2015 - High protein, natural, healthy

In a recent Beverage Industry study, the 2015 trend indicators seem to indicate people continue to want get the biggest bang (high protein), with the least amount of label ingredients (natural), and with perceived health giving properties in the products they buy. My answer: ARTISAN CHEESE!

1) beauty enhancing - strong bones make for beautiful bodies!
2) cognitive health - lots of natural vitamins and minerals to support "beautiful bodies"!
3) country of labeling - Most artisan cheese comes from one place of origin.
4) ethnic - All types of cheeses are available from all over the world via your local cheese shop or favorite cheese purveyor's internet site.
5) Fair Trade - Artisan cheesemakers operate in small markets where prices are controlled by the marketplace.
6) low salt - pic a goat cheese, most any goat cheese!
7) indulgent - Oh, yes, the outstanding characteristic of hand-crafted, small batch cheese, is indulgent, over the top flavor!
8) portion controlled - You don't need to eat a pound. It lends itself quite well to small samples paired with other very healthy options.

Onward into 2015 - Eat more cheese! Support your local cheesemaker, or cheese retailer!
And for another amusing read, mostly because I love the thought of driving around the Wisconsin countryside talking to cheesemakers and dairyfarmers! And, I completely understand how coffee takes on many forms, when delivered outside the local coffeehouse - but is a staple nonetheless.

Jeanne Carpenter recently extolled the virtues of learning to drink coffee, and examines how this beverage has become such a mainstay in American culture!

http://tinyurl.com/ly8zgnf
ljw

WILLI Arrives!

It's new, it's breathtaking, I CAN'T WAIT!

To break it open, that is. The anticipation is killing me! WILLI is a traditional ALPINE style of cheese, made under the collaborative efforts of Bob Wills (Cedar Grove Cheese Company), Willi Lehner (Bleu Mont Dairy), Bill Anderson (Creme de la Coulee Artisan Cheese Company), Chris Roelli (Roelli Cheese).

Willi is an Alpine-style, natural-rinded cheese crafted in small batches. This cave-aged beauty is cured a minimum of 5 months, creating a robust, earthy cheese. Willi would make a perfect addition to any cheeseboard.

Willi made its debut at the 2013 American Cheese Society Competition where it took 2nd place in its category for American Made/International Style cheeses. 

What's in a name - a Parm is no longer a parm...

In recent weeks, numerous media sources have been commenting on the EU's assertion that American cheeses should not be called by the original European names. Several customers mentioned hearing about the story.

As is typical of 'news' stories of the current 'media saturated' age, every source I searched seemed to be coming off the same AP story. But it appears that U.S. cheesemakers are making an effort to fight back.

First, it is important to acknowledge that these attempts are not new, but have been made by those charged with protecting regional agriculture and local jobs in any country, especially in light of the development of the fiercely competitive global marketplace.  Both sides claim to be protecting "rural _________(insert country name) economies and jobs."

European producers claim American producers have been trading on already popular brands.  But Errico Auricchio, Belgioioso Cheese, Denmark, WI;  and his American counterparts believe "American companies have made them more popular and profitable in a huge market."

Perhaps Americans don't have to "trade on the popularity of European cheeses" any longer, and are capable of developing enough market share to survive on their own in the marketplace. American made cheeses that have gained notoriety (through competitions and active endeavors from marketing boards) have found a manner where they can invite the knowledgeable cheese consumer to explore, define their own sense of identity, and win the customer over with a quality product.) Take Sartori's Bellevitano line of cheeses. Yes, they are 'parmesan style' cheeses, but the line is called Bellevitano and becoming know as such. And their aged parm is called Sarvecchio, for which they are also gaining brand recognition.
 
American cheesemakers are working to be identified in their own right, offering remarkable products, and setting up operations in states never before known for commercial cheesemaking. In the current arena of all things local, many consumers are becoming comfortable with the notion of a regionally if not locally produced cheese - and many cheesemakers are experimenting with all the types of cheese. While we may not replace Parmigiano Reggiano, we may find we can substitute something more available and equally flavor-full but with our own American identity! In essence, I don't need your ball, I have my own.

