The Mobile Monger

Consider this episode a Spring pledge drive because I am chatting with the ladies behind Street Cheese, and we are talking about their Indiegogo campaign to open their brick-and-mortar shop here in Seattle. After four years of hard work building their name, they are angling to have a permanent home. They tell us all about their vision, the hurdles to get there, and what dealing with commercial real estate in Seattle is like.

Please donate or share this episode to find people wanting to back this worthy venture!

https://www.indiegogo.com/projects/mobile-shop-seeks-home-to-stop-spinning-its-wheels#/

https://www.streetcheeseseattle.com/

IG: @streetcheesesea

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Urban Stead Cheese just celebrated its sixth year in business, and this episode is all about how they got there. Andrea tells all about how they gutted a building to create the cheesemaking space of their dreams.

Urban Stead Cheese

IG: @urbansteadcheese

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South Africa has had a rich history of agriculture and fermented dairy products. Still, it's only been within the last 100 years that cheese has played a part, mostly due to colonization. During apartheid, cheesemakers had to sell their cheese to the government, which led to only a few styles being made. Since the end of apartheid, an innovative cheese industry has started to bloom. Klein River Cheese is one of the cheesemakers making a name for themselves in South Africa and the world. Ray Siebrits joins me to chat all about cheesemaking in South Africa.

Find Kleinn River Cheese: Klein River Cheese

IG: @kleinrivercheese

The Mobile Monger

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Social Media has helped us connect in entirely new ways, and Erika Kubick is out here doing Cheesus' work by preaching the word of curd to the masses. Author, IG baddie, and cheese educator, there isn't much Erika can't do, but we chat about the pitfalls of living your life online and the lack of money that entails if you want to stay true to your creative vision.

Find Erika here: https://www.cheesesexdeath.com/

Find the black garlic honey mentioned in the episode here: https://www.eatblackgarlic.com/shop/black-garlic-infused-honey

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While we've lost some big-name cheese shops over the last couple of years, we've added some new flavors to the roster. One of the cheese show's new stars is Agnes Cheesery and Restaurant in Pasadena, California.

Vanessa and Thomas Tilaka Kalb, two professionally trained chefs who love cheese, opened this venture in 2021 but started the process in 2018. We chat about everything it took to open it in an uncertain time.

Find the shop and restaurant here: https://www.agnesla.com/

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Opening a cheese shop is no easy feat, but once you get past the initial opening, you have the challenge of keeping the doors open. In this episode, we check in with Laura Downey from Fairfield & Greenwich Cheese Company about some of the strategies they've employed to keep the lights on and make the shop a valued part of the community.

Here are your links to connect with Laura and the team!

IG: @fairfieldgreenwichcheeseco

Website: https://fairfieldcheese.com/

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Rachael Lucas has been hustling hard in the Seattle cheese world to create her perfect cheese job. She's built relationships in the wine world, leading to her current hyper-fixation and a perfect blend of passions. From cheese classes to small cases in wineries' tasting rooms, she's trying, and succeeding at solidifying her place.

Find Rachael at https://cheeseladyloveswinellc.com/

IG: @cheeseladyloveswineseattle

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The passionate, hard-working people that brought you a 5k during the middle of a cheese conference are back with more tricks under their sweatbands! They've added some friends and created grants geared towards cheese professionals to get experiences at some of the best in the biz. The deadline to apply for these grants is right around the corner on February 28th, 2023, so now is the time for the last push!

Apply here: thecheeseletes.org

Questions/Sponsorship Opportunities: [email protected]

Find The Cheeseletes on IG @thecheeseletes

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How does a small cheese shop compete in this current space of instant gratification? With heart, enthusiasm, and passion, of course!

You can find all that and brightly colored aesthetic at Lady and Larder in Santa Monica, California. Created by twin sisters Sarah and Boo Simms, this small but mighty shop feeds celebrities and local cheese lovers.

Sarah's energy will excite you for your next trip to the cheese shop.

IG @ladyandlarder

Website https://www.ladyandlarder.com/

Sarah also mentioned working with the Cheese Culture Coalition, and you should check out their work.

https://cheeseculturecoalition.org/

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If you are in or near the Philly cheese scene, then Alexandra Jones is a name you know well, but even if you live on the other side of the country, her food writing has likely informed your ideas about cheese. From Culture magazine to Modern Farmer, Alex has bylines that range in topics about cheese and agriculture. She's taking a more personal approach by starting her own newsletter over at Milkfed.

Here's where else you can find Alex and all of her work:

IG: https://www.instagram.com/arockjonestown/

Website: https://www.alexandrajones.net/

Collective Creamery: https://www.collectivecreamery.com/

Stuff Every Cheese Lover Should Know: https://www.penguinrandomhouse.com/books/646054/stuff-every-cheese-lover-should-know-by-alexandra-jones/

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