A week of washed rind

Tomorrow's the last day of our week long washed rind special.  Believe it or not this has been quite the educational week for me.  We've only been in the cheese game for two years in Minneapolis and one year in Saint Paul so we still have a whole heck of a lot to learn about our cheese buying clientèle.

So the week 'o washed rind taught me that folks like their stinky cheese.  All we had to do in both stores was put a sign out front that said "15% off Stinky Cheese" and the people flocked like flies to, well, stinky cheese.  Some folks were curious about what we meant by stinky cheese which I thought was kind of cool.  It seemed like they knew it existed but weren't quite sure what it looked like or even smelled like.  Other folks came in and thought maybe we were talking about limburger cheese and were stoked to find that there we had at least a dozen choices in the stinky department.  Then there were the ones who said they didn't like stinky cheese, tried some, and then bought a chunk.  Awesome.

It also helps that we are selling some kick ass cheese.  The Von Trapp Oma and the Cato Corner Hooligan have been amazing people with their richness and fattiness.  The stinky cheese vets have been gobbling up the Epoisses and Camembert Au Calvados faster than we can merchandise them in the case.

We're encouraged by this response to challenge level cheese.  Usually we lament the amount of gouda and cheddar that leaves are case but this past week we've seen Twin Citians reaching out for the full flavored, gooey stink bombs.  Yummo.