I say define the category type: Parmesan, Cheddar, Gruyere - and work instead to classify your product as the supreme leader of quality in the category.
ljw

The Best of "Cheese - y" Cookbooks for 2014!

I've been taking a revisit of a great little cookbook, The WI Food Journal 2014, and finding again all kinds of treasures.

In the beginning, there is a great foreword by Jeanne Carpenter, Wisconsin's own cheese spokeswoman.

This gem of a book by Joan Peterson and Terese Allen has monthly calendars - so you can plan all your cheese meals!

Every month also has a monthly seasonal guide and pearls of wisdom by the state's cheese specialtists. A common thread among all the state's cheesemakers - Quality cheese begins with beautiful, clean, quality milk from animals that are well cared for and well fed. Enough said!

Wonderful cheese recipes like the Cheddar Sage Biscuits on page 18 ( a great recipe for this month  since the book also claims March is Cheddar Month!) And some of our favorite cheddars come from the our favorite cheesemaker pictured by Photographer Bill Lubing, Tony Hook, on page 100.

Signature March Recipe - There's even a great black bean soup with cheddar, cornbread and onions that I'm dying to make in our store for lunch!

Stop in to the store, give a gander at a great little resource. At just $17.95, it is well worth the investment to anybody's cookbook collection!

Recalls hit everyone hard!

Recent news of the Crave Brothers Cheese Recall here in Wisconsin has surprised many of us here in the state's artisan cheese world. The impact on those who were sickened, and on their families is something that cannot be imagined. Our thoughts and prayers are with them. 

The public imagination and speculation on the part of the media can lead to damaging a family business far beyond repair. I for one, would like to speak up on the behalf of my colleagues in the industry. From all the different aspects, whether manufacture, distribution, retail, or food service - those I have known do not take the issue of public safety lightly.  

For my part, I recommend taking a step back, and allowing the Crave family and their business partners working with the authorities to follow the required protocol, which will hopefully identify the point at which the contamination occurred. Speculation and heresay serve no productive efforts.

Sanitation is a state of being that many of my 'cheesemaker' friends live with on a 24 hour a day basis, both in their daily practices, and in their dream states.  For many years now, HACCP (Hazard Analysis and Critical Control Points) plans and protocol has been top of mind for them. Each American Cheese Society Conference and indeed its current Certification Program has been imbued with a goal of making American Artisan Cheeses and those that make, distribute, and sell it the safest food eaten. I can remember to my earliest days in the industry back in 1994 that talk of Listeria struck terror in my friends hearts. They could not conceive of causing such devastation to another human, and they believed that their products could enhance the human existence through it's  quality and flavor.

With the recently passed Food Safety Modernization 2011, increased scrutiny will become the norm. Even our small retail shop has been developing its own HAACP. Daily, weekly, monthly cleaning tasks and careful receiving notation are an accountability issue long practiced by many in our industry. The safety of the public is not something we take for granted. 

I've known George and Debbie Crave now many years, and they and their family are dedicated to bringing us the highest quality cheeses, and standards of business that contribute excellence to their community. I am sure they and their family and partners are working non-stop with the authorities to know where the problem occurred and to rectify it in the most iron-clad ways possible. I support their on-going efforts, and pray for their return as quickly as possible to safe and 'normalized' operations.

If you have any concerns, please do go to their web site and follow the links established their for the recall.

Monday was a fun day - we are CLOSED - however I do often spend time at the store taking care of the many business things that need attending to - including hosting visitors, like John Mahoney for a photo spread in At the Lake Magazine last March.

This past Monday, Sarah Kowal, a novice cheesemonger from River Falls, WI; stopped by to visit and share her story. She was visiting southeast Wisconsin cheese stores, and since we are one of the few  left in this corner of the state, she stopped in.

