2010

It's almost over. A year of more highs than lows, 2010 draws to a close and I have just a few moments to reflect.

The last few months have been a whirlwind. First, there was a heavy production schedule to meet holiday demand. December has been filled with "demo" visits, with a flurry more before Christmas. Look for us tomorrow afternoon at Kowalski's in Eagan and Oak Park Heights, and Byerly's in St. Louis Park. On Thursday, we'll be at Lund's in Wayzata and Kowalski's in Woodbury. Finally, on Friday, look for us at Just Food in Northfield over the lunch hour, and Cub Foods West, right here in Mankato, from Three to whenever I run out of gas.

There have also been a large number of mail orders to attend to. I love shipping out cheese to places like New York City, thinking our tiny business has made it to the Big Apple.

And, thanks to Co-op Partners, a shipping outfit in St. Paul, our reach has expanded on the retail level as well. You can now find us at Co-ops in Rochester, Duluth, Madison, Wisconsin, Sioux Falls, South Dakota, and Iowa City, Iowa. We're interstate, man.

After Christmas, the girls and I will head to New Mexico to visit family. I'm looking forward to the time away, but don't want to dwell on it too much, because our Open House is tonight and there's much to be done. If you are anywhere nearby, please brave the cold and snow--there will be food, wine provided by Minnesota Wine Club, and great music from Fish Frye, official band of Alemar Cheese. The event runs from Seven to Nine.

Thanks to everyone who helped make this year a success, and I can't wait to see how 2011 unfolds!

New Article from The Mix

The Mix Magazine just released their November-December issue. I had a great conversation with writer Susan Palmquist; she did a lovely job on this article. Thanks so much to all the Co-op members who support Alemar Cheese!

http://www.themix.coop/?q=node/789

Ruminations

Oh, come on, you've got to let me get away with it, just this once.

I've been a wayward blogger for quite a while now. I've meant to post an item any number of times, but something consequential or otherwise seemed to pop in my head and there it went.

Also, I've come to the conclusion that it's much easier to write about the beginning of a venture than the early-middle part. In the beginning, there is so much more drama, so many more highs and lows.

But press on we must. There have been lots of great experiences and meaningful observations over the past few months, so in no order, here are a few:

--We have wrapped up our farmers' market season in Minneapolis. The shear number and remarkable diversity of people passing by was always interesting, occasionally hilarious, and, a few times, scary. Sampling and selling directly to the public was worthwhile economically and spiritually, and we look forward to getting back out there when the snow melts in 2011. Alex was a stalwart employee, and Mari pitched in a few times, too, when she could afford a day away from swimming. This allowed me to dash out deliveries during the mid-afternoon lull, saving Alemar Cheese time and money. Some mornings before the market I'd feel a bit listless and perhaps grumble a discouraging word, but without fail I felt energized and enthusiastic by the time we were packing up for the day. We are planning to add a Saturday market next summer: stay tuned.

--The Holidays are just around the corner, and I'm ramping up production to meet expected demand. Additionally, "demo season" has officially begun, and save a rare weekend or two, we'll be out sampling and spreading the good word until Christmas. Recently we've been at Valley Natural Foods in Burnsville, Surdyk's Cheese Shop, Kowalski's Grand Avenue, Mississippi Markets and Grass Roots Gourmet. Look for us at the Grand Opening of the new Linden Hills Co-op (a gorgeous new store) from 3-5 p.m. this Saturday. I'll try to do a better job of announcing our schedule over the coming months.

--Why does it take ten compliments to wash away one criticism? Actually, I'm getting better at dealing with this. My most recent rejoinders to the thankfully rare soul who says she isn't wild about Bent River: "I guess that's why they make a thousand kinds of cheese.", or "I still love you anyway.".

--Lucille's Kitchen Garden Preserves from St. Paul is my new favorite topping for Bent River. The Raspberry Pepper jam, with Bent River on crusty baguette tastes so good. Lots of flavors and textures going on, all of it good.

That's it for now. Thanks for playing along, and I hope our paths cross soon.

Tour de Farm

Dinner at Cedar Summit with Tour de Farm was perhaps my favorite meal of 2010. Two different ages of Bent River were served with a house-made cracker and rhubarb preserves. Check out a video of the event (thanks to Cedar Summit Farm for putting it together!)...


http://www.cedarsummit.com/tour-de-farm-2010/

'Tis the Season for Camembert Cheese - Dara & Co. - July 2010 - Minnesota

A nice post from Minnesota Monthly blogger and "follower" Reetsyburger (great name!).


'Tis the Season for Camembert Cheese - Dara & Co. - July 2010 - Minnesota

A Photographer Visits

Stephen Haynes emailed me some time ago, mentioned he was a fan, and wanted to know if he could capture a day in the life of a cheesemaker. Besides being a very talented guy, he was a pleasure to get to know. Click on the link to the right to see his photos.

