How did you end up working at the Cheese Shop?
Years ago, I started working a few shifts a week at the St. Paul Cheese Shop, as I was navigating a transition in my career. One challenge led to another, and I’m still around. Truth be told, I don’t think I’ll ever know what I want to be when I grow up.
What cheese do you find yourself bringing home the most?
I can’t live without Roquefort, Comté, or Parmigiano Reggiano. But I suspect that most of our best cheese buying customers eat more cheese by volume than I do. I’m a professional nibbler.
Gruyere or Comté? No. I want both.
Signature Chèvre – over or underrated? Most of the time, right on time.