The name of her enterprise is Weathervane Creamery, (you can read of her experience as a budding entrepreneur on her blog) and while not actually in a physical location just yet, plans are in the works to be located in River Falls, WI.  It isn't often that I now get to go that far from the store, so it was very pleasant to have Sarah visit us in the store and here of her current experiences. She has the benefit of youth on her side, (something I envy at this point - the life of the cheesemonger is a bit more physically challenging than I realized), and it will undoubtedly help her in her business development. Sarah has a really good handle on the tools of today's entrepreneur - financing through local and investment groups, marketing through blog and social media.

I do believe the small business owner of today must adapt to the electronic tools at their disposal - their customers are and will continue to be finding them with all manner of smart devices. We are moving more and more rapidly into the age of smaller and smaller smart devices - I, personally, wonder whether we won't soon cease to use the desktop, but our laptop and tablets to access the larger monitor of our sophisticated HD televisions in our homes. All that said, word of mouth is the one most important tool -but again, reaching the customer will mean developing increased efficiency at managing the technologies the modern customer uses,  multiple types of smart devices to find us means it is critical in the current age of competition and 'noise' to learn how to use them for the maximum impact.

I was impressed with Sarah's knowledge of and use to reach out and find supporters who want to help her financially. Since we started our store 5 years ago, many of the tools like 'crowd funding' were just an idea still being hatched. I envy Sarah's determination and spirit in the face of continued obstacles and think she just might have the tenacity it takes to do this kind of work. Our talk centered on cheeses as well, but I am afraid I am not as aware of some of Wisconsin's northwest cheese plants. Will definitely have to find time to go that direction and visit Sarah in the near future for a taste of dairy in the part of the state.

It will soon be our 5th anniversary as a consistently open and operating small business, and I still pinch myself when a new customer finds us and is astonished that Delavan has a great little cheese shop that also serves really good food! Really... that is us? Your kidding...You're not? WOW!

It's been a great ride to this point, and now the effort is moving from mere survival to increasing revenues to cover the new employee and increased payroll taxes that entails. (We are not there yet -

People make many assumptions of your business when you are able to stick around long enough for them to come back season after season.  Assumptions which include you must be making scads of cash if you can afford to keep the doors open. (Believe me, whenever we have a rockin' day or weekend - I am looking at catching up on equipment purchases, small equipment to make our lives easier - or perhaps a unique item in inventory.) My friend, Ari Weinzweig, at Zingerman's in Ann Arbor, says in his two recent books on entrepreneurship that being successful just means you get better problems. And, as I have come to find out - better does not necessarily mean prettier, or easier. Some are very messy, brain tangling, and definitely harder.

Like getting a new oven with one more shelf where we can grill more sandwiches at one time will mean completely reconfiguring the sandwich prep area we currently use. Hmmm - nope - not really looking forward to that task, as it most likely also means getting a new metro shelving unit to accomodate.

Or, better yet - which money tree can I shake to get the cash for that little project. Stay tuned to "As the cheese turns..." : )
Laura

Small business lessons

The Nascar crash of the past weekend, in which Denny Hamlin suffered an L1 Compression fracture as a result of battling it out with Joey Logano for the top spot, was not lost on me. As Kurt Busch went ahead to take the win, my husband pointed out that "you cannot win the race looking in the rear view mirror." 

We were recently featured in two prominent articles here in Southeast Wisconsin. The first, the March 2013 issue of At the Lake, a glossy magazine  dedicated to the cultures, traditions, history and personalities of southeastern Wisconsin; actually was more of a feature story of the actor John Mahoney, who does visit our store on occasion. The second was a mention in a story on the redevelopment efforts in downtown Delavan, published on Monday of last week in the Janesville Gazette. 

This type of 'publicity' is very helpful for a small business in bringing back awareness of the community to it's own 'assets'. We humans tend to put our blinders on, go from point A to point B, and forgot to slow down and catch up with our friends and neighbors. And many independent business districts are full of your friends and neighbors. It made for a nice week reconnecting and finding new friends. But, as the old saying goes, one cannot rest on one's laurels. 

