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 ham and an onion marmalade. You can find it at all Minnesota locations. I love seeing a chef put together flavor and texture combinations well beyond my culinary imagination--so thanks, Jim, for your talent and decision to use our cheese!
--This will be a busy weekend: Friday evening is the 17th annual Winefest benefiting the Amplatz Children's Hospital. The good folks at Kowalski's Markets have invited me to join their tasting table. Great event, great cause. Saturday, I'll be at stall 343 for the farmers' market (weather again looking very nice), then off to Kowalski's Woodbury for a demo from 2-5.
--Bent River has found its way to NYC! Thanks to our newest distributor, Food Matters Again, you can now find our cheese at a number of cheese shops in Manhattan and Brooklyn. While we are only in a few pockets of the country, I can legitimately say we are carried coast-to-coast.
--Lunds and Byerly's Markets are featuring Bent River this month. Thanks John, Jenny, and all the great cheese people there!
Enjoy this beautiful day, Minnesota, and stop by today if you are in the Twin Cities--we'll be at the corner of Nicollet and 8th St.
Thursday, May 10, 2012
Thursday, February 16, 2012
North, Further North, and Way Out West
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 Minnesota cheese, beer and wine.
Next week, I'm heading to California, mostly for business. I'll be at Surfas Restaurant Supply in Culver City on either Thursday or Friday (confirmation imminent).
I'm also attending the Sonoma Valley Cheese Conference February 26th-28th. There is a tasting event in Sonoma Sunday the 26th from 1-4--this is open to the public and there looks to be a great representation of local and not-so-local cheeses, along with beer and, naturally, plenty of wine.
Hopefully I'll get a chance to include a few photos along the way. If you're on Twitter, you are welcome to follow along @alemarcheese. Thanks!
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 Minnesota cheese, beer and wine.
Next week, I'm heading to California, mostly for business. I'll be at Surfas Restaurant Supply in Culver City on either Thursday or Friday (confirmation imminent).
I'm also attending the Sonoma Valley Cheese Conference February 26th-28th. There is a tasting event in Sonoma Sunday the 26th from 1-4--this is open to the public and there looks to be a great representation of local and not-so-local cheeses, along with beer and, naturally, plenty of wine.
Hopefully I'll get a chance to include a few photos along the way. If you're on Twitter, you are welcome to follow along @alemarcheese. Thanks!
Wednesday, January 18, 2012
All The News
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 Meyer, writer, food blogger and photographer extraordinaire, who was kind enough to invite me to be a part of the group Minnesota Food Bloggers. And, while I've been posting bits and pieces to facebook over the past several months, I haven't blogged since August. Consider this my re-entry into the blogosphere. I'll catch you up on what has definitely been the most eventful stretch of Alemar Cheese's existence.
Even before we placed at the American Cheese Society conference, I knew we were going to be included in last fall's issue of Culture Magazine. They do a cheese plate each issue, and I was thrilled to get a call from Kate Arding, one of the magazine's founders, asking if I'd like to have our cheese included in an upper Midwest collection. Ken Monteleone of Fromagination in Madison, Wisconsin, has been a fan and suggested Bent River's inclusion. Of course I was thrilled to say yes.
Also last summer, I got a call from Darren Ryan, owner of Cream and the Crop Cheese Selections out in northern California. He'd visited a cheese shop whose buyer had been in Wisconsin, tasted Bent River, and said he'd like to sell it if possible. Darren was just getting started, but the idea of bringing Alemar Cheese to my home state has been a long time goal. Plus, he seemed like a really great, earnest guy, so why not give it try?
The results have been a terrific. Darren has gained entry into numerous markets, cheese shops, and restaurants. Over the holidays, he worked out a deal with Teatro ZinZanni, a high end dinner-theater-meets-Moulin-Rouge production that runs from Thanksgiving to New Year's. Over the course of the performances, over nine thousand people started the evening off with Bent River. Cool, huh?
While we're on the subject of distributors, I must give much love to Classic Provisions. Based here in the Twin Cities, they have taken over the delivery and sales for Alemar in Minnesota, and what a stellar job they've done. With the help of Sally, John, and everyone at Classic, demand for our cheese has risen, and I have more time to make cheese. They have been a joy--no exaggeration--to work with.
And make cheese I have. I doubled production over last year's holiday season, and with all the help and another year under my belt, it almost seemed easier. Credit is also due to my new right hand, Josh Gravelin. Josh and I worked together years back in the bagel business. He went on to play bass for a number of national acts in Austin, Texas, but eventually the call of Minnesota held sway. He still plays locally, and has a pickup business (for guitars and basses), but he's had enough time to intern with me, and that has made a huge difference. Thanks, Josh!
