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Greenmarket veteran Eran Wajswol, owner of New Jersey’s Valley Shepherd Creamery, sells his raw-milk, cave-aged cheeses at farmers’ markets and at the “Sheep Shoppe” on his own 120-acre Morris County farm. Now he's opened a dairy-dedicated storefront in Brooklyn, where he’ll stock twenty or so of his cheeses, plus cultured butter, sheep’s-milk yogurt, fresh pastas like gnocchi and ricotta-stuffed ravioli, lamb meat, and cheese condiments. Wajswol calls his mixed-sheep’s-and-cow’s-milk version of Brie “Brielle” and will serve it on sandwiches made with bread from neighboring Grandaisy Bakery. And for those curd nerds among his clientele, Wajswol plans to schedule bus trips to Valley Shepherd for cheesemaking classes and tours of the facility, including an aging cave carved into a hillside. — Rob Patronite and Robin Raisfeld