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 about making cheese. As it turned out, a few weeks after, I made the decision to start Alemar Cheese, fully committing myself to this journey. What a nice affirmation, and my sincerest thanks to all those who had a stake or interest in our success. Au revoir for now!
www.cheesesociety.org
Saturday, August 6, 2011
Sunday, June 19, 2011
Tuesday, May 17, 2011
Return
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, the city of Hemingway and Frank Lloyd Wright. I started sampling around 11, and stayed until 2:30. I met the owner, Eric, and several great workers: Charlie, Marcus and Eva, thanks for your help! We paired the cheese with both wine and beer selections; I had to check each a couple of times to be sure we had it right. And great thanks to Lydia, the Cheesemonger, who brokered the visit and had the good fortune to be in Europe on a cheese tour.
The Market is very well appointed, and has a restaurant all under the same roof. Definitely worth a drive if you're anywhere in the Chicago area.
On my drive into Chicago, I learned that the Cubs were playing the San Francisco Giants, my boyhood, and still, heroes. After 50 years in San Francisco, they finally won the World Series last year. So, though the weather forecast was gloomy, I went.
I scalped a ticket along the first base line, normally a great place to watch a game. However, in this instance, the rain and the wind combined to make it a most inhospitable position. I toughed it out a few innings, thrilled to see the team in the flesh. After that, I retreated to covered ground and stuck it out until the seventh inning. Shorty after my departure, the game was called. The Giants won, though the game was much more about the weather than good play. No matter, I was glad I made the effort.
One of my first posts mention Nick and Nora Weir, who put me up when I attended the American Cheese Society Conference in 2008. They lived in the suburbs then, but are now empty-nesters and have a condominium in the heart of the city.
They were kind enough to loan me a bedroom for the weekend. Nick's brother John, my dear friend, flew down on Sunday to gild the lilly of the weekend: Elvis Costello, my favorite, was in town. John and I went The Purple Pig mid-afternoon and held court there for a long while. The food there is spectacular (thanks for the recommendation, Meg from Pigtale Twist!); if you are anywhere near downtown Chicago, go there, now. Order everything, but especially the "neck-bone gravy". This was Nick's recommendation, and it was an incredible winner. The kind of dish that drives you to plot an imminent return.
The show was amazing. It should be noted that I would yell "bravo" if Costello came out and sang show tunes. in this case, he reprised the spinning songbook, a tour he did in the mid-Eighties. A large Price is Right wheel with 40 songs, with guests invited to spin. Elvis plays whatever the arrow points to, and it is a laugh; was then and was now.
What a great blend of commerce and culture. This was what I had in mind when I started this venture.
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, the city of Hemingway and Frank Lloyd Wright. I started sampling around 11, and stayed until 2:30. I met the owner, Eric, and several great workers: Charlie, Marcus and Eva, thanks for your help! We paired the cheese with both wine and beer selections; I had to check each a couple of times to be sure we had it right. And great thanks to Lydia, the Cheesemonger, who brokered the visit and had the good fortune to be in Europe on a cheese tour.
The Market is very well appointed, and has a restaurant all under the same roof. Definitely worth a drive if you're anywhere in the Chicago area.
On my drive into Chicago, I learned that the Cubs were playing the San Francisco Giants, my boyhood, and still, heroes. After 50 years in San Francisco, they finally won the World Series last year. So, though the weather forecast was gloomy, I went.
I scalped a ticket along the first base line, normally a great place to watch a game. However, in this instance, the rain and the wind combined to make it a most inhospitable position. I toughed it out a few innings, thrilled to see the team in the flesh. After that, I retreated to covered ground and stuck it out until the seventh inning. Shorty after my departure, the game was called. The Giants won, though the game was much more about the weather than good play. No matter, I was glad I made the effort.
One of my first posts mention Nick and Nora Weir, who put me up when I attended the American Cheese Society Conference in 2008. They lived in the suburbs then, but are now empty-nesters and have a condominium in the heart of the city.
