Victoria Glatz and Sam Joseph enjoying a class at Curds and Co. Photo by Miu Tung Rong.
The clink of wine glasses and the laughter of strangers getting to know one another filled the air at a small cheese shop in Brookline, as they shared slices of Florette and spoonfuls of rosemary grapefruit marmalade.
Tastings at Curds & Co. feel like dinner parties. You’ll catch people conquering their fear of blue cheese or debating the ideal wine pairing for a funky washed-rind cheese. It’s not just about tasting — it’s about creating a space where curiosity and community meet over cheese.
“We use these events to push people out of their comfort zone,” said Becky Mason, the general manager, who guides tastings.
While most people don’t associate cheese shops with Friday night plans, Curds & Co. has carved out a small role in Brookline’s social life. The shop hosts weekly themed events — from wine pairings to tarot card nights — that blend education and entertainment for locals looking for something different.
Friday’s “Bubbly Buzz” class gathered guests around a long table in the Washington Street shop to sample four sparkling wines and four cheeses, paired with unexpected touches like lemon honey and lemon artichoke pesto. Tickets range from $50 to $65, and class sizes typically stay between 6 and 18 people.
A platter of cheese at Curds and Co. Photo by Miu Tung Rong.
“We’ve had people who live right nearby and have never heard of us,” Mason said. “We’re really trying to get more locals in.”
That local connection runs deep for Mason, who grew up just around the corner and attended Brookline public schools. Her mother, Jenn Mason, opened the store after careers in art, market research and magazine publishing. “She found this love of cheese,” Mason said, recalling how her mom brought home different cheeses from the grocery store and made small cheese plates each night.
Noticing a gap in the community, Jenn enrolled in a cheese school in San Francisco to study cheese mongering before opening the shop in 2017 with her husband, Matt Mason.
“We want it to be a friendly environment where people feel comfortable to go up to the case and try something new,” Mason said.
Becky Mason teaches a class on cheese at Curds and Co. Photo by Miu Tung Rong.
Victoria Glatz, a registered dietitian and longtime customer, attended Friday’s class with her partner, Sam Joseph. Though she often stops by for lunch, initially drawn in by the grilled cheese, this was her first tasting event.
“I would definitely come back,” Glatz said.
The couple appreciated the relaxed format and the way the class encouraged them to try unexpected combinations. “They’re really intentional about the pairing and had a really good point of flavors,” Joseph said.
Though neither enjoyed the pickled red onions, both liked the rosemary grapefruit marmalade and were surprised by how much they enjoyed some of the bolder cheeses. When asked to describe the night, Joseph called it “informative, fun and surprising.”
Glatz often grabs lunch at the shop, usually ordering a customizable grilled cheese. “The base sandwich costs five or six bucks,” she said, though her go-to add-ons, prosciutto and hot honey, bring it closer to $10.
While the atmosphere is welcoming, not every customer likes the pricing. Mason acknowledged occasional pushback. The store adds a 7% administrative fee to purchases — a policy some customers question.
“The admin fee just goes straight to the employees,” Mason said. “It gives them an extra two to five dollars per hour, depending on the time of year.” The shop does not accept tips. Curds & Co. operates with a small team: three full-time and four part-time employees.
Though Mason is pursuing a master’s in art education, she continues to manage the store. Her parents, Jenn and Matt Mason, have since moved to Sicily and are seeking a buyer to continue the business.
Curds and Co hosts a cheese class on Friday, Jun 6, 2025. Photo by Miu Tung Rong.
For now, the shop continues to draw both familiar faces and curious newcomers.
“We definitely have a lot of regulars that we know by name,” Mason said. “But we also have about 50% new customers who have never been here before.”
Even after seven years, Mason said, people still walk in thinking the space is something else.
“This used to be a UPS Store,” she said. “And for years people would come with their packages and be like, ‘Where’s the UPS store?’ And we’re like, ’It hasn’t been here for a couple years, but we have cheese.’”