How did you end up working at the Cheese Shop?

I worked at my local cheese shop, Stinky Bklyn (rip), as my summer job during college. I had so much fun and learned a lot. With family careers in wine, bread, and kitchens, it felt natural to keep going post-grad. Since I was looking to move to Minneapolis, the France 44 Cheese Shop seemed like the right spot and Peter graciously hired me sight unseen while I was stuck in my college town in the middle of Iowa.

You help curate the Pairing each week; which Pairing has been your favorite?

Blakesville Lake Effect & Le Havre de Paix was pretty stinking good. I also loved the Appenzeller & Ravines 2017 Dry Riesling and the Stilton & Bugey-Cerdon sparkling Gamay Rosé. Sorry, I guess that's top three.

You grew up in Brooklyn—what are your essential food stops when you visit home?

Definitely anywhere in Chinatown for dim sum and Peking duck. Other than that, I don't care what I eat and drink as long as it's with my friends and family! But also, lots of seafood and oysters oysters oysters.

If you could only eat cheese from one country for the rest of your life…?

Geez. I think probably Italian cheese since I can't really picture my life without Parmesan.