Cheese as Hidden Benefit

Val and I had a great time at the grand opening of Chateau Buffalo, the New York State wine store, NY foods emporium and wine tasting business on Hertel Avenue last Friday. Carl Schmitter and Suzi Maciejewski have done a wonderful job with the business and deserve a lot of success, and Val's photos on exhibit there not only received a lot of compliments, she sold two works. If the large, happy crowd there for the grand opening was any indicator, Chateau Buffalo will do well.
But because I left a small notebook there and Val forgot to bring red dots to mark the pieces she had sold, we returned to Chateau Buffalo later that weekend. A customer was just leaving and Carl and Suzi were cleaning up some things and packing away cheese, cookies and other items. Suzi was relentless in asking us to take some food with us, so we took some of the cookies we had brought for the grand opening (but noticed that some of the cookies and other items we brought had been enjoyed by the crowd) as well as a bag with a bit more than a pound of cheese.
As we joked about what we could do with all of that cheese, Carl remarked, "How about a homemade four-cheese pizza?" Well, we actually have five cheeses in the bag (Swiss, Colby, pepper jack, a white cheese and a slightly smokey cheddar) and they made a great homemade pizza, along with some cut up deli chicken.