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.