{"id":48543,"date":"2024-11-15T20:07:19","date_gmt":"2024-11-16T01:07:19","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=48543"},"modified":"2024-11-15T20:07:20","modified_gmt":"2024-11-16T01:07:20","slug":"cheese-explorer-travel-emma-young","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-explorer-travel-emma-young\/","title":{"rendered":"Cheese, Travel, Discovery: What It’s Like Being Emma Young"},"content":{"rendered":"\n

Since 2009, Emma Young has been involved in various aspects of the cheese industry, including retail, wholesale, cheesemaking, and judging. She currently works as a teacher and consultant.<\/h4>\n\n\n\n
\"A<\/a>
Emma Young, or @thecheeseexplorer on Instagram.<\/figcaption><\/figure>\n\n\n\n

Scroll through Emma Young\u2019s Instagram account, @thecheeseexplorer<\/a>, and you\u2019ll be immediately plunged into a whirlwind of cheese, travel, and discovery. From her London base, Young is a frequent jet-setter, immersing herself in every facet of the cheese world\u2014from the bustling markets of Lebanon to the historic cheesemaking regions of France. During her 13 years in cheese, Young has worn many hats: cheesemonger, judge, author, consultant, and she recently published her debut book, The Cheese Wheel<\/em>, in which she shares her extensive and technical knowledge in a fun and approachable tone. When we connected recently, Young shared insights into the pivotal light bulb moments that shaped her career, how she\u2019s helping the next generation of cheese professionals find their path, and what\u2019s on the horizon for this globetrotter.<\/p>\n\n\n\n

Culture (CM):<\/strong> Thanks for taking the time to chat with me! First off, where are you today?<\/strong><\/p>\n\n\n\n

Emma Young (EY):<\/strong> I\u2019m back home in not-sunny England. I got back from France yesterday evening, and I\u2019m back to the grind with an inbox of 6,000 emails to reply to.<\/p>\n\n\n\n

CM: You seem to rack up a lot of frequent flyer miles. Is most of your travel cheese-related?<\/strong><\/p>\n\n\n\n

EY:<\/strong> The last couple of months have been insane. Everything that\u2019s happened has been cheese-related and Europe-based, but that\u2019s not always the case. Trips can be anything from producer visits to judging to speaking about my book at a cheese festival, so it\u2019s quite wild at the moment.<\/p>\n\n\n\n

CM: Your work has taken you all around the world in search of cheese and the people who produce it. Is there one trip or place that sticks out in your mind as a once-in-a-lifetime experience?<\/strong><\/p>\n\n\n\n

EY:<\/strong> A recent trip that will never leave my brain was in April this year when I went to the Brazilian cheese awards (Mundial do Queijo<\/em>), which is a three-part competition. The first competition was judging: They had around 900 artisan cheese entries from around Brazil and further afield. Then there was a cheesemonger competition\u2014which was very similar to the Cheesemonger Invitational, but with less cow and crazy\u2014and an affineur competition, where cheesemakers were given a certain timeframe to create three unique ways of affinage for a cheese.<\/p>\n\n\n\n

So I was judging on the supreme panel for all of the competitions while also being in the middle of a Brazilian cheese fair and festival, hanging out with some of the biggest names in cheese. It was incredibly surreal and completely rewarding. I came back from that thinking, \u201cThis is exactly why I do what I do.\u201d How fortunate I am to be able to have these travel experiences to enrich what I do, and to be able to share that with other people as well.<\/p>\n\n\n\n

CM: In the opening of your book, you talk about finding your way to cheese through a part-time job after graduating college. This is a very common route into the industry; however, it is less common to become an internationally known author, judge, and consultant. Was there a specific moment when you knew this was going to become your career path?<\/strong><\/p>\n\n\n\n

EY:<\/strong> I don\u2019t know if there was ever one single moment where I thought, \u201cYeah, this is it.\u201d It just sort of all happened, and I went with it. It started as a part-time job after I finished my degree, and then I just completely immersed myself. That\u2019s how my personality works in lots of ways. The way that I like to learn is to experience as much as possible and then be able to teach it to make sure I\u2019m learning it properly.<\/p>\n\n\n\n

