{"id":12304,"date":"2014-07-22T08:00:33","date_gmt":"2014-07-22T12:00:33","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=12304"},"modified":"2014-07-24T17:48:23","modified_gmt":"2014-07-24T21:48:23","slug":"cheesemonger-tales-lassa-skinner-fromage-freelancer","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheesemonger-tales-lassa-skinner-fromage-freelancer\/","title":{"rendered":"Cheesemonger Tales: Lassa Skinner, Fromage Freelancer"},"content":{"rendered":"

Behind every cheese, there\u2019s a good story waiting to be told. You just have to ask the right people. In this blog series, Amanda will be interviewing cheesemongers from around the country and relaying their most fantastic tales of international travel, in-shop aging, and curious customers. Last week we met Formaggio Kitchen’s jet-setting cheese expert, Valerie Gurdal. This week we sit down with <\/em>culture<\/strong>‘s very own founder and retailer liaison, Lassa Skinner. Read on, and you\u2019ll have a chance to win a copy of our <\/em>Cheese+<\/strong> ultimate pairings issue!<\/em><\/p>\n

\n

Lassa Skinner chooses her friends wisely. It just so happens that one of her good friends, Shauna Dowdy – owner of and cheesemaker at Marin County\u2019s Bleating Heart Creamery<\/a> – makes one of her favorite cheeses ever: Fat Bottom Girl<\/a>. Coincidence? Maybe. But while we could accuse her of befriending cheesemakers solely as means to get to the good stuff (and who could blame her?), the connection is, in fact, more genuine. For someone as passionate as Lassa, it seems a love for cheese is a telltale sign of good character.<\/p>\n

\"Fat<\/a>

Fat Bottom Girl by Bleating Heart<\/p><\/div>\n

Skinner\u2019s companionship with artisan cheese and the people who love it began long before she started culture<\/strong> in 2008. Though after college she worked as an archaeologist, she started her \u201csecond life\u201d when she earned her culinary certificate at Boston University. She stuck around the area afterwards, working back- and front-of-house restaurant jobs, as a freelance caterer, and eventually, at Formaggio Kitchen<\/a>.<\/p>\n

\u201cI was the first woman to work at the cheese counter,\u201d she recalled. \u201cIt was tough.\u201d<\/p>\n

She soon decided to follow in the footsteps of movie stars and mongers alike and headed out west to find fame in California. She quickly became enamored with the Golden State\u2019s cheese shop clientele. <\/p>\n

\u201cThey\u2019re very food interested and savvy,\u201d she said. \u201cAnd they\u2019re very locally minded. That\u2019s something that I am very drawn to. It\u2019s why I moved here.\u201d<\/p>\n

At Napa Valley\u2019s Oxbow Cheese Merchant,<\/a> the kids show early signs of becoming cheese connoisseurs. <\/p>\n

\u201cI\u2019m always amazed by little kids who want the stinkiest cheese possible,\u201d said Skinner. \u201cThey love blues. At Oxbow there were a number of six- to nine-year-olds who would say, ‘the stronger the better.’\u201d<\/p>\n

Perhaps it is Skinner\u2019s deeply felt connection to California cheesemakers and consumers that influences her palate. Another one of her favorites is produced by a Marin County company, Nicasio Valley Cheese<\/a>.<\/p>\n

\u201cIt\u2019s called Foggy Morning<\/a>,\u201d she explained. \u201cIt\u2019s a fresh cheese. It\u2019 s very young – just six- to seven-days-old – and it has to get hand delivered. It\u2019s this beautiful little supple, milky round. I never get tired of it.\u201d<\/p>\n

\"Two<\/a>

Foggy Morning by Nicasio Valley<\/p><\/div>\n

Though Skinner leaves a big fraction of her heart in Napa, Calif., she is always on the road as a freelance cheesemonger. Her most recent stint was in Jackson, Wyo.<\/p>\n

\u201cJackson was awesome because it was so different from anywhere I know,\u201d she said. \u201cI had heard that the people would be more into the real basics, but that was not true. We had a lot of incredible cheeses. There are a lot of good palates up there. Not to mention moose right outside your window.\u201d<\/p>\n

But hopping from cheese shop to cheese shop is difficult work.<\/p>\n

\u201cYou don\u2019t know [the shop\u2019s] POS [Point of Sale] system, and everyone has different ways of doing things,\u201d Skinner explained. \u201cThe best way to be is to have enough experience that you come in confident but humble enough to know that it\u2019s not your place.\u201d<\/p>\n

And, indeed, that\u2019s just Skinner\u2019s style. She may be intimidatingly knowledgeable, but in the end, her goal is to provide the customers with a delicious piece of cheese that suits their palates. Her advice to fellow mongers? \u201cShut up and listen.\u201d<\/p>\n

\u201cLet the customers talk to you. Try to figure out what their palate is. Don\u2019t overwhelm them with too much information. First and foremost, you\u2019re there for customer service.\u201d <\/p>\n

In the same vein, she encourages customers to take advantage of their monger\u2019s knowledge and be open minded.<\/p>\n

\u201cI always urge people to think of a particular cheese you like and pay attention to the type of milk, the texture, and the taste. Once you tell that to a monger, you\u2019ll have hundreds of varieties to try. Be open to change; if you know you like one thing, ask what else is similar.\u201d<\/p>\n

Lassa\u2019s parting words channeled her laid back California attitude.<\/p>\n

\u201cIt\u2019s just fermented milk. Just like how wine\u2019s pretty much grape juice. Don\u2019t be intimidated.\u201d<\/p>\n

It\u2019s one-offs like these that make Lassa the coolest, calmest monger we know.<\/p>\n

Has a cheesemonger convinced you to try a mysterious new cheese? Is that cheese now one of your favorites? Post your experience in the comments section, and you could win a copy of our Cheese+ pairings issue! Comments must be posted by 11:59 p.m. EDT on July 28, 2014, to be eligible to win.<\/strong><\/p>\n

Photo Credit: Featured Image courtesy of Lassa Skinner<\/address>\n","protected":false},"excerpt":{"rendered":"

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