Thursday, October 14, 2010

Ask Me!

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... 

1 comment:

  1. ngredients for Torta Del Caesar or La Serena Cheese
    I am crazy about both Torta's (caesar and la serena) and find it difficult to find it other than at Zabars in NYC . As I am in boston, and crazy about cheese, I want to try my hand at making it or at least something as close as possible for my friends and family.

    Can you provide a recipe of the best way to make it. or at least the ingredients so I can give it a shot.