Our marketing plan going forward will include Facebook and Twitter postings, and our email campaigns. In addition, we continue to be part of some printed marketing events through our association with the Downtown Delavan Business Association. Next week...

Some thoughts on Social Media Marketing.

City of Delavan spearheads Strategic Planning for Historic District

Downtown Delavan has new focus!?

From my point of view, and as the old saw goes, nothing comes from nothing and we've been getting that in downtown for a number of years. As the City Council worked so hard to develop the commercial retail out at the Crossings 20+ years ago, (Walmart, Kohl's, and Lowes - among others, are located there), the historic downtown languished but for a few stalwart business owners. This week, under the new energized direction of the new City administrator, Denise Pieroni, a series of 'strategic planning' town hall meetings were held in downtown to enable a forward-thinking plan to be developed to bring new business to downtown, and re-vitalize our community. Again. All I can say, as a former member of the Revitalize the Downtown Task Force is - the proof is in the pudding. So much talk about the subject has happened in the past, and if the City Council does not continue to listen, support and enact upon citizen recommendations, it will again all be for naught. It will be critical to keep this topic front and center and on the agenda, and to call for citizens to participate actively in volunteering their time for cleanup, for event management, and for supporting the downtown business district by "Shopping Local". If this does not happen, we will again be left with a lot of talk, and no concrete results.

Remember:
If half the employed population spent $50 each month in 3 locally owned independent stores, it would generate $42.6 billion in revenue.
Spend $100 at an independent business and return $68 to your locally economy.
Spend $100 at the national chain and only return $44 to your locally economy.
Spend $100 online, 0 dollars are returned (that's right folks, zip - nada - nothing!). 
http://www.the350project.net/home.html

Tasting/Sampling Events

Sampling or tasting events are a necessary evil of many small 'foodie' retail shop owners. If you live in a community, have a store that features someone else's 'wonderful' food item, it is highly likely you will be invited to attend a fundraising event for some non-profit organization. The price of your ticket is your donation to said event of your sampling of foods for the entertainment of said non-profit's guests.

Of course, many times these opportunities are brought to your attention by your own customers, and many times they are good customers who support you as well. Sometimes this is not the case, and you get to judge how much you want to be 'seen' throughout your community as a benefactor by selecting or turning down these events.

I attended just such an event last evening and was once again reminded how really pointless these events can be for a small retailer such as myself. This is a well-attended event, with long lines at the food vendors' tables, so when people arrive at your table, it's a given that they will pile their plate with selections with very little regard for any behind them in line.

At my particular table, on a single toothpick, you'd see a pepper jack cheese skewered to a salsa and cilantro cheese, followed by a piece of salami wrapped blue cheese. You have to try to get a small explanation of each piece going on the toothpick in random fashion as these individuals are moving through your line. And yet, really, there is little hope that any individual flavor will stay with the taster as they cram a piece of bread, cracker or any other little nosh from someone else's table into their mouth.

I have had very little return on the investment of my 'donation' or my time at these events, but I continue to do them - WHY? As a small payback for the loyalty of my customers to my establishment, I suppose. These are their pet projects, and they do serve a purpose in the greater community in which we live through their service of housing for cats & dogs, or historical education for the community, or even music programs at local schools.

So, I will continue to agree to participate, or not; I will continue to spread the word - and I will continue to marvel at some of my fellow human beings 'table manners'!

What's in a name? Will Gruyere by just as sweet?

Last week during one of our 'quick, read through everything on our kitchen island so we can recycle it all', my husband passed me the Country Today, a local agriculture based news publication here in Wisconsin. His eye was caught by a notice detailing the decision by Emmi to drop the name 'Gruyere' from it's very well-know cheese, Grand Cru Gruyere. Gruyere is one of those European 'protected name' status cheeses, and the company has gotten away with carrying the Gruyere name for so long, due in part to its ownership by the Swiss mother company known as Emmi, a company in the business of cheesemaking since 1863, begun by patron cheesemaker Oswald Roth. 'Curd forward' to the late 90's, when two Roth heirs, brothers Felix & Ulrich Roth, and compatriot Fermo Jaeckle found Roth Kase, and begin making the award winning line of Roth Kase cheeses, of which the Grand Cru Gruyere was one of the highest awarded over the years.

