Yours in Cheese

This week, I’m thinking about a question from a reader named Mia. She wants to live the golden dream — to work in the cheese world as either a maker or a monger. She wrote to me asking how to gain experience. When I put the question out on Twitter recently, several cheesemongers fired right back: “Tell her to get a job at a cheese counter!”

(via Culture)

This is the exact answer I received when I asked that same question. I’m so lucky to have this job. I’ve only worked two shifts at Pastoral and already I feel much more confident in my ability to discuss and recommend cheeses. I’m learning insane amounts on the job, which is really the only way to go about it. Everyone I’ve worked with has been incredibly supportive. I’m amazed by their knowledge and encouraged to achieve those levels myself.

Aside from the obvious benefits of a job working at a cheese store (or counter), working with like-minded people is a major factor that shouldn’t go unstated. Talking with my coworkers about what brought them to cheese, what books and industry magazines they read, and what other shops they frequent is an education in itself. Today my coworkers were talking about what cheeses they love that we don’t sell, where they go to get it, and what they eat or drink with it.

I work with a bunch of cheese nerds, and I love it. It’s like when Walter finds the Muppets and decides to stay with them instead of going home with Gary. I’ve found my people.

Yours in Cheese,

Linds