Tuesday, July 28, 2009

Hello all. As you may have noticed I haven't been posting as much lately. I am doing a sort of cheese cleanse in preparation for the ACS. What does this mean? It means that I am heading towards a cheese overload in a week. I've got to get myself ready. I want each cheese I taste to be exciting and "new"!

Customers are always asking me how I can work surrounded by so much cheese without taking it all home. Easy, I have only one rule about cheese. If it won't fit in the box, it can't come home. This rule applies to all cheeses except for Parmigiano-Reggiano and Cheddars. Those are exempt. They're staples. Like having beans and canned tuna in the cupboard, or mango sorbet in the freezer.

This is my magical cheese box of happiness and joy. To give you a better idea of size, it's the small box pictured here.

I have cut back on my cheese intake substantially. As of yesterday I am not allowed to bring home any more cheese. After work I went to take a look at the box. This is all I find.

Yup. I have two pieces of cheese to last me for a week. A piece of Ascutney Mountain and a dill chevre. This self-imposed rule is making me sad on the inside.

On the positive side, I've been coming up with interesting recipes and using up the cheese I have. I made a fruit cake with a goat cheese, and macaroni and cheese with a new friend. His name is Ogelshield and he's from Neal's Yard Dairy.

I put a big ol' dollop of the minted fromage blanc on top and waited. The cheese was from Rollingstone Chevre in Idaho. Yes, Idaho. They have goat cheese and it is fantastic!

I made a sort of upside down fruit cake and served it warm.

After about one minute, the fromage blanc started getting all melty, gooey, ooey. It looks a bit like ice cream, but so much better.*

There is a recipe of sort that I'll share with you.

  • 1 cup sugar
  • 1 cup water
  • 2 sprigs of mint
Bring the mixture to a boil.
Let it cook until all the sugar is disolved but not colored. You're not making caramel, just syrup.
Cover it with cling film and set it aside.

  • 1 pint whole peaches
  • 1 pint whole apricots
  • 1 pint blueberries
  • 1 T (approximately) of mint-finely chopped
Slice the peaches and apricots and put them in a bowl with the blueberries.
Add some to your taste of the still warm simple syrup to the bowl and toss the fruit to incorporate.
Add the fresh mint to taste.

Do not throw out any leftover simple syrup. Keep it in the fridge and use as a sweetener for ice tea or lemonade. It will keep for a very, very, very, very, very, long time.

Biscuit from the Joy of Cooking 1997 version:
  • 2 c AP flour
  • 2 1/2 t baking powder
  • 1/2 t salt (although I only used 1/4t of kosher salt)
  • 1 1/4c heavy cream
  • 1t sugar (my addition)
Wisk together the dry ingredients.
Add the heavy cream and fold in just until the dry ingredients are moist.

To put it together:
  • Put your fruit mixture on the bottom of your dish.
  • With wet hands, pick up the biscuit dough and pat it out like a hamburger patty, and lay it on top of the fruit. Rolling pins don't give you the same control as using your hands.
  • Continue doing this until all of the fruit is covered with biscuit dough.
  • Pop into a 350 oven for about 30 minutes, or until the biscuit topping is golden brown.
While the fruit cake is cooling, make the fromage blanc mixture:
  • 4oz Rollingstone fromage blanc
  • leftover finely chopped mint
Wisk the fromage blanc so it looks like thickened whipped cream.
Fold in the mint to taste

Serve warm and biscuit side down to show off the gorgeous colors of your concoction. Whenever I eat cobbler, I do it mostly for the biscuit so I made my topping pretty thick. I also didn't want to have it be a mint cake, so I added just enough mind to each step that I could barely taste it. The mint is the supporting actor, not the star. Keep that in mind. I think I may make this again for some friends tomorrow.

*To my Ma: I certainly do not mean to imply that fromage blanc is better than ice cream. You raised me better than that and you know it. I just thought it would be better for this application, and I was right.

Friday, July 24, 2009

Bonne Bouche part 2

So, after the sd memory card debacle, I only had 1/2 of the Bonne Bouche left. Not a lot to photograph, but still yummy. This is an ash-ripened goat milk cheese. Phenomenal cheese. I know I often say that something is one of my favorites, but this cheese is always in my top 5. Always. Even when I haven't had it for over a year and I feel as though my heart might break.

