Ken Monteleone once had someone come to his Capitol Square cheese shop, Fromagination, and mention that he would like to open a shop like it.
There was just one little detail that would have been a problem, no matter how good a business plan the would-be owner put together: He was lactose intolerant.
That’s a situation that would never work, Monteleone said, because to sell cheese is to know cheese. As consumers are becoming more interested in specialty cheeses, retailers have to keep up.
To read the rest of the story, please go to: Wisconsin State Journal.
