There is a lot of ground to cover these days. I'm feeling incredibly fortunate at the moment. I'm back in the St Paul neighborhood where I kicked off my Minnesota experience. It was my time at Macalester College that really made me love the twin cities. Not trying to suck up to the native Minnesotans, but it really was a great experience. This weekend is my 10 year reunion at Mac. Of course it is a totally, undeniably bizarre feeling to be in charge of a cheese shop a frisbee's throw away from the campus. My route back to Minnesota has taken me through Israel, Egypt, Jordan, India, Nepal, Somerville Massachusetts, Fiji, Raratonga, New Zealand, Australia, Tokyo, and Brooklyn, NY. A long way around but well worth the trip.
I've worked at a hedge fund, been on conference calls, worn suits, been investigated by the FBI (totally untrue), and managed a small but world class restaurant. All of which have prepared me for my life long goal of selling cheese (I've know since I was 29) 10 years later the snake has eaten its tail and I am back where I started. Yes, this is a cliched time to feel nostalgic but I just can't help myself. And now it is about the cheese. I couldn't be more pleased to be in the Mac-Groveland neighborhood and to be welcomed back into the Macalester community.
Okay! Did you know we also have an incredible shop in the southwest corner of Minneapolis? And that shop is now being watched over by a remarkable cheese talent named Song. Everyone needs to go down and visit Song. She's much friendlier than I and knows a heck of a lot more about cheese than I do. For real.
New this week at both shops:
Vermont Butter and Cheese Bonne Bouche: adorable little rounds of soft-ripened goat cheese. yeah, yum.
Water Buffalo Mozz from Italy is back in season. If I've told you once, I've told you a million times: this is the real deal mozz and way better than that squeaky stuff you see around. Well worth the extra couple of bucks.
Piave (pyah-ve) is named after the river Piave, in the northernmost part of the Veneto, Italy. It has an intense, full-bodied flavor, reminiscent of Parmigiano Reggiano.
Oh, and we got some Askinosie Nibble bars in the big ones and we've got samples to share and man are they good.