Here I sit, sated from a delicious meal at the Underground Kitchen in Madison, Wisconsin. They’ve had Bent River in their menu for the past few months, so I had to pay them a visit.
Earlier, I spent a couple of hours sampling cheese at the Willy St. Co-op. This is the first time I’ve ever sampled outside of Minnesota, and, here in the heart of cheese country, I felt more than slightly weird giving my spiel, which usually includes “made right here in Minnesota”. Thankfully, the people of Madison were gracious and appreciative.
Tomorrow I hit the road to the Windy City to demo at the Marion Street Cheese Market in Oak Park. It’s always a pleasure to meet customers face to face, and equally enjoyable to spend time with the cheese professionals who sell Alemar Cheese.
I’ll post more this weekend, but a final note of thanks to Justin Nolan, my host this evening. Before I knew much of anything about cheesemaking, I enrolled in a short course class here at the University of Wisconsin. Justin was kind enough to loan me his couch for the week, and this is the first time I’ve been back in town. Dinner was on me, a small gesture of thanks for his generosity. He was a great dinner companion, and I hope we get the chance to do it again soon.