Since spending the day at Bobolink, I’ve worked with Jonathan twice at Union Square Farmer’s Market. The first time I went was Jonathan’s first time at that market. He also sells at a bunch of other NYC farmer’s markets, but I’m pretty sure that USQ is the biggest of the bunch. The second time was the monday before Thanksgiving. Both times the amount of business he did was quite amazing. Customer traffic was literally non-stop the whole time.

I’m not sure how much we sold each day, but I think it was somewhere in the order of 6 or 7 full wheels plus a bunch of the individual pyramids. The wheels are 10-20 lbs each (depending on the type of cheese) and sell at $20/lb, so that’s a couple thousand bucks in a day. Not bad, really - and quite encouraging. I think it really helps to have such convenient access to NYC. I’d think that the market for expensive, fancy cheese is bigger here than just about anywhere in the country.

Bobolink has been getting a very decent amount of press, having been mentioned recently in the NY Times, New York Magazine, The Bergen Record (NJ paper), The Today Show, and more. The last time I was with him at the farmer’s market, Chef Dan Barber from Bluehill was taping a segment for Nightline on locally produced foods for the Thanksgiving table. He spent a lot of time talking to Jonathan, but unfortunately we were cut from the show.