Recent Posts by Keith Adams

This Thursday marks our third weekend at the Minneapolis Farmers’ Market. Today promises to be the best, weather-wise, of the lot: the kind of Spring day you dream of when you’re cooped up inside on a frigid January day. Before I dash, a few mentions: –D’Amico & Sons has created a featured panini for May with asparagus, Bent River, cotto… Read More »

I’ve got a busy couple of weeks coming up, and wanted to post a brief itinerary: Tomorrow, I’ll be at the Continental Ballet Gala in Bloomington, which starts at 7 p.m. Saturday, I’ll be teaching a short class on things cheese at the Sustainable Farming Association Conference at St. Benedict’s College in St. Joseph.  There is an evening gathering featuring… Read More »

This past Saturday, I did a radio interview on the Fresh and Local Show in Minneapolis. I was more than a little nervous approaching the microphone, but Susan Berkson, the able host, made it almost painless, guiding me from one topic to the next with grace and ease. You can hear the podcast by clicking the link above. While there, I met Stephanie… Read More »

What a week it’s been here in Montreal. More to come, but I have to mention that Bent River received a third place ribbon in the Camembert category at the (North) American Cheese Society competition, topping dozens of other entries. One of my first posts covered my trip to the ACS conference three years ago in Chicago. I knew next to nothing… Read More »

I am a wayward blogger most of the time, but I do make more frequent updates on facebook. Happy Father’s Day, and have a great night.

I’m back in Mankato, and despite good intentions, never found time to post again from the road. Perhaps it’s for the best, as a little time to reflect can often help. I had a great weekend, half work, half pleasure. The work, and I use the term loosely, continued on Saturday with a drive down to Marion Street Cheese Market in Oak Park, Illinois,… Read More »

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,… Read More »

I’m pleased to announce a new addition to our roster, Fromage Blanc. It’s a fresh cheese that takes about a day to make, but can then be enjoyed immediately. Some people compare it to a lighter version of cream cheese, and there are definite similarities. For me, it’s a blend of cream cheese, yogurt and creme fraiche. There is the acidic tang common… Read More »

It’s been about a year-and-a-half since the first wheel of Bent River reached a retail shelf. Since then, we’ve seen a slow but steady increase in sales. Somewhere in the back of my head, I had prepared myself for a moment when things would catch fire, and sales would double overnight. That’s been the case a few times, for instance… Read More »