Welcome!

Greetings from your friendly neighborhood cheesemonger! My superpowers are few (less than one, if we’re honest), but if a guy who obsessively learns about cheese for fun, shares that knowledge for free, passes out samples of cheese all day, and then sells you all the beautiful milk products your heart desires isn’t your idea of a hero, you can go eat a fishstick.

I’m basically a white hat drug dealer. I sell small amounts of powerful products that make customers’ brains buzz with dopamine (via casomorphins—yes, caso, like queso).  I don’t pressure anyone to buy, but I sure as hell follow the classic “first taste is free” sales model. The response is often something along the lines of “thanks, but I don’t need any chee… OMG SELL ME ALL OF THAT IMMEDIATELY AND CALL ME WHEN YOU GET MORE IN STOCK!” Customers do that thing where the deliciousness is so overwhelming that they kind of squat down and rock as their eyes bulge. In public.

I work in Nashville, Tennessee at the beloved Porter Road Butcher shop, but I’ve decided to share my admittedly limited and potentially dangerous superhero skill set with a broader neighborhood: the world wide web.

So, what will you find here in your friendly neighborhood cheesemonger’s blog? Well, I haven’t written much yet, so I don’t know! But my tentative plan is to drop some knowledge for folks who enjoy cheese but aren’t necessarily experts. I’ve found that most cheese blogs are either A) written for a very limited audience of cheese nerds (like me) already involved in the esoteric world of cheese or B) they’re just cheese porn that doesn’t really help average consumers.

I’d like my blog to be a resource for the customers I most often work with and those very much like them—folks who enjoy cheese but are a little overwhelmed by all the options at the fancy cheese counter. My job—both when I’m working behind the counter and now as I write this blog—is to make cheese accessible and fun and easy for anyone who wants to step up their cheese game at home.

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At the counter showing off Roelli’s Dunbarton Blue. (Photo: Katharine Azzolini)

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