The December edition of Meet Your Monger spotlights Julia Birnbaum, who is undoubtedly one of the hardest working and most passionate folks in the cheese industry. After learning the ropes behind various cheese counters in NYC and Philadelphia, she decided to forge her own path and open Philly Cheese School, a woman- and LGBTQ+ - owned classroom space and haven for all of Philadelphia's cheese lovers. In the noble pursuit of demystifying artisan cheese and appealing to cheese enthusiasts at all levels, Julia offers a variety of public classes encompassing all aspects of cheese serving, pairing, and appreciation. Her classes aim to make artisan cheese more approachable to consumers, and to tell the stories of the people, animals, and places responsible for the cheeses we hold dear. And of course, Julia uses Formaticum products to keep her cheese fresh for her classes, as well as teaches her guests about proper cheese storage! Find out more about Julia and PCS by reading the interview below, and check out the schedule of upcoming classes and events at PCS!

What inspired you to become a cheesemonger and open your own business?
Cheese found me unexpectedly back in 2014 when I was living in Manhattan. Fresh out of college with a degree in writing and ambitions of becoming a pop culture/celebrity gossip/music journalist, I landed an internship at The Source, a hip hop magazine. Ends weren't really meeting, so I decided to pick up a second job and noticed a Murray's Cheese counter nearby. Somehow I landed a gig there as a cheesemonger, and quickly found myself head over heels for the Cheese Industry, and the rest is herstory!

The November edition of Meet Your Monger highlights some newcomers to the cheese industry, but undoubtedly seasoned turophiles - David Conison, Rebecca Moyer and Brian Sutton of Sullivan Sundries, a general store and specialty shop that opened earlier this year in Jeffersonville, New York. Like many, the originally NYC-based trio settled upstate during the pandemic, and the idea for the shop was formed around one central goal: to bring the highest quality artisan cheese and other products to the people of the Catskills. After conquering some significant sourcing obstacles that are unfortunately all too common in rural areas, David, Rebecca, and Brian hand-selected every product in the shop, and you can find them all behind the cheese counter daily cutting, slicing, and wrapping like pros. In collaboration with Bloom Coffee, R52Home, and Slug Wines, which share the space with Sullivan Sundries, their storefront is a impeccably curated specialty food paradise - from award-winning cheeses, to small-batch local condiments, to unique international snacks, and the best French butter you'll ever taste (that became so popular at the shop that it got its own merch drop), Sullivan Sundries has something for everyone. And they've been championing Formaticum products from the beginning - read our interview below to learn why David, Becca, and Brian chose Formaticum custom cheese paper to set their branding apart and provide their customers with the highest quality storage products to preserve the flavor of their precious cheese and charcuterie. 

What inspired you to open your own cheese shop?
David: I grew up mostly in a small, provincial midwest town with not a lot going on (especially when it came to food). When a small cheese and wine shop opened during high school, I tasted artisanal cheese for the first time, and it launched a lifelong obsession with delicious things. When Becca, Brian, and I decided to open a specialty food shop in Jeffersonville 20 years after I first tasted Humboldt Fog and aged Gouda, we knew that cheese had to be the center of everything we did. If you’re into eating, cooking, or even just partying like we are (in a civilized-ish way of course), then becoming obsessed with cheese is pretty easy to do.

Becca: Ever since I was fortunate enough to study abroad in Paris, I learned there’s no wrong time of day to eat cheese, and that cheese in itself can be a meal! And also, smelly cheeses are absolutely delicious. Fast forward many years when we relocated during the pandemic to the Western Catskills, we found ourselves in a ‘right-to-farm’ community that is abundant in fresh trout, produce, dairy, fruits, meats and poultry. Complimenting the area with the world’s best international cheeses just made sense to us, so we went for it.

Brian: Growing up I was an insanely picky eater and cheese was one of the only things in the food world that I was interested in. My love for cheese and desire to try every cheese that I came across pushed me to become a more adventurous eater all around. When we made the permanent move to Sullivan County, one of the things that I missed most about living in NYC and traveling the world on a regular basis was the access that we had to many of the cheeses that inspired my obsession with food. 

How do you use Formaticum products at your counter?
David: We proudly use Formaticum-branded papers at our counter; every cheese and meat we sell comes wrapped (to varying degrees of competence) in a Formaticum product. 

Becca: We printed our logo across multiple Formaticum cheese papers – its a cute personal touch that codifies our brand but also does a great job ensuring the longevity of meats, cheeses and butter for our customers.

Brian: We slice meats to order on our hand-cranked Berkel flywheel slicer, and its an extra special touch to be able to send customers home with their charcuterie wrapped in the Formaticum Brown Alios paper.  

What is your favorite Formaticum product and why?
David: Formaticum Cheese Storage Bags (which we sell at our counter) are such a perfect product. I really push our customers to use it and prolong the life of their cheeses.

Becca: Definitely the custom-branded Formaticum Two-Ply cheese paper. It looks great, I know its going to ensure quality storage for the cheese, and I love when I get perfect creases around a cut (but it also works really great around the oddly shaped ones too!). 

Brian: The Cheese Logs! The guided notes are a great way to get people thinking about cheese and what makes each one unique and different. Plus it acts as a reminder to revisit your favorites! 

If you were a cheese, which one would you be and why?
David: Finca Pascualete Retorta – my favorite cheese in our case. Like the Retorta, once you peel back the exterior I’m also a stinky little goo boy. 

Becca: Hands down the 2-year aged L’Amuse Signature Gouda. Its surprisingly complex – it's both sweet and salty, and it's firm and creamy while still boasting that signature crunch you expect from a Gouda. I find it so savory and oh so addictive. 

