellers on the hunt for souvenirs, and fondue and raclette sets for rent, but Flute and Fromage is also a patio restaurant with a full food-and-drink menu showcasing some of May’s favourite goods. Diners on the 12-seat patio can snack on prosciutto and burrata crostini or baked camembert with Okanagan apples and honey. It’s an elevated, elegant experience, but not too precious—as you might guess from that affectionate Block-buster reference—so rest assure you’ll find a delightfully unfussy grilled cheese on the menu, too.

On the Menu

Tinned Fish Board

This coastal take on the charcuterie board includes white anchovies, mussels, sardines and other tinned sea creatures (plus Isigny Ste Mère butter from Normandy, pickled piparra peppers, sweet pepper jam and sourdough bread). “High-quality seafood in a tin, offered as a self-curated option on the menu, is so memorable and satisfying,” says May.

Suggested wine pairing: A Sunday in August Pinot Noir Rosé

Tartiflette for Two

May describes this dish as “a way to bring the Alpine flavours I experienced in France home using local Canadian cheese”—it’s inspired by her travels through the Haute-Savoie and Jura regions. Creamy Le Cousin cheese from Quebec’s Fromagerie Médard is layered with potatoes, pancetta, sautéed shallots and Swiss cave-aged gruyere.

Suggested wine pairing: Averill Creek Pinot Gris

Fondue to Go

The store offers guests the opportunity to rent a fondue set, choose their favourite cheeses (and accompaniments) and then indulge in all the gooey goodness offsite. “It’s perfect for taking back to a hotel room or cozy cabin, sitting by the fire, or stepping onto a balcony and enjoying at your own pace,” says May. Raclette sets are also available for rental.

Suggested wine pairing: Fruitière de Voiteur Crémant du Jura Blanc Brut

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