Blessed Are The Cheesemongers

January 27, 2011

(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

JANE BURNS | jburns@madison.com | 608-252-6440

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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2 Responses to “Blessed Are The Cheesemongers”


  1. […] This post was mentioned on Twitter by Marcella Wright, Marcella Wright. Marcella Wright said: Blessed Are The Cheesemongers: http://wp.me/piBjI-MX […]


  2. Thanks for re-posting this. Just to make things clear, I think it is necessary to say that not all lactose intolerant people cannot eat cheese. I am one of those, and I have mongered for a long time, and a huge part of my life is dealing with cheese. The common assumption that lactose intolerant people cannot eat cheese comes from obvious reasons, if it come from milk it should have lactose, right? However, lactose is a sugar that is water-solluable and it is mostly present in the whey rather than in the curd during cheese-making. Most fresh (liquid) cheeses have a fair amount of lactose, while more aged cheeses will have far far less, because less whey remains after aging. Therefore, this explain why some lactose intolerant folk can eat cheese without trouble. However, if you are lactose intolerant and cheese also makes you sick, maybe you are reacting to other part of the cheese (fat, production, or enzymes).


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