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
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
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
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
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
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
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.
