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Home > Cutting the Curd > Episode 291: Developing a Restaurant Cheese Program
Podcast: Cutting the Curd
Episode:

Episode 291: Developing a Restaurant Cheese Program
Category: Arts
Duration: 00:37:58
Publish Date: 2017-02-20 16:18:00
Description:

Blackbird restaurant out in Chicago has a great cheese program led by Mr. David Barriball. On this week's episode, host Greg Blais speaks with David about cheese in the midwest, developing a restaurant cheese program and his new signature cheese - Little Blackbird - a gin washed cheese created with The Farm at Doe Run just for the restaurant.
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