What I Like About Cheese

(From Italy, Robiola is made of sheep, cow, and

goat's milk, via foodietot's photostream)

Building a cheese list is sort of like having a party with all your great old friends attending. You have a great time floating from one old friend to the next enjoying each of them for their individual characteristics and quirks. That is what we have just accomplish at our downtown BIN.

We just recently changed the format of the cheese list along with the selection of cheeses. Changing the list is a time for both excitement and trepidation. Excitement because we will soon be asking farmers, cheese-makers, and distributors for samples of cheeses that you may or may not have tasted before. But, all of them will be different from what you have been working with the last few months. And new is always good, right? That is, until you have to say goodbye to your old friends and you won’t know when you will see your old Italian friend Robiola again, or, you don’t know when you will pick nibbles from your herbaceous buddy from Corsica, Fleur du Maquis, you know that one that reminded you of eating pizza!

(With its signature cotton-candy like mold, Fleur du Maquis

means "flower of the maquis," via Cheesewench's photostream)

Some guests will ask me, well, what are your favorites? That can be a difficult question to answer, mainly because the answer can change from day to day depending on what flavors, I guess, I have a hankering for at that moment.

But that’s what we’re encouraging with our new cheese program. You really can come in to BIN and taste for yourself. Something akin to walking into an old fashioned candy store with plenty of different flavors, textures, colors and stories behind each cheese. That is why I love cheese. You just can never get bored.

So now organize a party and invite all your best old friends in to BIN so you can make some new, soon to be old friends. Our cheese! If you want a preview you can view our new cheese list online on the BIN 36 website. Bon Apetito!