She brought samples of a new cheese from their caves called Landaff, which is a cow's milk tomme inspired by Caerphilly that will be available soon, plus some wedges of the amazing Cabot Clothbound Cheddar.
After chatting with our Lake St. staff, Zoe and I toured the Loop, stopping in to several kitchens to see Chef Heather Terhune from Atwood Cafe, Bryce Caron at Custom House, and Chef Meg Colleran and her team at Terzo Piano. The Landaff was very well received, and it was a pleasure tasting with such a knowledgeable gal and such a fine roster of chefs.
Next we headed to Old Town Social on North Ave, where Yoni and Chef Jared presented us with an array of their incredible house-made charcuterie. These guys sell a ton of Cabot Cheddar, along the with 11 other cheeses on their board.
After a whirlwind behind the scenes tour of the soon-to-open French Market on Clinton, we dined at Sepia, another restaurant with a thoughtful list of American artisan cheeses. The food was gorgeous and abundant and the service was top notch.
Thanks to Zoe for a wonderful day behind the scenes, and thanks to our Chefs for making us feel so welcome. We look forward to enjoying the fruits of Jasper Hill's cellars!
Lisa Futterman, Pastoral Wholesale Accounts