Embellishment

This tale, of how I came to the decision to open my own cheese shop, will probably take more than a few posts, but I will try my best to embrace a little brevity.

During our first year in Seattle, I found myself skipping through The Seattle Cheese Festival like a kid in a candy store. There is so much amazing cheese being made out here! I had never known what a hot spot this part of the country was for cheese making, but once I did I was even more in love with our new home. Soon after the festival, I was searching for cheese shops in Seattle, sure beyond a shadow of a doubt that there must be a dozen of them. Strangely enough, I was wrong wrong wrong, but at this point I was but a disappointed consumer, a committed patron, nowhere near any thoughts of becoming a business owner myself. It wasn't until I made a visit back to the East Coast, entered a local cheese shop, and just about came to tears at the wall of stinky cheese odor that I realized just how much I missed the cheese shop experience as a part of my daily life.

I came back home to Seattle and wondered why on earth nobody else had taken advantage of this market rich with local artisan cheese and dedicated foodies. This city has plenty to offer behind the cheese counters of grocery stores and gourmet food markets, but they cannot fill the void that exists for a dedicated fromagerie like the one that fed my passion for cultured dairy back in New York. So now I'm knee deep in business plans and financial forecasts and biting my nails over real estate, and I'll be blogging every last detail of it here. Lucky you!!