We’re back with another Cheesemonger Spotlight! Ever wondered how cheesemongers became, well, cheesemongers? Join us as we spotlight cheesemongers from cheese shops nationwide — covering everything from cheese tips to favorite pairings.
Meet Ahmad Allen, Cheesemonger from Market Hall Foods in Oakland, CA!
How did you first become interested in cheese/cheese industry and can you tell us a little bit about your background and how it led you to become a Cheesemonger?
During high school in Washington, D.C. I was accepted into a study abroad program that was based on the artistic intersection and cultural significance/impact of the culinary medium. The study took place in France & Italy two of the worlds food and arts capitals. I got to experience the most delicate bites and the most interesting inventions related to food. I am an artist of many mediums including music, visual art, dance, acting and teaching. I moved to the Bay Area to collaborate with like minded musicians and forage a path of my own in the entertainment industry. While finding my footing I was led to Market Hall Foods and their highly acclaimed, award winning, world renowned cheese counter. At the market(s) I serve as a cheesemonger and more recently as in-house demo personnel, providing recipes, and suggestions of paring for foods that are highlighted each month.
What is a question or questions you wish customers wouldn’t be afraid to ask you?
Ask for more cheese!
What’s your cheese hack/tip?
Buy cheeses while they’re still young so you can monitor the intensity of the flavor and notes as they age.
What’s your favorite way to pair or use Humboldt Fog?
I love to enjoy Humboldt Fog rind on with ginger raspberry jam sandwiched by a warm croissant. (Mushroomy, lemony tart, sweet)
If you were a Cypress Grove cheese, what type of cheese would you be and why?
I would be the Meyer Lemon & Honey goat cheese because I use the lemons life gives me and I’m always sweet while doing it!
We’re back with another Cheesemonger Spotlight! Ever wondered how cheesemongers became, well, cheesemongers? Join us as we spotlight cheesemongers from cheese shops nationwide — covering everything from cheese tips to favorite pairings.
Meet Brooke Johnson, Chef and Cheesemonger from Sarsosta, Florida.
How did you first become interested in cheese/cheese industry and can you tell us a little bit about your background and how it led you to become a Cheesemonger?
I studied Culinary Arts at Sullivan University in Louisville, Kentucky and moved to Florida 2 ½ years ago. I first took an interest in cheese when I started working at Morton’s Gourmet Market in Sarasota, Florida. While I had knowledge as a chef, I didn’t necessarily know much about cheese when I first started my position as a cheesemonger. Through extensive studying at home and watching videos by Liz Thorpe and Nathan Aldridge, I now have the knowledge needed to be a successful cheesemonger.
What is a question or questions you wish customers wouldn’t be afraid to ask you?
I wish customers would ask me what new cheeses we have in stock. There is ALWAYS something new on the cheese counter and I love to give out samples! I also encourage others to try and describe a cheese that you can’t find or can’t remember the name of, because odds are, the cheesemonger will know exactly what cheese you are looking for!
What’s your cheese hack/tip?
Dental floss will save the day if you don’t have a cheese wire. Just make sure the floss is UNFLAVORED! Or, if you’re from Ohio or Kentucky like me, use fishing wire!
What’s your favorite way to pair or use Humboldt Fog?
Chocolate Almond Raisin Almondina Crackers, or chocolate wafers with Humboldt Fog.
If you were a Cypress Grove cheese, what type of cheese would you be and why?
Sgt. Pepper, because I’m a huge Beatles fan. I’ve seen Paul McCartney in concert three times! When I first discovered Sgt. Pepper goat cheese, I was blown away! I also have a complex and spicy personality, so it seems suitable.
Ever wondered how cheesemongers became, well, cheesemongers? Join us as we spotlight cheesemongers from cheese shops nationwide—covering everything from cheese tips to favorite pairings.
First up is Philip Jison of Lady and Larder located in Los Angeles, CA. Check out how Philip got into cheesemongering, his favorite pairings, cheese tips and more below.
How did you first become interested in cheese and the industry? Can you tell us a little bit about your background?
I moved back to LA a few years ago and found my way working part time for the California Cheese Trail. I vividly remember that feeling after my first phone call with Vivien. I was like “How darn cool this is”. I just remember wanting that opportunity desperately. Never ever in my life did I ever once think that I would find myself in the world of cheese. After working with and learning about all the amazing local California cheesemakers, I knew my next step was to learn more. That’s what led me to Lady & Larder, where I’ve been for the past 4 years!
What are a few questions you wish customers would ask you?
This is more of a general wish for everybody visiting a cheese counter, please don’t be shy to taste/sample any cheese that you are curious about! You really won’t know if you’ll like it until you try it. You might not like one cheese the first time and then love it the next time you try it!
Any cheese tips/hack you want to share?
Enjoy cheese at room temperature!
What’s your favorite way to pair or use Humboldt Fog?
Almond toffee dark chocolate by Valerie Confections
As you know April is the month of Humboldt Fog, so we want to hear from you, what’s your Humboldt Fog Feeling?
I compare it to that expression my two toddlers make when they have their first taste of ice cream for the week. Pure joy and just limitless excitement!
If you were a Cypress Grove cheese, which cheese would you be and why?
Other than Humboldt Fog, I would probably be PsycheDillic. Why not!
If you find yourself in Los Angeles, make sure to visit Lady and Larder in Santa Monica and say hi to Philip!