They were kind enough to loan me a bedroom for the weekend. Nick's brother John, my dear friend, flew down on Sunday to gild the lilly of the weekend: Elvis Costello, my favorite, was in town. John and I went The Purple Pig mid-afternoon and held court there for a long while. The food there is spectacular (thanks for the recommendation, Meg from Pigtale Twist!); if you are anywhere near downtown Chicago, go there, now. Order everything, but especially the "neck-bone gravy". This was Nick's recommendation, and it was an incredible winner. The kind of dish that drives you to plot an imminent return.
The show was amazing. It should be noted that I would yell "bravo" if Costello came out and sang show tunes. in this case, he reprised the spinning songbook, a tour he did in the mid-Eighties. A large Price is Right wheel with 40 songs, with guests invited to spin. Elvis plays whatever the arrow points to, and it is a laugh; was then and was now.
What a great blend of commerce and culture. This was what I had in mind when I started this venture.
Friday, May 13, 2011
Road Trip
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.
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.
Friday, April 1, 2011
Fromage Blanc
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 to all of them, but the texture is not quite the same. What sets it apart is the amazing milk from Cedar Summit Farm. The milk's great complexity and depth shine through, leaving a long, distinct and pleasing aftertaste.
What does one do with Fromage Blanc? Here the fun begins. It can be used in both savory and sweet dishes, and as a springboard for experimentation. I've been making the cheese in small amounts for about six months, and I wanted to have a few chefs work with it before I brought it to market.
Why not start with a Frenchman? Vincent Francoual, of Vincent on Nicollet Mall in Minneapolis, liked the Fromage Blanc immediately and is now using it for a variety of things, notably spread on flatbread with bacon and ribbons of green onion. I've tried this, and it's delicious.
Ben Jacoby at The Craftsman, also in Minneapolis, is using it in a cake frosting. I've had it for breakfast with fresh fruit, and whipped it into mashed potatoes for a nice hint of acid. I'm looking forward to hearing from others as the cheese enters the marketplace.
So keep an eye out wherever you find Bent River, or ask your local cheesemonger.
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 to all of them, but the texture is not quite the same. What sets it apart is the amazing milk from Cedar Summit Farm. The milk's great complexity and depth shine through, leaving a long, distinct and pleasing aftertaste.
What does one do with Fromage Blanc? Here the fun begins. It can be used in both savory and sweet dishes, and as a springboard for experimentation. I've been making the cheese in small amounts for about six months, and I wanted to have a few chefs work with it before I brought it to market.
Why not start with a Frenchman? Vincent Francoual, of Vincent on Nicollet Mall in Minneapolis, liked the Fromage Blanc immediately and is now using it for a variety of things, notably spread on flatbread with bacon and ribbons of green onion. I've tried this, and it's delicious.
Ben Jacoby at The Craftsman, also in Minneapolis, is using it in a cake frosting. I've had it for breakfast with fresh fruit, and whipped it into mashed potatoes for a nice hint of acid. I'm looking forward to hearing from others as the cheese enters the marketplace.
So keep an eye out wherever you find Bent River, or ask your local cheesemonger.
Tuesday, March 8, 2011
"Organic" Growth
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 when an article appeared in the Star Tribune. Lots of orders poured in over the next few weeks, but it didn't dramatically change demand over the long haul.
When I started Alemar Cheese, I made a number of projections laid out in impressive, spreadsheet form. Much of my projections were based on advice from those with far more industry knowledge than I, but in the end, it was mostly an educated guess.
Revisiting these spreadsheets, it appears I got it half-right. We've grown about half as fast as I projected. The good news, after these many months, is that we've reached a point where even in the slow months, we are at or near the break-even point. Unless you have access to unlimited funds, this is a very good thing. You can't make cheese in the dark.
When I've been asked what my dreams are for the business, I've always replied that I'd like to make a living and enjoy the work, that I'd like to see the company grow in an--forgive me--organic fashion. Which sounds nice, doesn't it?
Except, growth does not happen by accident, unless you are incredibly lucky. Someone has to actually promote the business, make the sales calls and work demonstrations (in-store visits). Since I am largely a one-man band, that's my job as well.
I have a background in sales. I know that success depends on finding enough people to say yes, and that there will be a certain percentage, usually a large number, of nos. At Alemar Cheese, fortunately, the yeses have far outweighed the nos. The problem in this case, however, is that I've never sold something this personal before. I make the cheese, after all. My identity is wrapped up in that package, too.
