Alemar Cheese

I had a batch from Surdyks in the Twin Cities - it was great. We had the Bent River Camembert style cheese. It had a nice rind, and was a wonderful blend of runny around the edges, firm in the middle - and great taste. Very earthy and natural - completely unlike the generic bland taste of most Minnesota Cheeses. I met the owner - seems like an earnest man. He explained that the cheese is made form 100% organic milk - he picks it up at the farm on the day it is milked, and makes the cheese the same day. Every batch is hand made, hand turned every day, and cured at his shop in Mankato. He says he's at a lot of the co-ops and some restaurants in the cities - he wants to stay small batch, so is avoiding the big chains. I recommend it on toast points or baguette - we also tried some with preserves and it held up very well. the next day I had some on a ham sandwich - wow - first day in heaven kind of stuff!
18 years ago (08-09-2009)

Tried the Camembert cheese at the Heavy Table Nosh 4 and it was amazing. Can't wait to try it baked with bread.
15 years ago (15-04-2012)