I went to Eataly in Chicago recently for a birthday treat. They have a massive cheese counter where they cut to order, and 100s of feet of shelves lovingly packed with artisan cheeses. Their cheese selection is excellent focusing on locals with the usual suspects of Capriole, Uplands, Landmark Creamery, and Prairie Fruits Farm, and then amazing Italian imports too. Imagine an entire 4' section dedicated to robiola...yeah, that exists.
This is a serious cheese counter. It seems like it may be an imitation, due to it's rent district (Gold Coast) but it's the real deal. Such a massive selection and it all can't be good, right? But so far all IS good. As I was on the other side of the counter for once, I took my time and looked for cheeses that spoke to me. Of course as my husband informed me, I held up the line with all of my questions and concerns, but my cheese was worth the wait and some scathing stares.
I left with Brunet, a soft cheese made in northern Italy. It's 100% goat's milk and not a cheese for the faint of heart, as my wheel was ripe, but not too ripe. We topped a Sicilian flat bread with some cheese, a dollop of eucalyptus honey, and paired with a 2009 Barolo...I don't remember the producer, we shopped by the year as I often do if I'm in unfamiliar territory.
My new Sunday morning ritual may just be to venture down to the city, have my husband drive around in circles for a half an hour until i'm done with my selections. After all, who wants to spend cheese $$ on parking?
This is a serious cheese counter. It seems like it may be an imitation, due to it's rent district (Gold Coast) but it's the real deal. Such a massive selection and it all can't be good, right? But so far all IS good. As I was on the other side of the counter for once, I took my time and looked for cheeses that spoke to me. Of course as my husband informed me, I held up the line with all of my questions and concerns, but my cheese was worth the wait and some scathing stares.
I left with Brunet, a soft cheese made in northern Italy. It's 100% goat's milk and not a cheese for the faint of heart, as my wheel was ripe, but not too ripe. We topped a Sicilian flat bread with some cheese, a dollop of eucalyptus honey, and paired with a 2009 Barolo...I don't remember the producer, we shopped by the year as I often do if I'm in unfamiliar territory.
My new Sunday morning ritual may just be to venture down to the city, have my husband drive around in circles for a half an hour until i'm done with my selections. After all, who wants to spend cheese $$ on parking?