{"id":34768,"date":"2018-07-16T07:45:50","date_gmt":"2018-07-16T11:45:50","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=34768"},"modified":"2018-07-12T10:32:50","modified_gmt":"2018-07-12T14:32:50","slug":"become-cheesemonger","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/become-cheesemonger\/","title":{"rendered":"Ask the Monger: How Do I Become A Cheesemonger?"},"content":{"rendered":"
\"Qgreen_40px\"<\/a><\/div>\n

How does one become a cheesemonger<\/span><\/span>?<\/span><\/span> <\/span><\/h3>\n
\"Agreen\"<\/a><\/div>\n
\n

I began my career as a cheesemaker in rural West Pawlet, Vermont. Due to the distance between the farm and our retail customers in NYC, a tremendous information gap existed. I<\/em>s the cheese raw or pasteurized? Jersey milk or Ayrshire? From the Northeast Kingdom or the Slate Valley?<\/i> I wanted to close that gap and tell the stories of these small makers to customers.  <\/span><\/p>\n

Between independent study and formal training, I gobbled up as many experiences (and cheeses) as I could get my hands on. The goal: to hone in on what makes these products unique, why the inputs matter, and what makes them command a premium price. The cheesemonger is the final frontier, the last barrier between cheese and consumer. This responsibility can be daunting, but it is vitally important that information is delivered with accuracy and enthusiasm. <\/span><\/p>\n

So, how do you become a cheesemonger? Learn from those who are smarter and more experienced than you. Ask to stage at your favorite cheese counter, lend a hand with farm chores at your local dairy, or break down boxes at your distributor\u2019s warehouse. Immerse yourself in your passion, ask all of the questions, and be humble\u2014there\u2019s always more to learn.   <\/span><\/p>\n<\/div>\n

\n

ACS CCP and winner of the 2018 Winter Cheesemonger Invitational<\/a>,<\/span><\/span> <\/span><\/span>Rory Stamp<\/span><\/span><\/strong> <\/span><\/span>has worked in New England\u2019s artisan cheese industry for more than six years<\/span><\/span>,<\/span><\/span> from starting as a farmhand on Martha\u2019s Vineyard, to training at the Vermont Institute for Artisan Cheese, apprenticing at Consider Bardwell Farm, working as a monger and educator at Formaggio Kitchen, and <\/span><\/span>managing sales and distribution for Shelburne Farms. He is currently the artisan <\/span><\/span>f<\/span><\/span>ood manager at Dedalus Wine Shop, Market, and Wine Bar in Burlington, Vt.<\/span><\/span> <\/span><\/em><\/p>\n

Photo courtesy of Dedalus Wine Shop, Market, and Wine Bar<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

How does one become a cheesemonger?  I began my career as a cheesemaker in rural West Pawlet, Vermont. Due to the distance between the farm and our retail customers in NYC, a tremendous information gap existed. Is the cheese raw or pasteurized? Jersey milk or Ayrshire? From the Northeast Kingdom or the Slate Valley? I wanted to close that gap and tell […]<\/p>\n","protected":false},"author":11,"featured_media":34770,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[12],"tags":[4034,4036,672,4038,2321,4037,4035,2322],"coauthors":[842],"class_list":["post-34768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ask-the-monger","tag-become-a-cheesemonger","tag-cheese-jobs","tag-cheesemonger","tag-cheesemonger-invitational-winner","tag-dedalus-wine-shop","tag-food-jobs","tag-how-to-become-a-cheesemonger","tag-rory-stamp"],"acf":[],"yoast_head":"\nHow Do I Become A Cheesemonger?<\/title>\n<meta name=\"description\" content=\"Champion cheesemonger Rory Stamp of Dedalus Wine Shop 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