(Stay Tuned: we are only 7 posts and pages away from our 500th post here (doesn’t include our sister recipe blog, cheesemonger recipes). We have big plans for 500!!)
From host.madison.com – Wisconsin State Journal
Posted: Tuesday, January 25, 2011 6:00 am
This story appeared first in the Sunday edition of the Wisconsin State Journal newspaper.
Ken Monteleone once had someone come to his Capitol Square cheese shop, Fromagination, and mention that he would like to open a shop like it.
There was just one little detail that would have been a problem, no matter how good a business plan the would-be owner put together: He was lactose intolerant.
That’s a situation that would never work, Monteleone said, because to sell cheese is to know cheese. As consumers are becoming more interested in specialty cheeses, retailers have to keep up.
Increasingly, cheese producers, dairy marketers and even grocery stores are focusing not just on the people making cheese but the ones who are selling it.
“More distinctive cheeses need a kind of curator,” said cheesemaker Andy Hatch of Dodgeville’s Uplands Cheese Co. “That’s a value a customer gets going to a shop with good cheesemongers and a value a cheesemaker gets because someone who understands cheese better sells more.”
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