Ashley Linkletter, columnist for Healthyway Ezine, takes a look at five different food-related jobs that the general public may not even know exist…
#5 is … ta da… Cheesemonger… and in keeping with my shameless self-promotion bent, Ashley interviewed me for the section on Cheesemonger.
Of the five, I must admit that the Geoduck Diver is my favorite… were I not deathly afraid of water deeper than my waist… I might consider it in my next career… and then, darned if I didn’t learn something new about The Man… he grew up at the beach in San Clemente and as a young lad… he dived for geoduck ducks… thirty-eight years and I never knew he knew what a Geoduk was, much less where to dive for them…
You can read Ashley’s charming and interesting article here.
My thanks to Ashley and Healthyway for interviewing me.
October is American Cheese Month and I currently have two events planned:
Save the Dates:
Friday, October 12th at Sweet Combs of Honey. I’ll be debuting my new handmade cheese boards for sale at this downtown Lavonia business that promotes the creations of local artists. My dad was a self-taught painter and loved to paint on slabs of wood. He left behind hundreds of slabs. I gave many of them away but as I work my way through his woodworking supplies, I have discovered I still have at least two hundred of these slabs in various sizes. I finished one to use for cheese and showed it to LaDonna Andrews at Sweet Combs and she wanted to sell them in her shop… We will be introducing my cheese boards in the shop on October 12th from 4pm to 6pm. We will also be offering complimentary, light refreshments which will include… cheese. Hope you can attend.
Saturday, October 20th: I am teaming again with Blue Haven Bee Company by creating Artisan Cheese Grazing Tables with the wonderful Award-Winning cheeses of Beecher’s Handmade Cheeses, Beehive Cheeses, Cabot Cheese Cooperative, Sartori Cheese, Cypress Grove Chevre, Jasper Hill Farm, Schuman Cheese, Rogue Creamery, Emmi Roth Cheese, Swiss American Cheeses, Clock Shadow Creamery, Olli Salumeria, BelGioioso Cheese , LaClare Family Creamery, Saxon Creamery and from Germany the cheeses of Champignon. In addition to these wonderful artisan cheeses, Gourmet Foods International is sponsoring the accoutrements that pair well with cheese from chocolate to hummus to peppadews to olives, Kelly’s Jelly is contributing her small-batch, Award-Winning jellies and preserves, 34 Degrees Crisps are sharing their Award-winning crisps and Olli Salumeria and Creminelli Fine Meats are contributing a selection of their Handmade Italian Artisan Meats and Salumis. Our thanks to all for helping with this event. My compensation for the event will be donated to the American Cheese Education Foundation, earmarked for the Cheese Study Group 2019 Scholarship Fund. $40 per person; must be 21 and make your reservations at bluehavenbee@gmail.com or 760 245 6586. Tickets will be limited. Tickets will also be sold for a raffle of some terrific “cheesy” bling.
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.
Pardon our dust… we’re remodeling the website and over the next few weeks, you will see old files moved to new places and some old files may be gone. If you can’t find something you need, just send me an email and I’ll locate it and send you a link… the new site should be complete by end of September to celebrate the 10th Anniversary of the website. (Marcellathecheesemonger at gmail.com)
Latest updates and additions include: Updated About Me page, a new Availability page, Cheese Menu, Cheese Education Index, Cheese Index, Recipe Index pages. (All of these pages are still “under construction” and will be completed in the coming days.)
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