Lone Grazer Hansom Cab cheese | CheeseandChampagne.com

So it’s been a long time. How long, you might ask, since I posted? Well, so long that a new cheesemaker in town has opened its creamery doors and developed not one, but three signature cheeses. My excuse? I now have not one, but three signature children. It’s been a bit busy.

But bygones – I’m here again, with a brand-new computer that can handle oodles of cheese photos, and I’m going to make up for lost time. And there’s no better place to start than a few miles away, where the Lone Grazer Creamery is upping Minnesota’s urban cheesemaking game.

Founded by Kieran Folliard, a local restaurateur and spirits producer, and led by Faribault Creamery veteran Rueben Nilsson, the Lone Grazer started sharing its first-rate cheese curds early last year. Since then, the creamery has introduced three aged cheeses, and the first one I tasted was Hansom Cab, a pudge of a cheese washed in Folliard’s 2 Gingers Irish Whiskey and tea. Not the first combination I’d dream up, but to Nilsson’s credit, it works.

Hansom Cab | Lone Grazer Creamery | CheeseandChampagne.com

The craggy, orange-hued rind looks as if it skates the border between edible and hmm…, but you need to eat it to get the full flower of the whiskey/tea combination. The sweet, grassy flavor seeps into the semi-firm paste, but its oomph is in the rind. The interior has a distinctive meaty characteristic, but it’s milder than strong stinkers like Red Hawk.

The gentler aroma makes Hansom Cab office-lunch-friendly – my suggestion would be to layer several slices between a light-grain bread, sweet chutney or quince jelly and the crunch of mild apple. Of course, if you’re lunching at home, add a tipple of whiskey. We won’t tell.


Hello cheese friends! For those of you in our nation’s capital, get ready to celebrate the end of winter (and avoid the teaming hordes of tourists here to see the cherry blossoms) with the 2nd annual Ripe! DC cheese party.


On Sunday, April 3, local and regional cheesemakers and top European importers will share their wares at the district’s Right Proper Brewing Company. The only brewery in town with an in-house cheese team, they’ll be serving up hot melty cheese in the form of raclette and fondue and offering tastes of beer to pair with the all-you-can-eat cheese smorgasbord.


Making a special appearance as well will be affineurs Crown Finish Caves from Brooklyn, debuting this year’s collaboration Right Proper beer-washed cheese.

brabander cheese cherry blossoms | cheeseandchampagne.com

Above, the stunning cheese blossoms created by event mastermind Katie Carter of co-host Kennedy MTI. What cheesy art creations will you find this year? Get your tickets to this must-attend event here, and we’ll see you at the cheese party!

dc flag winnimere at Ripe! | cheeseandchampagne.com


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Ash is Good. 

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ACS Cheese Camp 2015 Kicks Off in Providence RI

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