Nicollet Mall Farmers Market

When I first hatched the idea to start an artisan cheese business, one of my first visions was the three of us, Alex, Mari and I, sampling and selling our cheese at a farmers market.

Yesterday that vision became a reality, and it lived up to all of my wishes and expectations. We served many hundred samples and sold a bunch of cheese. Since my plans to secure a shade tent went south, we also got a bit of a sunburn.

With the girls at the stand, I was able to stroll around a bit. Almost twenty years ago, I worked downtown, literally a stone's throw from our location. It felt odd to think about my path from there to here, but my overwhelming emotion was gratitude. I'm doing something I love with help from my two favorite people.

We grabbed dinner before heading back to Mankato. What a great feeling to just sit and share memories after a hard day's work. Thanks, daughters; you made your old man proud.

Farmers Market

Starting tomorrow, we will be at the Minneapolis Farmers Market on Nicollet Mall most Thursdays. Alex and Mari are joining me for the maiden voyage. If you are anywhere nearby, please stop by for a free sample!

Kowalski's Does Mankato

Six intrepid cheesefolk from Kowalski's Markets made the trip down from the Cities to tour our plant and soak up the culinary culture of Mankato. After lunch at the famous (or infamous) Wagon Wheel, they stopped in for a few hours to watch the cheesemaking process and pepper me with hundreds of questions. They shot a number of pictures for a small feature in next month's Kowalski's Magazine.

Pictured are Jody (Hennepin), Scott (Woodbury), Jill (Head Honcho), Kylene (Grand), Bode (Eagan), and Bruce (Eden Prairie).

What a joy it was to have such a knowledgeable and enthusiastic group. Even after the extended conversation, I noted nary a glazed eye; I think they were even a little sad to go.

So, thank you all for braving Highway 169 and taking a day to visit. I hope it won't be the last time.

Online Orders

Last night, after a full day of deliveries in the Cities and a sample session at Surdyk's (as always, a great time), I returned back to the "plant" to offload the now empty coolers and tend to the cheese.

Finished with my duties, I booted up my laptop and checked my email. Lo and behold, our first ever online order from a "stranger" appeared. Donald Salamone of Philadelphia, PA, you are the first of, I hope, many. Your cheese will be shipped overnight on Monday--thanks so much for finding and taking a chance on us!

Props to my lifelong friend, Grant Keeney, for order number one. I sort of, well, strong-armed him to buy, to ensure the site actually worked. Karma, Grant, Karma. A close second place goes to Greg Herring, friend and partner who needed some Bent River for his annual Memorial Day gathering. He assures me it was a hit.

For those of you interested in ordering, keep in mind the shipping cost (thirty-two dollars) is the same whether you order the minimum of two wheels to the maximum six. It's a little steep, I know, but the cheese is well-packed in an insulated box and overnighted when the warm months are with us.

Again, thanks so much Donald; I hope to get a review back when you have a chance!

Catching Up

Memorial Day weekend is upon us, the start of a new summer dawns.

The past few months have passed by quickly but not uneventfully. In March, Cedar Summit had a bumper crop of calves, and I had a "milk drought" as a result. Since then, I've been making more cheese than ever, as demand and new accounts continue to build (thank you). We were able to purchase a new, gleaming aging room that excites me to the point of occasional concern. And, after more thought than probably necessary, Alemar Cheese has found a farmers market home, to be announced soon. I'll expound on these items and more in the coming weeks--promise.

The website is operational and for those of you outside of our limited retail circle, you can now order our cheese online.

Have a great holiday weekend, and I'll be back soon!

Website

It appears our website, alemarcheese.com has been offline for a week or so. I'll get it back online soon...and in short order, you'll also be able to buy cheese through the website.

I've been a lazy blogger. Lots of things to post on from the past month-and-a-half, and I'll catch you up in the NEAR future. Thanks, and have a great day.

Saturdays in The Cities

Starting a few weeks ago, I began a string of Saturday demonstration visits. This photo shows Mari at Lund's on Ford Parkway. That's Kathy the cheese specialist in the background, who was kind enough to share her department with us. Of my two daughters, Mari is clearly the more demure, but she really had fun passing out samples and even suggested I go for a walk so she could solo for a while. Thanks and well done, kid.

Which spurs me to mention our introduction to the Lund's/Byerly's Markets. Besides Ford Parkway, you can also find Bent River at the Byerly's in Edina and St. Louis Park, where I'll be on April 3rd and 17th respectively. We're thrilled to be a partner with this storied retailer.

This Saturday I'll be at the Kowalski's Market on Hennepin from 12-2, and the Woodbury store from 2:30-4:30. Same times, different stores on April 10th: Eagan and Eden Prairie.