The act of enforcing name protection is to European cheesemakers, a very important part of their global marketing program. It has picked up even more activism in this time of economic downturn and eroding markets. Protect the brand first and foremost!

So here's my question to the cheese lovers of the world - does having the "name brand" recognition really ensure success? How do American farmstead cheesemakers compete with those long-standing brands of European cheese-making history? Do you make a cheese in the old standard? Do you strike out and do something completely original? I have my own opinion and it seems to match with our American cheesemakers talents for creating original American 'masterpieces'. While imitation is indeed the sincerest form of flattery after all, even if you cannot take the name directly. For example, Pleasant Ridge Reserve - a Wisconsin best-seller - is known as a French Beaufort style cheese, made by Uplands Cheese Company. It is beautiful to behold, truly inspiring to eat - and has a name that grew out of a land form in the region where the cheese is made. And, Bleu Mont Dairy's beautiful bandaged white cheddar is one of the best cheddar's I've had the opportunity to eat in a long time. Amazing strength of an aged cheddar, with a delightful creaminess and nutty texture.

So, America's artisan cheesemakers are practicing what their European mentors preached in one way - by plugging in and making their cheese with passion and attention to place - known in France as terroir. Unique cheeses with names like Humboldt Fog from Cypress Grove, or Hoja Santa goat cheese from the Mozzarella Company in Dallas, TX; or Crater Lake Blue from Rogue Creamery - all these cheeses and many more speak highly of American's pride in their own 'place'. You may still look for your Parmiggiano Reggiano when you go to the big city, but chances are, if you live in Wisconsin, you will find a flavorful and memorable substitute right here in America's Dairy State.

Life in the mid-west - marketing a small town

I don't want to be the person who only does what everyone else does. Why? For obvious reasons, because I want to build a business that is bigger than myself, and I wanted it located in my now-home community of Delavan, Wisconsin - not Lake Geneva). A couple incidents occurred this week here in Delavan, that really struck home among the business owners here in Downtown Delavan, and will be a topic on the agenda of this week's Downtown Delavan Business Association meeting. (Meeting the Friday morning at City Council Chambers on Friday a.m. at 7:45)

We heard that staff at Lake Lawn Resort suggested to guests at the Resort visit a neighboring town, Lake Geneva, because there was nothing in Delavan for them to do. This was particularly discouraging as we also were the subject of a Facebook meme that featured Simba and Mufasa of the lion king basically 'dissing' Delavan - again in favor of Lake Geneva.

Do we have issues? Of course, but I'd like to see a community that does not. In it's favor, Delavan is a place of parks, of unique independent stores (as well as 'big boxes', if that's your thing), of 2 lakes - one great for boating, one particularly suited for 'nature goers'. Delavan has a broad main boulevard with no parking issues. You can walk up and down clean main streets, view Victorian architecture at its best, and enjoy a variety of specialty foods and baked goods. Oh - did I mention, there are no parking meters in Delavan! We have our own bandshell one block off the city's main thoroughfare, with concerts all summer. Delavan has it's own gardens, sponsored by the Delavan Rotary and local citizens - and great Parks & Recreation programs. We are a thriving community, with a committed school system. And whether you appreciate the politics or not, the current WI Governor, Scott Walker, hailed from Delavan. Success is indeed possible, especially when you grow up in Delavan, Wisconsin.

My blog posts regularly feature issues encountered by small business owners in my community, (yes, including myself). We have all the tools at our disposal to ensure a more positive image, we must use them. Consistently and vigilently updating web sites, blogs, and social media sites are key to dissolving the negative image that keeps popping up. With suppport from you, my reader and inhabitant of Delavan, we will continue to raise the awareness that Delavan is indeed a great place in which to live or visit.

