You used to work in the beer industry—how did you end up defecting to the cheese world?

At the start of the pandemic I took a few months off of work at LTD Brewing Co., inherited a crappy electric smoker, & got addicted to smoking meat & other things. Now I have a 55 gallon drum smoker that is in use anytime I’m not in the cheese shop. I still love beer, I always will, but it’s safe to say that my passion has changed to good food. Therefore, the cheese shop was a natural fit.

BLT or Lobster Roll?

I will always go BLT. It’s so simple, but so effective. It doesn’t help that I’m addict for a good heirloom tomato. That being said, we can’t discount the bacon, our butchers do such a wonderful job with it.

You were actually a F44 member before joining the Cheese Shop staff—what would you splurge on given $100 in points right now?

I’m going to very “Argentinian” with this answer. I would grab a whole Picanha to smoke & pair it with a big, bold red wine from the wine shop.

What’s the best bite in the Cheese Shop?

Vermont Shepherd’s Invierno & F44 Summer Sausage on garlic crostini.