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 passion of Anaïs Saint-André Loughran and Chris Loughran, a married couple who shared the hope of bringing a cheese experience like no other to 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. 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.


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

Our Team


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 opened 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.


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.


Mary Pohlod


People ask me, but I don’t like to say I have a favorite cheese. It’s more that I have a “cheese of the moment.” And if you ask that, I might tell you, but honestly it matters way more what the person getting the cheese enjoys. Helping someone find a new favorite, or a perfect pairing, that’s what it’s about. One of my favorite things is when someone comes back to tell me how much they enjoyed the cheeses we picked out together!

I grew up in a large Catholic family as one of seven children. Our meals were home cooked and love filled but not always the most adventurous. My introduction to fine cuisine began while working at a French bistro, where I learned the basics, that cheese tastes better when it doesn’t come pre-sliced. I started trying things that scared me, which almost always paid off. Mussels in Roquefort sauce (Yes), escargot (Yes), windsurfing (No!) I met Chris and Anais who talked about opening a cheese shop. But then I moved to Hawaii, conveniently returning when they were finished with the manual labor. And yes, even though I made the ludicrous decision to leave paradise for rolling hills and Pittsburgh weather, I think it was the right choice for everyone. You see, I was named Chantal’s Cheese Shop Employee of the Year for 2018. (Editior’s note: Also, only employee)

I have a dog, Polly, who is the love of my life, who conveniently feels that my fiancé is the love of her life, while I am a nice lady who feeds her.

I am an independent artist. You may have seen my artwork in such illustrious gallery’s as my parents living room, my friends’ random wall space that just “needed something,” and Chantal’s Cheese Shop.


Andy Fusia


I was born in Pittsburgh and have lived here all my life. True fact: I hated cheese growing up. Of course, that was wrong, but my older brother would eat awful processed “cheese” by the block and the smell haunts me to this day. I blame him for turning me off to cheese, but he also got me my first job in cheese. So I suppose this is a story of my brother’s redemption, which is not where I intended for this to go.

My first job in cheese was at a grocery store now owned by the largest company in the world (I think we all know what I’m talking about.) There, I first ate Basque sheep’s milk cheese, and fell in love with cheese. I haven’t looked back.

I was lucky enough to get hired at Chantal’s in early 2019. It is definitely a privilege to be a part of bringing great cheese to Pittsburgh.

I am also in the band Cruel Intentions. I play the bass. I used to slap the bass, but Paul Rudd ruined that.