The first cheese I fell in love with was pecorino fresco in Florence, Italy while I was studying abroad. I didn't know what pecorino was, I just knew it tasted amazing. I'm pretty sure that day, I just pointed to a hunk of cheese in the case and pointed saying "un centi grammi, per favore" (100 grams, please). The result was creamy, luscious bliss. It this really cheese? It tastes nothing like I've ever tasted! Thus began my continued love affair with cheese and all things that accompany it: eating, wine, beer, cooking, family, friends, memories. The more I learn about cheese, the more passionate I feel about it. How if it is made well and sold well, it can preserve a way of life...and nourish and sustain and delight all at the same time.
I've been in the biz for 10 years and have done it all: bought, sold, cut, wrapped, weighed, tagged, arranged, paired, made, and catered cheeses from all over the world. I'm always challenged and learning something new along the way
Thanks for stopping by...I love sharing cheese experiences and the goodness about this amazing food that nourishes body and soul.
Contact:
Email directly: [email protected]
Find on Facebook: Esther Hill
Follow on Twitter: Esther@cheeseallthat
Instagram: Cheeseallthat2
I've been in the biz for 10 years and have done it all: bought, sold, cut, wrapped, weighed, tagged, arranged, paired, made, and catered cheeses from all over the world. I'm always challenged and learning something new along the way
Thanks for stopping by...I love sharing cheese experiences and the goodness about this amazing food that nourishes body and soul.
Contact:
Email directly: [email protected]
Find on Facebook: Esther Hill
Follow on Twitter: Esther@cheeseallthat
Instagram: Cheeseallthat2