I did share with some of my co-workers. The responses ranged from "OhmyGod what is that?" to general lip smacking sounds while eyes rolled in the back of their heads. I also heard some moaning. Yes, this cheese is that good. If this cheese were a rock star it would be the Beatles on the Ed Sullivan show, and I would be one of the screaming throng.

I want this gooey, creamy, salty, grassy, green veggie, goaty, milky, lactic, nutty, acidic dream of a cheese. I'm so sad that I have no more, but super excited that I'll be picking up at least a dozen of them at the VT cheesemaker's festival.

Thursday, July 23, 2009

More on my Wisconsin trip

So I left of towards the end of the raw milk cheese discussion. Here's how the rest of the day went.

During the discussion I'd raised my hand to chime in multiple times. The coordinator never seemed to see me. At the end he called on me. It was more of a gesture really. That's when I realized that he didn't remember my name, and that even though I was wearing a name tag it's an unusual name to pick up "on the fly". I spoke. I didn't want to. I gave in to peer pressure. I'm not a public speaker. Not in front of a room of virtual strangers who don't know me, and have years, decades and generations more experience than I do. It felt like I was talking for an hour although I'm sure it was about 20 seconds. I was so embarrassed.

If you've never seen a brown girl turn bright red you should have been there, it's quite a sight to behold. It's happened to me twice in my life. I think the first time was when I was in junior high and a boy I liked asked me to the dance in front of everyone. I wanted to pour my water over my head while simultaneously burying my head in the sand . When the session was over I scurried downstairs, splashed water on my face and high tailed it to Madison.

Why Madison? Because that's where Fromagination is. They closed at 6pm so I had to book it. Luckily I have a lead foot and a GPS unit. The owner, Ken was there and gave me a tour of the place. Everyone was really nice, even though they were close to closing and it had been a busy Bastille Day for them. The store is beautiful. Set on the square of downtown Madison the interior is so much bigger than it looks. The chotchkies in that place are stunning. I want them all. They have a pamphlets on perfect pairings along with a great selection of sandwiches, books, cheese accessories, pasta, and of course cheese. So, let's talk about the cheeses.

We're going to start at 12noon on the plate. That square piece of cheese is one of the best things I've tasted in a long time. Raspberry Bella Vitano from Satori in Wisconsin. It is a parmesan/cheddary cheese that's rubbed in a raspberry ale. It is fruity, floral and sweet smelling. The taste is mild with some salty, yeasty and almost-ripened berry flavor coming in. I don't normally buy pre-packed cheese, but this is a tasty exception.

Next up is the orange cheese. Yes, I know. As a rule I don't believe in dyed cheeses. Milk is not orange I am always willing to try new cheeses, so here it is, the 10 yr Cheddar from Hook's. Very nice cheese. Smooth texture, nice sharp bite to it. I am used to the wildness you get from Cheddars from the east coast, or the UK and no matter how long you age it, WI Cheddars don't have that. Did someone say terroir? Even at 10 yrs. this Cheddar was smooth and creamy with a slight crystallization. If it weren't so expensive I might have made macaroni and cheese out of it.*

The orange wedge with flecks in it is the aged Marieke Gouda. Aged for at least two years this cheese is starting to develop a deep caramel flavor profile. Similar to a young scotch. I love aged Gouda and this is a good representation of the cheese.

The yellow wedge is Dante made by the WSDC-Wisconsin Sheep Dairy Cooperative. This is a nutty cheese with hints of pasture and a lovely rich, round feeling in the mouth. Sheep's milk cheese is so good. Higher fat content, higher protein levels and easier for even the most afflicted lactose intolerant person to digest.

The blue in the middle is also a sheep milk cheese. This is Bohemian Blue from Hidden Springs Creamery. Actually it's a joint venture. Brenda Jensen of Hidden Springs and Tony Hook from Hooks Cheese Company come together and make this cheese. Lovely little cheese. Sheepy, salty and creamy. Brenda's flock are the same type of sheep used in France to make Roquefort, so there are some similarities in the flavor. This cheese isn't nearly as strong, or peppery as Roquefort and so in my opinion, it is the tastier snack.

