Cheesemonger Ezekial Ferguson working with a customer at Di Bruno Bros.This week, I’m thinking about a
question from a reader named Mia. She wants to live the golden dream — to work in the cheese world as
either a maker or a monger. She wrote to me asking how to gain experience.
When I put the question out on Twitter recently, several cheesemongers fired right back: “Tell her to get a job at a cheese counter!”For Mia and others who are sniffing along the dairy periphery, below are some useful resources. I should note that Mia has already explored some of these books and opportunities.
She’s clearly a woman ahead of her time. I hope to meet her soon — hopefully, over a stack of wheels.
A GREAT set of suggestions and tips on learning more about cheese. Yours truly is attending a course in San Francisco later this Spring.