The Magazine of Tasteful Living!
Steve Bechel of Eau Galle Cheese plans to keep learning as he continues his lifelong cheese journey. Although Steve Bechel didn’t grow up in the cheese industry, his career may have been preordained.“My dad was a milk hauler, and my grandfather was a dairy farmer,” notes Bechel. “So I grew
Nick Bayne, Fine Cheese Co., Head Cheesemonger Nick Bayne’s 15-year cheesemonger journey has taken him from the U.S. to the U.K. Not only did he win the 2015 Cheesemonger Invitational on his first attempt, but he also garnered third place at the 2023 Concours Mondial du Meilleur Fromager. “I’m originally
Emma Hofer-Louis, chief executive of Laura Chenel’s Chevre, Inc., details her mentors, inspirations and what has kept her in the cheese industry for the last 30+ years. Emma Hofer-Louis, chief executive of Laura Chenel’s Chevre, Inc. recalls that her professional journey in the world of cheese started in France in
Sennett talks about her path from cheese newcomer to expert. Jessica Sennett wasn’t born into a “cheese family” nor has a history of dairy running through her veins, aside from a distant link to Eastern European ancestors. What she did have was a coming-of-age in her native San Francisco, CA,
This professional knows every step of the cheesemaking process like the back of his hand. Eric Meredith can look at a piece of artisan-made, exquisitely aged cheese and see right down to its roots. Roots, that is, of the fragrant pasture the ruminants ate to make the main ingredient in
Gayle Martin curates the best of local and gourmet at Plum Plums Cheese. Photos by Jane Beiles Photography It all started thanks to wine. Gayle Martin and Michael Riahi met while working in the wine business in New York City — she in marketing and he in sales, and the
Growing up in Cupertino, CA, before Silicon Valley had displaced fruit orchards, Trevor Thomas ate cheddar, mozzarella or Monterey Jack served during family meals. It wasn’t until he began a summer job at a specialty food store with a 45-foot-long cheese case that his eyes were opened to the plethora of cheese varieties throughout the world.
Sid Cook, Owner & Certified Master Cheesemaker at The Carr Valley Cheese Co. If there was a gene for cheesemaking, Sid Cook was certainly born with it. The fourth-generation cheesemaker and owner of Carr Valley Cheese Co., in La Valle, WI, can trace his family’s cheddar-making roots back to the
Cream cheese and bagels. Grilled cheese sandwiches. Macaroni and cheese. These were some of the foods Ari Weinzweig, CEO and co-founding partner of Zingerman’s Community of Businesses in Ann Arbor, MI, ate as a child. Then again, as he points out, this was the standard fare of most kids growing
Author, presenter and self-proclaimed cheese “edu-tainer,” Laura Werlin has turned her passion into a career. Laura Werlin contends she got into cheese “because it got into me”. “It started at the age of three; a simple grilled cheese sandwich on Wonder Bread with American cheese was the first food I
Owner of Wisconsin’s Cedar Grove Cheese,Bob Wills has worked hard for three decadesto stay at the forefront of cheesemaking. One could say Bob Wills’ road to cheesemaking was a detour. He has worked as a post doctorate economics instructor and researcher at the University of Wisconsin, Madison, and also worked