Brian: The Willoughby from Jasper Hill Farm. Unassuming on the outside but full of funk on the inside. 

What is one thing you wish consumers knew about artisan cheese?
David: Excellent cheeses should of course be enjoyed solo, but any artisan product can elevate even the simplest cooked dishes to new heights. I recently made a roti paratha grilled cheese with Harbison that blew my mind. 

Becca: There’s a cheese for you! And there’s a whole world of cheese out there to discover. We try to taste out as many cheeses as we possibly can to help create more awareness that specialty cheeses are more unique and flavorful than the everyday cheese you find in the grocery store.

Brian: Artisan cheese packs many helpful health benefits. High in vitamins and protein, so dig in! 

What is your favorite cheese storage fact?
David: Cheeses without labels might not get eaten! Make sure to label your Formaticum Cheese Storage Bag!

Becca: Just like us, cheeses need to breathe! Our Formaticum papers do just that! 

Brian: Proper storage is an integral part of the cheese-making and aging process. Spending two minutes to learn how to store your cheese is an investment that helps you enjoy cheese so much longer - if it lasts that long of course!

Follow Sullivan Sundries on Instagram @sullivansundries and Formaticum on Instagram and TikTok @formaticum, and stop by the shop to support this new venture if you're in the Catskills!

To nominate a shop or monger for the Meet Your Monger series, email emilia@formaticum.com.

The September edition of our Meet Your Monger series focuses on Michelle Vieira, a cheesemonger, educator, and artist. Michelle has worked in cheese for 9 years, and is currently the Cheese & Deli Director at Carfagna's Market in Columbus, Ohio. They are an American Cheese Society Certified Cheese Professional and a Cheesemonger Invitational finalist, as well as a well-respected content creator who focuses on monger education and unique pairings! Michelle has spent the past 2 years building an impressive Italian-focused specialty cheese program at Carfagna's and has spearheaded iconic cheese events such as their annual Parmageddon, a huge celebration of all things Parmigiano Reggiano. Michelle is well known in the industry for their cheese-themed art as well as her honest and educational reviews of cheese and other products. Michelle is an enthusiastic supporter of Formaticum - read our interview below to find out why!

M: Kind of on a similar note to what I was saying about cheese having birthdays, cheese does best with some airflow and the ability to breathe. I keep mine in one of the vegetable drawers in my fridge for this reason! As I'm sure many cheese lovers will relate to, that drawer is just cheese.

Hello and Happy New Year from Formaticum!

We’d like to thank you for being a part of our cheese loving community and hope that 2022 is filled with good health, happiness and all the great cheese one could ever want. To that end, over the next several months we will be featuring some pretty special cheese shops from around the country with the hopes of sharing their stories and love for cheese with you and with some luck…inspiring you to reach out and try some new cheeses in 2022. 

Today, we are highlighting Fromagination in Madison, Wisconsin.  For those who do not know, Wisconsin produces more cheese than any other state in the US.  In fact, Wisconsin cheese makers account for 26% of TOTAL US cheese production.  In 2020, Wisconsin cheese makers produced 3.39 Billion (with a “B”!) pounds of cheese.  Doesn’t that sound lovely?

While Fromagination carries cheese from all over the US and from around the globe, it’s no wonder that their primary focus is on Wisconsin’s artisan cheese producers.  Read below to learn more about Fromagination,  what makes their shop so special and unique and why they choose Formaticum cheese paper for their store.

Formaticum: How long have you been in business?

Fromagination: We began in 2007 when Founder and Creative Director Ken Monteleone, who believed that Wisconsin’s cheese-making heritage, and its growing artisan food movement deserved a proper showcase. 

Formaticum: What inspired you to open a cheese shop?

Fromagination: Wisconsin is the Capital of Cheese accounting for over $43 billion of our state's economy. We thought it was fitting to have a cheese shop located on the Capitol Square. We opened in 2007 and our goal is to leave each customer loving cheese more. Expand your imagination into the world of cheese at Fromagination.

Formaticum: How many cheeses does your shop carry at any given time?

Fromagination: We specialize in small batch cheeses that are traditionally made by artisans throughout Wisconsin and outside of our state.  We have a curated assortment of around 80 cheeses.  Taste and explore some of your favorites and our cheesemonger will introduce you to some new favorites.

Formaticum: What are some of the regional cheeses people can purchase at your shop?

Fromagination: Too many to mention from soft ripened goat cheese to cave aged cheddar and cheddars aged up to 20 years.  We have a great relationship with Wisconsin cheesemakers and we're always the first to get Wisconsin cheeses in development.

Formaticum: Tell us why you love your Fromagination branded cheese paper from Formaticum?

Fromagination: We love our Formaticum branded cheese paper. Not only does it protect the cheese and allows it to breathe, it also is a great reminder every time you open your cheese drawer.

Formaticum: What is one thing you wish all of your customers knew?

Fromagination: Our cheesemongers are experts at what they do.  You can taste your way through our cases and we can pair your cheese with everything from beer, spirits, wine and the hundreds of other cheese companions we carry in our shop.

Formaticum: Anything else you’d like to share?

 Fromagination: Wisconsin's rich tradition of cheesemaking goes back 185 years, we have Master Cheesemakers and win more awards than any other state. We are very proud of Wisconsin’s rich tradition of cheesemaking and are lucky to be a small part of this tradition.

To learn more about Fromagination, their story and to access their online shop (yes, they ship all over the US!) please visit fromagination.com