Cheese Influencers and Inspiration…

Hello fellow traveler! 

Inspiration for writing about my life in the cheese industry can come from many places, but today, it simply came from looking over my vast collection of cheese books that I have amassed over the last 25+ years. Many of these were written by authors that I am happy to call part of my ‘cheese friends and family’ network. There are a few that I have never got a chance to meet, yet they still have a lasting impact on me, as well as on the cheese industry. Pierre Androuet wrote an amazing book back in 1971, which started as a letter to his daughter. His book, Guide du Fromage helps the reader learn about the cheeses and the peak season at which to purchase them.

My Cheese Counter in 1997

One of the most influential books I own is Cheese Primer by Steven Jenkins. The book was given to me as a gift by my dear friend and coworker, Carol Fellom. The book had just come out and there was really nothing like it on the market. We were so impressed by the book that we sold copies at our cheese counter (see photo) in 1997. Although some of the brands of cheese mentioned in the book may have changed owners, or may be no longer in business, this 23 year old book still offers a great insight and historical perspective on an amazing time within the cheese industry when many raw milk classics were able to sneak into the U.S. borders.

Steven Jenkins moved to New York City in 1973, and while waiting for his big break as an actor, he took a job working at a cheese counter. Within a year, he was the manager of the counter, always improving his skills and knowledge. So impressed by his knowledge that Joel Dean & Giorgio DeLuca (Dean & DeLuca) hired him to build and develop their famous cheese departments that used merchandising techniques that were common in Europe, but Jenkins developed them here in the U.S.

This book was so well received that it was Steven Jenkins who was the recipient of the prestigious James Beard Award for the reference category for this book.

Steven went on to work for Fairway Markets in Manhattan, so for my next trip to New York, I had to return to the cheese counter at Fairway Markets where he made his name. While I was visiting, I had the opportunity to try a cheese that I have not seen on the West Coast - Casa Lusa Zimbro Cheese. This raw milk, aged sheep’s milk cheese is imported from Portugal and is made using thistle rennet. It has a unique rind (think like a low moisture mozzarella), with a creamy interior (like a soft ripened Brie) and an earthy, “farmy” twang of a flavor and a nice mild salt finish.

While many refer to “influencers” to be writers/photographers associated with Social Media channels, my influencers were authors of two groundbreaking books. Their impact has lasted the test of time and I imagine they will continue to do so.

One never knows where the next cheese trend will come from, so talk to your local cheesemonger, ask what’s new, but don’t forget to also ask “What ‘classic’ cheese should I not be missing out on?”….the answer may surprise you.

I enjoy romantic walks through the cheese counter…you can look for me there!