I think the moments when I started hosting master classes and when my Instagram started growing were probably the moments where I realized, \u201cOkay, this is a career, but this is also something that can actually benefit others,\u201d which is something that I\u2019m an advocate for. It\u2019s important to me to share the knowledge, experience, and everything that I\u2019ve been privileged to see on my own. Those teaching moments would probably have been the defining, \u201cOh my gosh\u2014this is a career and actually I am kind of an expert in my field, and that\u2019s cool \u2019cause it\u2019s cheese.\u201d<\/p>\n\n\n\n

\"\"
Young holds a large wheel of Comt\u00e9.<\/figcaption><\/figure>\n\n\n\n

CM: Do you have any advice to cheesemongers who would like to continue working in cheese beyond the counter?<\/strong><\/p>\n\n\n\n

EY:<\/strong> I think the key is finding out what you want to do first. Do you want to make cheese? Do you want to go into wholesale? Do you want to teach about it? Just having a think of which route you want to go down, and then honing in on that, would be my main advice.<\/p>\n\n\n\n

Once you\u2019ve got that down, then find the right people to connect with. I\u2019m always open on Instagram to anyone who wants advice. I\u2019ve mentored quite a few wee bubbas\u2014people who\u2019ve reached out to ask exactly that question of, \u201cWhat can I do next,\u201d or \u201cWhere do I go?\u201d The cheese world is your oyster because it\u2019s made everywhere and there are loads of different paths to go down.<\/p>\n\n\n\n

CM: It often seems like an entrepreneurial spirit is necessary to succeed in this industry. There aren\u2019t a lot of blueprints, so you have to be willing to just go for it.<\/strong><\/p>\n\n\n\n

EY:<\/strong> Exactly. There isn\u2019t a blueprint. In other food industries, like chefing, for instance, you know that there is a specific route that you can go down. In cheese, it\u2019s, \u201cOoh, what do I do?\u201d<\/p>\n\n\n\n

But there are loads of exams that you can take now. And there are loads of people who are willing to share. And in terms of experiential learning, for me, that\u2019s the best way. Get your hands on some cheesemaking, do a stage, talk to people in the industry. Everyone\u2019s really willing to share and grow that enthusiasm and knowledge, so it\u2019s quite a nice time to be around.<\/p>\n\n\n\n

CM: Your first book, The Cheese Wheel<\/em>, was published last year. What was the impetus for writing it? Did your educational background in linguistics inform your decision to write a book?<\/strong><\/p>\n\n\n\n

EY:<\/strong> I wanted to write a book for a few years prior to that, but I never got \u2019round to solidifying the exact plan and methodology. I had actually put it to the side, so when I got approached by the publisher, they commissioned it. They asked me to write a book about cheese and flavor, and they had the idea of it being a flavor wheel, but the rest was just sort of given to me to put together.<\/p>\n\n\n\n

Penguin Random House came to me and said, \u201cWe know it\u2019s you who needs to write this, but we don\u2019t know exactly how it needs to be written. These are our ideas, can we work together on how to make it a thing?\u201d They were really trusting and basically let me guide the book with them vetting everything.<\/p>\n\n\n\n

I put together the chapters of flavor in terms of styles of cheese, and tried to make it pedagogical but in a really approachable and accessible way\u2014in the same tone that I teach and use on my Instagram. It\u2019s not a textbook. It\u2019s very much my voice, and it\u2019s about making things easy to remember.<\/p>\n\n\n\n

It wasn\u2019t the book that I was planning on writing\u2014the one that I was planning on writing is still in the cards, though.<\/p>\n\n\n\n

\"\"<\/a>
Young poses with her book, The Cheese Wheel. <\/em><\/figcaption><\/figure>\n\n\n\n

CM: Writing about food, especially something as nuanced as cheese, can be challenging. How did you go about making the sensory experience come alive on the page?<\/strong><\/p>\n\n\n\n

EY:<\/strong> The way I did that was to make sure it was really, really understandable, and to relate it to experiences that people already had, plus make it humorous. I was trying to make what can be quite a boring or methodical experience really interesting by giving it a structure and making sure it\u2019s accessible and available to everyone.<\/p>\n\n\n\n

