On that fateful day in early March that I ran into Jewel-Osco’s cheesemonger and was introduced to No Woman, he informed me that I could ask the folks at the dairy counter for special orders and he would fill them for me. Last month, I thought that this was a nice gesture. Today, I know it is my imperative.
I started looking into some of the companies that make the cheeses I’ve been procuring and growing to love and it is fascinating! Little tidbits like Faribault Dairy, the maker of the AmaBlue Gorgonzola (reviewed here), is the oldest operating cave aged cheese maker in the United States. Big tidbits like Beecher Cheese‘s “World’s Best Mac & Cheese” is listed as one of Oprah’s Favorite Things and has been on the Martha Stewart Show twice. Oh, and I am totally making that Mac & Cheese, so consider yourselves forewarned.
The biggest thing that I’m learning though, is that the cheeses that are carried by my local grocers, while varied and amazing, are not even the tip of the iceberg. Beecher makes twelve cheeses, of which we’ve tried three. Cabot makes nine different types of flavored cheddar, and I’ve only brought in one. And so I need to petition the cheesemonger. I’m thinking of trying a couple of manufacturer-centric Stinky Cheese Tuesdays where we sample several cheeses from a single manufacturer. Maybe even some Face-Off days where we try the same type of cheese from different places and vote to see which one we like best. Who knows? All things are possible with cheese!