Episode 132: Roots of Cheesemongering with Greg Blais

Greg Blais has a storied history as a cheesemonger in New York City. Anne Saxelby invites Greg into the studio to talk about the roots of the cheesemonger profession. Tune in to hear about Greg’s time at various New York City food institutions such as Balducci’s, Dean & Deluca, and the Essex Street Market. What was the food landscape like when Greg decided to pursue the career of a cheese professional? Find out about Greg’s current job as a cheese buyer at Eataly, and why the proof is in the pudding when it comes to cheese. Later, Anne and Greg chat with Veronica Pedraza and Fiona Harrar of Meadowood Farms about the lambing season! Hear how the farm transitioned to include a sheep’s milk dairy, and find out why so many cheesemongers love working with sheep! This program has been brought to you by Academie Opus Caseus “When we first started doing this, there was no support system. You had to be pioneers…” [5:00] — Greg Blais on Cutting the CurdSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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