W
hen Suzy Thompson opened her cheese shop in Norman, Okla., a decade ago, the
town was a food desert by any measure. "You were lucky if you could find Gruyère
at the supermarket," recalls Thompson, who sensed an opportunity. Locals had
responded enthusiastically to several pop-up cheese sales she had staged, leading her to think this
university town might support a cheese store.
Forward Foods, her 1,600-square-foot specialty grocery, debuted in downtown Norman in 2006 and imme-
diately hit bumps.
From choosing the right product mix to learning about location
the hard way, these four experts share their stories and tips for
launching a groundbreaking venture.
BY JANET FLETCHER
Lessons from Pioneering
Cheesemongers
Valley Cheese and Wine
Forward Foods
PHOTO:
VALLEY
CHEESE
AND
WINE
PHOTO:
FORWARD
FOODS
28 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
cheese focus