When we moved from the previous theme to our new website theme on January 1, some postings and pages were lost. This Q&A with Carlos was one of the ones lost. Here it is in its entirety. My thanks to Carlos for helping me recover this discussion with him:
1.) Briefly tell me about yourself. How did you come to cheese? When did you realize you were a cheese geek?
I don’t know that I can pinpoint a single moment. I have always liked cheese, ever since I was very young; I liked the “strong” cheeses. My mom used to buy me a small piece of Emmenthaler as a present for good grades. I have always been that kind of a geek.
My professional life started as a cheesemonger in Ireland working for Sheridan’s Cheesemongers. I had already been involved in cheese before this, taking classes in Boston, reading about cheese, and even visiting cheesemaking plants in Mexico. But I was doing it as a hobby, to learn, and enjoy. It was in Ireland that I figured out that this was a legitimate trade and started to take seriously the craft of cheesemaking and mongering.
2.) Where do you work and what is your job title? Describe a “typical” work day.
In 2009, I founded Lactography, a small distribution company in Mexico, which specializes in artisanal Mexican cheeses. Since May 2014, we also have a retail location in Mexico City. I go by cheesemonger, or rather the same title in Spanish: “quesero.”
Now most of my work is as a consultant, both for my own company, and other companies and organizations around the world. My sister runs the day-to-day operation in Mexico City, with a great team. I take care of PR for the company and special projects. I also help cheesemakers in Mexico to come up with new cheeses, helping them to better their production methods and figuring marketing and administrative strategies to grow.
I am currently helping a couple of organizations around the world, mostly Europe and the US to put together events, including cheese competitions. I am always looking for a good challenge. My typical workday includes many many emails, phone calls, meetings, always with an eye on social media. I run five twitter accounts and four facebook profiles. Eating cheese is also a huge part of my job, as it is figuring out new foods and drinks to pair it with, and keeping track of food trends.
Since, I am a workaholic, I am also finishing my PhD in Politics of Food (cheeses and denominations of origin).
3.) Do you have a favorite cheese or type? What would be your perfect pairing with this cheese?
I would say that I prefer blue cheeses to other families; however, I like cheese in general and have many favorites. My fav is Shropshire Blue from Cropwell Bishop creamery. I like it with honey and cocoa nibs.
My favorite pairings are cheese and beer. Those with IPAs are the best for me.
4.) Raw vs. Pasteurized? Does it matter? What difference does it make in the final product?
Always raw! I think raw milk cheeses have more depth of flavor.
5.) Should the US create a system similar the European scheme of protecting, controlling and/or regulating specific cheeses?
Yes. However, I am totally bias here, since this is the topic of my doctoral dissertation. I believe that some cheeses could really benefit from protection; it would ensure that people would continue making them in the future and maintain quality over time.
6.) Tell me about one of your “cheese journeys”. Was it traveling for pleasure or maybe “on the hunt” for an obscure cheese you just had to taste?
For the past 10 years, most of my vacations have been cheese related. Either travelling to visit cheesemakers and taking some time to go hicking or exploring a new city, or going to cheese events to hang out with friends.
This year, I am planning a trip to Bra for the Festival of Cheese and then to Milan for the World Expo, which this year is all about food. That should be a great trip to Italy.
7.) Please share with me one fun, non-cheesy fact about you.
I don’t like wine glasses. I much rather drink from a regular glass, that’s probably why I like beer and cocktails better. Oh and I always get my martinis in a whiskey glass, two olives.
8.) If you could do one thing, anything, all day long, what would it be?
Exploring cities is a great pastime of mine. I love walking around into different neighborhoods and just getting lost in time. I would love to do this more, all day if possible, different place every week.
You can find me at @CarlosYescas on twitter and instagram or fb.com/Yescas – to find out more about Lactography follow us too on TW, IG, and FB.
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
Follow me on:
