About Me

In August 2008, when I began my cheese journey, I wanted to write a cheese blog that would stand out and catch the attention of the Cheese Swells. In discussions with The Man aka Peter, my husband of 38+ years, we knew a “hook” was the key. During this time, I brought home a triangle wedge of Beecher’s No Woman and our cat, Spaulding Gray, went nuts, literally climbing up my leg to get at the cheese I was holding… and our beloved Feline Foodie was born… the hook I was seeking. 

For the next five years, Spaulding wrote this blog; reviewing cheese and sharing “his” cheese knowledge, sometimes with a snarky edge. In August of 2013, Spaulding returned to the “Mother Ship” and left me to continue his legacy. It was a sad loss followed almost immediately by the best cheese news: I had passed the American Cheese Society Certified Cheese Professional Exam and could now proudly display the CCP logo. Indeed a bittersweet month. 

In 2014 I began the Facebook Cheese Study Group and with the help of other CCPs, we assisted five classes of exam takers through 2018’s exam. It was an honor to work with so many professionals and aspiring CCPs in their cheese journeys. In 2017, we added another facet to our study group by crowd-fund raising to award scholarships to professionals sitting for the exam and existing CCPs to attend the ACS yearly conference. In 2017, we awarded 4 scholarships and in 2018 we awarded 6 scholarships.

In 2016, I joined the Kelly’s Jelly family as National Ambassador, advocating her Award-Winning Jellies and Preserves. I am also an advocate for both Cabot Cooperative and 34 Degrees Crisps. 

My most exciting moment of 2017 was receiving a phone call from David Gremmels of Rogue Creamery informing me that I would be inducted into the Guilde Internationale des Fromagers on July 29th in Denver. It wasn’t even on my bucket list as I never expected it to happen. What a great honor!! 

In April, 2018, I earned my certification for the ServSafe Food Protection Manager while attending Culinary School at North Georgia Technical College. I also received my ServSafe certification to teach Food Safety courses and to serve as a Proctor at ServSafe Courses. 

Currently I live in Northeast Georgia with The Man, Felix, Our Cat In Lavonia, and our most recent stray, a Chocolate Siamese named Frank aka “Ole Blue Eyes”. I teach Cheese Classes and host Cheese and Wine events locally. I regularly team with Blue Haven Bee Company assisting them with their tastings and educating their customers on how cheese and honey can be eaten together. I offer Food Safety Instruction and Food Safety Third Party Auditing. I am also available for cheese training and cheese program development. 

2020: COVID-10 threw a wrench into the year and I had to adjust my mission. Now I have two grab n go refrigerators installed at Blue Haven Bee and Sweet Combs of Honey – both are stocked with pre-pack specialty cheese, charcuterie meats and other cheese complements. I occasionally do live socially-distanced events at these locations. You can also contact me directly with your cheese needs at 360 921 9908.

I am also concentrating on local cheese offerings for 2020 and 2021.

You may review my complete resume here. 

My inventory of specialty food items changes on a regular basis and I am always open to special orders.  

More information about me and my website.

2020 – I became a certified amazon influencer. You can visit my storefront on amazon, filled only with products I use and/or whole-heartedly recommend. I do receive compensation from your purchases in my amazon store and appreciate your patronage.

Also The Man has written his 4th book, Gold Fever, please support him with a purchase – only $2.99. His other 3 books, all non-fiction, are also available on kindle at my amazon store.

Advertising: The ads you see on my page are courtesy ads for my friends in cheese. I receive no compensation for them. As a result, I have added a PayPal Donation Button to my site. If you would like to contribute to keep my site running at this quality level, I will gladly accept it.

Observations and opinions: When reviewing cheese I am simply stating my opinion; nothing more; nothing less, with no influence from anyone, except, on occasion, The Man.

Food Safety: Always the Number One factor in food and cheese industry success. If you need someone to teach the ServSafe Food Protection Course, I’m your girl!!

Regarding my reviews: I prefer to promote the wonder that is cheese and will rarely review a cheese that I think is sub-par… As Miss Anne, my mother, always said, “Keep your mouth shut if you don’t have something nice to say”…

Samples: From time-to-time, I receive samples from cheesemakers and representatives who hope I will say nice things about their cheese. If I like the cheese I will review it. I will disclose if the cheese is a freebie. If you wish to send me samples, without obligation on my part, please email me and I will respond immediately. Anything cheese-related is acceptable including cookbooks, tools, meats, crackers, etc.

Other places to find me: You can follow me and “like” be by clicking on the social media icons at the bottom of this page.

Finally, check out what others have to say about me on my “Shameless Self-Promotion” Page.

Email: marcellathecheesemonger (at) gmail.com or call me at 360 921 9908.

For the “legal” copyright stuff: We subscribe to: Attribution-NonCommercial-ShareAlike 3.0 Unported (CC BY-NC-SA 3.0. 

All information on this website is copyrighted 2008-2019 by Marcella Wright.

Commercial use or reprinting of any information on this website can only be done with written permission from the copyright holder. You can freely link to my postings and you can make casual use of information, but I’d appreciate credit. You can use any pictures that appear on the website, again please give me (or the accredited photographer) credit.