We have been using Leelanau Cheese on our menu since almost the very beginning. Part of what makes their cheese so special and delicious is the education and romance that is the history of Leelanau Cheese.
“John studied cheese making at the Chateauneuf School of Agriculture in Valais region of southern Switzerland. After a four month apprenticeship at Mondreleche, he carried on as cheesemaker at Eison, where he met his future wife, Anne. Anne was born in the north of France and moved to the Roquefort region to work in agriculture. She worked extensively with goats and goat cheese and then moved to Switzerland where she worked as a shephard in the Grand St. Bernard area. Together, they worked as cheesemakers for several other co-ops, including Thyon and Veysonnaz. Four years of training and hands-on experience finally led them back to Michigan.” www.leelanaucheese.com
And we’re so glad it did. You can find Leelanau Cheese Specialty Swiss and French style cheeses in a number of places on our menu, and we often find ways to use it in our nightly specials. Their famous Raclette makes a regular appearance on our cheese board, and our signature dessert, the Couer a la Crème is a result of Anne’s French heritage and her amazing fresh cheese. To learn more about Leelanau Cheese and its makers visit www.leelanaucheese.com or follow them on Facebook.