When I walked into The Cheese Shop of Des Moines to interview owner C.J. Bienert, I passed a rush of spreads, jams, conserves, pickles, olives, chocolates and more. Next came the sweeping display of artisanal cheeses from around the world, followed by a cooler stocked with cured meats, fancy butters and other indulgences. Behind me: racks of wine, including more sparkling choices than you’d expect in such a snug little spot.
Wow, I thought: How are we going to narrow this down to the best way to spend $100 for this assignment?
Within 2 seconds, Bienert had a strategy. “Tell them to order my monger board,” he said. “It’s the best introduction to the shop.”
It wasn’t what I’d come in to write about, but I listened — and learned…