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Friday food porn: Cheesey indulgences

Lock 21 at Great American Cheese.

Lock 21 at Great American Cheese.

Lock 21, a raw cow’s milk, bloomy rind, farmstead cheese made in the style of a Camembert by cheesemaker Brian Schlatter at Canal Junction Cheese in Defiance, Ohio, and aged 60 days. Giles Schnierle of the Great American Cheese Collection describes it as having a “pleasant lemon tang, soft and creamy, complexly flavored with hints of mushroom.”

Chicagoans will have a rare chance to buy this cheese, $24/pound, and other artisan-made cheeses from 11 a.m. to 3 p.m. tomorrow when Great American Cheese opens its Brighton Park warehouse to the public for a special pre-Thanksgivng holiday sale. The sale will also feature bacon and sausages from Ream’s Elburn Market, barbecue from Grandma Pearl and knife sharpening by Brian Graham, an expert on Japanese and German knives.