Journal

Cheese & Art: Terzo Piano at the Art Institute of Chicago

Posted by Maddie on January 4, 2013 at 1:35 PM

Over winter break, my family and I went to Chicago. It was our first time being in the Midwest (asides from stopping at the Chicago O'Hare airport on our usual trips West) and we had a great time. We had great food--great cheese and deep dish pizza-- and we decided that we want to go back soon--just during a warmer season. I now understand why Chicago is nicknamed the Windy City.


(Image above: Left to Right, Up to Down: 1) Terzo Piano Seasonal Cheese Menu: Evalon (raw goat's milk), Cottonwood River Cheddar (raw cow's milk), Rush Creek Reserve (raw cow's milk), Yulekase (raw cow and sheep's milk), Nancy's Camambert (pasteurized sheep and cow's milk), Bid Ed's (raw cow's milk), Tilston Point (raw cow's milk), Vermillion River Blue (raw cow's milk)  2) Terzo Piano's cheese cave 3) My Terzo Piano cheese plate)


When we were inside restaurants, protected from the violent wind outside, we could enjoy what Chicago had to offer. On our second day, we went to The Art Institute of Chicago to see some of Monet's finest. No longer hungry for art, but now for food, we looked at the different dining availabilities at the museum and came across Terzo Piano. I was so excited to see that not only did they just have cheese, they had my absolute favorite cheese of all time: Rush Creek Reserve (raw cow's milk)! Usually I like to sample as many cheeses as I can on a cheese plate, but because RCR seems relatively harder to find, I asked for a double order of Rush Creek and Yulekase (raw cow and sheep's milk) as my three cheeses. I hope you take away from this blog post either 1) to visit Terzo Piano or 2) try Rush Creek Reserve!


Comment below if you have any other cheese places to visit in Chi-town. Can't wait to visit again!

Maddie

(Left to Right, Up to Down 1) Terzo Piano Menu, 2) My sister and I admiring art, 3) The Art Institute of Chicago Back Entrance)

Categories: Cheese

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