"Blue Cheese of the Month" Program Kicking Off

As a group, blue cheeses are said to be the most polarizing of the cheese “families.” You either love them or you hate them, and it is estimated that about 30% of people who enjoy a variety of good cheeses will nonetheless steer clear of blues. I myself love blue cheeses, in part because they are so much “the other” in comparison to all other cheeses. So, we are introducing a Blue Cheese of the Month program at Potash, to further give these great cheeses their due. But first, I want to tell you a little bit more about blue cheeses. Blue cheeses are blue because the cheesemaker inoculates the milk (or the cheese) with specific strains of penicillin mold spores during the cheesemaking proces

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875 North State Street
Chicago, IL 60610
312-266-4200

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Chicago, IL 60610

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175 East Delaware
Chicago 60611

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312-884-0060

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