First, the local angle: Before Keith Adams moved to rural Minnesota and started making cheese, and before he was a San Francisco stockbroker, and before he graduated from UC Davis, he was a Chronicle delivery boy.
In my view, that's excellent training for life as a cheese maker, which also requires a commitment to show up every day and a high tolerance for routine.
Before he found cheese making, Adams started and ran a small chain of bagel shops in southern Minnesota. But when the bagel business cratered and his marriage ended, he found himself at a midlife crossroads.
As a cheese enthusiast, he began to research the potential for a new career in the dairy business. Seeking a mentor, he approached Sue Conley of Cowgirl Creamery, who spent some time with him and urged him on.
To read the rest of the story, please go to: San Francisco Chronicle
