Iris Busjahn, ACS CCP™ Bio
I was born and raised in Green County, Wisconsin. Everyone I knew worked and lived on dairy farms and there were small dairies dotted throughout the countryside. Swiss heritage ran stronger than the muddy rivers of Green Co. and everyone seemed to have a preferred dairy from which they bought their fresh curds and cheeses.
My grandfather was my introduction to cheese. He told me tales of his days working in cheese factories as a young man while he shared with me his favorite cheeses.
I really came into my cheese geekery when I moved to Seattle, WA, 4 years ago. I needed a job, as I had given up my profession as a hairstylist, and found myself as a sample person at a local grocery store. My boss saw my gift for slinging curd and 3 months later I was in charge of a cheese kiosk within walking distance of the Space Needle. I knew the very basics of cheese making but my ignorance on the subject fueled my passion. Every day I read a little about cheese to help nurture my little cheese flame. It often shocks me at how much I have learned and how much learning I still have yet to do.
My thanks to everyone participating in my 2015 Virtual Q&A with Cheese Professionals. I hope all of you, my loyal readers, are enjoying this as much as I am…
Interviews with All Cheese Professionals: Cheesemakers and Cheese Professionals
Interviews will continue throughout 2015… sometimes, they will be “stand-alone” and sometimes they will be presented as round-table discussions with several Cheese Professionals answering the same question. Those participating include Cheesemakers, ACS CCPs™, Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.
List of all Interviews from 2013: Cheesemakers, Cheesemongers.
List of 2015 Cheese Professionals.
List of all Cheese Professionals Bios.
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Taking the 2015 ACS CCP™ Exam? Please see my page on Tips for Studying for the Exam.
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