Laura Jacobs-Welch
Owner, Brick Street Market

Cooking during the Wisconsin winter

It's cold, clear and sunny in southeast Wisconsin. In fact we are experiencing a rather unusual - and particularly snow-less winter here.

Love reading Jeanne Carpenter blog - and this particular blog  really hit home!
After all we live in Wisconsin, it's February, fresh at the grocery store is likely to be from Mexico, Chile, or Argentina or cost both legs and one arm. So what do you buy for your winter pantry?

We eat a lot of potatoes (they store during well during cooler winter months), many roasts - so many local meat markets - my favorite is the pork loin roast from Sorg's Family Meat Market.  I don't know what they do that is so right, but we love their pork products!

I saw a recipe on the Zingerman's Delicatessan web site, and am determined to give it a try. Especially as we have so many cheeses right now that melt beautifully on and taste amazing on potatoes. Try this tartiflette and tell me what you think.

And, because we love goat cheese, here's another link from our facebook page and Vermont Creamery
for Goat Cheese Polenta. Can't resist.

Your local business owner needs YOU!

If you did not watch 60 minutes Hallowe’en night, you did not see the citizens of Newton, Iowa desperately grasping for any straw of hope in an local economy that is drying up. Newton, IA is just 29 miles east of Des Moines, with a population of just over 15,000. Delavan is not so different from this community. It really hit me that we here in Delavan are very fortunate to have the industries we do, especially in light of the recent Lake Lawn news. Our employed population is supported by a variety of light industry that feeds into businesses that have not been as seriously impacted by the recession. Has it still been a struggle? Absolutely! And, I have personal experience with the struggle.

I am the face of downtown Delavan, and of entrepreneurship in America. I opened my business 2 years ago in the historic blocks of downtown. I started my career working in banking, 5 days a week and having my weekends off. You can stop in any time for my full story, but my path was always leading me to the July 4 2008 date on which I opened my business here. What I have found to be true since I opened is that my initial desire to join your other downtown business members in their small club has proven to be one of camaderie, friendship, and a daily joy at meeting each customer who choses to honor us with their choice to purchase services or goods at our stores. Local Store owners are committed to your community!

We know that you have many choices for where to spend your family dollar. Do you know how much positive impact you truly have in the success of your local independent business owner? I became aware of a not- for- profit organization earlier this year that puts this all in perspective. The organization is the 350project.net, and you can look them up online. You may have heard of this endeavor as they have received some national press. It is an organization begun by a former retailer consultant, Cinda Baxter. She has worked very hard to find successful strategies for indepenent businesses. Here are some interesting numbers I found on their website:

If half the employed population in the U.S. spent just $50 each month in 3 independent businesses (that’s only $16 per month in each of the 3, folks), $42.6 billion in revenues would be generated. By spending that money in a locally owned business, you will see $68 of every $100 stay in your community. If you spend your dollars in a national chain, just $43 stays in your community, and if you spend it online, none of that money stays in your community. I realize it is not realistic to expect our modern population to completely forgo buying online, or looking for the best deals to be had at that big box store. I am only asking that you consider saving out $50 each month and spreading it around to your local independent retailers! We need you and your beautiful downtown district needs you in order to stay vibrant, attractive, and alive!

Laura Jacobs-Welch, owner

Brick Street Market

Anybody got a 'pensieve' handy?

I feel a bit like Harry Potter's Dumbledore and in need of the 'pensieve' (for those of you who haven't read that series, please bear with me).

I came back from Seattle with my brain 'a point' as the French say of their cheese. I was like that bit of brie that, when left out at room temperature, gently oozes itself out of its rind! So much information, it's taken me the better part of the last week and a half trying to sort through it all. Still glowing from the experience though, so I thought I'd share just a bit more before closing the chapter.

We attended some great classes with our own 'industry notables', like Ari Weinzweig from Zingerman's Delicatessan in Ann Arbor Michigan; and Greg O'Neill of Pastoral in Chicago. We listened to moderated panels on logical line extensions - how to best add things that might please our customers. Or, why is customer service so important that everyone speaks the talk, and only a small portion of businesses actually walk the walk and how we can walk it. I know, it sounds very technical - but I look forward to implementing things in small ways at Brick Street Market that will help us stick around over the long term.

