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!
Throughout our partnership with StarChefs, we’ve had the joy of getting to know pioneering young chefs and bakers who are truly innovating in their spaces. In Denver, we spent some time with Clara Klein, a rising sommelier who is — to put it simply — just plain cool. At Sunday Vinyl, Clara finds new ways to bring relatability and approachability to the wine world by incorporating curated music into the pairing and drinking experience, adding a whole new dynamic and driving home Sunday Vinyl’s dedication to the connectivity of food, wine, and music.
And we were lucky enough to get Clara to participate in an exclusive Q&A and curate some delicious Cypress Grove cheese and wine pairings! You can learn more about Clara in her StarChefs profile here.
How does wine play with cheese?
Wine and cheese works so well for a multitude of reasons. Grapes are naturally acidic, have incredible texture when turned into wine and also add warmth from the alcohol. It fleshes out what cheese naturally does so well, which when you boil it down, is the interplay of rich cream and texture!
What’s your favorite unexpected way to use cheese?
Besides a little pocket-cheese snack? I love aged hard cheese with beef tartar. One of my favorite ways to enjoy!
Favorite food memory?
Nothing tastes better than a hot meal after a crazy night of service. I used to love hitting Zanes in Aspen late night for a greasy-spoon meal when I worked at The Little Nell!
Sommelier secret weapon?
A humble attitude! Wine is an intense world, so it is so important to be kind.
Hometown favorite dive bar?
Aspen Lodge Bar & Grill is in my neighborhood within Arvada, CO. The best part, they are an Iron Maiden and Christmas themed Bar. What more could you wish for?
Favorite Cypress Grove cheese — for solo eating and for pairing?
Solo eating: Midnight Moon. Pairing: Meyer Lemon + Honey, this just begs for Chenin Blanc!
We love how you incorporate music into the experience at Sunday Vinyl! What are your favorite three cheese, wine, and music pairings?
I am such a sucker for Comte + Mac Vin de Jura + Mac Miller. I mean mac attack time for sure! Also, Epoisse + Demi-Sec Chenin Blanc + Henri Texier. To me, this is just about as classy as it gets. Aged Gouda + Off Dry Riesling + West Coast Rap. This is a celebration of all things crunchy and hard hitting. High octane pairing!
We’d love to hear the inspiration behind the pairings you developed with Cypress Grove cheese!
I just considered what I would want to share with my family and friends. The holidays are a true celebration of the art of gathering! Essentially the Super Bowl of what we practice every day in the restaurant!
And now onto the pairings!
Clara curated these pairings with a particular holiday in mind, but the beauty is that they’re wonderful pairings for any holiday, event, or day that ends in “y.” The only rule is that there are no rules!
Thanksgiving:
Meyer Lemon and Honey + Chenin Blanc
When entering the Thanksgiving state-of-mind, all I want to do is indulge with everything in sight. The acidity that drives Chenin Blanc is complemented by the Meyer lemon, offering a perfect antidote to all of those rich and gravy-heavy dishes. Goat Cheese and Chenin Blanc is a long time perfect pairing, basically a trip to the Loire Valley in France! Cypress Grove note: this pairing would also be delicious with Humboldt Fog!
DOMAINE DE BELLIVIÈRE | 2019, Chenin Blanc, “Les Rosiers,” Jasnieres | Loire, France
December holidays like Christmas and Hanukkah:
Truffle Tremor + Barbera
Truffles and December holidays instantly take me to Piedmont and the Festa di Tartufi! The umami richness of the truffle plays fiddle to the Sugar Plum Spice nature of the Barbera grape. Barbera, luckily, is one of the best party wines of all time as it is so friendly and juicy with a whisper of structure. Best of all, it plays especially well with complex cheeses!
VIETTI 2019 Barbera d’Alba “Vigna Scarrone” Piedmont, Italy
New Year’s Eve:
Midnight Moon + Champagne
Nothing is better than ringing in the New Year with a little kiss of Midnight Moon with a sip of rich Champagne! The buttery richness of the Midnight Moon stems from months of aging and begs for the same level of complexity from its bubbly companion. So opt for a Champagne that has a longer time left on its lees, or is bolstered by a good dollop of reserve wines.
PHILIPPONNAT MV, Pinot Noir Blend, “Royale Réserve” Brut, Vallée de la Marne, Champagne, France
