Hometown: Rye, NY

How Amanda came to be working with Cheese: I have always loved food and came to a tasting downtown in November, after which I decided to learn about specialty food and cheese. I was bored out of my mind as an assistant at a large company, had my department downsized, and fortunately landed here!

What Amanda is Recommending Now:

Brunet
This is my absolute favorite goat cheese. I love how thick and luscious it is, and how there's just a little bit of pungency to make all that creaminess interesting. I'll make tartines with prosciutto and roasted tomatoes or just eat it straight off a baguette, washed down with a glass of Prosecco. The best!

Hoch Ybrig

Parmigiano-Reggiano
I can't forget the classic. Having lived in the region where this is made in Italy, I'm in a committed and lifelong relationship with the King of Cheeses. I grate tons of it over pasta, shave it into salads with figs and arugula, drizzle it with a good Balsamic-- I literally can't get enough! 

Tilsiter
If there were ever a cheese I would describe as unctuous, this is it. It's like cheese peanut butter, fudgey and rich and sticky on the roof of your mouth.

Fourme d'Ambert
My conversion to liking blues came late in life, so I love this mild, sweet one. A little honey, some salty, crunchy crostini, and I'm happy.

Lescure Salted Butter
Another mini obsession of mine, and a constant in my fridge. I have been known to come home late at night and slather many pieces of toast with this seemingly simple but amazing butter.

Prosciutto di Parma
What can I say, I like the classics! Salty and sweet at the same time, perfect in a sandwich with mozzarella and tomato (our ever popular PMT) or tossed into a pasta with sweet peas and butter.