It used to be a frantic race. Pump up the AC, put some lead in that foot and rev up those RPM’s as the grocery store became a mere dot in the rearview mirror. Afterall, they weren’t called perishables for nothing. From the confines of a mud brown paper bag, the glare from the sun through a thick windshield was public enemy number one. The cheese had to be saved.
They say Seattle doesn’t get much sun but the rules still apply. So it bucks all sensibility that The Milkman’s Daughter exists. What flawed reality would allow a ’56 snow white Wimbledon Ford to deliver Bessie’s greatest invention to the masses amongst traffic jams and four way stops?
To go all Gen X on you, reality bites. But the reality of the Northwest based Milkman’s Daughter is a bite of class, redefined. A traditional food truck with a twist, The Milkman’s Daughter is a Sommelier’s urban dream. It is a gourmet delicatessen and cheese snob heaven (sans the pretense) and it is an unlikely and fantastic marriage of American automotive prowess and refined French cuisine. The mobile grocer, a staple at some of the best wineries and breweries in the land, takes the traditional road warrior grub (think cubed imitation cheese from the local gas station) and replaces it with the gourmand favored requirements of a soiree on a Paris rooftop, or a seaside terrace in Tuscany. A Tillamook white cheddar or a Spanish Winey Goat cheese for a Merlot; Rogue Creamery blue cheese, spreadable on a cracker, for a Riesling or Chardonnay. For the hops and barley enthusiasts with a penchant for brew unavailable in a drive thru, Gouda is a-gooda with an IPA; a French Camembert, an age old symbol of distinguished class, will mesh well with the maltier variety. And of course, a diet soda or bottled water will blend well too, as any of The Milkman’s Daughter’s delectables stand on their own merit.
From berets to ballcaps, something cheesy is happening in Seattle. And it’s the coolest thing on four wheels.