About the 

Cheese Mistress

My Cheese History
 My passion for cheese started in France where I first tasted raw millk. I continued my language studies and travels to Europe, and tried many cheeses along the way. I earned a Ph.D. in Romance Linguistics from the University of Texas at Austin and speak French, Italian, and German.

I abandoned academia and worked in the cheese department at Central Market in Austin, Texas, and taught cheese classes at UT Informal Classes. Along the way, I became enamored with wine as well, and incorporated the "fruit of the vine" into my tastings. For years I catered cheese/wine parties and led tastings for groups. 

In 2006 I moved to the NYC area where I now work as a cheese marketer, copy editor, and food writer for an importer of specialty foods. I also do freelance writing for both trade and consumer publications, as well as local newspapers. 

I keep casual notes of any cheese I eat and any wine I drink along with it at the Cheese Log, Wine and Cheese and my Cheese Blog. For more formal writing, visit Cheese Writing, a link to my commercial pieces for my jobs.

I'm often spotted running around in strange costumes, especially when I do cheese demos for specialty shops or trade shows!

I realized I was addicted to cheese in 1985 when I risked my U.S. passport to smuggle four putrid raw milk French delicacies through customs in NYC. No one dared search me because of the smell!

I now run a "support group" for fellow cheese addicts called the NYC Cheese Lovers Club through Meetup.com. But instead of abstaining, we meet once a month in the city and visit cheese-themed restaurants, take cheese tours, and attend cheese classes. We love fondue at Artisanal Bistro!
"What is your favorite cheese?" I am often asked. I adore any type of goat cheeses, aged or fresh. I am a huge fan of northern Italian cheeses. I have no favorite, but one cheese that I buy on a regular basis is the Crottin de Chavignol from France (translation: "horse droppings.") The name is hideous and the cheese is not always pretty, but it tastes great at any age.

 

(actual size)

I love to hear from fellow caseophiles. Feel free to Write Me about any cheeses you think I should try, wine/cheese pairings, beer/cheese pairings, fruits, nuts, preserves, and anything else that involves my favorite food.

Remember...

Mi Queso Es Su Queso!