You all have your own experiences, which are very specific flavors that other people won\u2019t know because of your background and the environment you\u2019ve grown up in. For example, while I\u2019d have strawberry laces and sweets, someone else might have strawberry horchata. My main goal was to make it broad enough to be accessible to everyone, but to also make sure that it\u2019s actually quite an enjoyable experience. And when you do find those sorts of memory flavor links, it\u2019s really fun.<\/p>\n\n\n\n

CM: You mentioned the possibility of another book. Is there anything you can share with us about future projects? Any new topics or themes in the world of cheese you\u2019re eager to explore next?<\/strong><\/p>\n\n\n\n

EY:<\/strong> I have some projects in the pipeline. I still haven\u2019t honed it in, but I want to see how I can make the Cheese Explorer into a book, how you can actually do it yourself and not just listen to all my rantings. Something region-based: where you can stay, a bit about the history of the cheese, why the terroir is important and how that affects the style of cheese, and why it\u2019s made there. Plus, fun bits of where you can go and play with some goats.<\/p>\n\n\n\n

CM: I love that! When I was learning about cheese, understanding the historical context and regional significance was one of my first light bulb moments, when it clicked and the puzzle became clearer.<\/strong><\/p>\n\n\n\n

EY:<\/strong> It\u2019s amazing, isn\u2019t it? I\u2019ve had even more light bulb moments in the last week and last month where I\u2019ve thought, \u201cOh my god, I knew that and I understood where I was, but my goodness.\u201d The more you dive in, the more you\u2019re like, \u201cOh, and this bit too, and this is how it all fits together.\u201d<\/p>\n\n\n\n

Last week I visited lots of Reblochon producers, and I didn\u2019t know that there was Alpage production of Reblochon where they actually go up into the mountains for six months and make cheese at a higher altitude. I was like, \u201cWhy don\u2019t we communicate this more? Because it\u2019s actually quite special.\u201d It was one of those moments where you know that you are gonna be constantly learning for the rest of your life and your career. It\u2019s quite nice.<\/p>\n\n\n\n

CM: I know you\u2019re a seasoned cheese judge, having participated in the World Cheese Awards, International Cheese Awards, and many more. What is it like getting to participate in these events?<\/strong><\/p>\n\n\n\n

EY:<\/strong> That may be another one of my light bulb moments. The first time I was actually judging cheese, I was like, \u201cWhat the hell? Who is putting their confidence in little tiny me to judge cheese?!\u201d That was quite a light bulb moment.<\/p>\n\n\n\n

It\u2019s an enormous privilege to be part of a group of people who give feedback to cheese producers. To say whether one cheese is better than another, or whether it\u2019s following the right sort of path of flavor and affinage, and whether it\u2019s true to a type, et cetera. It\u2019s kind of a \u201cwhat gives us the right to do this\u201d moment, in a very humble way.<\/p>\n\n\n\n

These competitions are really enriching in that you get to taste loads of different cheeses in one go and compare them with each other, which is exciting. But you also have the social aspect where you are able to connect and share experiences with cheesemongers, judges, makers, and whoever else from around the world. I think that\u2019s an incredibly important part of the judging process\u2014to have opportunities to share with others where you might not in normal circumstances.<\/p>\n\n\n\n

CM:<\/strong> You just touched on it, but thinking back to your first time judging, did you experience imposter syndrome? Do you ever experience that in your daily life anymore?<\/strong><\/p>\n\n\n\n

EY:<\/strong> One hundred percent in the beginning. Why am I here? What am I doing? What credentials do I have? But now, absolutely not. I know why I am there, and I\u2019ve done enough of them to understand how to do it. Nowadays, I feel privileged to be there, and to know that I am one of the experts in my field.<\/p>\n\n\n\n

The imposter syndrome was mainly from the lack of experience\u2014like, in a \u201cI have no idea what I\u2019m doing, please guide me,\u201d sort of way. But other judges are generally quite nice in teaching you and guiding you along the way.<\/p>\n\n\n\n

However, when I first started, I did have some negative experiences in that I was not a middle-aged white man. It was questions like, \u201cAre you a steward?\u201d\u2014No, I\u2019m here to judge. That happened for quite a few years. But nowadays, I don\u2019t even flinch. If someone asks if I\u2019m a steward, I don\u2019t mind. It\u2019s like when you get ID\u2019d in the pub when you\u2019re younger and you get really offended, and now it\u2019s like, \u201cPlease ID me.\u201d<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

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