BU Today features an alum and star of the Cooking Channel’s “Big Cheese” – Excerpt:
Photo by Melody Komyerov
We have become a cheese nation. We eat more now than ever, a hefty 33 pounds a year, triple what we ate just 40 years ago. The United States has not only become the world’s biggest cheese producer, but now turns out prizewinning world-class rounds with poetic names like Humboldt Fog and Constant Bliss. Teetering stacks of brie, Gruyère, and Stilton tumble from burgeoning dairy sections at our groceries, even the local IGA. Restaurants not only list cheese courses, but your tablemates won’t snort if you order one.
So it was inevitable that, being Americans, we now have a TV show devoted to all-things cheese. The Big Cheese debuted last fall on the Cooking Channel, its host a curly-haired cheese evangelist with a gee-whiz love of coagulated dairy, Jason Sobocinski.
“I believe in cheese,” says Sobocinski (MET’07), sitting in the bar of his restaurant and cheese shop, Caseus Fromagerie Bistro, in his hometown of New Haven, Conn.
Ask Sobocinski about a cheese and he’ll tell you a story.