receipt from Venissimo

Okay, are you ready for this, world? Because this idea is the CHEESIEST!

Fellow Bay Area Bites blogger Jen Maiser sent me this receipt from the recently-opened Venissimo Cheese with the note, “Thought you’d be interested in seeing this receipt from a new store in Long Beach.”

(First of all, can we have a little side conversation of how flippin’ awesome it is to receive receipts in the mail that might be “of interest”? It’s like our food geekery knows no bounds!)

Now take a look at that receipt and see just how much bang you get for your buck. You get:

1. The name of the cheese you bought: very key if you lose the little papers the cheese was wrapped in, or if you didn’t lose them but were unfortunate enough to have a cheesemonger like me whose bad handwriting rendered the little cheese papers illegible.

2. The pronunciation of said cheese: in order not to embarrass yourself when you go back and reorder that “grow-YER” you enjoyed so much in your fondue.

3. The place of origin: because you might go there to get the cheese some day, and also because geography is fun.

4. The milk and treatment: because cow or sheep, raw or not-so-raw, it can matter for health reasons or just for general personal edification reasons.

5. Tasting notes: so you can impress your friends at the dinner table with just how sensitive and refined your palate is compared to theirs.

6. Wine pairing: because “What wine should I have with this?” was the question we got as often as “Where’s the Slanted Door?” at Ye Olde Stanke Cheeseshoppe. Also, check it out — they give you no less than four recommendations for each cheese!

The green side of me whispers that this is probably a waste of paper — can you imagine how long your receipt would be if you bought 4-6 cheeses? — but the cheesemonger in me drowns that side out, because this a genius idea that serves both retailers and customers well.

Belissimo, Venissimo!


Venissimo Gives Meaning to “Save Your Receipt” 17 January,2009Stephanie Lucianovic

  • I forgot to tell you one other thing — if you give your permission, they store your customer information in their database. So if you can’t remember the “stinky soft cheese” you purchased 3 months ago, they can check for you. Pretty brilliant. AND geeky.

  • I think the cheesemonger in you can comfortably drown out the green in this instance. Three inches of paper that impart so much charm and information are worth it.

    I am a firm believer in making the fine print entertaining.

    Does that receipt also mention that Halumi (there is no set way of spelling Greek words in English, believe me) cheese is fully it-won’t-melt-over-the-hot-coals grillable?

  • OK this may be the greatest idea I’ve seen yet. And I’m all for cutting back on waste, going green, but if you recycle that receipt enjoy it!

    What a fabulous idea. I’m in Nova Scotia, Canada and here’s to hoping someone thinks this up in my area. Genious.


Stephanie Lucianovic

A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for,, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED’s Bay Area Bites since its inception and is the website editor for KQED’s Emmy-award winning show “Check, Please! Bay Area.”

Stephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, SUFFERING SUCCOTASH: A Picky Eater’s Quest To Understand Why We Hate the Foods We Hate (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called “hilarious” and “the perfect popular science book for a reader that doesn’t think he or she wants to read a popular science book.”

Stephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at The Grub Report for over a decade.

Follow her on Twitter at @grubreport

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