Category Archives: Artisan Cheese

MSU – Artisan Cheesemaking with Peter Dixon: Day 1

Were to begin! The group is definitely an eclectic mix of people. Family farmers, newbie cheesemaker, dairy operators, restaurateurs, I own a goat so let’s do it and see where it goes people, cheesemongers in training, retailers getting better understanding.

There was definitely a hippie vibe happening; I would gladly spend  my night drinking a cold tall brew and singing karaoke with the bunch. Just a really laid back motley crue.

We covered so much of the essential basics of cheesemaking today, like a chemistry crash course on why cheesemakers are just crazy enough to do it! I’m glad I am only looking to retail the heroic effort.

Peter Dixon is virtually a walking encyclopedia of “how to”. His brain so full with info that the rogueness of his training can completely be appreciated. Experience abounds and there was no lack of conversation… on any topic.

For me – this is starting to ge into  the technical and chemistry parts of the cheesemaking that I think is invaluable to a retailer. Hey – I need to understand what I’m selling. And plus, it builds a better understanding and partnership between cheesemaker and cheesemonger.

There seems to be a lot of nice networking opportunities. Never can have too many.

We’ll see what tomorrow holds for us….  finish setting our goat cheese and fromage blanc!

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Sheri LaVigne of The Calf and Kid is awesome

Belated post…

I had an absolutely fabulous talk with Sheri last Wednesday.  She was very straight forward with everything that she has gone through to get to the point of launching her store.

She gave me invaluable insights and much needed advice. It was certainly a huge relief and definately an inspiration. And as she pointed out “why re-invent the wheel when you can just pay it forward”… Wouldn’t the world be fab if everyone had that mentality.

It was a breath of fresh air to have someone who has gone through all the little headaches just say it how it is and what she would’ve done differently. I’m hoping this honest no-bones quality is not the exception but the norm in the small specialty retail communties.

I guess I can’t really verbalize everything that I got from our talk and the true inspration one can get from someone who has a dream turning into a reality.

In short.. You rock Sheri!!
Wishing The Calf and Kid much success!

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Cheese tasting with hubby

So I decided to have a nice cheese tasting with the Hubby on Friday night… nice little romantic date night… and also get his impressions of the cheeses to see how they compared to mine.

Now, for anyone who knows my wonderful Jon, knows that in the lightening fastness that he actually consumes his food…. the likely hood of him actually tasting anything are usually around 50%. I explain the basics of cheese tastings… not giving him any info about the cheese first.. and wait for his first impression.

However my favorite one was this observation:

River’s Edge Chevre: Up in Smoke

Me: Ok, all I want is a visual. Tell me when you look at this, how would you describe it.

……….after several seconds of pause and contemplation

Jon: Mother Earth’s perfect little turd.

Nice! haha!  Not EXACTLY the insightful description I was looking for.

Oh Jon, I do love you!

It really is this perfect little puck wrapped in dark chocolate and auburn smoked leaves and the stark white of the fresh goat cheese is undeniably beautiful…. so although not reminicent of a turd to me.. I understood what he was trying to say, and he did say it with all seriousness and respect for the cheese.

It’s in my top 5 !

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Murray’s Cheese shipment just arrived!

Murray’s Cheese shipment just arrived! My highly anticipated shipment from Murray’s has just arrived! I’m really excited to try the awesome cheese selection and make some comparisons. Even just opening the box, you could tell that the quality and care is far superior to the miserable little bites I’ve sampled so far from my Whole Foods expedition. Every piece precisely packaged in the famous Murray’s cheese paper (not plastic!). So expertly done that I don’t want to undo the wrapping for fear that when I re-packed it will be just ugly (ok, maybe too much pressure from the always wanting to be able expertly wrap Christmas gifts). My adventure will include: Rivers Edge Chevre: Up in Smoke Sweet Grass Dairy: Green Hill Tomme de Savoie Jasper Hill Farm: Bayley Hazen Blue Cabot: Clothbound Cheddar Consider Bardwell: Manchester (in anticipation of my cheesemaking class with Peter Dixon) Sweet Grass Dairy: Asher Blue Consider Bardwell: Dorset Can’t wait to start this afternoon with tasting notes. Duly preparing for my Friday night cheese tasting and wine pairing on date night with the hubby!

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Leaving my full-time marketing job in December was the best thing for all of mankind. It was bad, a good bad in a weird way because if it had never gotten so awful in the first place, I would’ve never gotten pushed enough to leave.
… and leave I did…. and it was great.

I was then stuck with the nagging question about what to be when I grew up. I always wanted a shop, but what type of shop. I pulled out the massive library of cookbooks I have. Pretty ones, ugly ones, free ones, ones you get as gifts you hate… and in this cookbook clean up (by the way, I always read the cookbooks, just never made anything from them)found inspiration.

AHA! A Saveur issue from April 2005. The Cheese issue. I could never let it go. Survived two moves and endless repacking… but I still had it! I remember that the articles about the Artisnal cheesemakers fascinated me and I loved their passion….

and then lookingback at my feebel attempts to have cheese parties that were disasterous. What HUGE block of midgrade Cheddar from Meijer can I cut up and serve with cashews and White Zin… really???

But then the cheese cart in Luxumbourg was divine! Changed my novice cheese eyes forever, Beautiful, smelly, meticulously arranged. It took my breath away. And since then, any high end restauant we go to.. it has to be cheese plate or else…

So then I started doing research in the Metro-Detroit area, and we are sadly remiss of anything resembling the fromageries of the east or west coast…. WHY?? I don’t get it. Now that the Artisan movement is in full swing, why are we still going to a cheese case with poorly cut and packaged cheeses. THIS MUST BE FIXED

ok tomorrow, one more step to Detroit’s glory in the artisnal cheese movement.

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