While there I managed to find a nice little hunk of Vermont. Ascutney Mountain was nestled in the case. Just waiting for my tummy. Two cheeses didn't make it here. One of them was cut and paid for, but never made it into my bag. I didn't realize it until the next day. The other one I said I wanted, but it must have been forgotten also. Oh well, that just means I have to go back to Madison soon. This time I'm bringing a cooler, and a driving buddy. I put about 400 miles on the rental car that day and was tired beyond belief that night. A 14 hour day with driving, tasting, discussion and cheesy goodness. Not a bad way to spend a day off.

*Yes, 10 year Cheddar is expensive. When a cheese is made it sits and is aged until the maker determines that it's ready. If it's cheese ready in one year, it's less expensive. Why? The cheesemaker can move that cheese off of their shelves and put something new on. The rotation of product has a good flow. When the cheese is aged for 10 years it just sits. It takes up space in the aging room and space=money. The cheesemaker is paying to store that cheese in the hopes that when the correct time for aging and affinage has happened they will end up with a great product. Imagine holding something for 10 years, not having any guarantee that the end result will be what you want or something the public will buy. That is one of the reasons that aged cheeses can be rather pricey.

Thursday, July 16, 2009

Cheese Politics

I am new in the cheese world. I started this blog as a way for me to remember all the great cheese I was tasting and selling. I am not a politically cheesy person and have no desires to insult anyone by questioning their integrity or their politics. I thought long and hard about how I was going to do this post. Did I want to straddle a politically correct line? Should I write with a neutral voice just documenting what I heard and saw? At the end I thought "screw it". I'm just going to write how I feel, like always.

On Tuesday I went to Wisconsin to attend a discussion at the Michael Fields Agricultural Institute. The topic was raw milk cheese. I had an opportunity to attend and meet some wonderful people. One of those friendly Wisonsinites was Jeanne from Cheese Underground. She has done a post about her experience there, so some of our information will be similar.

Let's pause and talk a bit about my feelings on raw milk cheese. I love raw milk cheese. I prefer it in fact. I will spend premium money on it, and do my best to promote it as a retailer. Why? It tastes better. It's all about the terroir. Raw milk cheese promotes the land. You can taste it. It tastes floral, loamy, grassy, herbaceous and chalky. You taste wild onions, clover, thistle and earth. Pasteurizing cheese kills these flavors. You still get good flavor, but not like the raw deal.

Raw milk cheese is an expression of the land. Of the animals and ultimately of the cheesemaker. The raw cheese reflects how they treat their animals. Does it taste like pasture or hay? Does it taste like those goats live in a rocky area, or in a green meadow? All cheese tells a story. Raw milk cheese brings along slides. There is room for pasteurized cheese both in my heart and on my plate, but whenever possible I like to go raw. Okay, back to Tuesday.

The group consisted of cheesemakers, mongers, marketers, scientists, writers, and me. One of the big issues discussed was "what is raw milk cheese?" The definition of pasteurized cheese is milk that has reached a temperature of 161 for at least 15 seconds. The Raw Cheesemakers' Association defines raw milk cheese as:

Cheese produced from milk that, prior to setting the curd, has not been heated above the temperature of the milk (104°F, 40°C) at the time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature of not less than 35°F (2°C) in accordance with US FDA regulations.

The problem is that there is a lot of temperature difference between 104 and 161. Not a lot of regulation in that temperature zone either. We were given a handout where the Wisconsin DATCP polled the Wisconsin cheesemakers who claim to make raw milk cheese and asked them questions about what temperature they brought the milk to, how long it was aged, and if they're using a single or multiple milk source.

The first thing that shocked me about this was that only 20 producers in Wisconsin are making raw milk cheese. Only 20! Wisconsin is known for it's cheese. It's the dairyland for goodness sake and out of the hundreds of cheesemakers out there (perhaps even thousands) they only have 20 who make raw milk cheese? I was shocked! Why so few? One person said that it was the American stomach that has done this. Our need for "clean food" has made our immune systems and tummies weak and more susceptible to upset. Producers are making products that the public can eat.

Of the 20 cheesemakers listed (they were all listed anonymously) their cheesemaking practices ranged from never heating the milk higher than the temperature it is at milking, to bringing it to 158-160 for 16 seconds. If pasteurized milk is 161 for 15 seconds, is 160 for 16 seconds really raw? Some people said yes. The raw milk purists said abso-frickin-lutely NO!