After Friday and Saturday's similar routine to our first day (read previous blog of 8/30/10), and beautiful receptions at the Seattle Acquarium and at the Seattle Visitor's Bureau and Convention Center - oh yes, marvelous food and cheese was present for all), my sister Shelly was really anticipating our closing speaker, Michael Pollan, and what he might be able to tell an industry that has been promoting eating 'real' food for all of its 27 years of existence. (The ingredients label on most artisan cheeses has, in many instances only 3-4 ingredients. Email me the top three ingredients, and I will send you a $5 gift certificate!) Polland didn't so much give us new information, (his books are well know in most circles) as he did confirm what the majority of these conference goers have been living day to day.


After taking to the stage and promptly calling cheesemongers "Masters of Rot" - (you'd think we'd all be highly offended, but not this group!) We laughed heartily, and the new moniker made it into the press that very day! Words to remember:

You are what you eat and what you eat eats!

We retreated to our hotel room to prepare for the Award Ceremony, then everyone gathered at the Benaroya Hall (home of the Seattle Symphony), for announcements and Festival of Cheese, the much awaited culmination of a year's hard work for many cheesemakers. Many amazingly good cheeses were recognized that night, but the best was when BEST IN SHOW was announced: Upland Cheese's Pleasant Ridge Reserve!

The Festival of Cheeses was just over the top. Fourteen hundred plus cheese displayed for the adoring public!
And the pronouncement of Pleasant Ridge Reserve as the Winner of the Best in Show title proved that MIke Gingrich has truly passed the torch to the newest "Cheeseman" has arrived! Congratulations to the Patenaude and Gingrich families, and to Andy Hatch!

Summer Cheese Tips - June 2010

Summer cheese and wine tips!

If you are looking for something unique, we have a wine tasting this weekend with Beth Moyer on Saturday from 1 until 3 p.m. As always, I will have the cheese picked to match Beth's Summer Wine selection, and we'll have great fun! Join us and be entered into a drawing for a BSM Gift Certificate! Free and open to all!

It's time to relax, to take a deep breath, to move your living out of doors. Many might think that summer is not the time for cheese - it's heavy, it's thick on the palate, it doesn't match up well with all those light summer foods!
Here are some examples of how well our cheeses really do match up to your lighter summer fare:

A light appetizer tray featuring these 3 cheeses is a guaranteed hit:

1. Menage by Carr Valley - a lovely blend of three milks (cow, goat, sheep) matured into a light and elegant, yet creamy white cheese, paired with a crisp, chilled Sauvignon Blanc or our new Basa. This would be a standout on a tray featuring fresh pop-in-your mouth blueberries or strawberries, and a great crisp cracker like Madison - made Potters crackers.

2. Now add a savory or flavored cheese like Hook's Sundried Tomato Basil Cheddar or Holland Farms Gouda with Foenegreek. Either of these would be perfect companions with a thin sliced Molinari Sliced Salami. Pair this with a summer red like a Tempranillo or a Zinfandel.

3. A third could be the elegant and creamy Buttermilk Blue from Roth Kase, and a top favorite here at BSM. Let this cheese warm to room temperature and spread on crackers (Potter's Hazelnut Graham) and drizzle with a local honey, like Wisconsin's Natural Acres raw honey!

Bring on the grill, bring on the cheese!
Laura

American Craft Beer Week May 17 - May 23

You've read my ramblings now for over a year and I often talk of wine and cheese pairings. And that has suited me just fine, until recently. You see, I'm a fraud. I live in Wisconsin, I grew up in Colorado near Coors in Golden - and I'm of German heritage, and I (sshhh - don't tell anyone) just never have acquired a taste for beer! Nah, really? Yeah, really. Several of my brothers and sisters know and love their microbrews, but I wouldn't know a Pale ale from a Guinness! I just couldn't jump on the bandwagon. But ever since we started carrying the Bellevitano Parmesan soaked in New Glarus Raspberry Tart Ale, I've been curious. If soaking a cheese in beer results in such a great cheese, the beer can't be all bad. Of course, I think I could find lots of things that would go with such a delicious cheese!

