Monger of the Month Archives
October 2013 Monger of the Month
Kroger Mason-Montgomery in Mason, Ohio
Theo has worked for Kroger for almost 3years, all of them in the Murray's shop. He has spent the last 2.5 years at the shop in Mason.Theo, what do you love about your community?
Theo is currently single. He has been working in cheese for 15 years and loves French Cooking, French History, Collecting antique books and cook books, and writing poetry.
"Cincinnati has deep European roots reflected in its culture. We have a wonderful symphony, a museum, a conservatory, and a classical music station WGUC which is a rarity these days."If you were a cheese, what cheese would you be and why?
"Regal de Bourgogne aux raisins! It is a triple crème cow’s milk cheese covered with golden raisins that have been soaked in Mirabelle plum brandy from Burgundy France. It is as close to Ambrosia, the food of the gods, as you can get."If you could spend the day with a cheese maker who would it be and why?
"Trente Arpents. "Located less than 40 km from Paris in the Seine-et-Marne area, the Trente Arpents Farm, which has earned a reputation as one of the most important dairy farms in France, is now producing a new cheese, brie de Provins." I would love to see the farm and every step of how this cheese is made. It has not been made since the 13th century. It has obtained AOC and Label Rouge status."If you could serve a cheese plate to 1 historical figure, who would it be and what would you serve him/her?
"King Louis XIV. I would serve him brie with cocoa powder, with fresh Alpine strawberries, Regal de Bourgogne aux raisins, and a ripened sheep’s milk cheese paired with glace apricots and his best Champagne chilled with Ice from his Ice house. The cheeses are rich and decadent like the king himself and the coca powder, an exotic item from the new world, was considered an aphrodisiac. The King would appreciate this as he always drank a cup of chocolate before heading to his royal chambers and his mistress. "
September 2013 - Monger of the Month
Fred Meyer Hollywood in Portland, Oregon
Beth has worked for Fred Meyer for almost 4 years, and just over 1 year (1 year and 1 week!) in the Murray's shop.Beth, we hear you have some interesting hobbies outside of cheese, can you tell us about them?
Beth is "blissfully unmarried to my fellow, Josh" and has "zero [kids], quite happily."
"I received my B.A.s in Anthropology and Sociology, and remain fascinated by both subjects, especially archaeology. I also studied art history, and hit up as many museums and art exhibits as possible (thanks, Portland art scene!). I am a voracious reader; I especially love historical nonfiction. I love to host dinner party/game nights at my place. I also watch a grip of television."We know you love Portland but what do you love specifically about your community?
"Portland is an amazing place, as is the Pacific Northwest in general. I love the foodie bent of the community, the focus on sustainability, the arts and music scene, and the laid-back attitude. You are never further away than a short drive from the metro area to wilderness: mountains, waterfalls, the ocean beaches and the Colombia River Gorge are Portland’s backyard. We are a live-and-let-live sort of place. It’s also where young people come to retire, or so I hear."If you were a cheese, what cheese would you be and why?
"I think I’d be Cave Aged Gruyere: I’m serious, but a little nutty and, sometimes, a wee bit funny. After a big meal, you could totally roll me down a hill, and if you threw me a party, I’d be happy to introduce you to your future spouse. All part of the services, you understand."If you could serve a cheese plate to 1 historical figure, who would it be and what would you serve him/her?
"Hands down, Abe Lincoln. For the price of a recitation of the Gettysburg Address, I would follow my own personal cheese plate credo: something old, something new, something bleating, and something blue. As I have read that one of his favorite snacks was cheese, nuts and crackers, I would serve him Pat Moreford’s Up In Smoke with fresh Rainier cherries, Ossau Iraty with Oregon Grower’s quince fruit pate, Pont L’eveque with Phat Beets, Beecher’s Flagship with wasabi almonds, and St. Agur with fig jam. I would throw in a loaf of Grand Central bread or some 34 degree crackers for crunch."What is your favorite cheese-centric recipe?
"I have way too many to pick a favorite creation, but the recipe my customers most respond to is one of my game day favorites to demo:
Sweet & Spicy Blue Cheese Nachos
- Equal parts melted VBC Butter and whisked in flour
- Incorporate milk to make a rue
- Fold in Gogonzola Dolce, Pepper and Habanero Jack in equal parts
- Pour on toasted tortilla chips, top with mango cucumber salsa, pico de gallo and Crème Fraiche"
August 2013 - Monger of the Month
Kroger Woodlawn in Louisville, Kentucky
Mike has worked for Kroger for almost 34 years (wow!) but just 1 year in the Murray's shop! Mike is currently single. He likes bowling and is active in his church. Mike is very creative and loves to get dressed up and go over the top for his demos!What do you love about your community?
"My community has an amazing sense of pride!"If you were a cheese, what cheese would you be and why?
"Duh! Purple Haze. It is a fun fresh cheese, it's freshness and hint of flirtiness."If you could spend a day with a cheese maker, who would it be and why?
"The Sartori group. I admire the way that the community came together to save the factory and still continue the traditional values and ways of the artisans."If you could serve a cheese plate to 1 historical figure, who would it be and what would you serve him/her?
"My figure would be Joan D ’Arc, she had a burning passion for what she believed in. I would serve her a plate of American cheeses to show her how the industry has grown and still kept the integrity of the old ways Much like the Sartori’s and Cypress Grove."