This is where the big problem is. Technically speaking the cheesemaker who doesn't get his milk any higher than it is when collected and the cheesemaker who heats it to within one degree of pasteurization can both call their product raw milk cheese. Legally it's ok to do this. The question then surfaces, if it is legal, is it also ethical to do so? I don't know that it is.

Should there be a third classification of milk? Raw, lightly heated and pasteurized? There was concern that a label of "gently heated" or something similar might be misinterpreted by the consumer, and the cheese wouldn't sell. At the same time someone mentioned that when he was in Texas, having the raw milk cheese label on your cheese meant a 30% increase in sales. So now the question is the person who heats to 160 does he really believe that he makes raw milk cheese, or does he want to sell 30% more product?

A very loaded issue. Each answer is really just brings about another question. Nothing can or was expected to be solved during a one day discussion. It did get a dialogue started, and I know that I am going to be making inquires at work as to how cheesemakers make some of the specific raw milk cheeses that we carry.

One of the lighter parts of the day was the cheese. People brought in all sort of cheese. Cheddars, stinkies, Swiss, French and one homemade. Bill, the cheese buyer from Fromagination brought in a cheese that he makes in his own kitchen. In my recollection, it was the only goat representative on the table. It was delicious. The most ironic thing was that there was a boxed lunch available with a choice of sandwich. Here, in the land of dairy, cheese mecca, the holey land I love a pun the cheese on the sandwiches was orange, bland, and almost heartbreaking considering the company.

More on my the second part of my day trip to Wisconsin later.

Monday, July 13, 2009

Armenian String Cheese pt. 2 Electric Bugaloo

My plan today was to talk about the Bonne Bouche. Unfortunately I didn't see Junglefrog's comment in time, I reformatted the disk, and lost all of my photos. I did take a few new ones, but then something happened. Something magical and glorious.

There it was at the supermarket. Armenian String cheese. I've sent the word out to all my friends to be on the lookout for this cheese in Chicago and had some up empty-handed. For some reason, the grocery behind my house is now carrying it.

Before I get into the meat of it you should know something. I am a cheese snob. I looked at it, sitting in the little cheese island where I'd previously found "brie log" and was slightly grossed out by its plasticine appearance. I went into this experiment with a supreme bias and you should be aware of that.

Sealed tight the Armenian string cheese looks like any other hermetically sealed cheese. It has a sheen to it that I don't think is the plastic wrap.

Unleashed from it's plastic prison what do we find? More plastic! This was one of the shiniest cheeses I've ever seen. It looked like it had been shellacked. No, those aren't mouse turds. They are "spices". Gross. So gross.

The string cheese is about to get stringy. It pulls apart very easily and feels a bit like play-doh. It also has an odd smell to it. Not quite dairy, not just plastic wrap. We let the cheese sit for a while to get some of that plastic smell and taste out of it. It didn't work.

It's a pile of string cheese. A really plasticy, rubbery pile of string cheese. Ick! Pleh!

1. This is probably not "real" Armenian string cheese. Just as K***T isn't a representation of American cheese.

2. I didn't even try any other applications. Based on a hunch, I think this might melt well. Plastic pizza anyone?

3. I approached this cheese with horror and didn't give it a fair shake.

Unfortunately, none of this matters. Based on this taste test I have no further interest in acquiring or heaven forbid tasting any more Armenian string cheese.

As you know, I hate to end negatively, so here's some fun happy non plasticy stuff. Tomorrow at the crack of dawn I am renting a car and driving to Wisconsin to go to a seminar on raw milk cheese. I am super uber excited! Vermont Butter & Cheese Company is sponsoring the VT Cheesemaker's festival next month, and they are looking for photographers. You'll be paid in cheese and gratitude.

And finally, my nephew turned 2 yesterday. We had a big cheese feast on Saturday, and the little man loves cheese. He was very intrigued by the soft rind on the Constant Bliss, and thought the Little Darling was good enough to lick! He's a very good boy.

Friday, July 10, 2009

Bonne Bouche part 1

I am so excited! My friend Adam went back to VT a few weeks ago for his graduation from NECI. I told him that if he brought back some Bonne Bouche I'd be the happiest girl in the world. He came back with no cheese. His father, he alleged was going to be sending a care package and would send some cheese with it. Today I got that cheese. Adam's father rocks!

