Welcome to Curd Culture
Cheese with a side of me
Hey y’all.
I decided it was time to either start my cheese Substack or quit thinking about starting my cheese Substack.
So I started my cheese Substack.
Many of you may not know that I’ve been working “in cheese” one way or another for nearly 20 years.
It all started in 2005 when I was at a Medieval Studies Summer School in England — and yes, it was as awesome as it sounds.
One day I was walking around Cambridge and saw a sign that said "Cheese Shop” pointing down the alleyway behind an old church.
I couldn’t resist.
Halfway down the alley, I found the Cambridge Cheese Company.
When I walked inside, I was taken aback by the strong smell of cheese.
I had never seen anything like it. I’d dreamed about it while watching Rick Steve’s Europe, but never seen it.
Inside the small, dark shop were wheels of cheese stacked one after another — with cheese varieties I’d never heard of. Hams and salamis hanging from the ceiling. Olives galore.
That day I made the first of many purchases in that shop. I became known as the “cheese girl” in my dormitory and I hosted pre-dinner cheese parties in my room.
I was having the time of my life — and didn’t quite comprehend how much my experience at Cambridge and that little shop would affect things moving forward.
When I returned to the DC area that August, things accelerated in my on-the-fritz marriage.
By January of 2006, I was moving out of my apartment, trying to find a job, and going to school full time.
That August, despite my lack of experience, I was hired as a cheese monger at one of the best wine and cheese shops in the DC area. This is where I learned how to cut cheese with a wire, wrap cheese properly, and use a meat slicer.
Embarrassingly — and to the frustration of our old school Italian cheese monger, Aldo — I also had to learn how to sweep the floor with one of those big brooms.
I also learned how to talk about cheese, what to look for quality wise, how to set up a cheese display, and basic cheese varieties.
This job opened lots of doors for me in the food industry.
Since then I’ve worked as both as a monger and a server at cheese focused wine bars and restaurants.
Currently I’m the cheese and specialty food buyer at one of Richmond’s oldest and most established wine shops — where I’ve created a unique cheese program focused on American artisan cheeses.
It’s been exciting to indulge my passion for these special cheeses — and educate Americans about why the best cheese you can find on this side of the pond is made right here at home.
Believe it or not, a Frenchman ignited my passion for American artisan cheese.
When I started at a wine bar called La Fromagerie (for god’s sake) I was stunned that our cheese menu only featured American cheese — nothing from Europe.
That’s when my French chef told me that “they don’t let any of the good shit out of France.”
I was intrigued. Soon, I became a convert.
I hope to make some of you converts, too.
That’s what I’m hoping to do here — share my experience with cheese, chat about cheese history, teach you a some cheese terms, introduce you to creameries, and talk about other things that are cheese adjacent.
But mostly I want to share my passion for American artisan cheeses.
And cat pictures. There will always be cat pictures.
Say hello to Mr. Kitty
AKA Little Shithead.
He’s aware of how handsome he is.
Keep an eye out for my coming newsletter with pro tips on creating holiday cheese boards! Arriving in your inbox later this week — just in time for Thanksgiving planning!