Then, you'll find me at the Seward Co-op April 24th from 11-2, and, for the finale, Linden Hills Co-op May 2nd from 11-3.

Sure, it's work, but I never, ever feel anything but satisfaction and gratitude after a demonstration day. We make new friends, sell some cheese, and build a stronger bond with our cheese professionals. And, when I'm lucky enough to have a daughter or two in tow, it makes the day a fond memory that lasts and lasts.

A Minnesota-Wisconsin Beer and Cheese Pairing

What a cool post. I'll be picking up a six-pack of Liftbridge Farm Girl this Friday after I'm done sampling at Surdyk's (I'll be there from four-to-seven); stop by and say "hi"...


A Minnesota-Wisconsin Beer and Cheese Pairing

Grape Stroll and a Few Mentions

This past Friday evening, I had the pleasure of working the Minnesota Grape Growers Association Wine Stroll in Bloomington. In all, 28 wineries were represented. It's heartening to see such amazing growth in an "industry" so similar to artisan cheesemaking; perhaps there will be a Minnesota cheese stroll one day.

The night flew by. With an attendance of over 500, I was on my toes all night passing out samples and discussing the finer points of Bent River with the knowledgeable crowd. I hope I'm invited back next year.

And, a couple of nice mentions in the blogosphere:

http://heavytable.com/crispin-and-cheese-anatomy-of-a-pairing/

Vicki is a great patron and huge fan of local cheese. Get yourself to Grass Roots Gourmet as soon as you can--she knows her stuff and has an amazing gift for food and drink pairings, as this post demonstrates. Also, if you are an aficionado of things epicurean and live anywhere near the Twin Cities, you should be reading The Heavy Table. Also:

http://www.vegetarianperspective.wordpress.com/

I ran into Sarah and her husband this Saturday at the Linden Hills Co-op. She tells the rest of the story...

Le Cordon Bleu

This Monday I was invited to speak at Le Cordon Bleu Culinary School in the Twin Cities. Fred Stenborg, one of the instructors, is a friend of the Minar's. On a visit to Cedar Summit, he asked Dave and Florence if they'd like to speak to his students, and perhaps "that fledgling cheesemaker" could come along too.

Alex and Mari had the day off, so they consented, with a couple of gentle nudges, to come along for the day.

Fred met us at the school and showed us around a bit. We really enjoyed seeing the "classrooms" devoted to baking and various forms of cookery. From what I understand, the curriculum is 15 months long, followed by a six-month "externship" at a restaurant.

At 10, Dave and Florence took the floor and spoke about Cedar Summit Farm. I've gone on and on about what an amazing operation they run, but it never gets old for me. They emanate integrity and passion, and the students of Le Cordon Bleu, along with Alex and Mari (my master plan revealed), had the chance to hear first-hand from two pioneers of Minnesota sustainable and organic farming. A tough act to follow.

I walked the students through a day in the life of a cheesemaker. They were respectful and attentive throughout, and, after I'd completed my talk we took questions for a bit. The Minar's brought along some cream (used by many of the finest kitchens in Mpls./St. Paul) and milk to be sampled alongside my cheese. Lots of nodding heads and positive comments amongst the aspiring cooks made the trip worthwhile.

January Funk

I'm kind of cheating here, because it's February 4th, though the post date says otherwise. I started an entry the other day, but after revisiting it now, decided to start from scratch. To the untrained eye it will appear I at least posted once during this long, cold, abominable month.

This is my 20th winter in Minnesota. I'd like to say I'm used to it by now. There are a number of things I like about a "real" winter: stark, spectacular scenery, bundling up with impunity before bed, and walking in not-too-frigid weather, when the break presents, come immediately to mind.

I'm fond of saying I don't mind the cold, just the duration, but even that is a bit disingenuous. Because, every January, somewhere during the month, I fall into a bit of a funk.

Perhaps it's the maximum 31 days. Or that there is almost always a three or four (or eight) day stretch where the temperature never rises above zero. It might be post-holiday blues.

Regardless, it happens. I know when it hits I'll have to summon the will locked deep inside to turn perpendicular, post alarm, and square my feet to the floor. I know I will laugh with 35% less gusto at something amusing. I know I will think to myself more than once a day "...remind me why I moved here in the first place".

I am allowed to admit these feelings, because even though I've weathered 20 winters, I'm still a transplant, and, sorry, I "just don't get it", according to the desperately, suspiciously upbeat natives.

Fortunately, it doesn't last too long, maybe a week. Then I start thinking optimistic thoughts, like "today has four minutes more daylight than yesterday", and I begin to think about springtime, and that first, glorious day when I can unroll the car window and breath a deep breath of not-frigid air, and I'll begin the slow, protracted process of forgetting the funk, so I can unwittingly prepare for winter number 21.