The Local Culture, a cheese shop and wine bar, opened at 10 Broad Street, offering Hamilton a new spot centered on bringing people together over cheese and wine.
In addition to its cheese-forward menu, the shop also offers vegan, gluten-free and vegetarian options. Founded and operated by husband-and-wife duo Debbie and Mike Dinardo, The Local Culture is a family-run business.
“We really wanted to create a space where people could come together over good food,” Debbie said.
Debbie, who received formal cheese education from The Academy of Cheese in the United Kingdom and Cheese State University in Wisconsin, explained how the idea for the shop began unexpectedly: through the couple’s dog, James. While hosting family, Debbie recalled leaving a charcuterie board unattended, only to return to find James had eaten nearly a quarter pound of cheese. Debbie took it as a sign. What started as a humorous moment soon inspired a small woodworking business, creating cheese boards and utensils that shaped the vision for a full cheese shop. The shop’s name, The Local Culture, has a double meaning.
“It represents two sides of what we wanted to create,” Debbie said. “The ‘culture’ of Hamilton … the people and traditions we love … and ‘culture’ in the sense of cheese-making itself.”
Beyond food, much of the shop’s character comes from the couple’s own hard work. Mike makes all of the wooden boards used for serving in-house.
“A lot of passion and love went into this place,” Mike said. “We had a vision of an old-world, cozy feel. Especially at night, people come in, have a glass of wine, a cheeseboard, listen to some music and just relax.”
That emphasis on care and intention is evident throughout the space. Diane Jillson, who works at the shop and is a friend of the owners, emphasized the building’s transformation.
“From the minute I walked in, I just loved the atmosphere. They did all the work themselves. What they’ve done with the location is incredible,” Jillson said. “They turned the bar into these cute little sitting areas where you can sit with friends.”
Originally from Long Island, N.Y., and later residents of Nelson, N.Y., the Dinardos chose Hamilton because of its community.
“We absolutely love it here,” Debbie said. “Collaboration with local businesses is really important to us.”
This philosophy carries through the menu. While the cheese is sourced rather than made in-house, The Local Culture works with many New York farms, including Green Hill Dairy, Lively Run Dairy and Old Chatham Creamery, along with producers from the Finger Lakes. Cheeses from across the United States and Europe (including France, Italy, Spain, and the U.K.) are also sold.
Moreover, The Local Culture also sells products and merchandise, including items from companies founded by Colgate University alumni.
Mike, who has a professional culinary background, emphasized that exploration is important to fully experience the menu.
“The cheese boards and meat boards are some of my favorites,” Mike said. “We’re constantly trying to change them and showcase different cheeses, take people out of their comfort zone a little bit.”
According to Mike, introducing customers to unfamiliar flavors is part of the experience.
“Some people recognize things right away, and others are like, ‘This is crazy,’” Mike said. “But it’s fun … it’s eye-opening.”
Several menu items have already become customer favorites, including the Figgy Piggy sandwich, combining rich ricotta, prosciutto and arugula with the sweetness of fig jam.
“That one’s really good,” Mike said. “We came up with it through talking with people in the industry and just wanting something that still had a strong cheese focus, like the ricotta. It’s a great combination.”
Students have already begun to form their own favorites.
“We’ve had groups of students come in, and they were so pleasant and fun,” Mike said. “That was always part of the vision, balancing locals and students and bringing everyone together.”
Sophomore Charley Agranoff shared menu items she especially enjoyed on her first visit.
“We came in to check the place out and ended up obsessed with the bread board,” Agranoff said. “It’s kinda like pizza dough, but better … and it comes with ricotta, butter and honey. The combination is insanely good.”
Jillson echoed that enthusiasm, mentioning Mike’s homemade soups and noting the broccoli gouda as one of her favorites.
The beverage menu features similar local favorites, with most wines, beers and whiskeys sourced from New York State, particularly the Finger Lakes and Long Island regions, alongside a small selection of California wines.
In addition to dine-in options, The Local Culture offers takeout, catering for small gatherings and plans for future larger-scale event catering.
“Graduations, tail-gates, gamedays … we want this to be a place people can rely on,” Mike said.
Debbie echoed this sentiment.
“Cheese really does seem to unite a lot of people,” Debbie said. “We love seeing how excited people are when they walk in!”