I can't bring myself to shout from the hilltops how great my product is. I want it to speak for itself, and that's the great thing about making something edible, a taster can tell in short order whether s/he likes it or not. Most buyers like the cheese--a few haven't. I've developed a thicker skin as time goes on, and I also acknowledge that I'm still learning, and hope always to, be a better cheesemaker.
Some of our newest accounts have been most gratifying. In December, we started delivering to the Willy Street Co-ops in Madison, Wisconsin. Madison is Mecca when you're talking about cheese in the Midwest. Stuart and Michelle, the cheese buyers at, respectively, the East and West locations, have been really enthusiastic about our cheese. This led to Ben Hunter from the Underground Food Collective discovering, and adding us to their menu, which looks terrific.
Finally, Steve Young-Burns from Pastureland introduced me to Lydia Burns (no relation) of the Marion Street Cheese Market in Chicago. She's been ordering for about a month now. I'm thrilled to know our little company is making a bit of headway in the Windy City.
There is no road map, nothing exactly, specifically the same for guiding any one business. When I started this blog, I used the word "journey" front and center. It's been just that, and with a bit of luck, I hope it will last a good long while.
When I started Alemar Cheese, I made a number of projections laid out in impressive, spreadsheet form. Much of my projections were based on advice from those with far more industry knowledge than I, but in the end, it was mostly an educated guess.
Revisiting these spreadsheets, it appears I got it half-right. We've grown about half as fast as I projected. The good news, after these many months, is that we've reached a point where even in the slow months, we are at or near the break-even point. Unless you have access to unlimited funds, this is a very good thing. You can't make cheese in the dark.
When I've been asked what my dreams are for the business, I've always replied that I'd like to make a living and enjoy the work, that I'd like to see the company grow in an--forgive me--organic fashion. Which sounds nice, doesn't it?
Except, growth does not happen by accident, unless you are incredibly lucky. Someone has to actually promote the business, make the sales calls and work demonstrations (in-store visits). Since I am largely a one-man band, that's my job as well.
I have a background in sales. I know that success depends on finding enough people to say yes, and that there will be a certain percentage, usually a large number, of nos. At Alemar Cheese, fortunately, the yeses have far outweighed the nos. The problem in this case, however, is that I've never sold something this personal before. I make the cheese, after all. My identity is wrapped up in that package, too.
I can't bring myself to shout from the hilltops how great my product is. I want it to speak for itself, and that's the great thing about making something edible, a taster can tell in short order whether s/he likes it or not. Most buyers like the cheese--a few haven't. I've developed a thicker skin as time goes on, and I also acknowledge that I'm still learning, and hope always to, be a better cheesemaker.
Some of our newest accounts have been most gratifying. In December, we started delivering to the Willy Street Co-ops in Madison, Wisconsin. Madison is Mecca when you're talking about cheese in the Midwest. Stuart and Michelle, the cheese buyers at, respectively, the East and West locations, have been really enthusiastic about our cheese. This led to Ben Hunter from the Underground Food Collective discovering, and adding us to their menu, which looks terrific.
Finally, Steve Young-Burns from Pastureland introduced me to Lydia Burns (no relation) of the Marion Street Cheese Market in Chicago. She's been ordering for about a month now. I'm thrilled to know our little company is making a bit of headway in the Windy City.
There is no road map, nothing exactly, specifically the same for guiding any one business. When I started this blog, I used the word "journey" front and center. It's been just that, and with a bit of luck, I hope it will last a good long while.
Tuesday, January 25, 2011
Cheese for Martha
Thanks to Dan and Angie Bastian of Angie's Kettle Corn, I'm happy to report that Bent River will be a part of a Minnesota gift basket going to Martha Stewart and her producers.
They are taping the show today that will air on Thursday featuring gluten free products. Congratulations to a home-grown business that is going big time! I've known the Bastian's for many years, and this could not be happening to a more deserving, kind couple.
Thanks again, Dan and Angie, and all the best!
They are taping the show today that will air on Thursday featuring gluten free products. Congratulations to a home-grown business that is going big time! I've known the Bastian's for many years, and this could not be happening to a more deserving, kind couple.
Thanks again, Dan and Angie, and all the best!
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