Culture Magazine

62 culturecheesemag.com BEGINNINGS 2024 Shop Talk written by Ashia Aubourg MILK MADE 612 23rd St. S, Fargo, North Dakota Owner: Megan Lewis Milk Made, a quirky shop in Fargo, North Dakota, serves up cheese and accompaniments with plenty of cheer. The company started as a catering business serving grazing platters, but when the pandemic hit, they had to adapt to survive. They found a creative solution by selling wedges at a socially-distant farmer's market while educating and connecting with their community. Founder Megan Lewis, who has been a cheesemonger for eight years, says this outreach became a "huge model for their business." This past fall, Milk Made took another step forward by launching a brick-and-mortar shop that offers board-building classes, making it the place to go for those who want to learn more about cheese. The store welcomes community members with luminous decor and colorful, inviting features. Expanding the business further, Milk Made introduced Bessie, a 16-foot food truck that echoes a block of cheddar with its bright yellow design. Bessie is a fun and innovative way to sell cheese, whether at local pop-ups or events, and this unique business approach has made Milk Made a favorite among local cheese lovers. What cheese trend do you see on the horizon? A trend I'm excited about is pairing cheese with non-alcoholic beverages like mocktails in fun and innovative ways. That way, it's not about pairing wine or cider but about expanding people's ideas of what cheese can go with. What's your favorite cheese pairing right now? I have actually become obsessed with pairing ginger with delicious aged Gouda such as Beemster classic. I'm infatuated with the taste; we tried it with ginger snap cookies, ginger tea, and pickled ginger, resulting in a really fun flavor combination. THE AGING MOON Lehigh Valley, Pennsylvania Owner: Abby Hudock Abby Hudock is a passionate professional who honed her skills working at a cheese shop for over seven years. During the pandemic, she used her knowledge and platform to amass a social media following. Now, she is putting down roots in Bethlehem, Pennsylvania, with a new brick-and-mortar shop that promises to be a haven for cheese lovers. The cozy space will offer a variety of small boards to enjoy on site or as take out for special occasions. Each plate will feature a carefully curated selection of cheeses and accompaniments, and the menu will also showcase a range of delights, including coffee, tea, and pastries that pair well with cheese. "My goal is to follow what the industry is looking for, and most importantly, what my clients are looking for," Hudock says. She is committed to supporting local vendors and plans to source cheese board accompaniments from nearby producers. Eventually, the shop aims to host educational events that will help people discover the joys of cheese and build community. What cheese trend do you see on the horizon? I've noticed dessert cheese trending—such as pairing Champagne and Brie, or chocolate with Purple Haze from Cypress Grove. People are looking for a nightcap with cheese rather than starting their dinners with a board. What's your favorite cheese pairing right now? I have been obsessed with Chianti wine, and I cannot stop drinking it with Asiago wrapped in olive oil–soaked rosemary. The Chianti has a little Italian spice and smokiness to it so it pulls out that rosemary flavor. It is so good.

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