Episode 291: Developing a Restaurant Cheese Program
Cutting the Curd
0:000:00
Description
Blackbird restaurant out in Chicago has a great cheese program led by Mr. David Barribal. 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.
