I -almost- met Daphne earlier this year as she was to teach the three-day intensive I participated in at the The Cheese School earlier this year. She fell ill that weekend… she was diagnosed with Cancer in April.
Friends in Cheese are paying their respects on The Cheese School’s Facebook page. My condolences to her colleagues at the School, at Essex Street Cheese in New York and all who were fortunate to have known her.
From her Cheese School bio:
Daphne Zepos ranks among the most outspoken and dynamic cheese advocates in the United States. She is a former board member for the American Cheese Society, and was Chairperson of the ACS Annual Cheese Competition from 1999 to 2002. Daphne is a co-founder of the Cheese of Choice Coalition, an advocacy group dedicated to the preservation of raw milk and small production cheeses. From 2002 to 2005 Daphne Zepos played a lead role at the Artisanal Premium Cheese Center. She selected and matured more than 300 cheeses in Artisanal’s affinage cheese caves, assembled many cheese collections, established Artisanal’s Affinage Internship program, and, with Max McCalman, created and taught Artisanal’s Cheese Master Class Program. In 2006, Daphne founded the Essex Street Cheese Company, which imports four hand-selected cheeses from Europe: a French Comté, an Italian Parmigiano-Reggiano and two Dutch aged Goudas. Daphne consults with cheese shops and teaches several classes each month for consumer and professional audiences and acts as a judge in cheese competitions in the US and in Europe.