Our Story

To cheese or not to cheese? It wasn't much a question. It wasn't even much of a pun. The truth is we had to cheese. We were always going to cheese. Right here in Pittsburgh, city of bridges. Because what is cheese, really, if not a bridge? Think on that for a moment.

Chantal's Cheese Shop is the collective passion of Anaïs Saint-André Loughran, Donna Kyler, and Chris Loughran, three friends with a shared hope of bringing a cheese experience like no other in Pittsburgh; fresh cut, delicious, happy.

We've named the shop Chantal's as a tribute to Anaïs' mom, who passed away a few years ago. Anaïs was with her mom when the inspiration to work in cheese first struck her. And it was after her mom's passing, that Anaïs and Chris left the hustle and bustle of New York City for a place that felt more like home, a place called Pittsburgh. And here they enjoyed the good fortune to meet Donna, who's the coolest, and the dream of owning our own place started becoming reality. Life, right? But that's how we came to open Chantal's Cheese Shop. We hope to live up to the name, warm and kind. Home.

Come check it out.


Hours

Monday - Closed
Tuesday - 11am - 6pm
Wednesday - 11am - 6pm
Thursday - 11am - 6pm
Friday - 11am - 6pm
Saturday - 11am - 6pm
Sunday - 11am - 3pm

Our Team

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Anaïs Saint-André Loughran

I was born and raised in Lyon, France. Despite the fact that I grew up in a big city, I travelled a lot with my parents, which is how I started discovering what cheese is all about. On our travels, we would visit creameries and farms, buying cheese directly from the producers. Once, when I was three or four years old, we visited the Alps and, on our way home, stopped to buy a Tomme de Savoie. Without my parents noticing, I discretely nibbled on the wheel, eating half of the cheese by the time we got home! My parents were not happy. But I was!

I moved to the US after high school, attending Santa Barbara City College for communications. Upon graduation, I moved from California to New York City. It was there that I got my first job in cheese, working at Greene Grape Provisions in Fort Greene, Brooklyn. I was hooked. I knew it was the only thing I wanted to do for the rest of my life. Only, I didn't love New York. Just the cheese. Pittsburgh would be the place I would call home.

I'm opening this shop because I love food, especially cheese. It is always new and versatile, always something exciting to learn about it, something delicious to cook it in. You can never get bored! I think it just makes people happy to eat cheese, and if I can be a part of bringing a little joy to someone, there is nothing better. Cheese is social and convivial. It really brings people together and that's why I love it.

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Donna Kyler

I’ve never been a typical girl—I grew up playing in the woods and riding bikes. Now I enjoy splitting wood, spotting constellations in the sky, and tasting wild wines and sour beers. I’m a founding member of the psychedelic electronic pop band Black Moth Super Rainbow, and later joined Tobacco to add live drums (while wearing a ninja mask) to an already intense live show. I have enjoyed traveling the country and overseas while touring these last 12 years, but I have found Pittsburgh to be my true home.

What business does a drummer have in a cheese shop? As a musician I’ve had to work loads of odd jobs to be flexible for travel. From a barista to a one-hour photo developer, bread slicer, occasional cake decorator, produce stacker, and finally cheese monger. After all of those silly hats I found cheese mongering exposed me to the most eclectic, enthusiastic, eccentric, and fantastic people, from the cheese mongers and makers, to the customers. From young children up to the elderly, men and women, so many different people are drawn to the lure of adventure and joys of a well cultivated cheese counter manned by a well educated and passionate monger. I cant think of a better way to spend my days!

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Chris Loughran

You know nothing, Jon Snow.

I did not grow up in a food-centric culture, but that's not to say we didn't eat good food. My mom bakes the best apple pie. My dad makes ice cream that we would eat over waffles for Christmas breakfast (and still do!) There's a family recipe for banana bread that's delicious. But in between the holidays and special occasions, I ate a lot of overcooked meats, dry sandwiches, and tons of peanut butter. I liked those things.

I started branching out in college (Hail to Pitt!) eating medium rare hamburgers with blue cheese. But it was still too many chicken strips and bland honey mustard until I moved to New York City.

My whole world changed. I started working at Balthazar Bakery where I learned that everything good was butter; croissants, brioche, tartines. I met a French woman. I married her. I ate more butter. I learned about cheese. Found out I was a sucker for hard, aged, nutty ones. We visited France and ate more cheese. While in France, I made that family recipe banana bread, substituting crème fraîche for the sour in cream in the recipe – out of necessity. It was better. I knew nothing.