{"id":45723,"date":"2023-05-10T08:44:16","date_gmt":"2023-05-10T12:44:16","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=45723"},"modified":"2023-05-10T08:44:18","modified_gmt":"2023-05-10T12:44:18","slug":"shop-talk-spring-2023","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shop-talk-spring-2023\/","title":{"rendered":"Shop Talk Spring 2023"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

JESSICA GALEN
BLOOMY CHEESE AND PROVISIONS <\/a><\/strong>
3 Cedar St. Dobbs Ferry, NY<\/strong><\/p>\n\n\n\n

Jess Galen may have recently opened Bloomy, but she\u2019s no newcomer to the cheese world. She started working in cheese in 2012 while enrolled in a food studies program at New York University. \u201cI got a job in a cheese shop in New Haven and it totally blew my mind,\u201d Galen says. \u201cThe idea of having a tasting experience with the customer was really exciting to me. That\u2019s how I got bit by the cheese shop bug.\u201d<\/p>\n\n\n\n

And boy did she get bit. Jess went on to write her master\u2019s thesis on FDA guidance for pregnant people eating cheese, apprenticed with a cheesemaker, and worked at the famed Lucy\u2019s Whey cheese shop. In November 2021 Jess opened Bloomy, a pop-up cheese shop, to test the waters before committing to a brick-and-mortar space. \u201cThe pop-up helped me build out the store and plan education, programming, and events,\u201d she says. After a successful year, she decided it was time to go all the way. In November 2022 she officially opened the doors to Bloomy\u2019s full-time brick- and-mortar location.<\/p>\n\n\n\n

Bloomy offers cheese pairing classes, prepared cheese boards, inspired home goods, and of course, a thoughtfully curated cheese selection.<\/p>\n\n\n\n

What is your favorite pairing?<\/strong>
\u201cOssau-Iraty and Spread-mmms Orange Marmalade is a flavor explosion unlike anything else. [The maker] puts olive tapenade into the marmalade, so unexpected and so good.\u201d<\/p>\n\n\n\n

What is a cheese trend you see on the horizon?
<\/strong>\u201cPutting flavors before looks. The \u2018charcuterie\u2019 board trend of everything being super perfect and Instagram-able might be waning. I think we\u2019re going to see people having more fun with pairings and flavor profiles.\u201d<\/p>\n\n\n\n

Advice to anyone looking to get into cheese?<\/strong>
\u201cWalk into a cheese shop and ask if they\u2019re hiring\u2014they probably are.\u201d<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

SOLANGE COMER
CULTURED SLICE<\/a><\/strong>
229 Pacific Coast Hwy Hermosa Beach, CA <\/strong><\/p>\n\n\n\n

After 20 years of teaching, Solange Comer was ready for a change. When her local cheese shop went out of business, she took that as a sign from the universe to open her own shop. Comer had always been passionate about cheese and cooking but had no formal business or cheese experience. \u201cI was terrified,\u201d she says, \u201cbut I have a go-big-or-go- home attitude and I went for it.\u201d<\/p>\n\n\n\n

In 2017 Comer opened Cultured Slice Cheese Shop, which specializes in artisan cheeses from all over the world. While they might seem worlds apart, running a cheese shop and teaching have their similarities. \u201cI\u2019m still teaching, I\u2019m just serving the community in a new way,\u201d she says. \u201cI really truly love what I do. I support other small businesses and believe in other people\u2019s dreams and ideas because people believed in me.\u201d<\/p>\n\n\n\n

Five years later, Cultured Slice has expanded to include Cultured Slice Sandwich Shop, which opened in June 2022. Its made-to-order sandwiches feature many of the high-quality cheeses and meats from its sister cheese shop.<\/p>\n\n\n\n

\u201cWhat is your favorite pairing?
<\/strong>\u201cDelice di Bourgone triple cream with a calabrese salami and a drizzle of honey. I love the balance of cool and creamy with hot and spicy.\u201d<\/p>\n\n\n\n

What is a cheese trend you see on the horizon?
<\/strong>\u201cBuild your own hot, cheesy snack! I\u2019m launching two new cheese-centric dishes to tie my two businesses together. We just launched raclette, it\u2019s a teaching experience since so many people have never heard of raclette. I also ordered a whole wheel of parmesan and I\u2019m going to crack the top and serve pasta out of it. It hits the spot for a late-night snack or cold rainy days.\u201d<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

MIKE BOWERS<\/strong>
BOWERS FANCY DAIRY PRODUCTS<\/a><\/strong>
225 7th St. SE Washington, D.C.<\/strong><\/p>\n\n\n\n

For almost 60 years Bowers Fancy Dairy Products has been serving Washingtonians out of its stand in the historic Eastern Market. Owner Mike Bowers is a third-generation cheesemonger; his grandfather started the business in 1964 and passed it down to Mike\u2019s father in 1976. The stand may be small, but it has stood the test of time. \u201cWe\u2019ve had competition and seen a lot of other cheese shops come and go, but we keep standing here,\u201d Bowers says.<\/p>\n\n\n\n

Having started working in the business at a young age, Bowers says the most rewarding part of his job is seeing many of his young employees develop an interest in cheese. \u201cWe\u2019ve had a lot of great success stories from people who have worked for us and gone onto bigger and better things in the industry.\u201d<\/p>\n\n\n\n

While the stand carries cheese from all over the world, Bowers takes extra pride in the local products he carries. \u201cI have had a relationship with Meadow Creek Dairy since 2001 when I first learned about Helen\u2019s operations in the New York Times. I really appreciate how her cheese represents the US on an international stage, particularly at the Slow Food Festival in Bra, Italy.\u201d<\/p>\n\n\n\n

Since first donning his shop apron in 1969, it\u2019s clear Mike\u2019s passion for cheese has only grown stronger. He looks forward to passing the torch to his son Ryan (when the time is right).<\/p>\n\n\n\n

What is your favorite pairing?
<\/strong>\u201cJasper Hill Farm Bayley Hazen Blue and honeycomb from Farmer James Apiculture in Vermont.\u201d<\/p>\n\n\n\n

What is a cheese trend you see on the horizon?<\/strong>
\u201cI think we will continue to see more restaurants getting into cheese. Near me, there is a new raclette shop and a new vegan cheese shop. I think it will create a better audience for [cheese shops]. People will want to emulate these concepts at home, sending them to their local cheese shop.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Meet three cheesemongers from around the country and get their take on what’s hot in the cheese world!<\/p>\n","protected":false},"author":114,"featured_media":45763,"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":"yes","footnotes":""},"categories":[2595],"tags":[34203,34207,2087,2282,962,34206,34205,34208,34204,977,3473,12736],"coauthors":[33619],"class_list":["post-45723","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shop-talk","tag-bloomy-cheese-and-provisions","tag-bowers-fancy-cheese","tag-cheese","tag-cheese-shop","tag-cheese-shops","tag-cultured-slice","tag-jess-galen","tag-mike-bowers","tag-new-york-cheese-shop","tag-shop-talk","tag-washington-cheese-shop","tag-washington-d-c"],"acf":[],"yoast_head":"\nShop Talk Spring 2023 - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shop-talk-spring-2023\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Shop Talk Spring 2023\" \/>\n<meta property=\"og:description\" content=\"Meet three cheesemongers from around the country and get their take on what's hot in the cheese world!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shop-talk-spring-2023\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2023-05-10T12:44:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-05-10T12:44:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2023\/03\/Cheese-Events-1.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"901\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Josie Krogh\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Josie Krogh\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shop-talk-spring-2023\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shop-talk-spring-2023\/\",\"name\":\"Shop Talk Spring 2023 - 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