Guiding cheese from birth to maturity is a lot like parenting, albeit with less at stake. There’s no school for it, you learn on the job and the desired outcome is not guaranteed. Affinage, as the French call it, is all about keeping your precious charges on track, but every cheese—like every child—needs its own sort of nurturing.
Read moreCheese Epiphany
When Daphne Zepos died, too young, in 2012, she left behind a cheese-import company and a business partner dedicated to perpetuating what they had started. Essex Street Cheese Company introduced many Americans to fine Comté and aged Gouda hand-selected from the best French and Dutch cellars.
A year after her death from cancer, Zepos’s business partner Jason Hinds traveled to the Greek island of Sifnos to assist friends and family in spreading her ashes. While there, he had an epiphany.
Read more