And, of course, the timing could not be better as the newest Culture magazine is out with a great little pull out booklet full of fun facts about: AMERICAN CRAFT BEERS! I think the universe is just looking down kindly on my un-educated state. So, I'll be studying my 'little' text to get ready for Saturday and our in-store New Glarus Beer sampling.

And if you plan to be in the west next September, Denver is hosting the Great American Beer Festival from Sept. 15 - 18. 450 Breweries, 2000 beers ....uff da!

Lunches at Brick Street

One of the wonderful things about WI cheese is that it is so good on a sandwich! We have a small selection of great sandwiches which all feature two main ingredients - an artisan bread and a really great WI cheese! I like to say our sandwiches are hearty and wholesome. The bread we buy from Waterhouse Foods in Lake Mills is the best tasting bread I've eaten in a long time!

And, I cannot say enough about our WI cheeses! Great flavor and lots of varieties! My 13 year old son is hooked on our "Colonist" - a toasted turkey with Hook's Baby Swiss cheese, melted and then slathered with Cranberry Chutney! We add a leafy lettuce, and serve with fruit, pita chips and shortbread cookies (baked right here each week!). Wow! I'm getting hungry. Gotta go order a sandwich!

Delavan, WI - A great place to shop!

This is my PSA (public service announcement) for Downtown Delevan, WI.

Driving through Delavan this a.m. on my way in to the store, I was thinking how lucky I was to have landed in this area some 20 years ago. Delavan is a beautiful city, with a quaint history, and committed parks and recreation department. The tree-lined main street is now being 'colored' up by emerging tulips of red & yellow. The apple and crabapple's are blooming, and all the willows and other trees are looking quite beautiful in their new spring green colors! We have beautiful garden spots all over the city, just waiting to burgeon with the summer flowers planted by our able-bodied and dedicated P & R crew.

Being a member of this downtown is a treat! When new customers to the area come in, they are always very complimentary that the city is clean, and the businesses are unique! Just like our cheeses - very unique!

We have a little bit of something for everyone to eat - from taquerias to hot dogs to sit down cafes to take to go sandwiches (and our own toasted cheese, of course!)

We have a little bit of everything for you to shop for - from turn-of-the-century antiques and mementos to artwork, to framing and garden themed gifts. From women's better clothing lines to gently used clothing for the frugal but career minded woman. You can shop for your pets and you can shop for your homes. You can buy gifts, wrapping paper, and shipping boxes right in downtown!

I truly think downtown is becoming a place where you can find it if you need it!

And, of course, if you need cheese - we have you covered!

Yes, Virginia, they do ship cheese!

At Christmas we were fabulously inundated with requests to ship cheese! And, we ship cheese throughout the year too! Not as much as then, (does Jennell seem a bit overwhelmed? - Never!) and we have a nicely appointed station in our basement organized and ready to create a great presentation with our WI cheeses for your friends and family! The USPS flat rate box program worked out well for us! What did we ship this year?

Some Tilston Point - a great "Stilton - esque" blue from Tony Hook at Mineral Point's Hooks Cheese. This salty, crunchy, pungent blue is a standout on any cheese plate!

A bit of Antonella - a great salsa infused creamy white cheese with cilantro around the rim. The cheese makes a beautiful presentation on a tray - I like to slice it lenthways, about an 1/8 inch slice, then make the cutest triangles with rounded edges.

Sartori's Bellevitano - both the Black Pepper Parmesan and Raspberry Soaked Ale Parmesan have been popular with our customers since we added them to our collection! These are also great with a fruit - forward Zinfandel or Cabernet Franc. HMMM!

It was a fun season - we saw a lot of our summer customers, and had a lot of help from our local community, so now in the quiet soup-days of mid-winter, we're reminiscing and thinking how fun it will be come summer!