Bonne Bouche is one of my all time favorite cheeses. Seriously. I know I appear to have a lot of favorite cheeses, but some of them are more favorite-er than others we will now all pretend that favorite-er is a word. Bonne Bouche is one of them. She is a pasteurized goat cheese from Vermont Butter & Cheese Company and while everything they do is delicious, the Bonne Bouche is the best.

So I opened it at work to give everyone a taste. I took a bunch of lovely photos. While on the bus ride home I was thinking about how to write this post. What would I say? How could I possibly convey the awesomeness of this cheese? Would it be in poor taste if I said it gave me a mini cheese orgasm? Would I be lying if I said it was just mini? How could I do this cheese justice?

I get home, scarf down some dinner, sit down and turn on the camera to transfer my lovely photos. "Memory card requires formatting". What?! Formatting? But if I format I'm going to lose all my photos. My lovely pictures. My glorious cheese porn. I call my brother to see if he can help. Is there anything I can do? He gently but firmly tells me that it's over. The photos are gone. I have to accept it and move on with my life.

Even as I sit here typing I have not formatted the card. I keep thinking that somehow, by some miracle it will work. My cheese photos will just magically appear. Instead of the lovely post I was going to do tonight I am going to do dishes and clean out my fridge. Which I was going to do anyway, but after I did the awesome post.

Maybe I'll play some loud music to perk me up. Barry Manilow do your thing!

Thursday, July 9, 2009


A few days ago I had lunch at Marion Street Cheese Market with a girlfriend. They're the ones who do the delicious Gouda studded chocolate. They also have a cafe where you can get breakfast lunch or dinner. We decided to go for lunch.

I took pictures of everything we had brought to the table, but as I'm writing this post it occurs to me that I'm not a restaurant reviewer/critic. I talk about cheese. With that in mind I'm going to talk about the cheese plate we got.

You can create your own cheese/charcuterie plate. My friend and I both love 10 year Cheddar, so that was on the list. I'd never tried the Les Freres from Crave Brothers, so I had to have it. We also picked a proscuitto from Iowa that's getting rave reviews.

There was some question on our server's behalf as to if the cheese was in stock or not. I told her that if it wasn't in, we'd take some Winnie instead. A bit later the cheese came out. On a separate plate was some bread and butter. The butter seemed like overkill since I had cheese, but who am I to tell someone that butter isn't necessary. The server said that they had some of the Les Freres that had just come in.

This should have been a warning. We should have said "no, take this cheese back she is not ready for consumption and you shouldn't have opened her up today". Instead we accepted the cheese plate. The ten year Cheddar was good*. Fantastic really. The ham was outstanding. The Crave Brothers cheese wasn't as good.

My girlfriend a turophile from way back took one look at it and said "it's not ripe". I sniffed it. It didn't smell like a big washed rind cheese. I squeezed it. It was kind of rubbery. I tasted it. It was it was similar to deli Muenster. No funk to it, mild and bordering on boring. After a sip of a sparkling wine it got some mustiness to it, but it was not good on it's own.

I don't blame the cheese, or cheesemaker for this. As sellers of cheese they should not have put an unripened cheese on the cheese plate. I should have gotten a chunk of Winnie on my plate instead.

I will still shop there. After all their wine selection is phenomenal and they've got some good cheeses too. I did pick up some more chocolate too. When all is said and done, I still haven't had Les Freres cheese, not really. I'm going to have to go on a cheese hunt. I know that good, ripened, stinky, creamy, flavorful, Les Freres is out there. I'm going to find her.

*This is a good example of why I don't review restaurants. I didn't write down the name of the cheese. Now I have no idea where it was from geographically, or who makes it. She tasted like a Wisconsin Cheddar but I can't be sure. Dang it!

Tuesday, July 7, 2009

Links for you

Things you should look at because I'm having a cheesy lunch and so can't have a cheesy breakfast to write about. Some of these links of from people I follow on twitter, or info from work or from readers like you. I know I just sounded like a PBS telethon. I'm sorry that I have no totes to offer. I love reading cheese and food related articles, so go ahead, shoot me an email with a link to something you find interesting.

I Love Goats! All about trading the corporate life for a goaty one.

Cheese in China One man working to bring cheese to a country that might not be ready for it.

Terroir and Cheese's about terroir. And cheese.

More Terroir See above for well thought out and beautifully written description

Yaks are cool When I go to VT next month I hope I can meet these guys. Yaks ARE cool.