A few other notable press mentions: The Heavy Table featured us on a Minnesota cheese plate, and local cheese blogger Jill Lewis gave us a rave in her blog, Cheese and Champagne (she also wrote the HT article). Also, this nice post--from Wisconsin, no less. The biggest story came from Dara Moscowitz Grumdahl, one of the giants of Minnesota food and wine writing. She did a segment on All Things Considered on MPR, and filed this article. Last, a rave from David Rosansky, cheese buyer at Surfas in Los Angeles. Surfas sells to many of the top restaurants in LA. Heady and humbling stuff to have this kind of positive attention.
So, the final half of 2011 was busy, fun, and memorable. It is so gratifying to get recognition, not to forget make a living, doing something this personal and important to me. My profound thanks to everyone who has played a part in moving Alemar Cheese forward.
What did this lengthy missive teach me? To blog more often. Which I probably will.
While there, I met Stephanie Meyer, writer, food blogger and photographer extraordinaire, who was kind enough to invite me to be a part of the group Minnesota Food Bloggers. And, while I've been posting bits and pieces to facebook over the past several months, I haven't blogged since August. Consider this my re-entry into the blogosphere. I'll catch you up on what has definitely been the most eventful stretch of Alemar Cheese's existence.
Even before we placed at the American Cheese Society conference, I knew we were going to be included in last fall's issue of Culture Magazine. They do a cheese plate each issue, and I was thrilled to get a call from Kate Arding, one of the magazine's founders, asking if I'd like to have our cheese included in an upper Midwest collection. Ken Monteleone of Fromagination in Madison, Wisconsin, has been a fan and suggested Bent River's inclusion. Of course I was thrilled to say yes.
Also last summer, I got a call from Darren Ryan, owner of Cream and the Crop Cheese Selections out in northern California. He'd visited a cheese shop whose buyer had been in Wisconsin, tasted Bent River, and said he'd like to sell it if possible. Darren was just getting started, but the idea of bringing Alemar Cheese to my home state has been a long time goal. Plus, he seemed like a really great, earnest guy, so why not give it try?
The results have been a terrific. Darren has gained entry into numerous markets, cheese shops, and restaurants. Over the holidays, he worked out a deal with Teatro ZinZanni, a high end dinner-theater-meets-Moulin-Rouge production that runs from Thanksgiving to New Year's. Over the course of the performances, over nine thousand people started the evening off with Bent River. Cool, huh?
While we're on the subject of distributors, I must give much love to Classic Provisions. Based here in the Twin Cities, they have taken over the delivery and sales for Alemar in Minnesota, and what a stellar job they've done. With the help of Sally, John, and everyone at Classic, demand for our cheese has risen, and I have more time to make cheese. They have been a joy--no exaggeration--to work with.
And make cheese I have. I doubled production over last year's holiday season, and with all the help and another year under my belt, it almost seemed easier. Credit is also due to my new right hand, Josh Gravelin. Josh and I worked together years back in the bagel business. He went on to play bass for a number of national acts in Austin, Texas, but eventually the call of Minnesota held sway. He still plays locally, and has a pickup business (for guitars and basses), but he's had enough time to intern with me, and that has made a huge difference. Thanks, Josh!
A few other notable press mentions: The Heavy Table featured us on a Minnesota cheese plate, and local cheese blogger Jill Lewis gave us a rave in her blog, Cheese and Champagne (she also wrote the HT article). Also, this nice post--from Wisconsin, no less. The biggest story came from Dara Moscowitz Grumdahl, one of the giants of Minnesota food and wine writing. She did a segment on All Things Considered on MPR, and filed this article. Last, a rave from David Rosansky, cheese buyer at Surfas in Los Angeles. Surfas sells to many of the top restaurants in LA. Heady and humbling stuff to have this kind of positive attention.
So, the final half of 2011 was busy, fun, and memorable. It is so gratifying to get recognition, not to forget make a living, doing something this personal and important to me. My profound thanks to everyone who has played a part in moving Alemar Cheese forward.
What did this lengthy missive teach me? To blog more often. Which I probably will.
Saturday, August 6, 2011
ACS
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
www.cheesesociety.org
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!
Tuesday, December 21, 2010
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!
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!
Wednesday, October 27, 2010
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
http://www.themix.coop/?q=node/789
Wednesday, October 20, 2010
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.
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.
Tuesday, August 17, 2010
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/
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
'Tis the Season for Camembert Cheese - Dara & Co. - July 2010 - Minnesota
Monday, July 19, 2010
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.
Friday, June 25, 2010
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.
Wednesday, June 23, 2010
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!
Friday, June 11, 2010
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.
Saturday, June 5, 2010
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!
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!
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