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| Chef Cody's favorite sandwich is pastrami, salami, and provolone on sourdough. Says his mother Christine, "From the time he was old enough to stand on the chair, he was making his own sandwiches!" |
What's in Your Sandwich?
Wolfgang Puck has shrimp, bacon, baby lettuce, and Roma tomatoes. Oprah has curried chicken on challah. Dagwood has a stack of refrigerator forage. At The Cheese Taster Delicatessen, Jennifer K. and Alexandra B., best friends and recent grads of Mission San Jose High, both have classic turkey breast. Cody McQuilliams has pastrami, salami, and provolone. George has turkey smeared with cranberry sauce, a portable Thanksgiving on a bun. Roger has liverwurst and tuna, and the list goes on. All sandwich fixings aside, what really goes into The Cheese Taster's dishes is this: a choice cut of conversation, a dollop of love, and a sprinkling of nostalgia, all between two slices of friendship.
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| Chef Cody, grandson of founder Judy, is devoted to helping customers satisfy their appetite. "I’ve always believed that food is love and I learned it from this place." |
Like "Cheers," but with Cheese
When you want to go where everybody knows your name, the folks at The Cheese Taster are truly glad you came. Creating Fremont food memories since 1974, it's not uncommon to spy a family of four generations sharing a round of sandwiches and Thomas Kemper sodas at the table over. It's also typical to hear people heartily called by name, as FeedMe witnessed several times during the interview with family owners Christine McQuilliams and Cody McQuilliams, daughter and grandson of founder Judy Miller. In between interjections of, "Hi, Nance! How're you doing?!" when one customer, nay, friend, came in, and "Are you in high school now? Wow!" at the sight of another regular, FeedMe learned that whether it's your first time or fiftieth time in this shop across from Ohlone College, you will be made to feel a part of their family.
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| Manchego cheese topped with quince paste is served with fresh apple slices, dried cranberries, toasted walnuts, and Melba toast. |
The Great Sprout Debate
Whether it's the corned beef on rye or the hefty combo of bovine, bird, and swine, what links these sammies together is a generous handful of bean sprouts on top. FeedMe found this to be an innocuous condiment, but heed my warning, friend, these little legumes-to-be are causing a rift in the community. There are those that will stomp out sandwich-less if the deli is fresh out, and there are those that meticulously remove every last bit before taking a bite. FeedMe decided to get to the bottom of the hubbub, and perhaps resolve the strife.
According to Christine and Cody, deli matriarch Judy wanted to add a unique and healthy touch to the sandwiches at her newly opened shop. Alfalfa sprouts were vogue in the 1970's, but it simply wouldn't do, as every Tom, Dick, and Harry's deli widely offered this. Judy also detests alfalfa sprouts, further fueling the anti-sprout sentiment. Thus, the tradition was born, along with what Christine refers to as "the sprout people and the non-sprout people." She adds, "People either love them or hate them. I love them. [Cody] doesn't eat them at all!" The Great Sprout debate rages on, dear foodie friends. Which side are you on?
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| Christine says, "It's fun just to share with people. Our customers are our friends...We know their name, we know their family, we know what they're going to eat that day. And that matters to us a lot." |
In Palate We Trust
Of course, it wouldn't be "The Cheese Taster" without a generous sampling of those creamy golden nuggets. Cheese connoisseurs and cheese neophytes alike can delight in a tour of the cheese case to find dairy delectation, and the McQuilliams are ready to be your guide. Experts in all things curds and whey, you can count on finding the consummate cheese for just about anything. A grown-up grilled cheese? Try the aged extra sharp cheddar. An accompaniment for California wine? Slices of Manchego slathered with cool quince paste go great with Pinot Noir, while champignon mushroom brie melts between sips of Chardonnay. Gourmet cheeseburgers? Mix some bleu cheese crumbles into the ground meat before grilling. For a Sunday morning omelet, Cotswold is packed with savory bits of chives and spring onions. Mezzo secco Monterey Jack makes a quintessential quesadilla. For mousy munchers, Amsterdam Reserve Gouda is great for snacking. Then there's goat cheese, what Cody refers to as the universal cheese, as he uses it in everything from spinach salads to mashed potatoes (with a pinch of horseradish).
While you can follow these tips to find cheesy glee, Christine insists that you try different things to discover what pleases your palate. She recommends that you "always pick what you like. There's no right or wrong, and there's a lot of nice surprises that happen when you try what you like. Try them all!"
Whether you need a quick lunch or a cheese platter for your dinner party, you'll find it along with good friends, good food, and good fun at The Cheese Taster Delicatessen in Fremont.
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| Antipasto salad with spicy pepperoncini, savory pepperoni chunks, smooth Fontina cheese, marinated artichoke hearts, and dried Italian black olives, all tossed in Chef Cody's spicy tomato sauce. |
Store Details
The Cheese Taster Delicatessen
43367 Mission Boulevard
Fremont, CA 94539
Phone
(510) 656-5480
Hours
Monday-Saturday, 10:00 am-5:00 pm
