Hello to anyone who might be reading!
There was a small cheese community on the-site-that-shall-not-be-named, filled with mongers and people who just loved cheese. I'd love to get that kind of thing going here! I'm a former monger myself- spent 4.5 years in the business selling artisanal cheese, doing everything from working the line to inventory management to running our wholesale program. If anyone has any cheese- or pairing-related questions, I'll do my best to be checking back here frequently to answer them!
And just so there's something to discuss here- what is everyone's favorite cheese? Mine is Fourme d'Ambert (aged by Herve Mons). It's an ancient recipe that goes back something like 2000 years. The Romans wrote about this cheese. It's a raw, cow's milk Blue from the Auvergne region that tends to have a fudgey texture, decent salinity/minerality thanks to the blue veining, and a satisfying barnyardy/creamy flavor. I could eat that every day.
Looking forward to hearing from you!