Cheese can be confusing. I am well aware of that. When I first started working with cheese, I went from a cheese-ignorant suburbanite who knew approximately five different cheeses, to a late-shift counter-person solely responsible for taking care of and selling about 300 of them.
My cheese life began in 1995. That's almost my entire work history. Most of my experience has been in a retail setting, but I've also worked with chefs and buyers as a sales rep for a wholesaler, trained cheese-counter staff, and taught cheese seminars to the general public.
In my travels, I've heard nearly every crazy question a person could ask about cheese. Mostly, though, I've heard some really good questions. I've also heard -- and read, in national magazines, for instance -- countless half-truths and misrepresentations about cheese.
My goal for this Site is to provide a forum where you may ask about cheese and get real answers from real professionals. I know a lot, but I don't pretend to know everything. For that reason, I may call in back-up now and again, so expect special guests!
Okay, get those questions ready and email them to me at c h e e s e s n o b w e n d y [at] g m a i l [dot] c o m
Sorry about the spaces and weirdness in writing the address, but, well, you know...