I sat down this weekend for a one-on-one with a bonafide cheesemonger. What is a cheesemonger you ask? Well, in a way, they are to queso what sommeliers are to wine. They know they’re stuff. Matt Parker (above) with his favorite varietal, a 4-year-old Gouda, is the proud owner of The Cheese Stands Alone in Ravenswood. He was more than happy to share his knowledge and few slices with me. Click the link below for an excerpt.
Hi, In reseraching my family past i found that my Great Great Grandad in 1904 was a cheesemongers assisstant in Paddington (London) he would have been about 18-19. It was not untill i looked on the webb today that i realised what it was and what knowledge was required and you would have to show good aptitude for any one to train you. I would guess back in the early 1900`s things were alot different compared to todays vigarous Health & Safety regs. Happy to recieve more info if you have any regards. Steve