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 Interview with Edgar Gordon, Cheesemonger at Rainbow Grocery Cooperative in San Francisco. He talks about his upcoming book, his favorite beer and cheese pairings and the future of American cheese. Read more: Gordon Edgar: Rainbow Grocery cheesemonger, life on the wedge  Tia Keenan is a Chef Fromager and food consultant based in New York City. In 2007, with a decade of NYC restaurant experience behind her, Keenan opened Casellula Cheese and Wine Café, a pioneering cheese bar, featuring a rotating selection of 40 international artisan cheeses paired with more than 60 unique wines and inventive condiments. Her work earned Casellula an Honorable Mention in the 2009 Michelin Guide. Previously, Keenan helmed the cheese program at Michelin-starred restaurant The Modern, at the Museum of Modern Art. With her unorthodox approach to the cheese plate, Keenan creates a new flavor “language” for cheese and contributes her distinctive vision to the burgeoning American artisan cheese revolution. Read more: Tia Keenan: Fromager and cheese lover changing the scene in the City  Strong women role models are not particularly myriad in the US wine business. More female winemakers have emerged in the past 20 years but they have a long way to go before they dominate. It happens more across the oceans than where the Women’s Sufferage Movement began. Meet Jules Taylor, former winemaker from multiple award-winning New Zealand winery Kim Crawford Wines. And on her own label, Jules Taylor. Read more: Former Kim Crawford winemaker, Jules Taylor, expands her own winery offerings  Rising star Chef Hugh Acheson talks about his new cookbook, his background and his love affair with wine and cheese. Read more: Interview with rising star Chef Hugh Atcheson from Empire State South |
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