Cheese&Burger Society After listening to the voiceover I don't know if I want to eat the burger, or just lay it down by the fire and whisper sweet nothings into it's ear bun. I was going to do a post on this earlier in the week, but Jeanne did a great job of getting into my brain and said what I would have, so take a look at Cheese Underground.

That's all for now. I'm off to the Marion St. Cheese Market to meet a friend for lunch. I've never had lunch there and am excited about trying their macaroni and cheese.

Sunday, July 5, 2009

Happy not 4th of July!

Hello from a slightly achy wench. Yesterday was super fun. I drank a lot, ate some food, drank more, ate a little bit, and kept on drinking. What can I say, I love rose. I really need to figure out how to do accents. The great thing about going to a party held by cheese people is the lovely selection of fromage. There was Montbriac, Winnimere, and Cana de Cabra. Put a tilde over the 'n'-seriously, how do I do this? Do I need a special program for mac? One of the guests-a non cheese lass-brought American cheese slices. I think it was a joke, but one can never be too sure. It did not go on top of any one's basil and feta lamb burgers. All in all a great time was had. Okay enough about my drinking day. Let's talk cheese.

Today it's Cappelletta. This is a three milk blend from the Piedmont region of Italy. Cow, sheep and goat's milk all come together to make a really lovely little cheese. This is not as tangy as my lovely Robiola Rocchetta. This cheese is a little more mellow. Slight mushroom and straw aromas, milky and creamy as all get out.

Be warned, this cheese is a weeper. Even wrapped up, she leeks moisture, similar to a feta. When we store this cheese we put it in a little dish so the salty liquid doesn't run into other cheeses and make our case sad. Why does she weep? I have no idea. My initial thought is because she isn't pressed and has a lot of whey.

This is a lovely spreadable little round of cheese

I had dried her off a little before taking the picture, and you can see that she's already weeping a bit.

What's going on in the wenchy world? I am working on a few posts for this week including talking about the Cavero meet and greet and a post on a cheesecake recipe I'm working on. I'm also super excited! The countdown is on, in one month I will be in Austin at the ACS! Yippee!

Wednesday, July 1, 2009

P.Y.T. Cheese

The past few days have been crazy here in Chicago. First, there's the Taste of Chicago.
The taste is conveniently located a few blocks from the cta stops I use to get to and from work. This makes getting to and from work a hellish experience. Buses and trains are filled with people who think that spending an afternoon in the heat looking for the fried dough stand and the freakishly large turkey drumstick while being trapped and squished like sardines is fun.

This weekend was also the Chicago Pride Parade. Tons of fun a ridiculous amount of people, freely flowing beer, and overwhelmingly mediocre food for an inflated price.

As you all know, Michael Jackson died this week. My youngest brother and I are huge fans he's more zealous than I and we were both shockingly and surprisingly saddened by the event. I tried to think of ways to combine my admiration for the man's music, and my love of cheese. I came up with nothing. I mean honestly, if there was a cheese made in Gary, IN would you want to eat it?*

On to the cheese. Today's selection is a cheese from Jasper Hill Farm in Vermont and her name is Constant Bliss. Almost everyone thinks that this is a triple creme cheese. It isn't. Constant Bliss is a representation of the milk that's being produced throughout the season. You taste this cheese and it's creamy, grassy, a bit earthy, salty and delicious. Each batch of C.B. changes because the grasses the cows are eating is changing with the season and so their milk is different.

This is also a handmade cheese. What that means is that there is someone taking a ladle and filling the cheese molds by hand. Time consuming to be sure. The cheeses are turned methodically to insure proper ripening and balance. A lot of love and hard work goes into making this cheese.

Lovely white naturally occurring rind.

The interior. The cheese ripens from the outside in giving you a really creamy exterior surrounding a slightly firmer and less supple center.

*It's been almost five years since I moved to Chicago but I still remember Gary. I was driving through when suddenly a smelly smell that smelled smelly came rampaging through the windows. I was startled and scared. Later when I was relating my trip from the east coast out to Chicago I told my brother about the smell. His reply was, "Oh yeah, that's Gary." I find it hard to believe that good cheese can come from a place that smells so dang bad. Prove me wrong. If you tell me about a non-factory cheese made within smelling distance of Gary, I will buy it, try it and report back.