FAQs
- What is your typical process for working with a new customer?
I like to know if there are any allergies and if there are any certain cheeses that you just don't like.
- What education and/or training do you have that relates to your work?
I have been working in the cheese industry since 2014. I went through the certified cheese professional course via the American Cheese Society. I enjoy telling the love story behind artisan cheese. I ran a successful wine and cheese class at the Brea Whole Foods for 3 years.
- How did you get started doing this type of work?
I started at Whole Foods Market Newport Beach in the Specialty Dept. I was overwhelmed by how many different cheeses there were. I quickly fell in love with cheese though. Learning the different cuts, regions, styles, and pairings. Whole Foods saw my passion and sent me to cheese school.